If you are looking for the easiest dessert to serve your guests this weekend, it has to be this cherry clafoutis. Some of you might not have heard of it, but this French dish features fresh fruit topped with a thin batter and baked into a soft, warm custard. All the flavors work together perfectly! Clafoutis traditionally uses almond extract, and since this dish doesn't require any particular gluten development, I decided to make it gluten-free by swapping the flour for almond flour. I'm in love with the result! For those of you who prefer it gluten-y or don't have almond flour, feel free to substitute the 100 grams of almond flour with 75 grams of all-purpose flour. Have a great baking weekend, Gingis!

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