This easy recipe for gluten free sour cherry clafoutis is a simple dessert using fresh or frozen cherries. This tart like dessert is based on a French dessert that is light and delicious.
My favorite way to eat gluten free sour cherry clafoutis is straight out of the baking dish while it's still warm. This is a wonderful dessert, but also really delicious as breakfast with a cup of coffee.
I like this dessert best using sour cherries. You could use sweet cherries and cut back on the sugar slightly. I like the tart consistency with the fresh sour cherries mixed in.
This dessert is great on it's own, but I like to sprinkle powdered sugar over top. I think it looks pretty and it adds a little sweetness to the top of the clafoutis. Don't let the name keep you from making this dessert, it is simple to make and a great summer treat.
You can find more desserts here: Gluten Free Dessert Recipes
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Ingredients
Coconut Oil
Sour Cherries
Gluten Free Flour
Baking Powder
Milk
Heavy Cream
Granulated Sugar
Brown Sugar
Vanilla Extract
Eggs
Instructions
Preheat your oven to 350 degrees. Grease a 9-inch baking dish with coconut oil or butter.
Pour the sour cherries in an even layer on the bottom of the baking dish.
In your stand mixer blend together the gluten free flour, baking powder, milk, heavy cream, sugar, brown sugar, vanilla and eggs.
Pour the batter over the cherries in your baking dish.
Bake at 350 degrees for 55 minutes or until set. The top will be slightly browned. The dessert will jiggle in the pan but a toothpick or knife should come out clean.
The dessert will deflate as it cools. Serve warm with a dusting of powdered sugar on top.
Supplies
Frequently Asked Questions
Clafoutis comes from the Limousin region of France. It was originally made with sweet, dark cherries. There are many recipe variations now including sour cherries, plums, apples and blackberries.
Clafoutis has a custard like texture and taste. The taste is based on the fruit you are using. For this gluten free sour cherry clafoutis you have a custard taste along with the tartness of the sour cherries. It's a fantastic combination of sweet and tart.
This gluten free sour cherry clafoutis should be stored in the refrigerator. I like to make the dessert the same day I'm serving it and serve it warm. However, you can store the clafoutis in the refrigerator for a couple of days if needed.
When the clafoutis is cold it will take on a more rubbery texture. If you are serving this dessert the next day I suggest putting the dessert back in the oven to heat it back up to warm before serving.
The clafoutis will puff up quite a bit while it's baking and hot. Once it begins to cool it will deflate. This is what is supposed to happen with this dessert.
More Recipes You Might Enjoy
Gluten Free Cherry Almond Cake
Gluten Free Cream Cheese Pound Cake
Gluten Free Strawberry Rhubarb Bars
Gluten Free Plum Cake
Gluten Free Blackberry Cobbler
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PrintGluten Free Sour Cherry Clafoutis
- Total Time: 1 hour 15 minutes
- Yield: 8 servings 1x
- Diet: Gluten Free
Description
This easy recipe for gluten free sour cherry clafoutis is a simple dessert using fresh or frozen cherries. This tart like dessert is based on a French dessert that is light and delicious.
Ingredients
- 1 Tbsp. Coconut Oil or Unsalted Butter for pan
- 1 ¼ pounds Sour Cherries, pitted
- ½ cup Gluten Free Flour
- 1 tsp. Baking Powder
- 1 cup Milk
- ½ cup Heavy Whipping Cream
- ¼ cup Granulated Sugar
- ¼ cup Brown Sugar
- 2 tsp. Vanilla Extract
- 3 large Eggs
Instructions
Preheat your oven to 350 degrees. Grease a 9-inch baking dish with coconut oil or butter.
Pour the sour cherries in an even layer on the bottom of the baking dish.
In your stand mixer blend together the gluten free flour, baking powder, milk, heavy cream, sugar, brown sugar, vanilla and eggs.
Pour the batter over the cherries in your baking dish.
Bake at 350 degrees for 55 minutes or until set. The top will be slightly browned. The dessert will jiggle in the pan but a toothpick or knife should come out clean.
The dessert will deflate as it cools. Serve warm with a dusting of powdered sugar on top.
Notes
You can also use the traditional sweet cherries, but you may want to decrease the sugar in the recipe slightly.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Gluten Free
Mary says
Was planning to double this yummy looking recipe. Your recipe 1x 2x3x (easy) buttons do not seem to be working correctly; only the coconut oil number changes. I can do it the old fashioned way, but wanted to let you know.
smallfarmbiglife says
So sorry about that Mary! I will reach out to my provider for the recipe card. Thank you for letting me know. ~Elaine