Chestnut Free Blueberry Lemon Crumble
Bubbling blueberry filling peeking through a golden, coconut-kissed topping is the kind of dessert that makes everyone lean in for a closer look. The filling gets its glossy, jammy texture from arrowroot starch rather than anything grain-based, while bright lemon juice, lemon zest, and a whisper of ground ginger keep every bite lively and fresh. The crumble itself is built on cassava flour, tapioca starch, and shredded coconut, so it bakes up into satisfyingly chunky, crisp clusters without a single tree nut in sight — a real win when so many crumble recipes lean on almond flour or mixed nut toppings that can make label-reading feel like a chore. Solid coconut oil is worked into the dry ingredients the old-fashioned way, creating those irresistible pea-sized pockets that turn deeply golden in the oven. A short rest after baking lets the filling thicken into that perfect spoonable consistency, so patience here is genuinely rewarded. Serve it warm straight from the dish and watch it disappear.
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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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