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
