Lately, beautiful bags of plump red cherries have been catching my eye in the produce aisle, giving me the idea to make a dish that I love called clafouti (or clafoutis). This charming French country dessert has cherries baked in a custard-like batter. It’s easy and can be dairy-free, gluten-free, or grain-free.
Clafouti can be made with various fruits: apples, pears, raspberries, and so on, but authentic French clafouti is made with black cherries and with pits left in. The pits are said to release wonderful flavor. I’ve only made it with pitted cherries, which of course make it easier to eat.
Pitting fresh cherries can be time-consuming and messy. On a whim a couple of years ago I picked up a four-well pitter at Bed Bath & Beyond. I don’t use it often, but when I do I really appreciate the labor-saving and mess-saving gadget.
This recipe can be dairy-free, gluten-free, or grain-free. For gluten-free or grain free use white rice flour, brown rice flour, a gluten-free blend, or almond flour. For dairy-free use a butter substitute (I like Earth Balance Vegan Buttery Sticks), and a milk substitute such as rice milk, coconut milk, almond milk, or other.
|Cherry Clafouti|| |
- 2 eggs
- 1/3 cup milk of choice (regular, soy, almond, coconut)
- 2 tablespoons butter or butter substitute, melted
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract (optional)
- 1/3 cup flour (wheat, rice, almond, or a gluten-free blend)
- 1/3 cup sugar
- 1/4 teaspoon salt
- 2-3 cups cherries (about 1 pound), pitted
- 2 tablespoons sliced almonds
- 2 tablespoons powdered sugar
- Preheat oven to 375°F.
- In blender, combine milk, melted butter, vanilla, and optional almond extract. Blend until smooth. Gradually add flour, sugar, and salt, and blend at highest speed for 1 minute or until very smooth.
- Place cherries in an even layer in an oiled 9-inch pie plate, round cake pan, or oven-proof skillet. Pour batter over cherries and sprinkle on sliced almonds.
- Bake 25 to 35 minutes or until top is puffy and golden brown. Remove from oven and dust with powdered sugar. Serve warm.
(Recipe adapted from GFreeCuisine.com.)Pin It