If you’re in the mood for a showstopping French dessert that looks elegant but is stunningly simple, Gluten-Free Cherry Clafoutis is about to become your new obsession. This golden, custardy treat nestles sweet cherries in a tender, almond-kissed batter, offering a slice of pure comfort that’s both naturally gluten-free and irresistibly creamy. Whether you’re celebrating cherry season or just craving a taste of France from your own kitchen, prepare yourself for a dessert that tastes as dreamy as it looks.
Ingredients You’ll Need
With just a handful of fresh and pantry staples, each ingredient in this Gluten-Free Cherry Clafoutis plays a vital role: the cherries burst with juicy tartness, the almond flour keeps it velvety and gluten-free, and a duo of extracts brings delicate layers of flavor. Here’s what you’ll need and why it matters:
- Fresh sweet cherries (2 cups, pitted): The main event; their juicy pop and bright color are what make this dessert sing.
- Large eggs (3): Eggs provide the structure and rich, custardy base essential for clafoutis.
- Granulated sugar (1/2 cup): Brings just the right amount of sweetness and helps the custard set beautifully.
- Almond extract (1/2 teaspoon): This one ingredient takes the flavor up a notch and pairs perfectly with cherries.
- Vanilla extract (1 teaspoon): Adds warmth and mellow sweetness for a classic French bakery aroma.
- Salt (1/4 teaspoon): Just a pinch makes all the flavors pop.
- Almond flour (1/2 cup): The gluten-free magic, lending a tender, nutty crumb to the clafoutis.
- Cornstarch (1/4 cup): Helps thicken the batter and create a silky, sliceable custard.
- Whole milk (1 cup): Keeps the clafoutis delicate and creamy.
- Heavy cream (1/2 cup): Adds extra richness for a truly luscious texture.
- Powdered sugar (for dusting): Gives that bakery-fresh finish and a delightful hint of sweetness on top.
How to Make Gluten-Free Cherry Clafoutis
Step 1: Prepare the Baking Dish and Cherries
Begin by preheating your oven to 350°F (175°C) for an even, gentle bake. Generously butter a 9-inch round baking dish or pie plate, as this helps create those signature golden edges and ensures the clafoutis unmolds cleanly. Pit your fresh cherries (trust me, it’s worth the effort!) and scatter them evenly over the base of the dish, so every bite finds a juicy burst of fruit.
Step 2: Make the Batter
Pull out your blender (or food processor) and add the eggs, granulated sugar, almond extract, vanilla extract, salt, almond flour, cornstarch, milk, and heavy cream. Blend until the mixture turns silky and absolutely smooth; this creates the signature custard texture of your Gluten-Free Cherry Clafoutis. Pour the batter gently over the cherries so they stay evenly distributed.
Step 3: Bake to Perfection
Slide your baking dish into the center of the oven. Let the clafoutis bake for 35 to 40 minutes, or until it’s gently set in the center and puffed with beautiful, light golden edges. It should jiggle just slightly when tapped—don’t overbake, or you’ll lose that dreamy custard.
Step 4: Cool and Finish
Once baked, allow your Gluten-Free Cherry Clafoutis to cool for at least 10-15 minutes. This helps it set for perfect slicing, and the custard flavor develops as it cools. Just before serving, dust the top prettily with powdered sugar, and watch it vanish slice by slice!
How to Serve Gluten-Free Cherry Clafoutis
Garnishes
For a simple and elegant finish, a generous sprinkle of powdered sugar is classic on Gluten-Free Cherry Clafoutis. Add a few fresh cherries, some sliced almonds, or even edible flowers for an Instagram-worthy presentation that lets everyone know a treat is coming.
Side Dishes
Pair your clafoutis with a dollop of whipped cream or a scoop of vanilla ice cream for an indulgent touch. A side of lightly sweetened Greek yogurt adds a creamy tang, or try it with a cup of strong coffee or hot tea for the perfect afternoon pick-me-up.
Creative Ways to Present
Cut the clafoutis into wedges and serve on a platter for brunch, or bake individual portions in small ramekins for an elegant dinner party dessert. For a picnic or potluck, let it cool completely, dust with sugar, and serve at room temperature—no utensils needed, just napkins and happy smiles!
Make Ahead and Storage
Storing Leftovers
Cover any leftover Gluten-Free Cherry Clafoutis with plastic wrap or transfer to an airtight container, then refrigerate. It keeps beautifully for up to three days, and the flavor only gets better with time as the custard and cherries mingle.
Freezing
To freeze, wrap individual slices or the whole clafoutis tightly in plastic wrap followed by foil. Place in the freezer for up to two months. Thaw overnight in the fridge for best texture, as this helps retain the dessert’s creamy consistency.
Reheating
Rewarm chilled clafoutis in a 300°F (150°C) oven for 10-15 minutes until just warmed through, or pop a slice in the microwave for about 20 seconds. Avoid overheating—this dessert is best enjoyed just slightly warm, so the custard stays soft and luxurious.
FAQs
Can I use frozen cherries for Gluten-Free Cherry Clafoutis?
Absolutely! If you have high-quality frozen cherries, just thaw and drain them well before adding to the baking dish to avoid extra moisture in your clafoutis.
Is it possible to make this dairy-free as well as gluten-free?
Definitely! Swap out the milk and cream for your favorite unsweetened plant-based alternatives (like almond or coconut milk and coconut cream) for a dairy-free twist on classic Gluten-Free Cherry Clafoutis.
What other fruits can I use besides cherries?
This recipe is endlessly customizable. Try blueberries, raspberries, sliced plums, or even pears. Each fruit brings its own personality to the clafoutis while keeping the custard base intact.
Can I prepare the batter in advance?
You sure can! Blend the batter and keep it chilled for up to 24 hours. Just give it a quick stir before pouring over the cherries and baking when you’re ready.
What texture should I expect from Gluten-Free Cherry Clafoutis?
Think of this as a cross between a flan and a pancake: set custard, slightly firm around the edges, and sumptuously soft in the middle, studded with juicy cherries throughout—pure French comfort food!
Final Thoughts
If you’re craving a dessert that feels both special and effortless, Gluten-Free Cherry Clafoutis is a total game-changer. Its delicate custard, burst of cherries, and bakery-worthy beauty are sure to wow your friends and family—so grab those cherries and get baking!
Print
Gluten-Free Cherry Clafoutis Recipe
- Total Time: 55 minutes
- Yield: 8 servings
- Diet: Vegetarian
Description
Indulge in this delightful Gluten-Free Cherry Clafoutis, a classic French dessert with a twist. This baked custard-like treat features sweet cherries nestled in a tender almond flour batter, making it a perfect balance of flavors.
Ingredients
Fresh Sweet Cherries:
2 cups, pitted
Eggs:
3 large
Granulated Sugar:
1/2 cup
Almond Extract:
1/2 teaspoon
Vanilla Extract:
1 teaspoon
Salt:
1/4 teaspoon
Almond Flour:
1/2 cup
Cornstarch:
1/4 cup
Whole Milk:
1 cup
Heavy Cream:
1/2 cup
Powdered Sugar:
for dusting
Instructions
- Preheat the Oven: Preheat the oven to 350°F (175°C) and butter a 9-inch round baking dish or pie plate.
- Prepare the Cherries: Arrange the pitted cherries evenly in the dish.
- Make the Batter: In a blender, combine eggs, sugar, almond extract, vanilla, salt, almond flour, cornstarch, milk, and cream. Blend until smooth.
- Assemble and Bake: Pour the batter over the cherries. Bake for 35–40 minutes until the clafoutis is set in the center and lightly golden around the edges.
- Serve: Cool slightly, then dust with powdered sugar before serving.
Notes
- This dessert is best served slightly warm or at room temperature.
- You can substitute cherries with blueberries, raspberries, or sliced peaches for a seasonal twist.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 18 g
- Sodium: 80 mg
- Fat: 11 g
- Saturated Fat: 5 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 23 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 95 mg
