Gluten-Free Cherry Clafoutis

Total Time: about 45 minutes

Yield: serves 2-4

Ingredients:

• 1 loose cup cherries - I used burlats but read below for more information

• 1 large egg

• 2 tablespoons whipping cream

• 1 tablespoon canola oil

• 1 teaspoon vanilla

• 2 ½ tablespoons sugar - you’ll need another tablespoon for sprinkling

• 2 tablespoons gluten-free flour - I used CUP4CUP

• ½ teaspoon salt

• Powdered sugar for dusting - optional

Steps:

1. Preheat the oven to 375 degrees

2. Wash the cherries, cut in half, discard pits and stems

3. Line your baking dish with the cherries halves - my dish was about 5x5in

4. Whisk together the flour, salt, sugar

5. Whisk together the vanilla, oil, whipping cream, and egg

6. Combine both bowls, mix well, pour batter over the cherries

7. Sprinkle on the additional sugar

8. Bake for 25-28 minutes

9. Let cool, top with powdered sugar if you want, enjoy!

I’ve been working farmers markets for the past six summers and the farm I work for grows a variety of cherries in eastern Washington so I have a good amount of cherry knowledge and I get all the local cherries I want every summer. It’s a fantastic gig! It is in my professional cherry opinion that most cherries would work well in this dish. I would use a darker cherry though because it will make the dish look more appealing. Rainiers are delicious but they’re not going to stand out in this dish. I used Burlats which are the first cherry of the season but I’ll probably make these with Chelans next because that’s the next dark cherry that is out. It’s been years since I’ve purchased cherries at the grocery store but I’ve heard rumors that grocery stores will usually label all their dark cherries as Bings even though there are a variety of dark cherries. If you see Bings, they’ll work perfectly. I could go on and on about cherries but let me move on to gluten-free flour: use whatever you want. I love CUP4CUP because it’s so light in color and it’s incredibly reliable but it isn’t vegan so I only use it in recipes that call for a lot of dairy. This recipe calls for such a little amount of flour that I feel confident you could get away with any gluten-free flour, almond flour would be delicious for this. I wish I could take credit for coming up with this recipe but I cannot. I found it in this magazine that I’ve had stored with my cookbooks for years and I honestly had never even heard of a clafoutis. I did tweak some minor things though based on what I had in my kitchen so it’s not completely the original recipe. This dessert was fantastic! I made it for my husband and I to enjoy after dinner and we ended up eating the whole thing just standing up in the kitchen while our dinner was cooking.