Description
This Gluten-Free Cherry Clafoutis is a delightful French dessert featuring fresh cherries baked in a luscious, custard-like almond flour batter. Perfectly sweetened and lightly flavored with vanilla and almond extracts, this clafoutis offers a naturally gluten-free treat that’s simple to prepare and sure to impress.
Ingredients
Scale
Fruit
- 2 cups fresh cherries, pitted
Wet Ingredients
- 3 large eggs
- 1 cup whole milk
- 1/2 cup heavy cream
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- Butter, for greasing
Dry Ingredients
- 1/2 cup granulated sugar
- 1/2 cup almond flour
- 2 tablespoons tapioca flour
- 1/4 teaspoon salt
For Serving
- Powdered sugar, for dusting (optional)
Instructions
- Preheat Oven and Prepare Dish: Preheat your oven to 350°F (175°C) and generously grease a 9-inch baking dish with butter to prevent sticking.
- Arrange Cherries: Evenly spread the pitted cherries across the bottom of the greased baking dish, ensuring an even layer.
- Whisk Eggs and Sugar: In a mixing bowl, whisk together the eggs and granulated sugar until the mixture becomes light and frothy, which helps create a tender custard.
- Add Wet Ingredients: Incorporate the whole milk, heavy cream, vanilla extract, and almond extract into the egg mixture, whisking until all the ingredients are smoothly combined.
- Combine Dry Ingredients: In a separate bowl, whisk together the almond flour, tapioca flour, and salt to evenly distribute the dry components.
- Make Batter: Gradually add the dry ingredient mixture into the wet ingredients while whisking continuously, forming a smooth, lump-free batter.
- Pour Batter Over Cherries: Carefully pour the batter over the arranged cherries, making sure the fruit is fully covered and evenly distributed.
- Bake the Clafoutis: Place the baking dish into the preheated oven and bake for 35 to 40 minutes until the clafoutis turns golden brown on top and is set in the center when gently shaken.
- Cool and Serve: Allow the clafoutis to cool slightly for a few minutes, then dust with powdered sugar if desired before serving warm or at room temperature.
Notes
- Ensure cherries are pitted to avoid any unpleasant bites.
- Almond flour and tapioca flour create a tender and gluten-free batter; do not substitute with regular flour.
- This clafoutis is best enjoyed fresh but can be stored covered in the refrigerator for up to 2 days.
- For a dairy-free version, substitute milk and heavy cream with coconut milk or almond milk.
- Dusting with powdered sugar is optional but adds a nice touch of sweetness and presentation.
