Celery Free Blueberry Lemon Crumble
Juicy 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, jammy texture from arrowroot starch rather than cornstarch, and a hit of fresh lemon juice plus ginger keeps the sweetness bright and lively. The crumble itself is built on cassava flour and tapioca starch, which bake up into satisfyingly crunchy, irregular clumps held together with solid coconut oil and a drizzle of honey. Every single ingredient here is naturally free from celery and celery derivatives, so there's no label-scanning or substitution stress involved. It's a genuinely crowd-pleasing bake that happens to work beautifully for anyone navigating that particular allergy. Serve it warm after that brief resting period and the filling will have thickened into something truly spoonable and lush.
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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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