Vegetarian Blueberry Coconut Crumble
Juicy blueberries bubbling beneath a golden, coconut-studded crumble is one of those desserts that feels both rustic and a little special at the same time. The filling gets its glossy, jammy texture from arrowroot starch rather than cornstarch, and a hit of lemon zest plus ground ginger keeps it bright and just complex enough to be interesting. Ceylon cinnamon shows up in both the filling and the topping, giving the whole dish a warm, delicate spice that ties everything together without overpowering the fruit. The crumble itself is built on cassava flour, tapioca starch, and shredded coconut worked together with solid coconut oil and maple syrup — the result is those perfect pea-sized clumps that bake up crisp and slightly chewy at the same time. Maple syrup does all the sweetening throughout, so there's no refined sugar anywhere in the dish. It works beautifully with fresh blueberries in summer or frozen ones straight from the bag any other time of year, making it genuinely easy to pull off on a weeknight. Let it rest for a few minutes after it comes out of the oven and the filling thickens into something truly scoopable and satisfying.
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Learn more →Ingredients
6 servings
For the filling
- 5 cups fresh or frozen blueberries
- 2 tbsp arrowroot starch
- 2 tbsp maple syrup
- 1 tsp lemon zest
- 1 tbsp lemon juice
- ¼ tsp ground ginger
- ¼ tsp ceylon cinnamon
- ⅛ tsp fine sea salt
For the topping
- ¾ cup cassava flour
- ¼ cup tapioca starch
- ½ cup unsweetened shredded coconut
- 3 tbsp maple syrup
- ¼ cup coconut oil, solid
- ¼ tsp ceylon cinnamon
- ⅛ tsp fine sea salt
Instructions
- 1
Preheat the oven to 375°F (190°C). Lightly grease a 9-inch baking dish with a small amount of coconut oil.
- 2
In a large mixing bowl, combine the blueberries, arrowroot starch, 2 tbsp maple syrup, lemon zest, lemon juice, ginger, 1/4 tsp Ceylon cinnamon, and 1/8 tsp salt. Toss until the berries are evenly coated and no dry starch is visible. Transfer to the prepared baking dish and spread into an even layer.
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