Bright, jammy blueberries bubbling beneath a golden, coconut-kissed topping — this crumble is the kind of dessert that makes a whole kitchen smell incredible. The filling gets its glossy, luscious texture from arrowroot starch rather than any grain-based thickener, and a hit of fresh lemon juice and zest keeps every bite tasting vibrant and alive. Ground ginger adds just enough warmth to make the blueberries taste even more like themselves. The crumble topping leans on cassava flour and tapioca starch, both naturally grain-free, so there's no rye or wheat flour anywhere in the mix — just a buttery-style, clumpy crunch built with solid coconut oil and a drizzle of honey. Shredded coconut woven through the topping adds a subtle chew and a toasty depth that sets this apart from a standard fruit crisp. A short rest after baking lets the filling thicken into something scoopable and satisfying, whether you serve it plain or with a generous spoonful of something creamy on top.
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Preheat the oven to 375°F (190°C). Lightly grease a 9-inch baking dish with coconut oil.
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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