High Fructose Corn Syrup Free Blueberry Lemon Crumble
Juicy blueberries bubbling beneath a golden, coconut-laced 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 that every bit of sweetness comes from real honey — no corn syrup, no mystery syrups, nothing processed hiding in the topping or the filling. So many store-bought and even homemade crumbles sneak in sweeteners that can be hard to track down on a label, but here you know exactly what went in. The filling gets bright, jammy depth from fresh lemon juice, lemon zest, and a whisper of ground ginger, while arrowroot starch pulls it all together into a glossy, spoonable texture. The crumble itself is built on cassava flour, tapioca starch, and unsweetened shredded coconut, with solid coconut oil worked in until it forms those irresistible clumpy, craggy bits that toast up beautifully in the oven. Ceylon cinnamon adds a gentle warmth that plays perfectly against the tart blueberries without overwhelming them. Let it rest for ten minutes after it comes out of the oven and the filling thickens into something truly worth the wait.
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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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