Carrageenan Free Blueberry Lemon Crumble
Juicy blueberries bubbling beneath a golden, coconut-kissed 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 any processed thickener, so you know exactly what's going in — no hidden additives, no mystery stabilizers that show up in so many store-bought or packaged dessert products. Fresh lemon juice, lemon zest, and a hint of ground ginger lift the blueberries into something genuinely bright and complex. The crumble itself is built on cassava flour, tapioca starch, and shredded coconut, with solid coconut oil worked in to create those irresistible pea-sized clumps that bake up crisp and nutty. Ceylon cinnamon adds a delicate warmth that plays beautifully against all that citrus without overpowering the fruit. Letting it rest for ten minutes after it comes out of the oven is the hardest part, but it gives the filling time to thicken into that perfect scoopable consistency. Serve it straight from the dish and watch it disappear.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!