Walnut Free Blueberry Lemon Crumble

Jammy blueberries bubbling beneath a golden, coconut-kissed topping — this crumble is the kind of dessert that makes the whole kitchen smell incredible. The filling gets a bright lift from fresh lemon juice, lemon zest, and a hint of ground ginger, while arrowroot starch pulls it all together into a glossy, spoonable base that isn't watery or overly sweet. The crumble itself is built on cassava flour, tapioca starch, and shredded coconut, so it bakes up into satisfyingly chunky, crisp clusters without a single tree nut in sight. That matters a lot when so many crumble and crisp recipes default to chopped walnuts or pecan pieces as the go-to topping — here, the coconut and Ceylon cinnamon do all the heavy lifting on texture and warmth. Honey sweetens both the filling and the topping naturally, keeping the ingredient list clean and straightforward. Let it rest for those ten minutes after it comes out of the oven — the filling thickens beautifully and the first scoop will be perfectly set rather than soupy.

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