MSG Free Blueberry Lemon Crumble
Juicy blueberries bubbling beneath a golden, coconut-kissed crumble is the kind of dessert that makes a kitchen smell absolutely incredible. The filling gets its glossy, jammy texture from arrowroot starch and a touch of honey, while fresh lemon juice and zest keep everything bright and balanced. Ground ginger adds a subtle warmth that plays beautifully against the fruit without overpowering it. The crumble itself is built on cassava flour, tapioca starch, and shredded coconut, all brought together with solid coconut oil and honey for those satisfying irregular clumps that toast up perfectly in the oven. Every single ingredient here is naturally free of monosodium glutamate and the processed flavor enhancers that can sneak into packaged dessert mixes and store-bought toppings — so you know exactly what you're eating. Let it rest for a few minutes after baking and the filling thickens into something truly spoonable and 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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