• Bloglovin
  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter
  • Recipe Index
  • About
  • Work with Me
  • Portfolio
  • Contact
  • FAQ
  • Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Snixy Kitchen

A Bay Area gluten-free food blog with original seasonal recipes

  • RECIPE INDEX
  • Season
    • Spring
    • Summer
    • Fall
    • Winter
  • Gluten-Free
    • Gluten-Free Desserts
    • Gluten-Free Savory
  • Breakfast
  • Appetizers
  • Dinner
  • Desserts

Easy Gluten-Free Blueberry Cobbler

June 10, 2019 by Sarah Menanix

Jump to Recipe
  • Share
  • Tweet

Last updated on June 12th, 2019

This gluten-free blueberry cobbler the easiest dessert for summer entertaining. Vanilla-stewed blueberries with buttery oat and almond flour biscuits dropped on top. These flavorful cobbler biscuits bake up with brown crispy tops with soft fluffy dumplings underneath. Best served with vanilla ice cream!

Gluten-Free Blueberry Cobbler with Oat Almond Flour Biscuits

Gluten-Free Blueberry Cobbler with Almond Flour Biscuits

This post is sponsored by Bob’s Red Mill, a year-long partner of Snixy Kitchen

A few Sundays ago, Zoella (age 3) woke up asking if she could bake a berry pie. I wanted to test this gluten-free blueberry cobbler again anyway, so I obliged and kept referring to this cobbler as “pie” to satisfy her wish. It’s definitely not pie, but we’ll get to that later. 

When it came time to bake the “pie”, Zoella said she was “busy doing a project” (with a toilet paper roll and pipe cleaners) and refused to help me. I think she tricked me into making this blueberry cobbler for her – what she really wanted was to eat a pie, not bake a pie. 

We had our neighbors over for dinner that night and Zoella’s announced that she made a pie! I feel like I’m living a gluten-free re-enactment of The Little Red Hen. I’m the hen. Except nicer because I still shared the cobbler. 

Gluten-Free Blueberry Cobbler

When I admitted to Zoella and the neighbors that I’d actually made a gluten-free cobbler, we wound up in an intense dinner table conversation about what defines a cobbler. We all had strong and varied beliefs. 

One neighbor and my Texan husband argued cobbler has a lattice pie pastry crust, making it not all that different from a pie. No cobbler I ever saw growing up in California looked like that! One person thought a cobbler had a crust on the bottom, while someone else vehemently did not. So it seems there are many variations even within the very definition of cobbler. We all agreed though, this cobbler certainly was not pie. (Sorry, Zoella. I tricked you too.) 

This homemade gluten-free blueberry cobbler fourth recipe in a year-long partnership with Bob’s Red Mill. So far this year, I’ve made gluten-free pop tarts with strawberry jam, gluten-free matcha crepe cake, and gluten-free almond flour pasta. Now I’m making a gluten-free blueberry cobbler with easy oat and almond flour biscuits – perfect for quick summer entertaining!

Gluten-Free Blueberry Cobbler with Almond Flour Biscuits

Fresh Blueberry Cobbler

Ripe Fresh Blueberries

Baked Blueberry Compote

What to put on top of a cobbler?

While everyone agrees that cobbler has loads of baked seasonal fruit at its core, three are many variations for what kind of pastry to put on top of the stewed fruit. You can top it with a pourable batter that bakes up almost like cake, cookie dough, pie pastry crust, or some kind of biscuit.

Those biscuits can be rolled out and cut or shaped into rounds, or made from a moist dough dropped from a spoon on top of the fruit. 

I’m using the spoon drop biscuit method here to cobble together this gluten-free cobbler (ha…ha…).

Almond Flour Biscuits

I’ve topped this gluten-free blueberry cobbler with almond flour biscuits made with a combination of three easily accessible Bob’s Red Mill flours: almond flour, oat flour, and sweet rice flour. Together these flours create a flavorful soft biscuit that has whole grain and sweet nutty notes.

These gluten-free almond flour biscuits bake up as a crisp browned buttery biscuit cobbler topping. As the dough bakes, it expands to cover the berry compote, baking into soft fluffy biscuits partially submerged in the bubbling fruit. The top half is brown, crispy, and almost cookie-like, while the bottom half is soft and fluffy like steamed dumplings. 

The three flours used for these biscuits are three of my most used gluten-free flours. If you’re new to gluten-free baking but plan to do more of it, you’ll likely use these three flours regularly. If you stock up on a bag of each, you can find a list of recipes that use all three in my recipe index!

Gluten-Free Blueberry Cobbler with Drop Biscuits

Cobbler with Almond Flour Biscuits

Gluten-Free Blueberry Cobbler with Oat Almond Flour Biscuits

Gluten-Free Berry Cobbler

How to make a gluten-free blueberry cobbler

As a rustic dessert, blueberry cobbler is one of the easiest desserts to make. The ingredients are simple and it requires very little hands-on time. Toss berries with sugar and cornstarch, adding a little vanilla bean or extract if you desire. Dump it in a 2-quart baking dish to give the blueberries a short headstart. 

Meanwhile, mix cold butter into the dry ingredients with your hands until crumbly and whisk in milk just to combine. Then drop the moist buttery almond flour biscuit dough over the warm fruit with a spoon. Don’t worry about making them look pretty or well-shaped, the beauty of a cobbler lies in its cozy rough edges. With a brush of milk and a sprinkle of coarse sugar, they head into a high-heat oven to bake up brown and crispy. 

Serve with an obligatory scoop of vanilla ice cream…or two!

If you can’t get your hands on fresh blueberries, you can turn it into a gluten-free berry cobbler! I’ve made this with a mix of strawberries, blackberries, and blueberries as well and I’ve also included a note in the recipe for using frozen blueberries.

Gluten-Free Vanilla Bean Blueberry Cobbler

Gluten-Free Cobbler

What makes a cobbler different from a pie?

While you make both cobblers and pies with lots of fresh fruit bubbling with dough, what makes something a pie versus a cobbler? The major difference between a pie and a cobbler is that a pie always has a bottom pastry crust, where a cobbler usually does not. A cobbler always has some kind of topping, usually baked pastry, dough, or batter.

Note: While a cobbler typically does not have a crust on the bottom, some variations double up the crust on top and bottom, which muddies the definition between pie and cobbler. For now, let’s assume most cobblers stick with a single top layer of pastry or dough. 

Is a Crumble, Crisp, Brown Betty, Grunt, Slump, Pandowdy, or Buckle the same as Cobbler?

Bubbling warm fruit mixed with dough can make a whole host of desserts. Here’s a quick and dirty breakdown of the various rustic fruit desserts. Plus some inspiration recipes of what to bake next!

  • Crumbles and crisps: deep-dish baked fruit cooked desserts usually topped with some kind of crumbly streusel-like topping. I’ve written about the difference between the two on my gluten-free peach crumble recipe. In short, there are conflicting sources about the difference between crisps and crumbles.  Some say one has oats while the other doesn’t, but experts can’t agree on which is which. The Kitchn suggests that distinction is passé and crumble and crisp are used interchangeably now.
    • Gluten-Free Peach Crumble
  • Brown Betty: A deep-dish baked fruit dessert similar to a crumble or a crisp, but using finer crumbs that also incorporate breadcrumbs into the topping.
    • Cherry Brown Betty from Joy the Baker
  • Grunts and Slumps: Most similar to a cobbler, grunts and slumps use a biscuit dough, but are cooked on the stovetop covered or uncovered (respectively) until the biscuits steam into little dumplings in the bubbling fruit. Admittedly, I’ve never made one of these because I prefer the crisp browned crust of a cobbler.
    • Blackberry Slump from Simply Recipes
  • Pandowdy: Almost like a cross between a pie and cobbler, a pandowdy is another deep-dish baked fruit dessert that’s topped with a pastry pie crust. Instead of a neat lattice or whole sheet pie crust, the pandowdy is a little messier. Traditionally, the fruit is topped with a sheet of pastry then partially baked before being broken up with a spoon or fork so the fruit bubbles up and creates a pudding-like consistency. Modern pandowdies tend to use shapes or cut up squares of pie dough layered more neatly on top of the fruit so it’s sturdy enough that it won’t disappear into the fruit when baked.
    • Blackberry Peach Buckwheat Pandowdy from The Bojon Gourmet
    • Apple Pandowdy from Eat the Love
  • Buckle: a fruit dessert that is most similar to a cake. Fruit is dropped over or pressed into cake batter and it sinks as the cake buckles around the fruit in the oven. Sometimes people top the cake with more crumble before baking, but usually, this dessert can be easily sliced.
    • Berry Apple Buckle Cake from Heartbeet Kitchen

Gluten-Free Berry Cobbler with Oat Almond Flour Biscuits

Gluten-Free Cobbler with Vanilla Ice Cream

More Gluten-Free Cobbler Recipes 

As fate would have it, both Alanna and I were simultaneously working on recipes for gluten-free blueberry cobbler. She’s infused her cobbler with a hint of lavender and lemon, then topped the compote with earthy oat biscuits. 

  • Gluten-Free Apricot Cobbler with Buttermilk Biscuits
  • Gluten-Free Peach Cobbler with Brown Butter Chestnut Biscuits
  • Gluten-Free Rhubarb Vanilla-Bean Cobbler from The Heartbeet Kitchen
  • Savory Tomato Cobbler with Gluten-Free Drop Biscuits from The Heartbeet Kitchen
  • Gluten-Free Plum Cobbler from Salted Plains
  • Gluten-Free Apple Cobbler with Maple & Rhubarb from The Bojon Gourmet
  • Gluten-Free Healthy Berry Cobbler from Lexi’s Clean kitchen
  • Gluten-Free Apricot Skillet Cobbler from Le Petit Eats

If you’re looking for a small-batch cobbler, try Dessert for Two’s blueberry cobbler and sub in 3 tablespoons each oat flour and sweet rice flour for the all-purpose flour to make it gluten-free!

And more gluten-free blueberry recipes!

  • Blueberry Nutella Cream Pie
  • Triple Berry Pie with Gluten-Free Cardamom Crust
  • Blueberry London Fog Popsicles
  • Mini Strawberry Cupcakes with Blueberry Cream Cheese Frosting

Note: Zoella has since spontaneously announced to three different people that she made a blueberry pie. It’s neither a pie nor did she make it.

Continue to Content
Gluten-Free Blueberry Cobbler with Oat Almond Flour Biscuits

Gluten-Free Blueberry Cobbler

Yield: 6-8 servings
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes

This gluten-free blueberry cobbler the easiest dessert for summer entertaining. Vanilla-stewed blueberries with buttery oat and almond flour biscuits dropped on top. These flavorful cobbler biscuits bake up with brown crispy tops with soft fluffy dumplings underneath. Best served with vanilla ice cream!

Ingredients

For the blueberries

  • 8 cups fresh blueberries (4 pints) (*see note, if you'd like to use frozen)
  • 1/4 cup granulated sugar
  • 1/4 cup Bob's Red Mill corn starch
  • Optional: 1 teaspoon vanilla bean paste or extract

For the Almond Flour Biscuits

  • ¾ cup + 1½ tablespoons (96g) Bob's Red Mill super-fine blanched almond flour
  • ¾ cup (120g) Bob's Red Mill sweet rice flour (different from "white rice flour" or "brown rice flour")
  • ½ cup + 2½ tablespoons (72g) Bob's Red Mill gluten-free oat Flour
  • ½ cup + 1.5 tablespoons granulated sugar
  • 2¼ teaspoons baking powder
  • ¾ teaspoons kosher salt
  • ¼ teaspoon baking soda
  • 8 tablespoon cold unsalted butter, cut into ½-inch cubes
  • ¾ cup + 1 tablespoon whole milk, plus more for brushing
  • 1 tablespoon coarse sugar such as turbinado, or more granulated sugar, for sprinkling

Instructions

  1. Preheat oven to 375°F and prepare a 2 to 3-quart baking dish by placing it on a large baking sheet lined with parchment paper to catch any spills. I've used a 10x8 baking pan with 2-inch sides here, but another 2-quart baking pan, a 10-inch deep dish pie pan will work too.
  2. Place the blueberries in a large mixing bowl. In a small bowl, whisk together the corn starch and sugar until combined then mix it into the blueberries. Mix in the vanilla bean paste or extract, if using. Mixing them together in advance will prevent the corn starch from clumping. Pour the blueberries into the prepared baking dish and bake for 10 minutes.
  3. Meanwhile, in a large bowl, whisk together almond flour, sweet rice flour, oat flour, cane sugar, baking powder, salt, and baking soda.
  4. Add cold butter and either with a pastry cutter or your hands, quickly work the butter into the flour until the largest pieces of butter are no larger than a pea and the dough is crumbly. Add milk and whisk until just combined (do not over whisk).
  5. Pull the blueberries out of the oven and increase the heat to 400°F. Use a large spoon to drop the dough evenly over the top of the blueberries in as many biscuits as you like. Brush the biscuits lightly with milk and sprinkle with coarse sugar.
  6. Return the cobbler to the oven and bake until the biscuits are evenly golden brown, 30-35 minutes. If you find some of the biscuits browning faster than others, cover that part of the cobbler with a piece of foil.
  7. Remove from heat and let cool at least 15 minutes before serving with scoops of vanilla ice cream. The fruit will thicken up as it cools. (**See note about making in advance)

Notes

*If using frozen blueberries, do not defrost them and skip the 10 minute pre-bake.If you can't get your hands on fresh blueberries, you can turn it into a gluten-free berry cobbler. I've made this with a mix of strawberries, blackberries, and blueberries as well.

**Cobbler is best served the day of, but if you're making it a few hours in advance, serve room temperature or warm it in the microwave or in a 350°F oven to serve!

© Sarah Menanix
Cuisine: Dessert / Category: Gluten Free Desserts
  • Share
  • Tweet
instagramIf you make this recipe, tag your photo #SnixyKitchen on Instagram!

Almond Flour, Desserts, Flour, Fruit, Gluten Free Desserts, Gluten-Free, Meal Type, Oat Flour, Pie, Special Diet, Summer, Sweet Rice Flour

Snixy Kitchen

SUBSCRIBE NOW

get free recipes straight to your inbox:

Previous Post: « Summer Fruit Salad with Herbed Pistachio Crumble
Next Post: Zucchini Pesto Pasta with Roasted Almonds »

Reader Interactions

You may also enjoy:

Gluten-Free Almond Thumbprint Cookies with Raspberry and Strawberry Jam
Gluten-Free Thumbprint Cookies
Gluten-Free Peanut Butter Cookies
Gluten-Free Peanut Butter Cookies
Gluten-Free Dairy-Free Pumpkin Pie
Gluten-Free Dairy-Free Pumpkin Pie
Gluten-Free Pumpkin Cookies with Walnuts
Gluten-Free Pumpkin Cookies with Walnuts

12 Comments

  1. DessertForTwo -

    June 10, 2019 at 5:29 am

    This is so beautiful! Trying to get it on my list for dessert tonight :)

    Reply
  2. Nancy -

    June 10, 2019 at 7:35 am

    I’m with you on what makes a cobbler! And………………………..my oh my this was sooooooooooo over the top delicious!

    Reply
  3. Alanna Taylor-Tobin -

    June 10, 2019 at 11:26 am

    Who are these weirdos who think cobbler is the same as pie?? Def not. Can’t wait to try this version, it looks sublime!

    Reply
  4. Jenny -

    July 18, 2019 at 3:18 pm

    Can I use full fat coconut milk or almond milk instead of whole or would that mess with it?

    Reply
    • Sarah Menanix -

      July 22, 2019 at 9:41 pm

      I’ve not tried to make these with coconut milk or almond milk, but I think if you subbed in a non-dairy milk like almond milk it should work! If you do make them this way, please let me know how they work for you!

      Reply
  5. Carrie -

    July 21, 2020 at 9:12 am

    Is there a substitute for the sweet rice flour? I can’t find it anywhere!

    Reply
    • Sarah Menanix -

      July 21, 2020 at 11:34 am

      This is a tough one! Sweet rice flour is the most difficult flour to substitute in gluten-free baking. It’s the magic weapon for gluten-free baking as its stickiness helps to bind the baked goods together and it lends to the chewiness of your cakes. I just bought a few boxes of Mochiko on Amazon and they came super quick. If that’s not an option, here’s what I would try: subbing in by weight, all-purpose gluten-free flour, or (possibly) tapioca flour or cassava flour. (Note: I have not tested gluten-free cake with tapioca or cassava flour in place of sweet rice flour, but it is what I would try first if you can’t eat or get sweet rice flour.) Hope this helps!

      Reply
  6. Jenny -

    August 19, 2020 at 8:28 pm

    I’m planning to make this this weekend, and I’d like to add nectarines to the berries. Do you recommend making any changes or simply keeping the total cups of fruit the same?

    Reply
    • Sarah Menanix -

      August 19, 2020 at 11:53 pm

      This sounds DELICIOUS. I’d keep the cups about the same, but probably do a bit more since the blueberries will fill a cup crevices more than nectarines will (I hope this makes sense haha). I’d use nectarines that are ripe and not too hard. Depending on the ripeness of the nectarines, I would probably begin baking the nectarines 5-10 minutes earlier, then tossing in the blueberries for the next 10 minutes, continuing the steps as described.

      Reply
      • Jenny Deller -

        August 20, 2020 at 12:54 pm

        Makes total sense! Thank you, I’ll let you know how it turns out!

        Reply
  7. Jenny -

    August 23, 2020 at 5:31 am

    This cobbler turned out beautifully! The biscuit dough came together very easily and baked into a light and fluffy biscuit—oaty, toasty, with a slight caramel crisp on top. No gumminess! And the fruit was not too sweet which really let it shine. A dessert that feels decadent but isn’t over-sweet or heavy is a huge win in my book. For non-dairy peeps, I subbed oat milk for regular and served with coconut milk vanilla ice cream. Our guests loved it, and I am a cobbler convert! Can’t wait to try with more berries and stone fruit.

    Reply
  8. Sue -

    September 28, 2020 at 9:06 am

    Fabulous recipe – thank you! I’m dairy free so used oat milk and Earth Balance. Made it with wild blueberries, but almost any fruit would work. Will definitely make it with rhubarb when it’s back in season. I also added a bit of ground cinnamon and ginger (my go to favs) to the fruit mixture. Thanks so much, will be checking out your other recipes.

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Primary Sidebar

Sarah Menanix

I’m Sarah (aka Snix)! Welcome to Snixy Kitchen - where I create gluten-free recipes with fresh, local ingredients to tell stories about my life.

More about me ➤

STAY IN TOUCH

get new recipes to your inbox:

The Ultimate Guide to Matcha

Popular Posts

Gluten-Free Vegan Bread Pudding Recipe

Pumpkin Gluten-Free Vegan Bread Pudding

Best Vegan Gluten-Free Chocolate Chip Cookies

Vegan Gluten-Free Chocolate Chip Cookies

Vegan Triple Berry Crumble with Cinnamon Breadcrumbs

Quick Stovetop Gluten-Free Berry Crisps

Gluten-Free Chocolate Ice Cream Cake

Chocolate Gluten-Free Ice Cream Cake with Caramel

Gluten-Free Cream Puffs

Gluten-Free Cream Puffs

Gluten-Free Breakfast Oatmeal Jam Bars

Gluten-Free Breakfast Oatmeal Jam Bars

KitchenAid Stand Mixer

Footer

Follow Snixy Kitchen on Instagram

Halfway through my full-day video shoot for @castr Halfway through my full-day video shoot for @castrawberries today, I learned it was #nationalstrawberryday - what timing! I’ve currently got 10lbs of strawberries in my fridge and my kids are stoked for strawberry season. I shot a video and some photos of @tutti_dolci’s strawberry slab pie for @castrawberries last year - get the recipe for this pie on their site! For GF, sub in the pie crust from my gluten-free triple berry pie - linked in profile! #strawberrypie 
•
https://www.snixykitchen.com/triple-berry-pie-with-gluten-free-cardamom-crust/
{New} Gluten-free lemon drizzle cake, in partnersh {New} Gluten-free lemon drizzle cake, in partnership with @bobsredmill! This bright lemony loaf cake is the little black dress of cakes. Baking cake in a loaf pan instantly brings it into “suitable for breakfast” territory. Adding the crunchy lemon glaze shell makes it sweet enough to be the perfect dessert or snack cake. 
•
And this glaze, y’all. 😻 I used Mary Berry’s technique of applying the lemon sugar drizzle while the cake is warm so it hardens into crunchy icing that crackles as you slice it, making the crust quite possibly the best part. 
•
This cake comes together with four flavorful flours: almond, gluten-free oat, sweet rice, and tapioca. Get the recipe along with my substitution recommendations on the blog - link in my profile @snixykitchen! #lemondrizzlecake #glutenfreecake #bakedwithbobs #betterwithbobs #bobsredmill #ad
•
https://www.snixykitchen.com/gluten-free-lemon-drizzle-cake/
If you’re having a full-scoop-of-cookie-dough-on If you’re having a full-scoop-of-cookie-dough-on-a-cone kind of day/week/year, I’ve got you. Customize this gluten-free edible cookie dough recipe with your favorite add-ins and store it in the freezer for late-night cookie dough cravings. Recipe link in profile - @snixykitchen #ediblecookiedough #cookiedough
•
https://www.snixykitchen.com/gluten-free-edible-cookie-dough/
Ricotta toast with crispy pan-fried maitake mushro Ricotta toast with crispy pan-fried maitake mushrooms and flaky salt – sharing my go-to lunch in collaboration with @goodeggs. My neighbor and I meal plan on Saturday nights then place a delivery order together from Good Eggs and honestly, it’s the highlight of my week. What I miss most about going to the grocery store regularly was choosing from a vast selection of fresh local produce varieties from specific farms. Once we started this Good Eggs weekly tradition a few months ago, I was able to do that again, and still get all my go-to pantry staples. But now all in one place. From my couch. Swipe to see a sampling of what I got in my box this week! Among many other things, we both always order: whole milk basket ricotta from @bellwetherfarms and A LOT of maitake mushrooms from @mycopiamushrooms. Then we take turns delivering variations of this toast to each other – add flaky salt, herbs, greens, garlic, nuts, carrot spread, romesco – go wild! 
•
To try Good Eggs, new customers can get $80 off your first 4 orders with my promo code SNIXY80 ($20 per order) or click the link in my bio or IG stories and the code will be automatically applied! #mygoodeggsbox #absurdlyfresh
•
http://bit.ly/3jzZ7gc
Gluten-free chocolate cake for Zoella’s birthday Gluten-free chocolate cake for Zoella’s birthday! Happy 5th birthday to my baby girl who isn’t so much of a baby anymore. She amazes me every single day with her ideas, kindness, and curiosity. Swipe to see her from 2 days to 5 years - I’m not crying, you’re crying.
•
For our fam celebration, I baked a single family serving of this perfect gluten-free chocolate cake as a 6-inch layer cake. See a picture of her cake in my stories and get the link in my profile! I used 1/3 of the recipe and baked it in two 6-inch rounds. #chocolatecake #glutenfreecake 
•

https://www.snixykitchen.com/gluten-free-chocolate-sheet-cake-with-chocolate-buttercream/
Chewy gluten-free lemon cookies with crisp edges. Chewy gluten-free lemon cookies with crisp edges. This cookie marks the shifting of micro-seasons from Holiday Winter to New Year Winter (TM). It's a subtle change, one mostly perceivable in the baked goods coming out of each, but one that I believe should be celebrated with plenty cookies (both before and after the seasonal shift). 
•
So here are are, firmly in the land of backyard citrus, so I’m making all the lemon desserts. These cookies have sturdy crisp edges with a soft and fluffy, but intensely chewy center and a punch of lemon. Get the recipe link in my profile @snixykitchen. 
•
#lemoncookies 
https://www.snixykitchen.com/chewy-gluten-free-lemon-cookies/
Time to dig into citrus season! Get the recipe for Time to dig into citrus season! Get the recipe for this gluten-free earl grey bundt cake with blood orange drizzle on the blog - link in profile @snixykitchen. 
•
Last year, Zoella (4) peeled and ate a blood orange she’d found in a bush in our side yard when we weren’t looking. We found the sticky peels on the steps and panicked - where did this blood orange come from? Did an animal bring it? Is she going to get sick?! 
•
And that’s how we discovered our neighbors have a blood orange tree. By that point, it had dropped most of its fruit except for a few very high up branches that leaned over our fence. The tree is fruiting and nearly ripe again so I’m hopeful I can barter for a bag of oranges in exchange for some slices of this bundt cake. 
•
#glutenfreecake #bundtcake #bloodorangecake

https://www.snixykitchen.com/earl-grey-gluten-free-bundt-cake-blood-orange-icing/
We’re mixing up our meal planning routine with t We’re mixing up our meal planning routine with this savory gluten-free dutch baby topped with gruyere, a pile of buttery thyme mushrooms, and garlic wilted Baby Kale. Getting out of our dinner rut feels refreshing! Made in partnership with @plenty, this breakfast, lunch, or dinner anytime dish shows off their pesticide-free greens that are vertically farmed right here in the Bay Area. I’ve told you this before and it’s not an exaggeration when I say these are my favorite greens – they somehow taste fresher and more vibrant. 
•
I dropped some of this dutch baby off with my neighbor and, without prompting, she immediately texted, “YOM. I would make this. Greens are hella good.” It’s true. The greens are the star. If you’re in the Bay Area, use the link in my profile to find out where to get them near you!
•
Related big news: Ira (2) voluntarily ate cooked Baby Kale without throwing it on the floor or sneakily moving it to his sister’s plate. Even Ira knows a good thing when he sees it. 
•
For the gluten-free dutch baby recipe, search “almond dutch baby” on snixykitchen.com. Omit the sugar, cinnamon, and vanilla, and top it with grated gruyere 5 minutes before it’s done. For topping, saute some mixed mushrooms in butter with fresh thyme, and sliced garlic. Then add a few handfuls of Baby Kale and toss just to wilt. Salt & pepper to your heart’s content. If you want the extra flare, add a runny fried egg (eggs on eggs – why not?).
•
Sponsored by Plenty #plentyforall, #greensdontsuck https://bit.ly/3kZqAql
Follow @snixykitchen on Instagram

SEARCH

  • Bloglovin
  • Facebook
  • Instagram
  • Pinterest
  • Twitter
  • Meet Sarah
  • Contact
  • FAQ
  • Recipes

ALL CONTENT & IMAGES Copyright © 2021 Snixy Kitchen
privacy policy | disclosure