Sweet cherries

Cherries are probably my most favorite fruit in the world. I got a pound of them in my last organic delivery and eyeballed them every day, trying to decide if I wanted to eat them out of hand or bake them up in something.

Earlier in the week, I thought about cherry-vanilla ice cream. But then, I still have the meyer lemon-mango sorbet taking up space in the freezer.

I almost threw a handful in with my lunch this morning. And changed my mind as soon as the word “cobbler” formed in my head.

So as I stuffed last night’s leftovers in my face tonight, I whipped together a cherry almond cobbler.

Cherry Almond Cobbler

1 pound cherries, halved and pitted
1/2 cup sugar
2 eggs
1/4 cup almond meal
1/4 cup sweet rice flour
1/4 cup tapioca flour
1/4 cup white rice flour
1/4 tsp salt
2 eggs
1/4 cup canola oil
1/2 cup milk
1 1/2 tsp vanilla
1 tsp baking powder
1/2 tsp xanthan gum
1/4 cup slivered almonds
1/4 cup sugar
1 tsp cinnamon

Preheat the oven to 350 degrees.

Cut the cherries in half and then pull the pits out. Curse your lack of foresight in purchasing a device to pit cherries.

Combine the almond meal, sweet rice flour, tapioca flour, white rice flour salt, 1/2 cup sugar, baking powder, and xanthan gum. In a separate bowl, mix together the eggs, canola oil, milk and vanilla. Pour the wet ingredients into the dry ingredients and mix well.

Pour the batter into an 8×8 cake pan. Spread out the cherries on top of the batter. Strategically place (ha) the almonds on top of the cherries. Sprinkle the whole thing with 1/4 cup sugar and the cinnamon.

Bake 40 to 45 minutes, or until a toothpick stuck in the center comes out clean.