Wheat Free Blueberry Lemon Crumble
Bright, jammy blueberries bubbling beneath a golden, coconut-kissed crumble topping — this is the kind of dessert that makes a kitchen smell absolutely incredible. The filling leans into fresh lemon juice and zest alongside a touch of honey and ground ginger, so every spoonful has that perfect balance of tart, sweet, and warmly spiced. What makes the crumble topping so satisfying is the combination of cassava flour, tapioca starch, and shredded coconut, which bakes up into genuinely crunchy, clumpy clusters without a trace of wheat flour in sight. Arrowroot starch does the quiet work of thickening the berry filling into a glossy, spoonable consistency that holds together beautifully after a short rest out of the oven. For anyone navigating wheat-free baking, crumbles and crisps can be tricky territory since so many recipes default to all-purpose flour — here, the swap is seamless and the texture is arguably better. Ceylon cinnamon and coconut oil round out the topping with a subtle warmth that feels intentional rather than like a workaround. Serve it straight from the baking dish while the filling is still slightly warm and the crumble retains its satisfying snap.
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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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