Enjoy the best and easiest gluten-free blueberry cobbler. Indulge in this delicious dessert that’s perfect for any occasion.
Deliciously Simple Gluten Free Blueberry Cobbler Recipe
Chef Cell presents a hilarious and informative guide to creating the easiest and quickest gluten-free blueberry cobbler. With his notorious humor and wit, he takes you on a laughter-filled culinary adventure, showcasing the best tips, methods, and hacks for making this mouthwatering dessert.
Through step-by-step instructions, Chef Cell shares his secrets for a perfect blueberry cobbler, ensuring that even those with gluten intolerances can indulge in the deliciousness. His expertise and passion for cooking shine through as he demonstrates how to create a dessert that is not only easy to make but also incredibly flavorful.
If you’re looking to impress your guests with a delectable dessert, Chef Cell’s recipe for gluten-free blueberry cobbler is a must-try. Whether you’re a seasoned chef or a beginner in the kitchen, this recipe video will leave you entertained, informed, and inspired to whip up this delightful treat.
Chef Cell takes center stage in this hilarious recipe video, where he shares his best tips, methods, and hacks for creating the easiest and quickest blueberry cobbler. But what makes this dessert even more special is that it’s gluten-free, perfect for those with dietary restrictions who still want to indulge in a mouthwatering treat.
With his notorious humor and wit, Chef Cell will guide you through the entire process of making this delectable dessert. His jokes and funny anecdotes will keep you entertained while you uncover the secrets to a perfect blueberry cobbler.
Prepare yourself for a laughter-filled culinary adventure as Chef Cell spills the beans on his tried-and-true techniques. Whether you’re an experienced chef or just starting out in the kitchen, his easy-to-follow instructions will ensure that you nail this dessert every single time.
So, get your apron on and join Chef Cell in the Comedy Kitchen as he shares his hilarious yet informative episode on how to make the best easy blueberry cobbler. This video is a must-watch for anyone who loves comedy, cooking, and mouthwatering desserts. Don’t miss out!
Indulge in Gluten-Free Bliss: Irresistible Blueberry Cobbler Recipe For All!
Like share because that’s how I become famous and then I won’t know you anymore and I’m just GNA dump these blueberries in there what do you think of that oops oh yeah by the way a green plastic thing also comedy kitchen with Chef cell was.
Recorded in front of a fake audience hey guys Chef cell right here with the Great Dessert if you’re coming over from my ve rollup show this is perfect and if you didn’t see that yet wait till the end of this and I’ll give you the link to that this is going to be a glutenfree blueberry.
Cobbler I’m going to put a little oatmeal in there you know little healthy stuff we’re going to going to use coconut palm sugar instead of real sugar you’ll see we’re not going to use obviously AP flour we’re going to use a nice um alternative to that and you’re going to be like this is dessert where has this guy been this guy with the hat.
Anyway let’s get to the ingredients and please like share cuz that’s how I become famous and then I won’t know you anymore no all right let’s go now these ingredients a give and take if you like cinnamon for example back the truck in you know what I mean all right let’s go for the meat of the thing you know the blueberry part right you know the main.
Thing give me give me a cup or two I said a cup or two fresh blueberries 3 tablespoons maple syrup or more to your liking for your liking cinnamon teaspoon or two and you’ll see I’ll I’ll use what I think I want to have now you want the topping right we have almond flour I told you this was gluten-free you think I’m crazy well all right almond flour.
Half a cup of that and we have boom gluten-free flour you can use tapioca flour you can use corn starch more of a thickening bring everything together kind of thing and we have 1 and 1/2 teaspoons of baking powder some vanilla about a teaspoon more maple.
Syrup boom and I have coconut oil waiting in the back and we have three tablespoons I’m using almond milk you want to stick with that uh some corn starch and and instead of white table sugar whatever you call it we’re using brown coconut sugar it won’t spike your insulin and it’s low glycemic but it’s.
Still sweet so you got to and it’s not as strong as regular sugar you got to use a little more but you know the blueberries right and the maple syrup you might not have to so I want you to taste as you go all right let me start things off here very small this is a small I think it’s a 7 by9 baking dish I’m going to Pam it over the.
Sink you can hear me but you can’t see me I wish that was true okay so there we go that’s all pamed up I have my oven preheating at 350 the oven is that black thing underneath my cutting board here and in a bowl I’m going to combine combine the berries the maple syrup the flour and the cinnamon so let me get that bowl two.
Teaspoons of this flour I’m going to eyeball it it’s about right it’s going to soak up the excess moisture really that’s all it’s for and I’m just going to dump these blueberries in there what do you think of that oops oh yeah by the way a green plastic thing also that’s about two cups in there I.
Don’t care you can put five cups like I told you go get those coated like I said stick to the end and we’ll send you backwards to the dish that comes before this dessert delicious ve rollups with prute garlic spinach peinao Romano cheese but let’s get sweet here come on all see what I did there very nice.
Three tablespoons maple syrup now of course I used double the blueberries I’m going to go five tablespoons of this maple syrup you see what I’m doing here everybody gets so excited you know oh my God it’s not what it says it’s okay mix everybody watching this right now I want you to try this recipe without.
Worrying about anything right and the less you worry and anything you do really you know I used to say the tighter you grip the more slips through your finger so relax you freaking crazy people all right oh that’s nice oh they’re nice and sticky now woo that’s it’s gr a maple syrup you want to get the best right and a couple of teaspoons.
Of this year cinnamon that’s good mix her up pour it in this here Bowl yeah that two cups was perfect so you want a nice lining on the bottom here if you’re like me the topping is everything you know like those old timent cakes get the juice and now for the delicious.
Crumble the crumble I’m going a cup of almond flour that’s a half cup and now this gluten-free flour you can use tapioca flour I got about 2 tbspoon of that 3 tablespoons of this here almond milk that’s good I’ve been overpour I’ll go three and a half four baking powder let’s go three.
Teaspoons it’s going to puff up I love puffy crumbles I think I dated her in fifth grade any get some of that coconut oil some of this is melted which is good you want to melt it if it’s not melted already one table spoon coconut oil 2 tablespoons of coconut oil 3 tablespoons let’s get some.
Salt in there sprinkle I’m talking about quar of a teaspoon always brings out the flavor don’t let people tell you otherwise tablespoon maple syrup that’s a half here my tablespoon is dirty remember so that’s a half it’s one one and a half two oh man teaspoon of vanilla we’re going to go two get some.
OES I don’t know if I mentioned that in the opening we got about what’s that about a third of a cup call 2/3 of a cup give her a mix it’s too wet add more almond flour see I just saved you from uh a mild coronary well people get scared you know they what am I going to do you don’t do.
Anything just listen to Chef cell you’re having trouble with your date you call somebody else but me if it’s food you call me yeah see it’s a little wet see how hard’s this sprinkling in until it’s crumbly cuz it’s called a crumble jeez come on folks extra sweetness added you don’t have to add this is coconut palm sugar.
It’s called brown coconut sugar here but coconut palm sugar it’s about a tablespoon it’s not going to make it you know kill your teeth sweet either which is perfect and whenever the word crumble and topping and those two words are put together I’m going to add a little bit.
Of cinnamon teaspoon teaspoon and a half you are going to learn through this recipe how to improvise based on your likes if you learn anything from that today you learn this I took my time doing this cuz I wanted to absorb so it’s not that wet and now I’m just going to kind of dollop it on and there she blows or L she blows.
Or somebody’s blowing or something see that all right 350 oven check it after 25 you want to go ultimately 30 to 35 and then take it out and as it cools it’ll continue to cook and bubble and be bubbly by the way bubbly that’s what you’re looking for too when you take this out all right let’s go I’ll see you.
In a bit and here you go look at that nice Brown on top it’s bubbling underneath try this one and look like I said mess around with the ingredients you know whatever you like you can e a little bit more you know there’s not this processed stuff in there it’s good stuff in here this time M really anyway please like and uh if you wait to the.
End of this video which is in a couple of seconds we’ll send you over to the main course that inspired this delicious dessert as a compliment to go with it give it a shot see you next time
