Cherry Clafoutis with Almond Crust
A variation of my wheat-free Classic-Style Cherry Clafoutis made with a slivered almond crust. You can make this with other fresh fruit like blueberries, blackberries, raspberries - or sliced fruit like fresh figs, apricots, plums...
Combine the following ingredients in a bowl and beat lightly with a whisk until well combined, but not foamy. Be a little bit generous with the flour and starch measurements:
1/2 c milk (or natural yogurt)
2 tsp vanilla
1/4 c light agave syrup (or light maple syrup, or very mild honey)
1/4 c corn flour (not cornmeal) (or fine ground rice flour)
2 Tbsp tapioca starch or corn starch
1/4 tsp salt
Generously butter a pie plate (I use a standard sized glass pie plate).
Sprinkle 1/2 c slivered almonds into the buttered pan, and press them in so that they stick to the bottom and sides of the pan.
Next, sprinkle 1 Tbsp sugar over the almonds.
To the prepared pan, add:
* 3 c cherries (washed, dried, and de-stemmed)
*Leaving the pits intact imparts a wonderful almondy cherry-pit flavour. Be prepared to spit the pits out while eating it later - otherwise, de-pit the cherries. You can use the same amount of other fruit instead of cherries like: blueberries, blackberries, raspberries - or sliced fruit like fresh figs, apricots, plums...
Pour batter over fruit and bake in a pre-heated oven at 350 for about
40-45 minutes, or until puffy and golden brown. Rotate half way through