Low Iodine Blueberry Lemon Crumble

Bubbling blueberry filling peeking through a golden, coconut-laced topping is one of those desserts that looks like it took serious effort but comes together with a straightforward mix-and-bake method. The bright hit of lemon juice and zest cuts through the natural sweetness of the berries, while ground ginger adds just enough warmth to keep things interesting. Following a low-iodine protocol often means scrutinizing every ingredient for dairy, eggs, and iodized salt — and this recipe sidesteps all of them entirely, using coconut oil, honey, and fine sea salt throughout. The crumble itself is built on cassava flour, tapioca starch, and shredded coconut, which bake into satisfyingly crunchy, irregular clumps without a trace of the usual off-limits pantry staples. Arrowroot starch thickens the filling as it cools, so you get that jammy, spoonable texture rather than a watery pool under the topping. It's the kind of dessert that genuinely doesn't feel like a compromise — just a really good fruit crumble worth making any time of year.

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