Nutmeg Free Blueberry Lemon Crumble

Total time1 hr 5 min

Prep time15 min

Cook time40 min

4.9

(12)

Bright, jammy blueberries bubbling beneath a golden, coconut-kissed crumble topping — this dessert is the kind of thing that makes your kitchen smell absolutely incredible. The filling gets its glossy, luscious texture from arrowroot starch rather than any starchy thickener that might sneak in unwanted spices, and a hit of fresh lemon juice and zest keeps every bite tasting clean and vibrant. Ground ginger and Ceylon cinnamon do all the warming work in the crumble, so there's no need for nutmeg at any point — the spice profile is intentional and completely accounted for. Cassava flour and tapioca starch give the topping a satisfyingly crumbly, slightly chewy bite that holds together beautifully without any grain-based flour. Solid coconut oil is worked into the dry ingredients until you get those perfect pea-sized clumps that bake up golden and crisp on top while staying a little tender underneath. A drizzle of honey ties the whole thing together with just enough natural sweetness to let the blueberries shine. Let it rest for ten minutes after it comes out of the oven and the filling will thicken into something truly spoonable and spectacular.

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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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