When I walk into my grocery store and see gorgeous, sweet red cherries for $3.99 a pound, I know it’s time. It’s time to get out my cherry pitter (I think I have one made by OXO brand?), gather together nothing more than a few of my most basic gluten free pantry ingredients, and make a simple gluten free cherry clafoutis. Don’t have a cherry pitter? Use a drinking straw to push the pits out of the center of each cherry—or just split each fruit (they’re not berries, even though they really really seem like it) in half with a paring knife and work out the pit. Don’t be fooled by the fancy-sounding French name; a clafoutis is ridiculously easy to make.
Just place the fruit in the bottom of a greased skillet or cake pan, pour the super simple one-bowl batter on top and bake. That’s it.
Like a cross between a custard and a cake, clafoutis almost reminds me of our magic custard cake—but it’s even easier to make. Of course, you can make it with cherry-sized bits of any pitted stone fruit (plums, nectarines, peaches, apricots) or any berry (blueberries, strawberries, raspberries (personal fave)). It’s traditionally served with powdered sugar on top, but I adore its mild sweetness and prefer not to gild the lily here. I wouldn’t argue if you wanted to serve me a slice with a bit of fresh whipped cream, though.
If you’re looking to make this gorgeous clafoutis dairy free, I’d try replacing the dairy milk with unsweetened almond milk, and the heavy cream with canned coconut milk. I bet it would work beautifully. If you try it, let us know!