Soy Free Blueberry Lemon Crumble
Bright, jammy blueberries bubbling beneath a golden, coconut-kissed crumble topping — this dessert is the kind of thing that makes a kitchen smell absolutely incredible. The filling gets its glossy, thick texture from arrowroot starch rather than cornstarch, and a hit of fresh lemon juice, lemon zest, and a whisper of ground ginger keeps every bite lively and layered. The crumble itself is built on cassava flour, tapioca starch, and shredded coconut, all brought together with solid coconut oil and honey for those irresistible clumpy, crunchy bits on top. Every single ingredient here is naturally free of soy, so there's no need to squint at labels or worry about hidden additives sneaking into your dessert. Soy-free baking can sometimes feel like a compromise, but this one genuinely doesn't — the texture is satisfying, the flavors are bold, and the crumble holds together beautifully. Let it rest for a few minutes after it comes out of the oven and the filling will set into something truly spoonable and luscious.
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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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