Description
This Gluten-Free Cherry Clafoutis is a delightful French-inspired baked dessert featuring fresh cherries enveloped in a tender, almond-flavored custard. Using almond and tapioca flours instead of traditional wheat flour, it’s perfect for those seeking a gluten-free treat. With a sweet, creamy texture and a hint of almond and vanilla, this clafoutis is an elegant yet easy-to-make dessert ideal for any occasion.
Ingredients
Scale
Fruit
- 2 cups fresh cherries, pitted
Wet Ingredients
- 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
Dry Ingredients
- 1/2 cup almond flour
- 2 tablespoons tapioca flour
- 1/4 teaspoon salt
Others
- Butter, for greasing
- Powdered sugar, for dusting (optional)
Instructions
- Preheat and prepare dish: Preheat your oven to 350°F (175°C). Grease a 9-inch baking dish thoroughly with butter to prevent sticking and ensure easy serving.
- Arrange cherries: Spread the pitted fresh cherries evenly over the bottom of the prepared baking dish, forming a uniform layer that will be covered by the batter.
- Mix eggs and sugar: In a mixing bowl, whisk the eggs and granulated sugar together until the mixture becomes light, frothy, and well combined, which helps incorporate air for a tender texture.
- Add liquids and flavorings: Slowly whisk in the whole milk, heavy cream, vanilla extract, and almond extract until the mixture is smooth and homogenous, creating a custard base.
- Combine dry ingredients: In a separate bowl, whisk together the almond flour, tapioca flour, and salt to evenly distribute the ingredients and prevent lumps.
- Incorporate dry into wet: Gradually add the dry ingredient mixture to the wet ingredients, whisking continuously until a smooth batter forms without lumps.
- Pour batter over cherries: Carefully pour the prepared batter over the cherries in the baking dish, ensuring that the cherries are evenly covered and submerged in the batter.
- Bake the clafoutis: Place the baking dish in the preheated oven and bake for 35 to 40 minutes until the clafoutis is golden brown on top and set in the center, indicating it is fully cooked.
- Cool and serve: Remove from the oven and let the clafoutis cool slightly to allow it to firm up. Optionally, dust the top with powdered sugar before serving to add a delicate sweetness and presentation touch.
Notes
- Make sure cherries are well-pitted to avoid bitterness from pits.
- This dessert is best served slightly warm or at room temperature.
- Almond and tapioca flours provide a gluten-free alternative without compromising texture.
- For a dairy-free version, substitute milk and cream with coconut milk or almond milk, but expect slight flavor changes.
- Powdered sugar topping is optional and adds extra sweetness and decoration.
