Yeast Free Blueberry Coconut Crumble
Juicy blueberries bubbling beneath a golden, coconut-studded crumble is one of those desserts that feels indulgent but comes together with surprisingly wholesome ingredients. The filling gets its glossy, jammy texture from arrowroot starch rather than anything processed, and a hit of lemon zest plus fresh ginger keeps the fruit bright and lively. For anyone navigating a yeast-free lifestyle, baked goods and desserts can feel like a minefield ā but a crumble is naturally free of leavening agents, so there's nothing to swap out or second-guess here. The topping leans on cassava flour, tapioca starch, and shredded coconut for a crumbly, slightly chewy texture that holds together beautifully without any grain or gluten. Maple syrup sweetens both layers, keeping the flavor clean and caramel-warm throughout. After about 35 to 40 minutes in the oven, the edges bubble up and the topping turns a deep, toasty gold ā let it rest for ten minutes and the filling thickens into something truly spoonable. Serve it straight from the dish and watch it disappear.
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Learn more āIngredients
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
- Ā¼ tsp ground ginger
- Ā¼ tsp ceylon cinnamon
- ā tsp fine sea salt
For the topping
- Ā¾ cup cassava flour
- Ā¼ cup tapioca starch
- Ā½ cup unsweetened shredded coconut
- 3 tbsp maple syrup
- Ā¼ cup coconut oil, solid
- Ā¼ tsp ceylon cinnamon
- ā tsp fine sea salt
Instructions
- 1
Preheat the oven to 375Ā°F (190Ā°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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