Made with seasonal fruit and simple ingredients, this French classic is a must-try for any occasion. Try this gluten-free clafoutis for dessert, brunch, or breakfast.
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.
Clafoutis
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 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.)
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. 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 over a pile of thinly sliced pears and into the oven it all goes. Here’s what you’ll need.
Ingredient Notes:
(Here are a few notes about the ingredients you’ll need for this recipe. As always find the full list of ingredients and directions in the recipe card at the bottom of the post.)
- Fruit – I’m using 3 medium pears, peeled, cored and thinly sliced.
- Lemon – You’ll need about 1 teaspoon of fresh lemon juice.
- Milk – For a dairy-free version I’m using coconut milk but you can also use regular milk.
- Eggs – You’ll need 3 large eggs.
- Honey – Use a light flavored honey.
- Flour – I’m using a combination of almond and arrowroot for a gluten-free clafoutis.
- Vanilla – Use a good quality pure vanilla extract.
- Optional – For extra flavor add a Tablespoon of Poire Williams pear brandy.
How to Make a Gluten-Free Clafoutis:
- Gently toss the sliced pears with the lemon juice and layer evenly on the bottom of an oven-proof dish.
- Blend the milk, eggs, vanilla, pear brandy (if using), honey, almond flour, arrowroot and salt in a blender until smooth.
- Pour the batter evenly over pears and bake until golden and set.
As it bakes the clafoutis 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.
Want to plan a full gluten-free brunch spread? Explore our gluten free brunch recipes with elegant sweet and savory options.
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.
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.
a spoonful of yumm says
i love the ingredients, feel good food for sure. the image of the pears in the basket is my favorite, love the forks too. your photography is simple & stunning
Sylvie says
Thank you so much, that's really nice of you to say.
Delishhh says
Just gorgeous - i made a strawberry clatoutis last year and it was really good. I don't know if i am a big fan of them the consistency is a little puddingish but still good. My comfort dessert is Swedish brownies 🙂
Sylvie says
Oh brownies are always a favorite of mine too!
Sukaina says
This looks great considering its entirely made of almond meal and no other flour. Never had a clafoutis with pears but you're really tempting me!
Meeta says
I adore clafoutis - in every way, be it sweet or savory. Delightful flavors here, especially with the pear brandy.
Jackie @ marin mama cooks says
I just entered my name in your drawing. This is why I need a cast iron pan. Your clafoutis came out so brown and crisp looking. I have never made or even heard of clafoutis before but it looks so delish that I am going to have to give it a try. I love trying new things and pairs are in season right now, so why not!
Jackie 🙂
Sylvie says
That's wonderful! And thanks for entering the giveaway too. 🙂
Lemons and Anchovies says
I haven't met a rustic French dessert that I haven't liked, a clafoutis included. One, there's no fear factor in making them because they're so easy. Two, they always, always turn out great. You pear almond version is no exception, Sylvie. 🙂
Rachel @ Baked by Rachel says
I love how simple and beautiful this is.
Cookie and Kate says
Beautiful! I remember when clafoutis was all over the blogs a few months ago when cherries were in season. I've never tried it, but you're tempting me to make a pear version. Yum!
Kiri W. says
I adore the texture of clatoufis, and I've actually never tried making one myself! I should, for sure. Gorgeous dish, and I love the flavor combination - pears and almonds are such a wonderful pairing.
Averie @ Love Veggies and Yoga says
Have you ever had clafoutis? = yes, I made one last summer and posted about it with mixed berries. They are so easy. It's like pancake batter in a blender and pour over fruit and bake. I wish more people would try them!
Yours w/ coconut milk and pears...swoon 🙂