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!
Gluten Free Cherry Clafoutis
2 tablespoons (28 g) unsalted butter, melted and cooled
1 pound sweet fresh cherries
3 eggs (150 g, weighed out of shell) at room temperature, beaten
1/2 cup (100 g) granulated sugar
1 teaspoon pure vanilla extract
1/2 cup (4 fluid ounces) milk, at room temperature (any kind, just not nonfat)
1/2 cup (4 fluid ounces) heavy whipping cream, at room temperature
5/8 cup (88 g) basic gum-free gluten free flour blend (58 g superfine white rice flour + 19 g potato starch + 11 g tapioca starch/flour)
1/4 teaspoon kosher salt
Preheat your oven to 350°F. Grease a 9-inch cast iron skillet or 9-inch round cake pan with 1 tablespoon of the melted butter, and set it aside. Remove the stems and pits from the cherries and scatter them evenly in the bottom of the prepared skillet or pan. Set the pan aside.
In a large bowl, place the eggs, sugar, vanilla, remaining 1 tablespoon melted butter, milk and cream, whisking vigorously after each addition until very well-combined. Add the flour blend and salt, and whisk again until just combined. Pour the batter over the top of the cherries in the prepared pan.
Place the pan in the center of the preheated oven and bake for about 35 minutes or the clafoutis is puffed and pale golden and a toothpick inserted in the center comes out with a few moist crumbs attached. Remove from the oven and allow to cool for 10 minutes before slicing into wedges and serving. The cake will fall as it cools.