This gluten-free clafoutis is a simple, rustic French dessert filled with fresh pears baked in a tender custard.
This past weekend I had a sudden yearning for clafoutis, the classic dessert that every French grandmother has in her repertoire.
Clafoutis is one of those rustic desserts that defies classification. Imagine a cross between, a Dutch baby pancake, and a flan, studded with seasonal fruit. The combination of warm juicy fruit in a silky baked custard base is a pretty irresistible one. It’s a simple, unpretentious dessert, but one that’s guaranteed to please.
A classic throughout France, originally hailing from the Limousin region, clafoutis is thankfully also delightfully easy to make. Like making pancakes, all you need are a few basic ingredients for the batter and some ripe fruit.
I’m using pears for this gluten-free clafoutis because they’re in season now and their delicate flavor pairs so nicely with the almond and vanilla flavored custard but you could also use the more traditional cherries (even frozen work fine, just thaw and drain them first.)
Flognarde vs Clafoutis:
Now traditionally, versions made with anything other than cherries were referred to as flognarde instead of clafoutis (so you might still see that from time to time), but nowadays the term clafoutis has come to encompass all versions sweet and even savory so that’s what I’m calling mine.
How to make a clafoutis:
Whatever you choose to call it, the real joy of this charmingly rustic dessert is how simple it is to make.
Quickly whisk or blend together your batter, pour it over a pile of thinly sliced pears and into the oven it all goes.
As it bakes it will puff and brown around the edges but remain soft and creamy on the inside. You can serve it warm from the oven for dessert, at room temperature for brunch or even cold from the fridge the next day for breakfast.
It’s a sweet , cozy and comforting treat.
More French desserts:
Gluten-Free Clafoutis
This gluten-free clafoutis is a simple, rustic French dessert filled with fresh pears baked in a tender custard.
Ingredients
- Coconut oil for baking dish
- 3 medium pears, peeled, cored and thinly sliced
- 1 teaspoon fresh lemon juice
- 1 cup/240g coconut milk
- 3 large eggs
- 1 teaspoon pure vanilla extract
- 1 Tablespoon Poire Williams pear brandy (optional)
- ¼ cup + 2 Tablespoons/90ml light colored honey
- ½ cup + 1 Tablespoon/63g almond flour
- ¼ cup + 2 Tablespoons /48g arrowroot flour
- Pinch of fine sea salt
Instructions
- Preheat oven to 35o degrees F. Grease a 9-inch ceramic tart dish or pie plate with coconut oil; set aside.
- Gently toss sliced pears with lemon juice and layer evenly on the bottom of prepared dish.
- Blend coconut milk, eggs, vanilla, pear brandy, honey, almond flour, arrowroot and salt in a blender until smooth, about 1 minute. The mixture will be thin, like crêpe batter.
- Pour batter evenly over pears. Bake until golden and set, about 35-40 minutes.
- Serve warm or at room temperature.
Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 269Total Fat: 14gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 70mgSodium: 49mgCarbohydrates: 32gFiber: 3gSugar: 20gProtein: 5g
Nutritional information for recipes contained on this website, such as calories, fat, carbs, etc. are only estimates and are not guaranteed to be accurate.
(This post originally appeared on Dec 14, 2011 and has been updated along with both the photos and recipe.)
Sylvie Shirazi is the recipe developer and food photographer behind Gourmande in the Kitchen. For the last 10 years she's been making eating more healthfully easy and accessible with gluten-free, grain-free, paleo and vegan recipes that are free from processed ingredients.
Nash at Plateful says
I've totally fallen for your description of this amazing treat. If only it were alcohol free, it'd be baking it as soon as I go find the ingredients. Hey Sylvie, any substitute for alcohol?
Sylvie says
The alcohol is entirely optional. You can leave it out or you can replace it with a little extra vanilla extract or even a tiny bit of almond extract would be nice too.
Jessica @ How Sweet says
This is so absolutely stunning.
Sophie says
MMMMMM,...I have made this tasty clafoutis just now & it was ooh so tasty & apart! Very flavourfull too! 😉
Sylvie says
Wow that was fast! I'm glad you liked it.
Rosa says
So beautiful and delicious looking! Perfect with a little boozy custard sauce.
Cheers,
Rosa
leaf (the indolent cook) says
Gorgeous! I love the scattering of almonds, and how the pears peek out...
Brian @ A Thought For Food says
I'm a sucker for a lot of things, but a pear clafoutis will is up there on the list... Along with cheesecake and rice pudding. 🙂
Caylee says
So beautiful, as always. Love the Le Creuset.
Sanjeeta kk says
You made such simple dessert look like a work of art, Sylvie! Beautiful clicks... those pears in the basket are lovely.
raquel says
Such gorgeous shots! And boy does that look delicious!
Cathy @ Savory Notes says
Yknow, I'm so on-the-fence about clafoutis in general. I've never had one, but it just doesn't seem really that "wow" to me. But I know that trying just one will change my mind 🙂