Seed Oil Free Blueberry Lemon Crumble
Bubbling blueberry filling peeking through a golden, coconut-kissed crumble is one of those desserts that feels both rustic and a little special. The bright hit of lemon juice and zest keeps the fruit from tasting flat, while a touch of ground ginger adds just enough warmth to make every bite interesting. What makes this crumble stand out is that every drop of fat comes from solid coconut oil — no canola, no vegetable shortening, no mystery blends hiding in a store-bought topping mix. Cassava flour and tapioca starch give the crumble its satisfying crunch and hold, and the shredded coconut adds a subtle chew that makes the topping genuinely irresistible. Arrowroot starch thickens the filling as it bakes, so you get that glossy, jammy texture without any cornstarch or processed thickeners. Let it rest those ten minutes before you dig in — the filling tightens up beautifully and the whole thing slices (or scoops) cleanly. Serve it warm on its own or with a dollop of coconut cream for a dessert that feels completely indulgent without a single compromise.
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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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