Cherry Clafoutis- Gluten Free

Jump to Recipe

What do you think of clafoutis? You pronounce it cla-foo-tee. Sounds fancy, right? Not so fancy. In fact it might be one of the more simple desserts you’ll ever make.

It’s a baked custard whose custard filling is made in the blender! I told you, super simple. I had leftover frozen cherries from pie making the other day, and was craving another cherry dessert. This one was gluten free, and I found the recipe from healthy foodie. I’m not sure if she’s on insta or not? I didn’t see a link on her page. I liked her recipe because she didn’t just use a gluten free flour blend, she used almond flour and tapioca flour. I made a few minor adjustments, but stuck pretty close to her original recipe.Anyway, the result was amazing. Baked custards are probably some of my favorite desserts, creme brulee being my very favorite.
Here’s the recipe:
3 cups cherries- I used frozen, as they aren’t currently in season. I thawed and placed on layered paper towels to remove as much excess liquid as possible.

4 large eggs
1 cup almond milk, or whatever milk you prefer
1/2 cup almond flour
1/4 cup tapioca starch
3 tablespoons honey
2 tablespoons butter, or whatever fat you like.
1 teaspoon vanilla
Dash of salt. Did you know a dash is technically supposed to be 1/8 teaspoon?
2 tablespoons sliced almonds
Preheat oven to 350°.Spray your baking dish with nonstick spray. She recommends a 10 inch round baking dish. I found the cutest baking dish at Marshall’s the other day (I always find the coolest things there) & it was smaller than that, it worked fine, but i did have a little excess batter. Back to the recipe… After spraying your pan, layer the cherries in the bottom.

Next, combine remaining ingredients, except almonds in blender. Blend until smooth.

Pour over cherries & sprinkle sliced almonds on top.

Bake for about 40 to 50 minutes until nicely puffed and golden brown. If it browns too quickly, like mine, tent it with tinfoil. Let it cool and refrigerate.

It’s typically dusted w/ powdered sugar, but I skipped that. It seemed kind of unnecessary. I took mine plain, the boys had theirs with whipped cream. Both ways are awesome! Looking for a new dessert, consider giving this one a try

Print Pin
0 from 0 votes

Cherry and Almond Clafoutis- Gluten Free

This is a quick to assemble baked custard with lots of flavor from cherries and almonds. Another plus, it’s good for anyone with food allergies. Most ingredients can be subbed out without affecting final taste!
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 8 people
Calories 153kcal


  • 1 1/2 cups cherries, frozen or fresh
  • 1 cup unsweetened vanilla almond milk
  • 4 eggs
  • 1/2 cup almond flour
  • 1/4 cup tapioca starch
  • 1 teaspoon vanilla
  • 3 tablespoons honey
  • 2 tablespoons melted butter
  • 2 tablespoons sliced almonds, optional


  • IF you are using frozen cherries, thaw them first. I thawed them on a plate covered with paper towels to absorb extra liquid. Preheat oven to 350 degrees. Place cherries in bottom of 9 inch round baking dish. Mine was oblong, but almost the same size.  Add remaining ingredients to blender and mix until smooth. Pour over cherries in pan. If using sliced almonds, sprinkle them over the top. Bake for 30-40 minutes for a larger pan. If using a smaller individual ramekins, bake time is reduced for 15-25 minutes. It will feel spongy and not liquidy (is that a word?). 



Calories: 153kcal

About The Author