Mushroom 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 gets its glossy, thick texture from arrowroot starch rather than cornstarch, and a hit of fresh lemon juice, lemon zest, and a whisper of ground ginger gives it a complexity that goes way beyond a basic fruit bake. The crumble itself is built on cassava flour and tapioca starch, worked together with solid coconut oil until it forms those satisfying, irregular clumps that bake up crisp and toasty on top. Shredded coconut and Ceylon cinnamon round out the topping with a subtle warmth and a little chew that makes every bite genuinely interesting. Every single ingredient here is straightforward and plant-based, so there's no need to scan labels for hidden fungi-derived additives or worry about what's lurking in a store-bought crumble mix. It's naturally free of anything derived from mushrooms or fungal sources, which can be surprisingly tricky to guarantee with processed baking products. Let it rest those ten minutes before you dig in — the filling thickens beautifully and the whole thing becomes something you'll want to make on repeat all berry season long.
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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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