Oats Free Blueberry Lemon Crumble
Bubbling blueberry filling, a golden crumble topping, and a bright hit of lemon — this dessert delivers everything you want from a classic fruit crumble without a single grain of oats in sight. Most crumble recipes lean heavily on rolled oats for texture, which makes them a no-go for anyone avoiding them, but this one builds that same satisfying crunch using cassava flour, tapioca starch, and shredded coconut instead. The result is a topping that bakes up beautifully clumpy and golden, with a slightly chewy, coconut-kissed bite that honestly might be better than the original. Fresh lemon juice, lemon zest, and a touch of ground ginger lift the blueberry filling into something that feels a little more special than your average weeknight dessert. Arrowroot starch thickens the filling as it bakes, so by the time it comes out of the oven bubbling and fragrant, you know it's going to set up perfectly after that short rest. Ceylon cinnamon and honey round out the flavor without overpowering the fruit, keeping everything balanced and naturally sweetened. Serve it warm straight from the dish and let the filling do all the talking.
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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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