Gluten Free Blueberry Lemon Crumble
Juicy blueberries bubbling beneath a golden, coconut-kissed topping is one of those desserts that feels indulgent but comes together with surprisingly wholesome ingredients. The filling gets its silky body from arrowroot starch rather than wheat flour, while a hit of fresh lemon juice, lemon zest, and a whisper of ground ginger keep the fruit bright and lively. The crumble itself is built on cassava flour and tapioca starch, which together create that satisfying crunch and clump you want without a single grain of gluten in sight. Shredded coconut and solid coconut oil add richness and texture, and honey ties everything together with a gentle, floral sweetness. It's the kind of recipe that proves you don't need to compromise on comfort food — the topping bakes up genuinely golden and crisp, not gummy or flat. Let it rest for those ten minutes after it comes out of the oven and the filling will thicken into something truly spoonable and gorgeous.
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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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