This gluten-free cherry clafoutis combines cherries and vanilla almond flour batter for a dreamy baked custard made in under an hour. See the recipe notes for dairy-free and refined sugar-free options!
2tablespoons(30 ml) brandy or bourbon (use brandy if highly gluten-sensitive; whiskey may contain trace amounts of gluten)
3tablespoons(42 g) melted and cooled butter, plus 1 teaspoon softened butter for the pan
3large eggs
¼cup(50 g) organic granulated cane sugar
¼cup(36 g) sweet rice flour
¼cup(27 g) blanched almond flour
¼cup(25 g) GF oat flour
½teaspoonfine sea salt
¾teaspoonvanilla paste or extract
¾cup (180 ml) whole milk
¼cup (60 ml) heavy cream
powdered sugar, for serving (optional)
crème fraîche or lightly sweetened whipped cream, for serving (optional)
Instructions
Position a rack in the center of the oven and preheat to 400ºF (200ºC). Rub a 10-inch ceramic tart or quiche pan (or a 9-inch pie or cake pan) with the 1 teaspoon butter and place on a rimmed baking sheet to catch any drips.
Combine the pitted and stemmed cherries with the brandy or whiskey in a medium bowl and set aside while you make the batter, tossing a few times.
In a large bowl, whisk the eggs until smooth. Push the almond, oat and rice flours and the sugar and salt through a strainer directly into the egg mixture, adding back any bits that get caught in the strainer. Whisk until very smooth, then whisk in the melted butter and vanilla until smooth. Gradually whisk in the milk and heavy cream. The consistency will be that of a thick crepe batter. The batter can be made a day ahead and chilled overnight. If it separates, whisk it to recombine.
Pour the batter into the pan and arrange the cherries over the batter. Drizzle any cherry/brandy juice over the top.
Bake the clafoutis until puffed and golden and a toothpick inserted near the center comes out clean, 30–35 minutes. Remove and let cool for at least 20 minutes. Sift a bit of powdered sugar over the top if you like just before serving.
Serve the clafoutis warm scooped into bowls, or at room temperature cut into wedges on plates. Top with crème fraîche or whipped cream if you like.
Leftovers can be refrigerated airtight for up to several days; reheat prior to serving if you like.
Notes
Dairy-Free Clafoutis: Use full-fat canned coconut milk in place of the milk and cream and vegan butter in place of the dairy butter. Refined sugar-free clafoutis: Use an unrefined sweetener in place of the sugar such as coconut sugar or maple sugar. Or use a liquid sweetener such as honey or maple syrup and add it along with the melted butter. Any fruit clafoutis: No cherries? No problem! Feel free to make this with whatever fruit you have on hand: berries of any kind, halved apricots or plums, sliced peaches, fresh figs, rehydrated prunes, roasted pears or rhubarb, poached quince, etc.