Testing - Wild Plum Clafoutis

1 - The original version was quite good and much simpler, but I looked at another test recipe I have for apricot clafoutis. The version below is an altered wild plum clafoutis, a marrying of the two sources. I think I mainly just want to use almond flour which, given the farm's project, isn't really sustainable.

2 - Made with the almond flour, and 30 minutes is probably half the time it needs! Just checked after the prescribed 30 minutes, and it's still quite liquid.

https://food52.com/blog/22805-how-to-make-clafoutis

1/4 cup sugar

2/3 cup 2 Tbsps. of flour
1/2 cup ground almond

1/4 tsp salt

4 eggs

1 1/4 cups light cream or whole milk

2 tsps 1 Tbsp. vanilla

3 Tbsps butter, melted and cooled

1 lb wild plums or cherries 

1. Pre-heat the oven to 350°F with the rack at the middle position.
2. Melt the butter.
3. Grease a deep pie plate and place the plums (or cherries) to cover the bottom; this is about 1 lb of fruit. The important thing is to cover the bottom with a single layer of fruit.
4. Mix together the dry ingredients. 
5. Mix together the wet ingredients.
6. Make a well in the middle, put in the wet ingredients and whisk all together. Allow to rest for 30 minutes for the gluten in the flour to relax after the whisking.
7. Pour the wet mixture over the fruit, pushing down any pieces of fruit that bob on top so that it at least has a layer of batter covering it.
8. Bake in the hot oven for 30-35??? minutes.