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This Gluten-Free Cherry Clafoutis makes the most of cherry season. It’s a quick dessert, made even more delicious with the use of alternative flours and rich coconut milk which also helps to make the recipe dairy-free.
Cherry season must surely be my favourite fruit season. I am tearing through punnets of them like nobody’s business and the ones at the farmer’s market at the moment have been especially juicy and sweet. My fingers are constantly painted red with cherry juice but I have no regrets. They are utterly irresistible. The cherries that I’m not throwing down my gullet at every opportunity however have sought sweet solace in this beautiful gluten-free clafoutis. It’s basically like cherries baked into custard, absolute perfection at the end of a long lazy Sunday barbecue.
Should you pit the cherries for clafoutis?
There was a bit of banter on the recipes during my research over whether to pit or not to pit the cherries. It wasn’t much of a battle for me though as I am head over heels for my cherry pitter plus the fear of cracking a tooth whilst I’m supposed to be treating myself seemed unfair punishment.
Also we have a toddler so 'to pit' is the child friendly option. It’s true that the cherry pits can add an extra layer of flavour, intensifying the almondy tang of the cherries but I’ve made up for that by using other ultra flavourful ingredients.
What are the ingredients?
- Fresh seasonal cherries
- Gluten-free flours - sweet rice flour and oat flour
- Fresh lemon zest (hey - you could use lemon powder if you've jumped on that bandwagon!)
- Vanilla extract
- Coconut milk (tinned - not the drink)
- Brown sugar - mmm caramelised flavour
- Pinch of salt
Quick and Easy Recipe
It’s a lovely quick dessert to knock up on a whim as long as you have your cherries to hand so even though you do have to put the oven on during a balmy summer day, there’s no slaving away beforehand.
The cherries are just slung into a baking dish, the custard batter is whisked together in five minutes then it’s baked.
How should you serve it?
I love this Gluten-Free Cherry Clafoutis, warm from the oven bedecked with a handsome dollop of ice cream. Since this is a deliberately dairy-free dessert then I would possibly go for a dairy-free coconut ice cream but it’s up to you. If there is no ice cream to hand, then I can vouch that this dessert is perfectly acceptable naked with just a light dusting of icing sugar. It’s really all about the cherries anyway.
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If you make this Gluten-Free Cherry Clafoutis then please leave a comment below and/or give the recipe a rating. If you then go on to use this recipe as a launch pad for your own baking creation then I’d also love it if you’d share it and tag me on Instagram. It is so lovely for me to see your versions and variations of my recipes.
Gluten-Free Cherry Clafoutis
- 500 g cherries
- 30 g sweet rice flour
- 20 g gluten-free oat flour
- 75 g soft light brown sugar
- pinch of sea salt
- 3 medium eggs - lightly beaten
- zest of ½ lemon
- ½ teaspoon vanilla extract
- 250 ml coconut milk
- 2 teaspoons icing sugar
- Pre-heat the oven and grease a 25cm baking dish with coconut oil.
- Remove the stalks from cherries and pit them, then lay them into the greased dish in one layer.
- Sift the flours together with the sugar and salt in a large mixing bowl. Make a well in the middle and whisk in the eggs until thick and smooth.
- In a measuring jug stir together the lemon zest, vanilla extract and coconut milk then pour into the rest of the batter whisking well until smooth.
- Pour the batter over the cherries then bake for 35-40 minutes until the clafoutis is set but still a little wobbly in the centre.
- Dust the icing sugar over the top and serve warm. Amazing with ice cream.
This recipe was updated in July 2020 to clarify the method.