Citric Acid Free Blueberry Lemon Crumble
Warm, bubbling blueberry filling beneath a golden, coconut-kissed crumble — this dessert is the kind of thing that makes people hover near the oven. What makes it work for those avoiding citric acid is the careful use of fresh lemon juice and zest as the only acidic elements, skipping the processed citric acid that sneaks into so many packaged dessert mixes and fruit fillings. Arrowroot starch thickens the berries naturally as they bubble and cool, giving you that jammy, spoonable texture without any additives. The crumble itself leans on cassava flour, tapioca starch, and shredded coconut for a topping that bakes up crisp and clumpy in the best way, with Ceylon cinnamon and honey rounding out every bite. A touch of ground ginger in the filling adds warmth that plays beautifully against the bright blueberries. Let it rest those full ten minutes before you dig in — the filling tightens up and the whole thing becomes so much easier to serve.
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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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