Chicken Free Blueberry Lemon Crumble
Bright, jammy blueberries bubbling beneath a golden, coconut-laced crumble — 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, while honey, fresh lemon juice, and a hint of ground ginger layer in warmth and brightness that feels anything but ordinary. The crumble topping leans on cassava flour, tapioca starch, and shredded coconut for a rustic, clumpy texture that crisps up beautifully in the oven without a single grain of wheat. Solid coconut oil is worked in just like butter would be, giving you those satisfying pea-sized crumbs that bake into something golden and lightly crunchy on top. A double hit of lemon zest — once in the filling and once in the crumble — ties the whole thing together with a citrusy lift that keeps every bite feeling fresh. Let it rest for a few minutes after it comes out of the oven so the filling can settle into that perfect scoopable consistency. Serve it warm and watch it disappear fast.
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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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