Pregnancy Friendly Blueberry Lemon Crumble
Bright, jammy blueberries bubbling beneath a golden, coconut-kissed crumble topping — this dessert is the kind of thing that makes the whole kitchen smell incredible. The filling leans on fresh lemon juice, lemon zest, and a touch of ground ginger to balance the natural sweetness of the berries, while honey keeps things refined-sugar-free from start to finish. Arrowroot starch thickens the fruit filling beautifully without any cornstarch or additives you might want to sidestep, and the crumble itself is built on cassava flour and tapioca starch, making it a genuinely wholesome option when you're being more intentional about what goes into your body. Ceylon cinnamon — the gentler, more delicate variety — adds warmth without overwhelming the bright citrus notes. Coconut oil works into the dry ingredients to create those satisfying, clumpy crumbs that bake up crisp and golden on top while the filling stays luscious underneath. It's the kind of nourishing, feel-good dessert that doesn't ask you to compromise on flavor, and that ten-minute rest before serving is worth every second of patience.
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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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