Cherry Clafouti

cherryclafouti2 Cherry Clafouti

I have wanted to make a gluten free clafouti for a long time, but wasn’t quite sure how to go about it. When I passed this recipe a few days ago in The Quick Recipe (The Best Recipe Series) Cherry Clafouti and had fresh cherries on hand, the time had come to give it a go. I was intimidated by what flour to use for a long time because I knew the flavor of the flour would come through in my custard. I ultimately chose sweet rice flour because of its neutral flavor and thickening abilities. I paired the sweet rice flour with an equal amount of almond flour. I was concerned that the almond flour would be too coarse for the custard but I knew it would be the perfect flavor. I used a commercially ground almond flour (I normally grind my own) and the custard turned out smooth. The custard had both a great texture and flavor. With that gluten free adaptation problem solved, I decided to change the recipe further by adding 1 teaspoon of vanilla to the original recipe. I frequently change the amount of vanilla I use in gluten free recipes. I also used fresh cherries in my recipe instead of the jarred sour cherries called for in the recipe. You can pit your cherries with a straw or use an unnecessary (although very fun) cherry pitter. Cherry Clafouti

Note: If you have never tasted a clafouti before, it is reminiscent of a custard pie. If you like custard pie, you will love this recipe.

cherryclafouti3 Cherry Clafouti


1 1/2 cups fresh cherries, steams removed and pitted (enough to cover the bottom of your pie plate)

6 large eggs

1 cup milk

2/3 cup heavy cream

1 teaspoon fresh lemon juice

1 cup granulated sugar

1/4 cup almond flour (needs to be really fine)

1/4 cup sweet rice flour

1/8 teaspoon salt

1 teaspoon vanilla

melted butter for greasing the pie plate

cherryclafouti11 Cherry Clafouti


Preheat the oven to 350 degrees. Grease a 9 1/2 glass pie plate with melted butter. Place a single layer of fresh cherries on the bottom of the pie plate. In a blender, mix the eggs, cream, milk, and lemon juice for about 45 seconds. Add the flour, sugar, and salt to the blender jar. Blend for one minute! Place your pie plate on a cookie sheet (in case of spills in the oven). Carefully pour the batter in the pie plate. Place the pie plate (on cookie sheet) in the center rack in the oven. Bake for 50 minutes to an hour. The clafouti is done when it is puffed and brown. (Don’t worry if your clafouti does not puff too much- they fall when they cool anyway) If the center is still jiggly (tee hee), the clafouti needs longer to cook. If you want to be sure it is done, insert a knife into the center to check. Cool the pie plate on a rack for a minimum of 15 minutes before serving. The clafouti should cut nicely into wedges, so if that is not happening- cool it for longer! You can serve the clafouti warm or chilled- my favorite is chilled, which makes this a perfect make-ahead gluten free dessert recipe for company.

Serves 8-10

bbqlogo Cherry Clafouti

I am submitting this to Gluten Free Gobsmacked’s Gluten Free BBQ event. I think I will also bring my favorite gluten free chocolate cake to this virtual BBQ because it looks like everyone’s coming! If you have a favorite gluten free recipe that would be great at a BBQ be sure to send Kate an email about it (non-bloggers too)!

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13 Responses to “Cherry Clafouti”

  1. Oh I am so making this! What brand of almond flour do you use? The stuff I have is quite coarse.

  2. [...] C = Natalie, GF Mommy = Cherry Clafouti.  See her post here! [...]

  3. Sarah- Almond meal will be more coarse than other flours. In some recipes it does not matter as much how finely you grind the almond meal, but this recipe it is best to use one of the commercially ground ones unless you can grind yours very fine. I used Bob’s Red Mill brand. I only mentioned it because many people grind their own almond flour (way cheaper). The cheapest place I have found almond flour is Amazon (pack of 4) but interestingly enough Almond Meal is cheaper at Whole Foods than at SuperTarget. Where do you buy yours?

  4. I’ve also been thinking about trying this … but once again you got there first! Yours looks gorgeous! I’ve been pondering on the issue of which flour to use too, but havent yet sorted it out , I’ll try your version!


  5. Your Target has almond meal?! Sheesh, why can’t they build a Target like that my my house? or even a Whole Foods? You are very lucky to have so many shopping options!

    Do you think this recipe would work with peach or strawberry? I think I am the only one on the planet that doesn’t care for cherries.


  6. This was so yummy! Thanks again!

  7. Hi Natalie, This recipe looks yummy! Here’s my entry for this week’s gluten-free menu swap:

    Thank you!

  8. Ohhhhhhhh I am so making this!
    You always know when to post the good stuff! :D

  9. [...] ingredient of the week, cherries, was inspired by the Cherry Clafouti I made last week. I am not usually a cherry fan, but they were really good in that recipe. I am [...]

  10. This looks great! I have never bought almond flour before because it is SO expensive. Do you think another flour would work?

  11. that looks fabulous.

  12. Kimberly-You might try using all sweet rice flour. I would shy away from a flour like brown rice flour that can be grainy, especially certain brands.

  13. [...] = Natalie (Gluten Free Mommy) showed up with a scrumptious Cherry Clafouti which had me roaming around the kitchen saying “Clafouti” with a million different [...]

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