Description
This Gluten-Free Cherry Clafoutis is a delightful French-inspired baked dessert featuring fresh cherries enveloped in a light, custardy almond and tapioca flour batter. Perfectly golden and softly set, it’s an elegant yet simple treat that’s naturally gluten-free, combining the sweet-tart flavors of cherries with subtle hints of vanilla and almond extracts.
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
Dry Ingredients
- 1/2 cup almond flour
- 2 tablespoons tapioca flour
- 1/2 cup granulated sugar
- 1/4 teaspoon salt
Others
- Butter, for greasing
- Powdered sugar, for dusting (optional)
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Generously grease a 9-inch baking dish with butter to prevent sticking and to add flavor.
- Arrange Cherries: Evenly spread the pitted fresh cherries across the bottom of the prepared baking dish to create an even fruit layer.
- 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 base for the batter.
- Add Dairy and Extracts: Whisk in the whole milk, heavy cream, vanilla extract, and almond extract into the egg mixture until fully combined and smooth.
- Combine Dry Ingredients: In a separate bowl, whisk together almond flour, tapioca flour, and salt to evenly distribute the dry components.
- Create Batter: Gradually add the dry ingredients to the wet ingredients while continuously whisking to form a smooth, lump-free batter.
- Assemble: Pour the batter over the arranged cherries, making sure all cherries are evenly covered for consistent cooking.
- Bake: Place the baking dish in the oven and bake for 35-40 minutes until the clafoutis is golden brown on top and set in the center, indicating it is cooked through.
- Cool and Serve: Allow the clafoutis to cool slightly before dusting with powdered sugar for an elegant finish. Serve warm or at room temperature.
Notes
- You can substitute fresh cherries with frozen ones but be sure to thaw and drain excess moisture before using.
- For a dairy-free option, consider substituting heavy cream and milk with coconut cream and almond milk respectively.
- Be careful not to overbake; the clafoutis should be set but still have a slight wobble in the center for optimal texture.
- Almond extract enhances the nutty flavor but can be omitted or replaced with a few drops of rose water for a floral twist.
- Leftovers can be refrigerated and gently reheated in the oven to preserve texture.
