Pecan Free Blueberry Lemon Crumble
Bright, jammy blueberries bubbling beneath a golden, coconut-kissed topping — this dessert is the kind of thing that makes a kitchen smell absolutely incredible. The filling leans into fresh lemon juice and zest alongside a touch of honey and ground ginger, giving it a brightness that keeps it from feeling heavy or overly sweet. For the crumble, cassava flour and tapioca starch stand in for conventional flour, while shredded coconut and solid coconut oil create those satisfying, irregular clumps that crisp up beautifully in the oven. There's not a single nut in sight — no pecans, no nut-based flour swaps, nothing that requires a second look at the label — so you can serve it confidently at the table. The arrowroot starch in the filling does quiet, effective work, thickening those berry juices into a glossy, spoonable sauce as the crumble rests after baking. It's a genuinely crowd-pleasing dessert that happens to sidestep the most common tree nut concerns without sacrificing any of the texture or flavor you'd expect from a classic crumble.
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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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