Legume Free Blueberry Lemon Crumble
Bright, jammy blueberries bubbling beneath a golden, coconut-scented topping — this dessert is the kind of thing that makes a kitchen smell absolutely incredible. The filling gets its glossy, thick texture from arrowroot starch rather than cornstarch or flour, and a hit of fresh lemon juice, zest, and ground ginger keeps every bite lively and bright. The crumble itself is built on cassava flour, tapioca starch, and shredded coconut, so there's not a legume or bean-based ingredient anywhere in sight — no chickpea flour, no almond flour swaps that sneak in unexpected proteins, just clean, simple pantry staples. Solid coconut oil gets worked into the dry mixture until it forms those satisfying pea-sized clumps that bake up crisp and golden on top while the fruit underneath turns jammy and bubbling. Ceylon cinnamon adds a delicate warmth that plays beautifully against the lemon without overwhelming the natural sweetness of the berries. Letting it rest for ten minutes before serving is genuinely worth the patience — the filling tightens up just enough to scoop cleanly into bowls. Serve it warm on its own or with a dollop of coconut cream for something that feels truly special.
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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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