Rice Free Blueberry Lemon Crumble
Bright, jammy blueberries bubbling beneath a golden, coconut-scented 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 rather than any grain-based thickener, while fresh lemon juice, lemon zest, and a hint of ground ginger keep every bite lively and bright. The crumble itself leans on cassava flour and tapioca starch, two pantry staples that crisp up beautifully without a single grain of rice flour in sight — a combination that can be surprisingly hard to nail in grain-free baking. Shredded coconut and solid coconut oil give the topping those satisfying irregular clumps that shatter just right when you dig in. A drizzle of honey ties the whole thing together with gentle sweetness that lets the blueberries stay front and center. Let it rest for a few minutes after it comes out of the oven and the filling thickens into something truly spoonable and spectacular.
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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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