Gluten-Free French Cherry Clafoutis

Clafoutis is a French cherry pie with a crepe-like texture. It's fabulously easy and even better tasting. And using almond flour in the place of regular flour makes it gluten-free!

This recipe feeds about 6-8 people.

20 oz fresh cherries

2 tbsp melted butter, plus a little more unmelted butter for greasing the pan

4 eggs at room temperature

1 cup milk

3/4 cup almond flour

1/4 tsp salt

1/2 cup sugar

1/2 tsp almond extract (err on the side of more)

1/2 tsp vanilla extract

Preheat the oven to 350 degrees. Grease a round 10-inch pie pan with butter. Spread about 2 tbsp. of sugar over the butter. (See the pictures. I should have added more butter.)

Pit the cherries, arrange them in a single layer on the bottom of the pan, and set aside.

In a medium-sized mixing bowl, mix eggs with remaining sugar and salt. Stir in flour. Add milk, almond extract, vanilla extract, and mix until well blended, then stir in the melted butter.

Pour the mixture over the cherries.

Bake for 40-45 minutes or until puffed and golden brown.

That's it! The clafoutis can be eaten warm or cold. It will last as long as the cherries, so it will go bad sooner if your cherries were older and vice versa. Generally, try to consume the dish within 48 hours... but trust me, that shouldn't be a problem!