Adapted with permission from Gluten-Free Cooking for Two by Carol Fenster (Houghton Mifflin Harcourt, 2017).
Clafoutis is a French dessert that can use any type of flour, thus making it ideal for gluten-free diets. It is simple, delicious, always turns out right no matter how it looks, and lends itself to many variations. Bing cherries are featured here, but I have used figs, apricots, peaches, pears, and nectarines. It can be served hot or cold, but I prefer it hot—with a dollop of whipped cream or ice cream. I like to bake it while we eat dinner, so we can enjoy its enticing aroma during dinner and so it’s nice and hot when I serve it.
1/2 cup Bing cherries, drained
1 large egg, room temperature
2 tablespoons milk of choice (the richer the better), room temperature
1 tablespoon canola oil
1 teaspoon pure vanilla extract or almond extract
2 1/2 tablespoons sugar, plus 2 teaspoons for sprinkling
2 tablespoons of your favorite flour
1/16 teaspoon salt
2 teaspoons sliced almonds, for garnish
1 tablespoon powdered sugar, for dusting
 Preheat the oven to 375°F. Generously grease two 3 ½ x1 ¾ -inch (4-ounce) ramekins.
 Arrange cherries in a single layer in each ramekin.
 In a small bowl, whisk together the egg, milk, oil, and vanilla until very smooth. Then gradually whisk in 2 ½ tablespoons of the sugar, flour, and salt until very smooth. Divide the batter between the ramekins, sprinkle with almonds, and sprinkle with the remaining 2 teaspoons of sugar.
 Bake until the tops are puffy and the almonds are golden brown, about 20 to 25 minutes. Remove from oven and dust with powdered sugar. Serve immediately.
Makes 2 servings:
Per serving: 270 calories; 5g protein; 11g total fat; 2g fiber; 39g carbohydrates; 94mg cholesterol; 146mg sodium