Classic-Style Cherry Clafoutis + Variations
One of my favourite summer treats.This rustic French baked fruit and custard dessert is delicious made with fresh local fruit (traditionally cherries) and is elegant and easy to make. (Learn more about clafoutis in my blog entry.) This is a wheat-free version of the classic, sweetened with agave syrup (or your choice of sweetener). 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), and sprinkle 1 Tbsp sugar on the buttered pan. To this, 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.
Variations: You can use the same amount of other fresh fruit instead of cherries, or a combination: blueberries, blackberries, raspberries - or sliced fruit like fresh figs, apricots, plums...
You can also substitute the flour and starch for 1/3 cup all purpose flour.
Another variation is made with a slivered almond crust: Cherry Clafoutis with Almond Crust
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 baking.
You can sift icing sugar on top if you like. Enjoy warm, at room temperature, or cold. Great for dessert, breakfast, or a snack. Cover and refrigerate any leftovers.