So I decided that was just what I would do writing, cooking, and marketing. This blog is not going to make me rich with dollar bills, but instead it is making me rich with knowledge, friendships, and opportunity. The opportunities are endless and keep coming and I am so thankful for that!
Gluten Free Blueberry Cobbler
adapted from The Cultural Dish
1 pint fresh blueberries
1 lemon zested and juiced
1/3 cup of sugar -or- 1/4 cup stevia
2 tablespoons cornstarch
For the Crumble:
1 cup Maninis Multipurpose gluten free flour
1/3 cup sugar -or- 1/4 cup stevia
1/4 cup light brown sugar
1/2 teaspoon salt
1/4 teaspoon cinnamon
1/2 cup (1 stick) cold, unsalted butter, diced
Preheat the oven to 350 degrees.
Mix together the blueberries, lemon juice, lemon zest, sugar, and cornstarch.
Spoon the berry mixture into ramekins.
For the topping, mix together the flour, sugar, brown sugar, salt, and cinnamon. Fork in the butter or use an electric mixture to combine. At this point, I usually use my hands to finish mixing everything together until the mixture crumbles.
Sprinkle the crumble mixture evenly over the blueberries and place the ramekins on a baking sheet lined with parchment paper.
Bake the crumbles for 40-45 minutes, or until the tops look browned and crisp and the berry mixture is juicy and bubbly.
I like to top it with some vanilla ice cream, but it can be served plain as well.