The Fresh Cherry signs are in front of roadside produce stands in California and the Pacific Northwest. It looks and tastes like a banner season! The subject of traditional Clafoutis came up last week.  Now is the perfect time to make it.  I’ve never used un-pitted cherries, but since that’s the traditional method and it’s suggested leaving the cherries intact results in more flavor, we decided to try it. Don’t want to work at the plate?  The folks at Cooks Illustrated  like the the Progressive Cherry-It Pitter.

I made this with almond milk for a gathering that included a dairy-free guest.  Notes about the substitution are with the ingredients. Dairy free or not, it’s great for breakfast, brunch, lunch, or after dinner dessert.

SUMMER CHERRY CLAFOUTIS – Serves 10-12

Click Here To Print Recipe

INGREDIENTS:

1 pound fresh cherries, stemmed, and maybe pitted (see above)

1 tablespoon unsalted butter (vegetable or coconut oil if you’re making this dairy free)

1 1/4 cups half and half ( or 1 1/8  cup almond milk plus 1/8 cup (2 tablespoons) coconut oil

2/3 cup sugar (5.5 oz.), measured and then 1/4 cup of it set aside to sprinkle on top before baking

4 eggs at room temperature

2 teaspoons GF vanilla extract

1/4 – 1/2 teaspoon almond extract (depending on how much you like almond flavoring)

2 teaspoon freshly grated lemon zest

1/2 cup (3 oz.) GF flour mix (ours, yours, or Trader Joe’s)

1/4 cup almond flour (1.5 oz.)

1/2 teaspoon xantham gum

1/4 teaspoon salt

Confectioners’ Sugar for dusting on top

DIRECTIONS:

1.  Preheat the oven to 425 F and generously grease a 9″ skilled with fairly deep sides or a 9″ springform pan with the tablespoon of butter.

2.  In a blender or food processor, whir the half and half, sugar (minus 1/4 cup), eggs, vanilla, and almond extract until smooth.

3.  Whisk together the dry ingredients and add to the wet ingredients, again, blending completely.

4.  Pour the batter into the pan, evenly distribute the cherries, and sprinkle with the remaining 1/4 cup sugar.

5.  Bake for 25-30 minutes or until a tooth pick comes out clean. Serve warm with heavy cream whipped with a little sour cream and a very little bit of sugar.

Enjoy this special early summer dessert!

Weighing the cherries

Measuring the almond milk and coconut oil

Weighing the sugar

Removing the portion to sprinkle on top

Ingredients into the blender

Measuring the dry ingredients

Whisking to blend

Dry over wet in the blender

Batter into the prepared pan

Whole cherries laid on top of the batter

Last of the sugar sprinkled on top

Ready for the oven

Warm from the oven and ready to cut