About the Recipe
Gluten-Free Clafoutis, a delectable French dessert, exemplifies the natural sweetness and tartness of fresh cherries within a rich, custard-like batter. Originating from the Limousin region, it serves as a comforting dessert or breakfast option.
To prepare this exquisite dessert, commence with ripe cherries, often left whole with pits intact to enhance their flavor. Arrange them in a buttered baking dish, contrasting with the creamy batter. Popular choices include sweet varieties such as Bing or tart options like Morello, each contributing unique flavors.
The batter incorporates eggs, milk or cream, and a gluten-free flour alternative like almond flour or a dedicated gluten-free blend. Beat the eggs until frothy to achieve structure and richness, add milk or cream for a velvety texture, and utilize gluten-free flour for individuals with sensitivities. A touch of sugar harmonizes the cherries’ tartness, while vanilla or almond extract elevates the flavor, resulting in a comforting and sophisticated dessert.
Once the batter is prepared, it is poured over cherries and baked until golden brown and set. This transforms simple ingredients into a luscious custard with bubbling cherries, creating a visually appealing presentation. Served warm, it offers a delightful contrast between the soft custard and juicy cherries.
Gluten-Free Clafoutis can be dusted with powdered sugar, served with whipped cream, or paired with vanilla ice cream. Its versatility allows for the inclusion of other fruits such as peaches, plums, or berries, making it an ideal year-round dessert. Whether served at a dinner party, family gathering, or breakfast, it remains a cherished choice for its simplicity and celebration of fresh, seasonal fruit.
Ingredients
1 cup cherries pitted
½ cup almond flour, oat, or white rice flour
½ cup sugar
1 cup milk
½ cup heavy whipping cream
3 eggs
1 teaspoon vanilla extract
⅛ teaspoon almond extract
¼ teaspoon salt
Finely grated zest of ½ lemon, optional
Preparation
Preheat your oven to 350 degrees Fahrenheit.
In a mixing bowl, whisk together the eggs, sugar, almond extract, finely grated lemon zest and vanilla extract until smooth.
Add the ½ cup almond flour and ¼ teaspoon salt, and whisk until combined.
Gradually add the 1 cup milk plus the ½ cup heavy whipping cream, whisking continuously until the batter is smooth.
Grease a baking dish and spread the pitted cherries evenly on the bottom.
Pour the batter over the cherries.
Bake for 45 minutes, or until the clafoutis is set and golden brown.
Let it cool slightly before serving.
Notes