Capsaicin 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 a gentle warmth without any heat, making this a genuinely comfortable choice for anyone who needs to avoid capsaicin entirely. The crumble itself is built on cassava flour and tapioca starch, giving it that satisfying crunch and chew without a trace of anything spicy hiding in the mix. Ceylon cinnamon brings a soft, floral sweetness to the topping that pairs beautifully with the shredded coconut and honey. Letting it rest for a few minutes after baking is worth every second — the filling tightens into something almost jammy, and each scoop holds together just enough to be deeply satisfying.
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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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