Seeds Free Blueberry Lemon Crumble
Juicy blueberries bubbling beneath a golden, coconut-kissed topping — this dessert is the kind of thing that makes a kitchen smell absolutely incredible. The filling gets a bright lift from fresh lemon juice, lemon zest, and a hint of ginger, while arrowroot starch pulls it all together into a glossy, jammy base that holds its shape beautifully once it cools. The crumble itself is built on cassava flour, tapioca starch, and shredded coconut, so it bakes up into satisfyingly crunchy, irregular clumps without a single seed in sight. That matters more than you might think — plenty of crumble recipes lean on poppy seeds, sesame, or sunflower seeds for texture, but this one achieves that same rustic bite through coconut and a good fat-to-flour ratio. Coconut oil worked into the dry ingredients creates those perfect pea-sized crumbs that crisp and turn golden in the oven. A short rest after baking lets the filling thicken just enough so every scoop stays together on the spoon. Serve it warm and watch it disappear.
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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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