Pistachio Free Blueberry Lemon Crumble
Bright, jammy blueberries bubbling beneath a golden, coconut-laced topping — this crumble is the kind of dessert that makes the whole kitchen smell 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 pinch of ground ginger keeps every bite lively and bright. The crumble itself is built on cassava flour, tapioca starch, and shredded coconut, so it bakes up into satisfying, irregular clumps with real crunch and a subtle tropical sweetness. Coconut oil replaces butter throughout, meaning the entire dish is completely free from tree nuts — no swapping, no substitutions, no second-guessing the ingredient list. Many store-bought crumbles and baked goods carry cross-contact risks from shared production lines, so making this one from scratch gives you full control over what goes into the pan. The ten-minute rest after baking is worth every second of patience — it lets the filling thicken into that perfect, spoonable consistency. Serve it warm on its own or with a scoop of your favorite dairy-free ice cream for a dessert that feels genuinely indulgent.
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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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