Lactose Free Blueberry Lemon Crumble
Bubbling blueberry filling peeking through a golden, coconut-kissed crumble is one of those desserts that feels indulgent but comes together with surprisingly wholesome ingredients. The filling leans on arrowroot starch to thicken those jammy berries, while fresh lemon juice, lemon zest, and a hint of ground ginger keep every bite bright and a little unexpected. The crumble itself is built on cassava flour, tapioca starch, and shredded coconut, all brought together with solid coconut oil and honey — no butter, no cream, no dairy of any kind. That makes this a genuinely satisfying option for anyone who loves a classic fruit crumble but needs to skip the milk-based ingredients that usually show up in the topping. Ceylon cinnamon adds a delicate warmth without overpowering the fruit, and the uneven, clumpy crumble layer bakes up beautifully crisp on top while staying a little tender underneath. Letting it rest for ten minutes before serving is worth every second — the filling thickens into something scoopable and glossy that pairs perfectly with that crunchy topping.
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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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