Brunch lovers! Cherry Berry Clafoutis is coming your way, and it’s gluten-free! This rustic French classic is now an easy gluten-free breakfast or dessert!
Clafoutis is a traditional French country recipe for a baked custard tart filled with fruit. It sounds impressive, but if you can make pancakes or waffles, you can make this Cherry Berry Gluten-free Clafoutis.
Is it breakfast or is it dessert? You decide.
My recipe is sugar-free, so to me it definitely qualifies for a breakfast or brunch dish. But I’d happily eat it for dessert any day, too.
Imagine it–warm, straight from the oven with a dusting of powdered sugar (or 0-calorie sweetener) with a piping hot cup of coffee or tea. It’s a no-fuss, quick and easy dish that you can make in a skillet or a cake pan, your choice.
Ready to get started?
Ingredients for Cherry Berry Gluten-Free Clafoutis
- cherries and berries: I used 1 cup each of frozen (thawed) cherries, blueberries and raspberries. Fresh fruit would be perfect, too.
- cream and milk: use half cream and half milk, or whatever proportions you like. Cream will make a richer custard filling.
- sweetener: sugar or 0-calorie sweetener. I used Lacanto Monkfruit sweetener with erythritol.
- eggs: 3 large
- vanilla extract: or try almond extract for a change
- gluten-free flour blend with xanthan gum
- baking powder, salt
Helpful tips to make Gluten-Free Clafoutis
- First, prepare a 10-inch cast iron skillet or cake pan by greasing it with butter and dusting with gluten-free flour. A cast iron skillet helps to keep the clafoutis warm after it comes out of the oven.
- Next, spread the fresh or thawed berries and cherries on the bottom of the skillet. Mix the remaining ingredients together in a blender. If mixing by hand, combine the dry ingredients in one bowl, the wet in another, then stir well to combine.
- Finally, pour the filling on top of the berries and cherries and bake! It will puff up and turn slightly golden around the edges and look dreamy. And then . . . it will fall shortly after it comes out of the oven. No worries. It will taste divine.
Best fruit for clafoutis
Use whatever fruit is in season, or even add in a few chocolate pieces. It’s delicious with apples and pears in the fall. It’s traditional to use whole unpitted cherries in this classic French country dish. I used pitted cherries and halved them as they were large.
You decide: dessert, brunch . . . or both? Whichever you choose, this recipe makes a very easy gluten-free dessert or breakfast!
Love baked fruit dishes for breakfast? Try these breakfast recipes, too.
- Cherry Vanilla Baked Oatmeal with Chia and Hemp
- Mixed Berry Baked Oatmeal Cups with Chia
- Warm Cranberry Apple Pumpkin Baked Oatmeal
- Apple Cinnamon Oatmeal Breakfast Cookies
Cherry Berry Gluten-Free Clafoutis
- 1 tsp butter to grease the skillet or cake pan
- gluten-free flour to dust the skillet
- 1 cup cherries pitted and halved if large
- 1 cup blueberries
- 1 cup raspberries
- 1/2 cup heavy cream
- 1/2 cup milk
- 1/2 cup 0-calorie sweetener, or sugar
- 3 large eggs
- 1 tbsp pure vanilla extract
- 1/2 cup gluten-free flour blend with xanthan gum
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 tbsp powdered sugar for garnish
- extra berries and cherries for garnish
- Preheat oven to 375 F. Coat a skillet with or a 10-inch cake pan with butter, then dust with gluten-free flour.
- If using thawed berries, gently toss with 2 teaspoons cornstarch. Arrange fruit on bottom of skillet.
- Whisk together cream, milk, sweetener, eggs and vanilla in a mixing bowl until smooth.
- In a separate bowl, combine gluten-free flour, baking powder and salt. Whisk the dry ingredients into the cream mixture until combined and no lumps remain. Alternatively, put both wet and dry ingredients in a high-speed blender and process until well combined.
- Pour the mixture over the berries and cherries in the skillet. Place in the middle of the oven and bake for 35 minutes until golden and puffy.
- Cool on a wire rack for a few minutes. The top will fall slightly and settle.. Dust with powdered sugar, if desired.
- Serve warm with extra berries. If serving for breakfast, drizzle with maple syrup. If serving for dessert, consider whipped cream or ice cream.
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