Friday, July 11, 2014

Grandma's Cherry Flop {traditional and gluten free recipes}

Cherry Flop was my grandma's claim to fame in the kitchen and it was her go-to dessert recipe. Grandma was not known for her cooking and baking skills, but she pulled this dessert together for company for more years than I can remember. As the story goes, she misread the directions the first time she made it and the crust flipped over onto the top of the fruit. However it came to be made, "cherry flop" was a hit and she continued making it the same way.

I've adapted her original recipe to make the most of the sweet cherries that are in season so briefly and I've added a splash of almond extract because it is a perfect match for the cherries. As with most of our desserts, I'm also giving you both the gluten free recipe and the traditional version. Served warm, with a scoop of melting vanilla ice cream on top, this is an awesome summer dessert!

COOK'S NOTE:  I used fresh sweet cherries to make this dish, but my grandmother made it for years using canned cherries. Please note that she used plain cherries canned in water, not cherries in heavy syrup, and not cherry pie filling. It works great either way, but I do recommend taking advantage of the fresh cherries while the season lasts!

Grandma's Cherry Flop {traditional and gluten free recipes}
Yield: 6 servings
(printable recipe)

Fruit filling ingredients:
2 cups fresh sweet cherries, pits removed
3/4 cup sugar
1/4 cup water
1/2 teaspoon almond extract

Topping ingredients:
1/4 cup melted butter
1/4 cup sugar
1/2 cup milk
1/2 cup brown rice flour *
1/4 cup tapioca starch *
1 teaspoon baking powder

* If you aren't in need of a gluten free recipe, simply substitute 3/4 cup total all purpose flour for the items marked with an *.

Preheat the oven to 350 degrees. Place the cherries, sugar, and water in a small saucepan and bring to a boil. Reduce the heat to medium and simmer, stirring frequently, for 12- 15 minutes, until the cherries have softened and the sugar water has thickened a bit. Remove from the heat and stir in the almond extract.

While the cherries are simmering, stir together the sugar and butter in a medium size bowl. Whisk the milk into the bowl with the sugar and butter, then add the flours and baking powder. Pour the batter into a 10" square or 6 cup casserole dish. Spoon the cherries across the batter and then drizzle with the syrupy water from the saucepan.

Bake for 40 minutes, until a toothpick inserted comes out mostly clean without any wet batter on it. Scoop the warm cherry flop into bowls and top with vanilla ice cream. Enjoy!

ONE YEAR AGO TODAY: Homemade Laundry Detergent
TWO YEARS AGO TODAY: Pineapple Coconut Sour
THREE YEARS AGO TODAY: Cashew Chicken Salad with Grapes


  1. I could most definitely eat the whole pan.

  2. This may have been considered a flop but I think it is a Winner. Thanks for the recipe.