Xanthan Gum Free Blueberry Lemon Crumble
Juicy blueberries bubbling beneath a golden, coconut-kissed crumble is one of those desserts that feels both rustic and a little special. The filling gets its silky, jammy texture from arrowroot starch rather than any gum-based thickener, so you get that perfect glossy consistency without anything artificial doing the heavy lifting. Bright lemon juice, lemon zest, and a whisper of ground ginger keep the fruit from tasting flat or overly sweet, while the honey adds just enough warmth to round everything out. The crumble itself is built on cassava flour, tapioca starch, and shredded coconut, which come together with solid coconut oil and honey into those satisfying irregular clumps that bake up crisp and golden. Ceylon cinnamon adds a delicate, almost floral spice note that plays beautifully against the tart berries. Letting it rest for ten minutes after it comes out of the oven is the move — the filling thickens into something truly scoopable rather than soupy. Whether you serve it warm on its own or with a generous spoonful of something creamy alongside, this is the kind of fruit crumble that disappears 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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