Gluten-Free Skillet Cherry Clafoutis
Some recipes are so simple you can practically memorize the ingredients and steps after the first time making it! This Gluten-Free Skillet Cherry Clafoutis recipe is one of those. This easy French treat is one of my favorite winter dessert recipes because I can use frozen cherries and it brings a little summer into cold nights! It’s also delicious with blueberries (though cherries are the traditional way of making it) or a mix of cherries and blueberries.
For this recipe, I used organic sugar (from Wholesome), organic milk, and pasture-raised eggs. I also made sure the cornstarch I used is non-GMO, as much of the corn and corn products in the U.S. is GMO. And of course, don’t forget to use pure extracts, not the imitation stuff!
This week is a cold one here in Florida – possibly the coldest we’ve had this winter, so this dessert is going to keep me warm while I snuggle up on the couch and binge-watch a good show. That’s one of the best parts about wintertime!
What’s your favorite winter dessert?
- 1 tablespoon butter , softened
- ¾ cup plus 2 tablespoons Wholesome Organic Sugar , divided
- 3 cups pitted dark sweet cherries , fresh or frozen and thawed
- 2 cups milk
- 3 large eggs
- ¼ cup cornstarch
- 1 teaspoon pure vanilla extract
- ½ teaspoon pure almond extract
- ¼ teaspoon kosher or fine sea salt
- Powdered sugar , for serving
Preheat oven to 375 degrees.
Grease a 9-inch cast iron skillet generously with the butter. Sprinkle 2 tablespoons of sugar over the butter. Scatter the cherries evenly in the pan.
In a blender, combine the remaining ¾ cup sugar, milk, eggs, cornstarch, extracts, and salt. Blend until smooth. Pour over the cherries and bake for 40 minutes or until puffed and golden. Dust with powdered sugar and serve immediately.
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