My gluten free cherry clafoutis is a simple yet scrumptious dessert that preps in no time, y'all. Sweet summer cherries, spiced with vanilla, citrus, maple syrup, and sugar. Then, topped with a custardy covering with just enough flour to hold it all together and a hint of aromatic almond. Baked til puffy, creamy deliciousness, this beauty falls to its final state of gastronomic glory right in front of your very eyes. Yep and yay...
It's That Time of Year Again, Y'all...
It's August now, and we are once again feeling the heat in south Louisiana! The temps are in the high 90s. And the heat index is generally over 100 for at least a few hours during the day. But usually all day!! Yep.
So, we're doing a whole lot of grilling in the backyard. And using the stove and oven sparingly to retain as much chill in the house as possible. Indeed.
However, if there's one fruit that can get me excited about baking, it's cherries. So, when my eyes fell upon the later summer cherry bounty at the grocery store, I was ready to whip up an oven treat that wouldn't take too long.
Since my blueberry lime pecan flaugnarde is one of my go-to easy desserts, I decided to make its gluten free cherry clafoutis cousin dessert to satisfy my craving. These are both traditional French dessert recipes that I've adapted just a bit to match my tastes. And to make gluten free, or course, using my trusty cassava flour.
And I'm sooo super glad that I did, y'all. Cause this clafoutis is just what my body and soul needed. It's sweet but not too sweet. And so super creamy and custardy that you can eat it warm, room temperature, or cold. Yep. this gluten free cherry clafoutis is quite versatile. And, I'm pretty sure that you just might love it as much as I do once you give it a try.
How to Make Gluten Free Cherry Clafoutis
Start by stemming and pitting the cherries. Then, preheat the oven, and gather the remaining ingredients:
Now, pour the cherries into a bowl. Top with the citrus, sugars, and spice, then stir to combine. Let sit.
Next, pour the melted butter on the bottom of a cast iron skillet or baking dish. Place the cherries on top of the butter:
Pour all of the topping ingredients into a bowl:
And use a hand mixer to combine the batter:
Finally, pour over the cherries in the skillet, and bake til done:
And that's it, y'all!!
The first thing you notice about this gluten free cherry clafoutis is that it's puffed up quite a bit by the time it's ready. It's quite a beautiful sight to see. And, it's really cool to watch it fall after a few seconds, too.
Then, once it cools down, the first warm bite really is something special. It's sooo creamy, y'all. And the cherries literally melt in your mouth. The hints of vanilla and almond extract really work well together. And, the citrusy, syrupy, and sugary background notes dance along your tongue and throat. Oh, and the little dusting of the confectioner's sugar at the end really takes the whole presentation over the top. So, you can serve it at any event or function with pride, y'all.
Share this gluten free cherry clafoutis with those who are by your side through the brand spanking new and the same-old, same-old, too. Much food love, and see y'all on the yum side...
Gluten Free Cherry Clafoutis
For the Spiced Cherries
- 3 cups pitted cherries
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 1 tablespoon maple syrup
- 1 tablespoon granulated sugar
- 2 teaspoons gluten free vanilla extract
For the Gluten Free Cherry Clafoutis
- 2 teaspoons melted salted butter
- ½ cup cassava flour
- ½ cup granulated sugar
- 1 cup evaporated milk
- 3 large eggs
- ½ teaspoon gluten free almond extract
- ⅛ cup confectioner's sugar, for dusting
- Preheat the oven to 375 degrees F.
- Mix the pitted cherries with the lemon juice, lemon zest, maple syrup, sugar, and gluten free vanilla extract until combined.
- Let sit for 5 minutes.
- Pour the remaining ingredients, except for the confectioner's sugar, into a large bowl.
- Use a hand mixer set on low to combine all of the ingredients, about 30 seconds. (The batter will be thin).
- Bake for 30 minutes.
- Remove from the oven, and let sit for about 15 minutes before serving, if you want to enjoy it warm. The clafoutis will rise in the oven, then fall after setting out for a bit.
- Dust confectioner's sugar over the skillet or individual slices right before serving.