BHA & BHT Free Blueberry Lemon Crumble
Juicy blueberries bubbling beneath a golden, coconut-laced topping is one of those desserts that feels both rustic and a little special. The filling gets its glossy, jammy texture from arrowroot starch rather than cornstarch, and a hit of fresh lemon juice and zest keeps everything bright and not overly sweet. Ground ginger adds just enough warmth to make each bite interesting without stealing the show from the fruit. The crumble itself is built on cassava flour and tapioca starch, with shredded coconut and solid coconut oil worked in to create those satisfying, irregular clumps that crisp up beautifully in the oven. Every single ingredient here is whole and recognizable — no synthetic preservatives, no mystery additives, just pantry staples you can actually pronounce. That matters a lot when you're navigating packaged baked goods and snack foods that routinely sneak in BHA or BHT as shelf-life extenders. Let it rest for those ten minutes after baking and the filling will thicken into something truly scoopable and worth every second of the wait.
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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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