Artificial Flavors Free Blueberry Lemon Crumble
Bright, jammy blueberries bubbling beneath a golden, coconut-kissed crumble topping — this dessert is the kind of thing that makes a kitchen smell absolutely incredible. Every ingredient here is exactly what it says it is: fresh or frozen blueberries, real lemon juice and zest, honey, and a handful of pantry staples that you can actually pronounce. The filling gets its glossy, thick texture from arrowroot starch rather than anything synthetic, and a touch of ground ginger adds just enough warmth to make the fruit pop. The crumble itself comes together with cassava flour, tapioca starch, shredded coconut, and solid coconut oil worked into satisfying, irregular clumps — no mystery extracts or lab-made flavor boosters anywhere in sight. Ceylon cinnamon and two hits of lemon zest do all the heavy lifting in the flavor department, keeping things bright and aromatic the completely natural way. After about 35 to 40 minutes in the oven, the filling bubbles up through the gaps in that topping and the whole thing turns a deep, gorgeous gold. Let it rest just long enough for the filling to set, then dig in while it's still warm.
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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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