Gut Friendly Blueberry Lemon Crumble
Bubbling blueberry filling peeking through a golden, coconut-kissed crumble is the kind of dessert that makes people ask for the recipe before they've even finished their bowl. What makes this one stand out is how thoughtfully every ingredient is chosen — arrowroot starch thickens the jammy berry filling gently, while cassava flour and tapioca starch give the topping real crumble texture without any of the grains that can be hard on a sensitive gut. A hit of fresh lemon juice, lemon zest, and a whisper of ground ginger brighten the whole thing and support digestion in the most delicious way possible. Ceylon cinnamon — the gentler, sweeter variety — adds warmth to the topping without overwhelming the fruit. Honey sweetens both layers naturally, keeping refined sugar out of the picture entirely. The filling thickens beautifully as it cools, so that ten-minute rest after baking is genuinely worth it. Serve it warm 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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