Cherry berry clafoutis

All the summer fruits are simply perfection, aren't they? I couldn't pick a favorite, but this year if there was one I wish I could extend the season for, it would be cherries. The sweet, firm juiciness of these beauties is pure jubilance. Normally, I enjoy them too much as they are to play around with baking them, but this year my friend Sarah gifted me a bag of orchard cherries just after I'd stocked my own, and the invitation was clear.

This recipe is a reprise, really. This easy clafoutis made with silken tofu has been a favorite at our house since I first made it with peaches and blackberries last summer. This year, cherries and berries were supremely suited for my kind of cherries jubilee.

School started back up today, and no matter how ready we all are for more straightforward structure again, it brings pangs of bittersweet. I'm wistfully longing for cherries a little longer, plump and rosy red like my growing boy's cheeks used to be. I’m reminding myself that in autumn, this clafoutis will feel just as lovely and simply celebratory with apples and pears. That every day is a gift regardless of what it brings, and what a privilege it is to witness and share in the growth of those we love, even as that growth may take them places we can't always follow. Wishing everyone a beautiful week!

This is our kind of cherries jubilee!

Cherry Berry Clafoutis

8 servings 12 ounce silken tofu

¼ Cup maple syrup 
½ Cup plant milk
1 cup all-purpose flour, white whole wheat, or gluten-free flour
2 tsp. baking powder
¼ Cup almond flour

1 Teaspoon vanilla extract
1 tsp. almond extract 
2-3 Tablespoons olive oil (to grease your pan/dish)
3 cups fresh, prepared fruit of choice (this one was 2 cups pitted, halved cherries and 1 cup blueberries)
Extra fruit for garnish, optional

Preheat the oven to 400°F . Coat a 9 inch tart pan, cake pan, or cast iron skillet with the oil and set aside.

In a blender, combine all ingredients through the  extract and blend until incorporated, 2-3 minutes. Let sit for 5 or so minutes while you prepare the fruit. 

Transfer the batter into the greased pan and place the fruit evenly throughout. 

Bake for 30 minutes until becoming firm (and before the edges burn). Let cool in the pan for at least 10 minutes before running a knife along the edges. If desired, sprinkle with powdered sugar and additional fruit to serve.