Turmeric Free Blueberry Lemon Crumble
Bright, jammy blueberries bubbling beneath a golden, coconut-laced crumble — 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 and zest keeps every bite tasting vibrant and alive. Ground ginger adds just a whisper of warmth without overwhelming the fruit, while Ceylon cinnamon in the topping brings a delicate, almost floral spice note. The crumble itself is built on cassava flour and tapioca starch, so it bakes up with a satisfying crunch and holds together beautifully without any grain-based flour. Coconut oil and shredded coconut give the topping a richness that pairs perfectly with the tart berry filling underneath. Many spice blends and packaged baking mixes sneak in anti-inflammatory additions that can be hard to spot on a label, so making this from scratch with clearly listed single-ingredient pantry staples keeps everything straightforward and worry-free. Let it rest those full ten minutes before you dig in — the filling thickens up and the whole thing becomes so much easier to serve.
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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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