Pescatarian Blueberry Lemon Crumble
Bright, jammy blueberries bubbling beneath a golden, coconut-laced crumble — this dessert is the kind of thing that makes a kitchen smell absolutely incredible. The filling gets its glossy, thick texture from arrowroot starch rather than cornstarch, and a hit of fresh lemon juice, lemon zest, and a whisper of ground ginger keeps it lively and bright rather than cloyingly sweet. The crumble itself is built on cassava flour and tapioca starch, worked together with solid coconut oil until it forms those satisfying, irregular clumps that toast up beautifully in the oven. Shredded coconut woven through the topping adds a subtle chewiness and a faint tropical note that plays surprisingly well against the tart berries. This is naturally free of meat and seafood concerns are a non-issue here — it's a fully plant-based bake that happens to be rich, satisfying, and deeply comforting. Letting it rest for a few minutes after it comes out of the oven is worth the patience, since the filling tightens into that perfect, spoonable consistency. Serve it warm on its own or with a scoop of something cold on top for a dessert that genuinely earns its place at the table.
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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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