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Cherry Clafouti

This dish combines dark sweet cherries, yogurt and lemon filling, and is finished with an oatmeal crumb topping.

Total Time: 2 hours

Servings: 6

Ingredients

⅔ cup plus ¼ cup all-purpose flour divided

⅔ cup plus 2 Tbsp granulated sugar

¼ tsp plus 1/8 tsp sea salt divided

2 Tbsp plus 2 Tbsp unsalted butter melted divided

3 large eggs

¾ cup heavy cream

¼ cup plain Greek yogurt

1 large lemon grated lemon peel

½ vanilla bean

½ cup hazelnuts toasted and chopped

2 cups frozen DOLE Dark Sweet Cherries partially thawed

¼ cup old-fashioned oats

3 Tbsp packed brown sugar

¼ tsp ground cinnamon

Preheat oven to 350°F.
Whisk together flour, sugar, and 1/4 teaspoon salt, in large mixing bowl. Whisk in 2 tablespoons melted butter, eggs, cream, yogurt, lemon peel, seeds scraped from the piece of vanilla bean, and 1/4 cup of the chopped hazelnuts. Let batter rest for 30 minutes.
Butter six 4-ounce ramekins or 6-cup baking dish, coat with additional granulated sugar, and tap out the excess. Evenly divide cherries in the bottom of the dishes. Pour batter over the cherries; bake 20 minutes.
Combine oats, 1/4 cup flour, brown sugar, cinnamon, and 1/8 teaspoon salt, in small mixing bowl. Drizzle in 2 tablespoons butter and stir until evenly moistened.
Sprinkle clafouti evenly with crumble, rotate dishes from front to back, and continue baking 15 to 20 minutes more or until puffed, golden brown, and set in the center. Serve warm, sprinkled with the remaining 1/4 cup chopped hazelnuts