As a lot of you know when I started this blog it was not to cook in Gluten Free manor. It was started to share my recipes. My recipes are back to basics recipes that are simple and easy and not super fancy. Then shortly after starting this blog we found out that my little one was allergic to wheat and had a form of celiacs disease. So my blog has slowly turned into a gluten free site. A lot of people have been asking that picture on your header is that Gluten Free and sadly I say no! However, you can update it by using my gluten free crumble and following the directions on the first recipe. So after receiving way to many questions via email and in person; I have decided to update for you so it will be a lot easier for all the people who eat Gluten Free.
Blueberry Pomegranate Cobbler
2 boxes of Fresh Blueberries ( about 2 cups)
1 cup sugar
1 cup POM Pomegranate juice
1/4 cup cornstarch
6 ramekins 4 oz size
Pam Cooking Spray
1 Lined baking sheet with foil or silpat
Wash blueberries and place in large mixing bowl add sugar, cornstarch and Pomegranate juices stir well until all is dissolved. Blueberries should float to the top of bowl. Set aside and let blueberries soak up the sugars. Next make topping.
Take butter and cut into cubes add oat flour, oats, and sugar and take off your rings because this involves your hands to mix. Mix and knead until well mixed together it should form clumps of the crumble.
Preheat oven to 350 degrees.
Take 6 ramekins (4 oz.) Spray with cooking spray, next take a slotted spoon and divide up blueberries equally into the greased ramekins, next take left over juices and divide equally again; last take the crumble topping and place a little bit at a time on top of blueberry mixture. I hold my hand around ramekin when doing this so you do not have a lot of spillage on your baking sheet. Place in the preheated oven at 350 degrees for 40 min.
Let cool for about 20 min. serve warm with vanilla ice cream or whipped cream.
Bon Appetite & Enjoy!