Cashew Free Blueberry Lemon Crumble
Bubbling blueberry filling peeking through a golden, coconut-kissed topping is one of those desserts that makes the whole kitchen smell incredible. The filling leans into bright lemon juice, lemon zest, and a hint of ground ginger to balance the natural sweetness of the berries, while arrowroot starch pulls everything into a glossy, jammy consistency as it bakes. The crumble itself is built on cassava flour, tapioca starch, and shredded coconut, with solid coconut oil worked in to create those satisfying, irregular clumps that crisp up beautifully in the oven. Many store-bought crumbles and grain-free baking mixes sneak in tree nuts — often cashews or cashew-based flours — so making this from scratch gives you full control over every ingredient. Nothing in this recipe relies on nut-based flours or butters, so you get all the richness and texture you'd expect without any of the concern. Let it rest for a few minutes after it comes out of the oven and the filling will thicken into something truly spoonable and 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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