Just when I thought I’ve baked berries every single way in a pastry crust, I found one more way to do it. Making mini pies in muffin tins is genius, but it wasn’t my idea.

I saw this in a magazine and I’m sorry to say, I can’t remember which one, but when I do I’ll tag them.  I just used my own pie recipes, and I love this idea. There is no need for a topping crust, but you could add a little decorative dough if you wanted to. I prefer to add fresh herbs to my mini pies.

Fruit Mini Pie Recipes in Muffin Tins are the PERFECT POTLUCK and Summer Party Dessert.

Mini Pies are so convenient, make great party desserts, and perfect for a potluck, a backyard party or a picnic.

You can take your favorite pie dough recipe or use this all purpose pie crust here or my gluten free pie dough here. In case you’re new here, I have mastered gluten free baking to the point that it’s standing on its own (not just good for gluten free). I practice a lot and what you see here is gluten free, but it doesn’t have to be. You can even buy rolled out dough if you need super easy.

The thing that is nice about these is that you can use any kind of berries or cherries you have and you can make up to 24 using a full pie recipe or you can make as little as six using scraps or part of pie dough recipe and freezing the rest for later.

You can also get creative and make pies to individual taste. I made these mini cherry pies with mascarpone cheese, but I made a few with just cherries. Instead of mascarpone I could have used this buttermilk pie recipe. 

In this cherry recipe, I used mascarpone cheese mixed with a little sweetener. I topped with jarred morello cherries. You can also use my regular cherry pie recipe.

The Muffin Pan for Mini Pies 

This muffin pan is a non-stick and will work well.

Next week, I’ll be picking my own blueberries at a farm right next door to me. It’s a yearly tradition, and if you do that too, I wrote about a lot of blueberry picking tips here.

Since blueberries are one of my favorite fruits, naturally, I’ve made more than my share of blueberry recipes.

This festive blueberry pie is also so cute. These can be made into mini pies easily.

You can take any of my pie recipes and make mini pies. Most will take twenty minutes to bake. There is a recipe for gluten free pie  gluten free pie crust (which is what I used) and for my all-purpose pie crust.

More Pie Recipes from Spinach Tiger

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Mini Pies Muffin Tins

Mini Pies in Muffin Tin are perfect for summer parties picnics and potlucks

Course Dessert

Cuisine American

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Total Time 40 minutes minutes

Servings 24

Author Angela Roberts

Ingredients

• 1 recipe pie dough gluten free here (all-purpose flour here)
• 8 cups blueberries can use frozen, defrosted
• 6 tablespoons sugar or swerve
• juice of one lemon
• zest of one lemon
• 4 tablespoons instant tapioca or corn starch
• 2 tablespoons chopped mint or lemon thyme
• Tools:
• 4 inch cookie cutter

Instructions

• Mix zest into sugar with your fingers.
• Prepare Berries. You can toss frozen with lemon juice, zest, sugar (or swerve) and tapioca. Allow to defrost (about 15 minutes). Pour off any excess juice before putting in tins.
• Roll out pie dough. Cut 24 circles.
• Place each circle of dough into a muffin tin.
• Fill with berries.
• Bake at 400 degrees for 20 minutes.

Note: This post has amazon links which earn a small commission and help to keep Spinach Tiger up and running.

The post Berry Mini Fruit Pie Recipes in Muffin Tins appeared first on Spinach Tiger.

Do you cook or bake to procrastinate? I do.

Today is the day, we are installing quarter round on our hardware floors and it’s my job to paint those strips of wood in our hot garage.  I’d rather have flour on my hands instead of paint thank you very much.

The only thing saving me is the DVR? Are you with me? Today I caught up with Brain Dead, which is some kind of political comic relief/satire (sort of). I have to see where this goes. Have you watched it?

I’d prefer to pretend that life is a bowl of cherries, even if we all know better and we’re all feeling uneasy, no matter what side of the fence we’re on.

Alas, even cherries have pits and they are not that easy to get out, so I use a cherry pitter like this one.

Cherry Dutch Baby is a summer comfort food.

It’s a baked pancake very similar to my apple dutch baby that so many of you love.

Although this is gluten free, it’s not lesser than, even though it may not puff up in the same way.  I made side by side versions and in a blind taste test, Mr. ST like the gluten free one better.

The Secret to Cherry Dutch Baby is Amoretto

The secret to the cherries is cooking them stovetop with butter and amaretto for about five to ten minutes to soften and flavor. They will be a bit tart, but not too much.  If you don’t have amoretto, try bourbon or brandy. They like cherries too!

Sliced almonds give the perfect crunch and marrying of flavors, just like these chocolate almond cherry scones.  This reminds me of this pear almond clafoutis. I didn’t add the almonds when I baked this. It was an afterthought and I broiled them for about a minute, once the dutch baby was done.

Retro Rose called me after taking some home to let me know that her friends tasted and raved big time. So I got four endorsements today for this successful gluten free cherry dutch baby. My testimony is that I had to pull myself away from it, but I have a love affair with cherries.

How about you? What’s your favorite summer fruit? See more of mine on Instagram and let’s connect.

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Almond Cherry Dutch Baby, Gluten Free

Cherry dutch baby topped with almonds is a perfect summer comfort food brunch.

Course Brunch

Cuisine German

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Total Time 40 minutes minutes

Servings 4

Author Angela Roberts

Ingredients

• 20 fresh cherries pitted
• 2 ounces amaretto
• 4 tablespoon butter divided
• 3/4 cups gluten free flour I use Bob's Red Mill 1 to 1
• 1/2 teaspoon salt
• 1 tablespoon sugar
• 1/2 teaspoon baking powder
• 2 eggs
• 1/2 cup milk
• 1 teaspoon vanilla
• 1/2 cup sliced almonds

Instructions

• Preheat oven to 450.
• Combine flour with sugar, salt, baking powder.
• Combine eggs with vanilla and mix with flour.
• Add milk, and mix. Set aside.
• Melt two tablespoons butter and add to the mixture.
• Pit Cherries
• Melt 2 tablespoons butter in 10 inch skillet that you will be making the dutch baby in. (Oven proof).
• Add cherries and amoretto. If you don't have amoretto, you can use brandy, or skip. Cook on low for 5 to ten minutes, stirring frequently.
• Pour batter on top of cherries. Add almonds.
• Bake for 15-20 minutes until golden brown.
• This may not puff up the same way regular floured dutch babies do, but will taste good.

More Cherry Recipes

Cherry Pie

Chocolate Cherry Almond Scones, Gluten Free option

The post Cherry Dutch Baby, Gluten Free appeared first on Spinach Tiger.

When cherries stared at me on the counter yesterday, I knew just what to do. Combine them with a little chocolate and almonds and make chocolate cherry almond scones. 

Biscuits and scones abound here at Spinach Tiger. They are easy, fast and satisfy that desire for something a little sweet without going to all the trouble of making a cake.

I like to bake for therapy, and Saturday was just such a day. We were getting new hardware floors installed on the second floor and I had to be here to move furniture back and forth between the rooms. It was too hot to go out on my brand new deck. Some of the time I went to the basement to paint furniture and then there was baking.

I had no idea how these scones were going to taste and I was guessing at amounts. I got lucky or maybe I’ve baked so much my intuition carried me through. Feel free to add more cherries, but I’d be careful adding more chocolate if you use a dark chocolate as I did.

Chocolate Cherry Almond Scones Recipe with a Gluten Free Option

Many people are starting to thank me for including gluten free recipes. I am so excited that I recently cracked the code on gluten free biscuits, by adding a secret ingredient.

My flour of choice at the moment is Bob’s Red Mill Gluten Free flour 1 to 1 baking.

I only put the slivered almonds on top which seemed to be just right for crunch for that perfect bite.

Mr. ST thought the chocolate cherry almond scones were a winning combination of flavors. I was surprised because he’s not a cherry fan. This just goes to show you, that everyone probably likes everything at least some of the time.

So tell me, have you ever made a scone? Do you bake gluten free? I would LOVE to hear from you. Do you want more gluten free baking recipes? 

Please, pretty please, CONNECT with me on instagram, where I share a lot of beautiful food pics that don’t make it here.

Gluten Free Option

• 2¼ cups gluten free baking flour (I used King Arthur), more for dusting
• 1 tablespoon baking powder
• 1 teaspoon salt
• ½ cup sugar
• 8 tablespoon butter
• 1 cup heavy cream, plus 1 tablespoon of cream for brushing.
• 1 egg
• 20 fresh cherries, pitted and finely chopped
• 2 ounces dark chocolate, finely chopped (or 1/2 cup chocolate chips)
• 1/2 cup slivered almonds
• raw sugar for dusting

Follow same instructions as below. As egg to the cream.  Sub cream for buttermilk.

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Chocolate Cherry Almond Scones Recipe

The combination of chocolate cherry and almonds is perfect for scones. Great for snacking and I've included a gluten free option

Course Dessert

Cuisine American

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 8

Author Angela Roberts

Ingredients

• 2 cups flour plus 2 tablespoons
• 1 teaspoon salt
• 1/2 cup sugar
• 6 tablespoons of butter cut into small pieces.
• 1/2 cup heavy cream see note
• 1/2 cup buttermilk see note
• 20 fresh cherries pitted
• 2 ounces dark chocolate can sub with semi-sweet chocolate chips
• 1/2 cup slivered almonds
• raw sugar for dusting

Instructions

• Combine flour, salt sugar.
• Freeze butter for 10 minutes.
• Preheat oven to 450.
• Chop cherries,toss with two tablespoons flour, set aside.
• Chop Chocolate set aside.
• Combine flour mixture with butter, until you form larger than pea pieces.
• Add chocolate and cherries.Mix gently.
• Add buttermilk and cream. Stir with wooden spoon.
• Pat down with your hands to form a 7-8 inch diameter.
• Flour the bottom and top to make for easy cutting.
• Brush with milk or cream.
• Top with almonds. Use as many as you like. Try to cover completely.
• Sprinkle raw sugar.
• Cut into 7 pieces, like a pie and put on baking sheet.
• Bake for 15 minutes or until golden brown.

Notes

You can use all cream, all buttermilk, or a combination.

More Scone Recipes from Spinach Tiger

Maple Buttermilk Scones with Lavender Sea Salt

Gluten Free Strawberry Scones

The post Chocolate Cherry Almond Scones Recipe appeared first on Spinach Tiger.

July is one of my favorite months of the year. Summer fruits make me sing songs and bake pies on a daily basis. Peaches, berries and cherries accompany long, sunny days where people are in good moods, only made sweeter by pies, cobblers and crisps. July is the month I’m happy to turn my oven on every day to try to discover another way to turn these fruits into something beautiful to eat. This is not your ordinary or typical cherry pie, as I used a mix of bing and Rainier cherries, baked at their optimal eating point, leaving them whole (seeded), and still juicy and delicious.

I was inspired to make this kind of pie from the beautiful cookbook that is all about fruit. Fruitful, Four Seasons of Fresh Fruit Recipes is the best book on fruit I’ve ever seen. I’ve had the book for a few months, and I’ve been waiting for July to bake from it. I’m also giving away a copy (details below).

Are you as fascinated by the science of food as I am? Although I’m a creative type, I need to know about the food, the who, what, when, where, why, how of it. I’m not a big bang theory type, but if it was possible, I would enjoy a Sheldon type friend who could tell me more than I ever wanted to know about food.

Fruitful does this. It satisfies my love of food and beauty at the same time. The pictures are soulful and inviting. Each fruit gets it’s own informative page followed by mouth watering recipes (many contributed by names you would know such as Daniel Boulard).

The cookbook itself blossoms from Red Jacket Orchards, and continues the Nickolson family heritage. Sweet and savory, season by season, you will fall in love with the recipes and the heart of this book. From grilled skirt steak with blackberry serrano glaze to pear and pumpkin soup, expect the unexpected along with jams, jellies and fruit based cocktails.

For instance, I always wanted to know why the Rainier cherry was so expensive, which always made me want it a bit more. I put Rainier cherries in that category of Oprah Winfrey food. “Well if I was Oprah, I’d buy $100 balsamic vinegar and Rainier cherries all time.” I tend to think like that. I’m not Oprah and Rainier cherries are quite a luxury at $8 a pound and I was lucky enough to find them on sale for $4. I snapped them up and remembered the Fruitful book had a lovely lattice topped cherry pie made with a variety of cherries, including Rainier.

The Big Bang of Bing and Rainier Cherries

“So Sheldon, why are Rainier cherries are so expensive?”

If asked, he would give you an explosive and lengthy, yet interesting answer regarding climate, pruning, wind factor and the picker with just the right set of hands. They take quite a bit of finesse to cultivate, pick and attain that perfect amount of sweetness. A cross between a bing and a van cherry, Rainier cherries are thin skinned, golden, and extra sweet. While the bing cherry is picked quickly and processed easily, the Rainier cherry must be picked by the stem and placed, not dropped into a basket due to their mandated brix value.

There is a thing called a brix value of sweetness, usually used for wine, honey, and fruit juice. Washington state requires Rainiers to reach a minimum of 17 brix before they can be picked. To give perspective, peaches are a 13 brix. Getting there is difficult, as the temperature has to be perfect. Rainiers are temperamental, can bruise easily or break through the skin before that level of sweetness arrives.

Rainier cherries are almost too much of a luxury to bake into a pie, but in this case, the cherries remain whole and juicy.

This isn’t the typical cherry pie made with sour cherries. This is more pastry like, a little more grown up, and surprisingly the cherry pie for those rare birds who don’t like cherry pie.

The Lattice crust enables you to see the different colors and makes this a beautiful presentation. This pie can be made as individual tarts, served with vanilla ice cream for a fabulous and elegant summer dinner party!

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Rainier Cherry Pie with Lattice Crust

A mix of Bing and Rainier Cherries and a lattice crust for a perfect summer pie adapted from Fruitful by Brian Nickolson and Sarah Huck.

Course Dessert

Cuisine American

Prep Time 1 hour hour

Cook Time 50 minutes minutes

Total Time 1 hour hour 50 minutes minutes

Servings 6

Author Angela Roberts

Ingredients

1 Pie Crust Recipe

• 1 pound bing cherries
• 1 pound Rainier cherries
• 3/4 cup sugar
• juice of half of lemon
• 2 tablespoons instant tapioca original recipe uses cornstarch
• milk or cream for brushing on crush original recipe uses an egg wash

Instructions

• Whisk flour, sugar, salt together. Add cold butter that has been cut into small pieces. Use a pastry cutter or food processor to incorporate butter until it is in small pea sized pieces. Add water, slowly.
• Form into a dough ball, wrap in plastic and refrigerate for one hour.
• Preheat oven to 425 degrees

Pie Filling

• Seed all cherries and place in a bowl.
• Add in tapioca or cornstarch, sugar, salt, lemon juice and vanilla. Allow to stand for 15 minutes. Take out pie dough and allow that to stand for 10 minutes until warm enough to roll out.
• Divide in half. Roll out half and place into a pie pan.
• Put in cherries.
• Use the remaining pie dough to roll and cut long and short strips to form a lattice crust.
• Bake at 425 for 45-50 minutes or until golden brown.

Notes

There is a recipe for a pie crust, very similar to my own. I used my own, because I am so familiar with it and it works for me. The original recipe uses three types of cherries. I only used two.

The Give Away Open to USA & Canada

Of all my cookbook giveaways, this one is closest to my heart. Do please leave me a comment telling me your favorite fruit, how you like to eat it.
The Give Away Open to USA & Canada

Of all my cookbook giveaways, this one is closest to my heart. Do please leave me a comment telling me your favorite fruit, how you like to eat it.

a Rafflecopter giveaway


The post Lattice Crust Pie Made with Fresh Bing and Rainier Cherries appeared first on Spinach Tiger.

These delicious chewy, cherry chocolate macaroons are you for you my readers, as Spinach Tiger celebrates post 100. And, for my fellow bloggers, a little bit of sugar.

Love and generosity of spirit go hand in hand with food. This is why in my 100th post, I share with you today a few bloggers that I think surpass this with who they are and what they give. Their blogs keep me in shock and awe, but never make me uncomfortable. They have either made me cry, laugh, or jump up and down and applaud.

The two blogs that surprise me the most on a nearly daily basis are Sippity Sup (Greg from the Hollywood Hills) and Not Quite Nigella (Lorraine from Sidney, Australia). You will get addicted to them, not just for the food, (which is fantastic) but for their personalities that shine through and “connect” to their readers.

I followed every bit of Greg’s broken jaw dilemma as he spun a positive weave and cooked us delectable cream soups. And then, there is this thing he has for tomatoes. Sippity’s blog has a rhythm to it…as you read, you can hear music as his words and thoughts dance along the page. Lorraine who is just as incredible as the real Nigella will make you jealous that you are not eating out with her having a cocktail and caviar or a McDonald’s burger (really) or riding in the car with her as she tests the idea of cooking food attached to her engine (again, really). And, she is out of this world in her own kitchen. They are givers in the food blog world, stunning, yet humble and non-elitist.

Speaking of impressive, Kamran at The Sophisticated Gourmet is only 17 years old, but you would never know that. He’s another “giver” ready to help behind the scenes with anything, like a computer problem. He’s open and willing to talk and he will greet you when you visit him.

Shannalee at Food Loves Writing emphasizes the point that food blogging is not just a recipe; it’s also the story and she tells a great one with every post. Now why didn’t I think of that blog name?

If you are into whole, fresh, local food with lots of education attached, Darya of Summer Tomato is your gal. She is a seriously smart young woman in San Francisco, working on her PhD in neuroscience. Summer Tomato is friendly and fascinating, and she is the most “reader focused” and the quintessential blogger of “reader” feedback.

Simone at Junglefrog Cooking from Holland takes the most gorgeous photographs of food and throws a lot of muscle and passion into her blog, even taking us on vacation to Indonesia with her. If you email her, she’ll get right back to you and help you any way she can. Even if you don’t want to cook, just looking at her food photos may be enough.

Speaking of photography Sabra, of Cookbook Catchall is a true food artist in every aspect. Her photos look like the food section of a sassy, modern design and decor magazine.

If you want to find out about the latest food trends, cookbooks, kitchen gadgets, you must subscribe to The Daily Colander paralleled only by Elaine’s food blog, The Italian Dish. Subscribe to both for a double treat.

Kathy at Noble Pig deserves a shout out for sheer energy. During her move from California to Oregon to establish a vineyard, she maintained her blog and her children. How? We want what she’s drinking. Now we sit and wait for her winery to blossom.

A fun couple, The Duo Dishes, simply love to eat and cook, and do both in Los Angeles. They seem to have the most fun whether it’s dining out (at the thousands of LA eateries) or cooking together, which they do frequently. I get to meet them at the Food Buzz Festival in November in San Francisco. Unlike many other types of bloggers, food bloggers are often found in social settings eating and drinking.

Bea of La Tartine Gourmande does for french food and life style what I would love to do for the italian way of food life, although I am American and she really is french. Her pictures portray the story with a particular beauty in her food that captivates me. She is the very first food blog I found online, and it was this googled recipe that led to staying up all night exploring her blog and making a decision to join the food blogging world. Bea has a cookbook coming soon, and it will be a treasure. She had her first baby the same day I launched my blog. Somehow that made it extra special on top of being Christmas Day.

That same night I discovered my first blog, I jumped over to Heidi of 101 Cookbook, a fabulous vegetarian blog that is not just for vegetarians. We should all eat our produce cooked the way she cooks, whole, fresh and delicious. She is the author of Super Natural Foods which I ordered after about 3 visits to her site. She has so influenced my decision to blog, that it is her recipe I made today, adding in a few dark chocolate chips around the cherries just to celebrate a little more. And for Bea, I made them into little “tarts” instead of squares.

My three favorite creative non-food bloggers that will feed your hunger for design and style are:

Kim Vallée from At Home with Kim Vallée who reports on all things about style home and often wonderful innovations on kitchen and food stuff.

Regina Garay at Fauxology- Seek no further for design trends, decorative painting, personality and graciousness galore. She is equally talented in delivering beautiful work on the wall and on-line, as she is one of the best faux artists in the country and certainly publishes the best blog. Her company, Garay Artisans, recently received the prestigious Top Job Award for paint contractors.

Grace at Design Sponge is the rock star of design blogs with an array of features that keep me going back, even if my table didn’t make the top ten hand-made entries.

Why do I gush so much about other wonderful bloggers?

They let me know I’m not alone in my kitchen or at my computer, and the many hours I put into Spinach TIger is not in vein. Their inspiration charges my inspiration. The food blogging community is greater than the sum of its parts. The process has electrified the food world by the global sharing of information, and it’s not just about food, it’s about the undertaking of how food is produced, the good, the bad and the ugly and food bloggers are influential in this process. (Hooray).

Unlike most cook books, food bloggers deliver the truth, the science and often the better way to cook a dish. If you are searching a recipe, I implore you to go to the food blog search on my side bar to get the best choices.

Food blogging has opened up a world of people that I sort of thought were out there, but I just didn’t know where to find them or how to connect to them.

To you food bloggers a big kiss with a cherry on top!

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Cherry Chocolate Macaroon Mini Tarts and a Little Bit of Sugar for Fellow Bloggers

Coconut cherry chocolate macaron cookie tarts adapted from 101 Cookbooks

Course Dessert

Cuisine American

Prep Time 10 minutes minutes

Cook Time 40 minutes minutes

Total Time 50 minutes minutes

Servings 16

Author Angela Roberts

Ingredients

• 1/2 pound of cherries pitted
• 1/2 - 1 cup semi-sweet chocolate chips you decide
• 1 1/2 cups white whole wheat flour or regular all purpose flour
• 2 3/4 cup sweetened finely shredded coconut divided
• 3/4 cup raw cane or brown sugar, lightly packed (divided)
• scant 1/2 teaspoon fine grain sea salt
• 10 tablespoons unsalted butter melted
• 4 large egg whites

Instructions

• Preheat oven to 350F degrees with racks in the middle.
• Butter baking pan or mini tart pan.
• In a large bowl combine the flour, 3/4 cup of the coconut, 1/2 cup of the sugar, and salt.
• Stir in the melted butter and mix until dough is crumbly but no longer dusty looking.
• Press into mini tarts. Bake for 15 minutes. Set aside.
• While tart bottoms are baking, mix remaining coconut sugar mixture , and egg whites together until well.
• Once bottom crust is out of oven, drop a few chocolate chips followed by 2-3 cherry halves in each tart. Top with coconut mixture, using your hands to evenly arrange.
• Bake for twenty minutes at 350 degrees or until coconut topping is golden brown.
• Cool a few minutes and remove from tart pan. I used a silicone tart pan, which made this very easy.

I hope you enjoy these cherry macaroon tarts, first seen on Heidi Swanson’s 101 cookbooks. She made them in a sheet pan and cut them into little squares, and she also shares a gluten free option using almond meal and rice flour.

I also made a few with some dark chocolate chips which can only make anything “cherry” richer, better and simply more delicious.

The post Cherry Chocolate Coconut Mini Tarts appeared first on Spinach Tiger.

Cherry Clafouti from Le Cordon Bleu at Home. It can’t get any more french than this. Okay, we know it’s french, but what IS clafouti? It’s not really a pancake. It’s not a pudding. It’s not a flan. But, it points to all three, but better. It’s for breakfast or it’s for dessert. You can decide that, but I like my clafouti as a bed time snack.

You could make this with other fruits, but the cherries fit this dish in a way no other fruit could. In fact, I think after eating this, I don’t know if I would want cherries any other way. The batter is only a supporting role, and not too sugary, matching the sweetness level of the cherries…almost reminiscent of a bread pudding, only much lighter. Now the only thing that might be just as good as this is to perhaps make the batter chocolate.

I’ve tried another recipe for clafouti, and was disappointed. It was more like cake and not what I expected. But, this recipe adapted from Le Cordon Bleu at Home did not disappoint and provided a recipe quite respectful to the abundance of cherries.

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Clafoutis aux Cerises - Classic Cherry Clafoutis

Recipe for classic cherry clafouti adapted by Le Cordon Bleu at Home.

Servings 8

Ingredients

• 1 cup flour I used 2/3
• 3/4 cup sugar I used 1/2 cup
• 5 eggs I used 3 eggs plus 1 yolk
• 1/2 cup sugar
• 1 teaspoon vanilla extract
• 1 cup milk I used 2/3 cup
• 1 cup heavy cream I used 2/3 cup
• pinch salt
• 2 tablelspoons kirsch I skipped
• 1 lb cherries I used 12 ounces cherries, pitted, halved

Instructions

• Preheat oven to 350.
• Butter shallow gratin dish.
• Combine flour sugar. Add eggs and vanilla and whisk. Gradually add milk, cream,whisking to avoid lumps. I found that easy and batter was easy to work with. Add salt.
• Spread over cherries and bake 45-45 minutes. Cool completely.

The post Clafoutis aux Cerises – Classic Cherry Clafoutis appeared first on Spinach Tiger.