Walnut Free Blueberry Coconut Crumble
Juicy blueberries bubbling beneath a golden, coconut-kissed crumble is the kind of dessert that makes people ask for the recipe before they've even finished their bowl. The filling gets its glossy, jammy texture from arrowroot starch and a bright hit of lemon zest and juice, while ground ginger and Ceylon cinnamon add just enough warmth to keep things interesting. The topping comes together with cassava flour, tapioca starch, and shredded coconut worked into coarse, clumpy crumbs with solid coconut oil and maple syrup — no nuts anywhere in the picture. This matters because so many crumble and crisp recipes lean heavily on chopped walnuts for texture, but the shredded coconut here delivers that same satisfying crunch without any of the concern. Everything is naturally sweetened with maple syrup, completely grain-free, and built from a short list of clean pantry staples. Let it rest for ten minutes after it comes out of the oven and the filling thickens into something truly spoonable and spectacular. Serve it warm on its own or with a scoop of your favorite coconut ice cream for a dessert that feels indulgent without any compromise.
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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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