Pork Free Blueberry Lemon Crumble
Bright, jammy blueberries bubbling beneath a golden, coconut-kissed crumble topping — this dessert is the kind of thing that makes a kitchen smell absolutely incredible. The filling gets its glossy, luscious texture from arrowroot starch and honey, while fresh lemon juice and zest cut through the sweetness with just enough zing. A whisper of ground ginger in the berries and Ceylon cinnamon in the crumble add warmth without overpowering the fruit. The topping itself is built on cassava flour, tapioca starch, and shredded coconut, all brought together with solid coconut oil and honey for those irresistible clumpy, crunchy clusters. Every single ingredient here is naturally free of pork and pork-derived products — no gelatin, no lard, no hidden animal fats to second-guess. It's a genuinely crowd-pleasing bake that happens to be completely clean from a sourcing standpoint, so you can serve it confidently at any table. Let it rest those full ten minutes before digging in, because the filling thickens beautifully and the first spoonful will be absolutely worth the wait.
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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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