Last week, I shared these delicious gluten-free Quinoa Stuffed Peppers with you and talked about being flexible with cooking styles.
Well, when I got the chance to make a gluten-free meal, I decided we definitely needed a dessert that we could all enjoy.
I googled “gluten free desserts” and was happy to find Healther’s Dish (an Arkansas blogger who I got to hear speak at my first blogger conference at AWBU) had a killer g-f Blueberry Cobbler recipe.
If I can still get a delicious, bubbly cobbler or crumble without the gluten, I’m in!
This recipe uses almond meal (that you can buy or just make by grinding up almonds in your food processor) much like we did to make the crust for these lemon bars. The almond meal gets mixed with butter, a little sugar, egg and salt and tops fresh blueberries (they’re in season, ya’ll) mixed with a little sugar, corn starch and lemon juice.
The result is sweet, tasty, and the topping is nice and toasted. I love the flavor of almonds, so this was even a treat for a gluten-eater like myself.
Whether you call it a crisp or a cobbler, I’m just glad it can be shared with everyone, gluten and non-gluten people alike, because if it couldn’t that would just be a tragedy.
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