Gelatin Free Blueberry Lemon Crumble
Bright, jammy blueberries bubbling beneath a golden, coconut-kissed crumble topping — this dessert is the kind of thing that makes people hover near the oven. The filling gets its glossy, thick texture from arrowroot starch rather than any animal-derived thickener, so there's no need to scrutinize labels or worry about hidden setting agents sneaking into your dessert. Fresh lemon juice, lemon zest, and a hint of ground ginger lift the blueberries into something genuinely special, while honey keeps the sweetness natural and rounded. The crumble itself is built on cassava flour, tapioca starch, and shredded coconut, which bake up into satisfyingly crunchy, irregular clumps with a subtle warmth from Ceylon cinnamon. Solid coconut oil is worked in like butter, giving the topping that irresistible crumbly, slightly crisp texture without any dairy. Letting it rest for ten minutes before serving is the hardest part — but it gives the filling just enough time to thicken into that perfect, spoonable consistency.
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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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