Paraben Free Blueberry Lemon Crumble
Juicy blueberries bubbling beneath a golden, coconut-kissed crumble topping is the kind of dessert that makes a kitchen smell absolutely incredible. The filling gets its glossy, jammy texture from arrowroot starch rather than cornstarch, and a hit of fresh lemon juice and zest keeps every bite bright and balanced against the natural sweetness of the berries. Ground ginger adds a subtle warmth that sneaks up on you in the best possible way. The crumble itself is built on cassava flour and tapioca starch, with shredded coconut and solid coconut oil worked in to create those irresistible clumpy, craggy bits that crisp up beautifully in the oven. Honey sweetens both layers naturally, so there's no refined sugar and nothing synthetic hiding in the ingredient list — just clean, whole-food components from start to finish. Avoiding preservatives and synthetic additives in packaged baked goods can feel like a constant label-reading exercise, and this recipe sidesteps all of that entirely by keeping every ingredient straightforward and recognizable. Let it rest those ten minutes after baking and the filling thickens into something truly spoonable and spectacular.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!