Preparation time: 15 minutes

Baking time: 20 to 25 minutes

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• Cherry Cobbler

Canned tart red cherries (sometimes known as Montmorency cherries) are available year-round, so there’s no reason for not making this homestyle dessert anytime of the year. However, if you can find fresh cherries straight from the tree (the way I first enjoyed cobbler when I was a child), you are indeed a lucky person.

Makes 2 servings

Filling

• ¾ cup fresh or canned tart or sour red cherries, well drained if canned (half of a 14-ounce can)
• 2 tablespoons granulated sugar (or more or less, depending on tartness of cherries)
• 1 teaspoon quick-cooking tapioca
• ¼ teaspoon almond extract
• 1/32 teaspoon (smidgen) salt

Topping

• ½ cup Carol’s Gluten-Free Flour Blend
• 2 tablespoons granulated sugar, plus ½ teaspoon for sprinkling
• ¼ teaspoon baking powder
• 1/16 teaspoon (pinch) salt
• 1 tablespoon unsalted butter or buttery spread, melted and slightly cooled
• 1 large egg, at room temperature

1. Place a rack in the middle of the oven. Preheat the oven to 375°F. Generously grease two 3½x1¾-inch (4-ounce) ramekins.

2. Make the filling: In a small bowl, stir together the cherries, 2 tablespoons of sugar, the tapioca, almond extract, and salt. Divide evenly between the ramekins and let stand while preparing the topping.

3. Make the topping: In a small bowl, whisk together the flour blend, sugar, baking powder, and salt until well blended. With an electric mixer on low speed, beat in the butter, egg, and almond extract until just blended. Spread the batter evenly in the ramekins, and then sprinkle each with ¼ teaspoon sugar. Place the ramekins on a small rimmed baking sheet.

4. Bake until the topping is browned, 20 to 25 minutes. Cool the ramekins on a wire rack for 15 minutes. Serve warm.

Per serving: 300 calories; 4g protein; 8g total fat; 1g fiber; 55g carbohydrates; 109 mg cholesterol; 197mg sodium