Eggless Blueberry Lemon Crumble
Juicy blueberries bubbling beneath a golden, coconut-laced topping — this crumble is the kind of dessert that makes the whole kitchen smell incredible. The filling gets its glossy, jammy texture from arrowroot starch rather than eggs, so there's absolutely no compromise on that luscious, spoonable consistency you want from a great fruit crumble. Fresh lemon juice, lemon zest, and a hint of ground ginger lift the blueberries into something genuinely bright and complex. The crumble topping comes together with cassava flour, tapioca starch, shredded coconut, and solid coconut oil worked into satisfying clumps — no eggs needed to hold it together, and it bakes up beautifully crisp and golden. Ceylon cinnamon adds a delicate warmth that plays perfectly against all that citrus. Let it rest for just ten minutes after it comes out of the oven and the filling thickens into something truly irresistible — serve it 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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