Beef 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. The filling gets its glossy, thick texture from arrowroot starch rather than cornstarch, and a hit of fresh lemon juice, lemon zest, and a whisper of ground ginger keeps every bite lively and layered. The crumble itself is built on cassava flour and tapioca starch, worked together with solid coconut oil until it forms those satisfying, irregular clumps that bake up crisp and golden on top while staying just a little tender underneath. Honey sweetens both layers naturally, so the whole thing feels wholesome without tasting like a compromise. It's entirely plant-based in its fat and flour choices, which means anyone avoiding animal-based proteins can dig in without a second thought — no swaps needed, no ingredients to hunt down or substitute. Letting it rest for ten minutes after it comes out of the oven is genuinely worth the wait, since the filling tightens into a scoopable, spoonable consistency that holds its shape beautifully in a bowl. Serve it warm on its own or with whatever topping you love, and don't be surprised when the dish is empty before you expected it to be.
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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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