Turkey Free Blueberry Lemon Crumble
Bright, jammy blueberries bubbling beneath a golden, coconut-laced 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 and tapioca starch, worked together with solid coconut oil and honey until it forms those satisfying, irregular clumps that bake up crisp and golden on top. Shredded coconut and Ceylon cinnamon round out the topping with a subtle warmth that pairs beautifully with the tart berry filling underneath. This is a naturally meat-free, wholesome dessert with no animal proteins anywhere in the ingredient list, so it fits effortlessly into a wide range of dietary needs without any substitutions or workarounds. Let it rest for a full ten minutes after it comes out of the oven — the filling tightens up as it cools and makes every scoop clean and satisfying rather than soupy. Serve it straight from the baking dish and watch it disappear fast.
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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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