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.
Sue @ cakeballs, cookies and more says
It looks wonderful.
Alison @ Ingredientsinc.net says
stunning. Your posts and photos always are so inspiring!
Madonna says
My question is a little off topic; I see your recipe calls for coconut oil. I thought any solid fat was considered not good for you, but now the opinion seems to be changing and now it is really healthful for you. Even Dr. Oz seems to think it is good for us. I am not sure if it really is, or if the coconut lobbyist are just really good at their job. Can you tell me anything about it? I have bought some, but it is so solid I have concerns.
Sylvie says
That's a very good question, thank you for asking. It's a very confusing topic because for years, researchers have been advising people to keep saturated fat consumption to a minimum, which would mean avoiding coconut oil which is primarily saturated fat. But from what I've read, the fatty acids in coconut oil are mostly medium-chain triglycerides, which are more easily metabolized by the body which means it's more easily used for energy than other types of fat and doesn't raise cholesterol or primarily raises HDL, the good cholesterol which you want and need. Another benefit is that a good percent of the fat in coconut oil is a type called lauric acid, which has anti-viral and anti-bacterial properties when converted in your body. I always buy a cold-pressed, organic extra-virgin coconut oil for my cooking and baking. Of course I'm not a doctor so this information is just based on my own research into the issue. Here are a few good resources to check out and learn more: (1) http://www.huffingtonpost.com/dr-mercola/coconut-oil-benefits_b_821453.html (2) http://www.amazon.com/Coconut-Miracle-Previously-published-Healing/dp/1583332049 (3) http://www.nytimes.com/2011/03/02/dining/02Appe.html?pagewanted=all Hope that helps!
Kim - Liv Life says
Beautiful, simply beautiful!!! Congrats on the Top 9!
Sylvie says
Thanks, and congrats you on top 9 as well!
Amanda says
Those pears look like they are floating on clouds of heaven! 🙂
Erica says
Your blog is amazing....Beautiful pictures and fantastic recipes!I love clafoutis and your sounds and looks delicious!
Anna says
I love the rustic feel of this sweet treat...Feels like what grandma used to serve. I am not fond of using brandy or cognac in my baked goods, but I think I'll have to try it with this French treat. To have a more authentic feel. A must try. Thanks for posting.
Sylvie says
The alcohol is purely optional, you can omit if you prefer.
Susan Young @ cookinginthefloridaheat.blogspot.com says
I make it with blueberries and vanilla. This looks absolutely delicious in the cassis pan. Yumm... Will make this tomorrow a.m.!!
Robyn | Add a Pinch says
Absolutely gorgeous!
Zoe says
This gluten free recipe is fantastic! I got to bookmark this.