Grandma's Cherry Flop-Gluten Free
Description
Make it a special meal this summer by ending it with this special dessert. Serve it warm with a scoop of vanilla ice cream.
Ingredients
Fruit filling:
2 cups fresh sweet cherries, pits removed
3/4 cup sugar
1/4 cup water
1/2 teaspoon almond extract
Topping:
1/4 cup melted butter
1/4 cup sugar
1/2 cup milk
1/2 cup brown rice flour *
1/4 cup tapioca starch *
1 teaspoon baking powder
* If you aren't in need of a gluten free recipe, simply substitute 3/4 cup total all purpose flour for the items marked with an *.
You can also make this with canned cherries.
Directions
Sign In / Sign Up
Create, share, and connect with millions of people.Continue with Google
Continue with Apple
Continue with Email
Preheat the oven to 350 degrees.
Place the cherries, sugar, and water in a small saucepan and bring to a boil. Reduce the heat to medium and simmer, stirring frequently, for 12- 15 minutes, until the cherries have softened and the sugar water has thickened a bit. Remove from the heat and stir in the almond extract.
While the cherries are simmering, stir together the sugar and butter in a medium size bowl. Whisk the milk into the bowl with the sugar and butter, then add the flours and baking powder. Pour the batter into a 10" square or 6 cup casserole dish. Spoon the cherries across the batter and then drizzle with the syrupy water from the saucepan.
Bake for 40 minutes, until a toothpick inserted comes out mostly clean without any wet batter on it. Scoop the warm cherry flop into bowls and top with vanilla ice cream.