Caffeine Free Blueberry Lemon Crumble
Bright, jammy blueberries bubbling beneath a golden, coconut-laced 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 the sweetness from going one-note. Ground ginger adds just a whisper of warmth that plays beautifully against the fruit. The crumble itself is built on cassava flour and tapioca starch, with shredded coconut and Ceylon cinnamon giving it a slightly tropical, fragrant edge that sets it apart from a standard oat topping. Every single ingredient here is naturally free of caffeine — no chocolate, no tea extracts, no hidden additives to second-guess — so you can serve it confidently at any table. Let it rest those full ten minutes after baking and the filling will set into something scoopable and lush rather than soupy. Pair it with a scoop of coconut cream or enjoy it straight from the dish; either way, it disappears fast.
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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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