Description
This Gluten-Free Cherry Clafoutis is a deliciously light and creamy French dessert made with fresh cherries and a tender almond flour-based batter. Perfectly baked to a golden brown, it offers a naturally sweet and subtly nutty flavor, making it an elegant yet simple treat for any occasion.
Ingredients
Scale
Fruit
- 2 cups fresh cherries, pitted
Batter
- 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
For Preparation
- Butter, for greasing
- Powdered sugar, for dusting (optional)
Instructions
- Preheat 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 fresh cherries across the bottom of the buttered baking dish to form a uniform fruit base.
- Mix Eggs and Sugar: In a mixing bowl, whisk together the eggs and granulated sugar until the mixture becomes light and frothy, ensuring a smooth texture.
- Add Wet Ingredients: Incorporate the whole milk, heavy cream, vanilla extract, and almond extract into the egg mixture, whisking thoroughly until the batter is smooth and homogeneous.
- Combine Dry Ingredients: In a separate bowl, whisk together almond flour, tapioca flour, and salt to evenly distribute the dry components.
- Make Batter: Gradually add the dry ingredients to the wet mixture while continuously whisking, forming a smooth and lump-free batter.
- Pour Batter Over Cherries: Carefully pour the prepared batter over the cherries in the baking dish, making sure the fruit is evenly covered by the mixture.
- Bake the Clafoutis: Place the baking dish in the preheated oven and bake for 35 to 40 minutes, or until the clafoutis turns golden brown and is set firmly in the center.
- Cool and Serve: Allow the clafoutis to cool slightly after baking, then dust with powdered sugar if desired, and serve warm or at room temperature.
Notes
- Ensure cherries are pitted to avoid any unpleasant bites.
- Using almond flour and tapioca flour keeps this recipe gluten-free without sacrificing texture.
- For a dairy-free variation, substitute milk and cream with almond milk and coconut cream, respectively.
- The clafoutis can be served warm or chilled according to preference.
- Dusting with powdered sugar is optional but adds a lovely touch of sweetness and decoration.
