Artificial Food Coloring Free Blueberry Lemon Crumble
Bubbling blueberry filling peeking through a golden, coconut-kissed crumble is one of those desserts that looks like it took serious effort but comes together with surprisingly little fuss. Every bit of color in this dish comes straight from real blueberries and lemon zest — no dyes, no synthetic additives, just fruit doing what fruit does best. The filling gets its glossy, jammy texture from arrowroot starch and honey rather than anything processed, and the crumble leans on cassava flour, tapioca starch, and shredded coconut for a topping that bakes up beautifully crisp and golden. A hit of fresh lemon juice and ginger lifts the whole thing, keeping it bright rather than cloyingly sweet. It's the kind of recipe that's especially reassuring when you're cooking for kids or anyone who needs to avoid synthetic dyes, because every ingredient is exactly what it says it is. Let it rest those ten minutes before you dig in — the filling thickens just enough to make each scoop hold together perfectly.
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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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