AIP Friendly Blueberry Lemon Crumble
Bubbling blueberry filling, a golden coconut-and-cassava crumble, and a bright hit of lemon zest — this dessert is the kind of thing that makes people forget they're eating anything "special." The crumble topping comes together with cassava flour, tapioca starch, and shredded coconut worked into solid coconut oil, giving you those satisfying clumpy, craggy bits without a single grain or nut in sight. Arrowroot starch thickens the berry filling naturally as it bakes, so you get that jammy, spoonable texture that pools around the edges and bubbles up through the gaps. A touch of ground ginger and Ceylon cinnamon add warmth without overwhelming the fruit, and the double hit of lemon juice and zest keeps everything tasting fresh and alive. This is a protocol-friendly dessert that genuinely holds its own against any classic version — no grains, no eggs, no nightshades, no dairy, just real ingredients doing exactly what they're supposed to do. It serves six, so it's just as at home at a dinner party as it is on a quiet weeknight when you need something comforting and sweet.
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Learn more →Ingredients
6 servings
For the filling
- 5 cups fresh or frozen blueberries
- 2 tbsp arrowroot starch
- 2 tbsp honey
Ingredient notesAIP restricts added sweeteners, but small occasional amounts of unrefined honey are accepted on the protocol; the ~1 1/2 teaspoons per serving here likely stays within that limited allowance. If you prefer to always avoid honey, please tap it and change its rating to Red.
AIP restricts added sweeteners, but small occasional amounts of unrefined honey are accepted on the protocol; the ~1 teaspoon per serving here likely stays within that limited allowance. If you prefer to always avoid honey, please tap it and change its rating to Red.
- 1 tbsp fresh lemon juice
- 1 tsp lemon zest
- ¼ tsp ground ginger
- ¼ tsp fine sea salt
For the crumble
- ¾ cup cassava flour
- ¼ cup tapioca starch
- ½ cup unsweetened shredded coconut
- 3 tbsp honeyIngredient notes
AIP restricts added sweeteners, but small occasional amounts of unrefined honey are accepted on the protocol; the ~1 1/2 teaspoons per serving here likely stays within that limited allowance. If you prefer to always avoid honey, please tap it and change its rating to Red.
AIP restricts added sweeteners, but small occasional amounts of unrefined honey are accepted on the protocol; the ~1 teaspoon per serving here likely stays within that limited allowance. If you prefer to always avoid honey, please tap it and change its rating to Red.
- 4 tbsp coconut oil, solid
- 1 tsp lemon zest
- ¼ tsp ceylon cinnamon
- ¼ tsp fine sea salt
Instructions
- 1
Preheat the oven to 375°F (190°C). Lightly grease a 9-inch baking dish with coconut oil.
- 2
In a large mixing bowl, combine the blueberries, arrowroot starch, 2 tbsp honey, lemon juice, 1 tsp lemon zest, ground ginger, and 1/4 tsp salt. Toss until the berries are evenly coated and the starch is no longer visible as dry powder. Transfer the filling to the prepared baking dish and spread into an even layer.
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