Almond Free Blueberry Lemon Crumble
Juicy blueberries bubbling beneath a golden, coconut-kissed topping — this crumble is the kind of dessert that makes the whole kitchen smell incredible. The filling gets its silky, jammy texture from arrowroot starch, while fresh lemon juice and zest cut through the sweetness with just enough brightness. A hint of ground ginger in the berries adds a subtle warmth that makes every bite feel a little more interesting than your average fruit crumble. The topping is built on cassava flour and tapioca starch, so it bakes up into satisfyingly chunky, crisp clumps without a single nut in sight — no almonds, no almond flour, no cross-contact worries from shared bags of nut-based baking blends. Shredded coconut and Ceylon cinnamon give the crumble real character, and solid coconut oil works into the dry ingredients just like butter would, creating those irresistible pea-sized crumbs. Let it rest for ten minutes after it comes out of the oven and the filling thickens into something truly spoonable. Serve it warm on its own or with a scoop of your favorite frozen treat alongside.
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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
- 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 honey
- 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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