The best gluten-free desserts are the ones that no one even notices are gluten-free; they're just delicious. This is one of those dishes: a rustic clafoutis made with seasonal fresh fruit and a ridiculously easy custard of eggs, almond flour, and almond milk. Yes, it's also dairy-free, and light on added sugar (I use low-glycemic coconut palm sugar).
As for the fruit, sweet, succulent cherries are both traditional and in season in SoCal — Rainier cherries are especially good right now. Leave the pits in to further enhance the almond flavor of the dish, or remove them if you prefer. Or use a different fruit altogether. Strawberries and apricots also make wonderful clafoutis.
1 tablespoon grapeseed oil or butter
1 cup unsweetened almond milk
3 large eggs
1/3 cup sugar
1 teaspoon vanilla extract
1/4 teaspoon salt
1/2 cup packed almond meal/flour
2 tablespoons arrowroot starch
1 pound fresh cherries, pitted or unpitted
Confectioner's sugar, for dusting (optional)
Preheat the oven to 375°F with a rack in the center. Grease a 9-inch cast iron skillet or baking dish with oil or butter and set aside.
Combine the almond milk, eggs, sugar, vanilla, and salt in a blender and blend until smooth. Add the almond meal and arrowroot starch and blend until smooth.
Pour the batter into the prepared skillet or dish and scatter the cherries on top (they will sink into the batter). Bake for about 30 minutes until set in the center and golden on top. Dust with confectioner's sugar, if using. Serve warm.