Lupin Free Blueberry Lemon Crumble
Bubbling blueberry filling peeking through a golden, coconut-laced topping — this dessert is the kind of thing that makes people hover near the oven. The filling gets its glossy, jammy texture from arrowroot starch rather than any grain-based thickener, while bright lemon juice, lemon zest, and a whisper of ground ginger keep every bite lively and fresh. The crumble itself is built on cassava flour and tapioca starch, which together create those satisfying irregular clumps that crisp up beautifully without relying on any legume-derived flours — a real win when so many baked goods sneak in ingredients that can be hard to avoid. Shredded coconut and solid coconut oil add richness and texture, and a drizzle of honey ties the whole topping together with just enough sweetness. The technique is straightforward: toss, layer, scatter, and bake until the edges are actively bubbling and the crumble is firm and golden. Letting it rest for ten minutes before serving is worth every second — the filling thickens into something truly spoonable. Serve it warm on its own or alongside whatever you love most with fruit desserts.
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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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