A classic French dessert made with juicy cherries baked in a custard-like batter, this gluten-free version is light, creamy, and irresistibly delicious. The combination of almond flour and tapioca flour creates a delicate texture, while vanilla and almond extracts enhance the flavor. Perfect for a simple yet elegant treat!
Why You’ll Love This Recipe
- Gluten-Free & Naturally Light – Made with almond flour and tapioca flour for a soft, custard-like texture.
- Easy to Make – Simple ingredients and straightforward steps make this dessert effortless.
- Rich and Creamy – A silky-smooth batter bakes into a delicate custard, perfectly complementing the cherries.
- Great for Any Occasion – Whether it’s breakfast, brunch, or dessert, this clafoutis is a delightful choice.
- Seasonal and Customizable – Works well with fresh or frozen cherries and can be adapted with other fruits.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 2 cups fresh cherries, pitted
- 3 large eggs
- 1/2 cup granulated sugar
- 1 cup whole milk
- 1/2 cup heavy cream
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1/2 cup almond flour
- 2 tablespoons tapioca flour
- 1/4 teaspoon salt
- Butter, for greasing
- Powdered sugar, for dusting (optional)
Directions
- Preheat oven to 350°F (175°C). Grease a 9-inch baking dish with butter.
- Spread the pitted cherries evenly in the prepared dish.
- In a mixing bowl, whisk together the eggs and sugar until light and frothy.
- Add the milk, heavy cream, vanilla extract, and almond extract, whisking until smooth.
- In a separate bowl, whisk together the almond flour, tapioca flour, and salt.
- Gradually add the dry ingredients to the wet ingredients, whisking until a smooth batter forms.
- Pour the batter over the cherries, ensuring they are evenly covered.
- Bake for 35-40 minutes, or until the clafoutis is golden brown and set in the center.
- Let cool slightly, then dust with powdered sugar before serving.
Servings and Timing
- Servings: 6 servings
- Prep Time: 15 minutes
- Cooking Time: 40 minutes
- Total Time: 55 minutes
- Calories: 230 kcal per serving
Variations
- Dairy-Free Option – Substitute whole milk and heavy cream with coconut milk or almond milk.
- Different Fruits – Try using raspberries, blueberries, or sliced peaches instead of cherries.
- Extra Nutty Flavor – Add 2 tablespoons of finely ground hazelnuts or walnuts to the batter.
- Chocolate Twist – Mix in chocolate chips for a decadent variation.
- Lemon Zest – Add a teaspoon of lemon zest for a citrusy note.
Storage/Reheating
- Refrigerator: Store leftovers in an airtight container for up to 3 days.
- Freezer: Wrap slices individually and freeze for up to 2 months. Thaw overnight in the refrigerator.
- Reheating: Warm in the microwave for 20-30 seconds or in a 300°F (150°C) oven for 5-10 minutes.
FAQs
Can I make cherry clafoutis with frozen cherries?
Yes! Just make sure to thaw and drain them well before using to avoid excess moisture.
Is clafoutis supposed to be firm or soft?
Clafoutis has a custard-like texture, similar to a thick flan or baked pudding—soft but set.
Can I use a different type of flour?
If you don’t need it to be gluten-free, you can use all-purpose flour instead of almond and tapioca flour.
Can I reduce the sugar?
Yes! You can use 1/3 cup sugar for a slightly less sweet version without compromising texture.
What’s the best way to pit cherries?
A cherry pitter is the easiest method, but you can also use a knife to cut around the pit.
Can I make this ahead of time?
Yes! Clafoutis can be made a day in advance and stored in the refrigerator. Serve cold or gently warmed.
Can I use almond milk instead of whole milk?
Yes, but the texture may be slightly less creamy. Full-fat coconut milk is a great alternative.
Do I have to use almond extract?
No, but almond extract enhances the cherry flavor beautifully. You can omit it or replace it with extra vanilla extract.
How do I know when clafoutis is done baking?
It should be golden brown, puffed up, and set in the center. A toothpick inserted should come out mostly clean.
Should clafoutis be served warm or cold?
It can be enjoyed warm, at room temperature, or chilled—whichever you prefer!
Conclusion
This gluten-free cherry clafoutis is an elegant yet simple dessert that’s perfect for any occasion. With its light, creamy custard and bursts of juicy cherries, it’s a delightful treat that everyone will love. Serve it warm with a dusting of powdered sugar for the perfect finishing touch!
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Gluten-Free Cherry Clafoutis
- Total Time: 55 minutes
- Yield: 6 servings
- Diet: Gluten Free
Description
Enjoy a classic French dessert with this Gluten-Free Cherry Clafoutis! Made with juicy cherries in a light, creamy custard-like batter, this easy recipe uses almond flour and tapioca flour for a naturally gluten-free twist. A perfect summer dessert that’s simple yet elegant!
Ingredients
- 2 cups fresh cherries, pitted
- 3 large eggs
- 1/2 cup granulated sugar
- 1 cup whole milk
- 1/2 cup heavy cream
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1/2 cup almond flour
- 2 tablespoons tapioca flour
- 1/4 teaspoon salt
- Butter, for greasing
- Powdered sugar, for dusting (optional)
Instructions
- Preheat oven to 350°F (175°C). Grease a 9-inch baking dish with butter.
- Spread the pitted cherries evenly in the prepared dish.
- In a mixing bowl, whisk together eggs and sugar until light and frothy.
- Add the milk, heavy cream, vanilla extract, and almond extract, whisking until smooth.
- In a separate bowl, whisk together almond flour, tapioca flour, and salt.
- Gradually add the dry ingredients to the wet ingredients, whisking until a smooth batter forms.
- Pour the batter over the cherries, ensuring they are evenly covered.
- Bake for 35-40 minutes, or until the clafoutis is golden brown and set in the center.
- Let cool slightly, then dust with powdered sugar before serving.
Notes
- Swap fresh cherries for frozen (thawed and drained) if cherries are out of season.
- For a dairy-free version, use coconut milk and coconut cream instead of whole milk and heavy cream.
- Best served warm or at room temperature. Leftovers can be stored in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
