Yeast Free Blueberry Lemon Crumble

Total time1 hr 5 min

Prep time15 min

Cook time40 min

4.9

(12)

Bubbling blueberry filling, a golden coconut-kissed topping, and a bright hit of lemon in every bite — this crumble is the kind of dessert that makes people ask for the recipe before they've even finished their serving. The filling leans on arrowroot starch and honey to create that jammy, glossy texture without any refined sugars or leavening agents, so there's nothing here that would trip up someone avoiding yeast. Cassava flour and tapioca starch give the crumble its satisfying, slightly chewy crunch, while shredded coconut and Ceylon cinnamon add warmth and depth that feel genuinely special. A touch of fresh ginger in the filling keeps things lively and cuts through the sweetness in the best possible way. The whole thing comes together in one baking dish, and that 10-minute rest after it comes out of the oven is non-negotiable — it's what takes the filling from loose and syrupy to perfectly thick and scoopable. Serve it warm and watch it disappear.

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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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