Emulsifier Free Blueberry Lemon Crumble
Juicy blueberries bubbling beneath a golden, coconut-kissed topping is the kind of dessert that makes a whole kitchen smell incredible. The filling gets its glossy, jammy texture from arrowroot starch rather than any processed thickener, and a hit of fresh lemon juice, lemon zest, and ground ginger keeps every bite bright and lively. The crumble itself comes together with cassava flour, tapioca starch, and solid coconut oil — no butter, no mystery additives, just clean pantry staples that bake into satisfyingly crunchy, irregular clumps. Emulsifiers sneak into a surprising number of packaged baking mixes and store-bought desserts, so making this from scratch means you know exactly what went into the dish. Honey sweetens both the filling and the topping, tying the whole thing together without any refined or processed ingredients. A short rest after baking lets the filling thicken into that perfect scoopable consistency, so patience here is genuinely rewarded. Serve it warm on its own or alongside whatever you love most — it disappears fast either way.
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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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