Nightshade Free Blueberry Lemon Crumble
Bright, jammy blueberries bubbling beneath a golden, coconut-kissed crumble topping — this dessert is the kind of thing that makes people ask for the recipe before they've even finished their first bite. The filling gets its glossy, luscious texture from arrowroot starch rather than cornstarch, and fresh lemon juice and zest lift the whole thing with a citrusy brightness that keeps it from feeling heavy. Ground ginger adds just a whisper of warmth that plays beautifully against the sweet berries without overpowering them. The crumble itself is built on cassava flour, tapioca starch, and shredded coconut, which together create those satisfying irregular clumps that bake up crisp and golden on top while staying a little tender underneath. For anyone navigating a nightshade-free lifestyle, fruit-based desserts are usually a safe zone — but finding one with a topping this good, made entirely without grain flours or refined sugar, is genuinely exciting. A ten-minute rest after baking lets the filling thicken into something scoopable and perfect, whether you serve it plain or alongside a dollop of coconut cream.
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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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