Hazelnut Free Blueberry Lemon Crumble
Bright, jammy blueberries bubbling beneath a golden, coconut-kissed crumble topping — this dessert is the kind of thing that makes a kitchen smell absolutely incredible. The filling leans into fresh lemon juice and zest alongside a touch of ground ginger, giving the berries a lift that keeps every bite from feeling too sweet or one-dimensional. Instead of a traditional oat-and-butter topping, the crumble is built on cassava flour, tapioca starch, and shredded coconut, which means it bakes up beautifully crisp and clumpy without relying on any tree nut ingredients that could be a concern. For anyone navigating hazelnut allergies, store-bought crumbles and granola-topped desserts can be a minefield, but every single component here is straightforward and easy to verify. Arrowroot starch thickens the filling naturally as it cools, so you get that perfect scoopable texture rather than a soupy mess. Serve it warm straight from the baking dish and watch it disappear fast.
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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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