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 8x8 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.