Macadamia Free Blueberry Lemon Crumble
Bright, jammy blueberries bubbling beneath a golden, coconut-kissed crumble topping — this dessert is the kind of thing that makes a kitchen smell absolutely incredible. The filling leans into fresh lemon juice and zest alongside a hint of ground ginger, giving the berries a lift that keeps every bite from feeling too sweet or one-dimensional. Instead of a traditional oat-and-butter topping, the crumble comes together with cassava flour, tapioca starch, and shredded coconut, creating a texture that's satisfyingly crisp and clumpy without relying on any tree nuts whatsoever. Coconut oil works as the fat that binds everything into those irresistible pea-sized crumbs, and a drizzle of honey pulls it all into golden, caramelized clusters as it bakes. For anyone navigating nut allergies or sensitivities, store-bought crumbles and crisps can be a minefield of shared equipment and hidden ingredients — making this a genuinely stress-free option you can bake with confidence. Let it rest for a few minutes after it comes out of the oven so the arrowroot-thickened filling sets up beautifully before you dig in.
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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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