Black Pepper 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 and zest keeps everything tasting vibrant and alive. Ground ginger adds just a whisper of warmth without any of the sharp, biting heat that black pepper would bring, making this a genuinely comfortable choice for anyone who needs to avoid that spice. The crumble itself is built on cassava flour, tapioca starch, and shredded coconut, which come together with solid coconut oil and honey into those satisfying, irregular clumps that bake up crisp and golden. Ceylon cinnamon rounds out the topping with a delicate, almost floral sweetness that pairs beautifully with the lemon zest woven through both layers. Letting it rest for ten minutes before serving is worth every second — the filling tightens into something luscious and scoopable rather than soupy. Serve it warm on its own or alongside your favorite dairy-free ice cream for a dessert that feels genuinely special.
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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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