Cherry Cobbler with Streusel Topping

Ingredients

For the cobbler: 2 cups fresh sour cherries, pitted
3/8 cup bolted buckwheat flour (*)
3/8 cup granulated sugar, divided
3/8 cup whole milk
1/8 cup (2 TBLS) unsalted butter
1 tsp baking powder
(*) alternative: 1/4 cup all purpose GF blend + 1/8 cup Italian Chestnut flour

For the streusel:
1/2 cup rice flour
1/2 cup brown sugar
3/4 stick unsalted butter
3/4 cup chopped roasted pecans
1/2 tsp cinnamon

Instructions

1) Preheat oven to 350 F.
2) Melt the 1/8 cup butter and distribute evenly among the ramekins, tilting and swirling each so that butter coats the sides as well as the bottom.
3) In a medium size bowl, mix cherries with 1/4 cup of the sugar and set aside.
3) In a separate, medium size bowl, combine 1/8 cup of the sugar, flour, baking powder and salt. Stir to blend well. Add milk and mix to blend. Divide this batter among the ramekins. Divide the cherries and drop into the batter. Set ramekins aside.
5) Using the mixing bowl from the batter, blend the rice flour, the brown sugar and the cinnamon. Using a pastry cutter, chop in butter until coarse crumbs form. Toss in the pecans, mix, and distribute over the ramekins.
6) Bake 45’. Allow to cool before serving. Alternatively, seal in freezer bags and bake whenever you want.