Paleo Blueberry Lemon Crumble
Bubbling blueberry filling peeking through a golden, coconut-kissed crumble is one of those desserts that feels indulgent but is built entirely from whole, unprocessed ingredients. The filling leans on arrowroot starch and a touch of honey to create that jammy, glossy texture you'd expect from a classic crumble — no refined sugar or cornstarch in sight. For the topping, cassava flour and tapioca starch stand in for conventional flour beautifully, giving you that satisfying crunch and crumble without any grains. Shredded coconut and solid coconut oil add richness and help the topping bake up into those irresistible irregular clumps. Bright lemon juice, lemon zest, and a whisper of ground ginger lift the blueberries and keep the whole thing from tasting flat or overly sweet. It's the kind of dessert that genuinely surprises people — serve it warm after a ten-minute rest and watch the filling pull together into something thick and spoonable.
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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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