If you can make pancakes, you can make this absolutely delicious gluten-free Blueberry Peach Clafoutis! It's a simple rustic French dish make with a gluten-free flour blend, a custard-like filling and warm peaches and blueberries!
Ready to up your breakfast game? This Gluten-Free Blueberry Peach Clafoutis may look like you've been working in the kitchen for ages, but it's quick and easy to make. If you can make pancakes and slice a peach, you can make this gluten-free clafoutis!
I started to make this Cherry Berry Gluten-Free Clafoutis, but once I noticed fresh peaches ripening on the counter and a bowl of just-picked blueberries, I changed my mind and used a peach and a few blueberries instead.
There's nothing quite like warm peaches, wrapped in a soft custard-like filling, fresh from the oven! And this recipe is easy to make sugar-free, which makes it a healthier breakfast option.
Ready to make something a little different for breakfast . . . or dessert? Baking up something as delicious as this blueberry peach clafoutis is a great way to start a day. Here's what you'll need.
- peaches and blueberries: I used one large peach and 1 cup of fresh blueberries. Frozen blueberries will work, too.
- cream and milk: use half cream and half milk, or whatever proportions you like. Cream will make a richer custard filling. It's worth the extra calories!😉
- sweetener: sugar or 0-calorie sweetener. I used Lacanto Monkfruit sweetener with erythritol.
- eggs: 3 large
- vanilla extract: pure
- gluten-free flour blend: with xanthan gum. I used Cup-4-Cup Multi-Purpose Flour Blend
- baking powder, salt
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, arrange the peach slices in a circle in a single layer in the skillet. Sprinkle evenly with blueberries.
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 peaches and blueberries.
Bake in the oven until puffed up and golden around the edges. The center should be slightly jiggly. Test it with a toothpick in the center. If it comes out with a lot of batter on it, put the skillet back in the oven for a few more minutes.
Don't be disappointed and don't be surprised when the clafoutis sinks a few minutes after you remove it from the oven. Sinking is what it's supposed to do! You'll be left with a beautiful smooth creamy filling with warm peaches and blueberries. So delicious!
If your peach has a fuzzy skin, you may want to peel it. If the skin doesn't slip off easily, boil water, pour it in a bowl, and let the peach sit in the hot water for a minute or two. It should peel easily now.
The peach I used didn't have a fuzzy skin, so I left it on.
Absolutely, yes! You may want to try blackberries instead of blueberries, too.
Yes, as long as they're very well drained and patted dry.
Storing Gluten-Free Blueberry Peach Clafoutis
This gluten-free clafoutis is best served warm, straight from the oven. However, we also like it cold! Store leftovers in a covered container in the fridge. You can reheat slices gently on medium power in a microwave if you'd like.
Gluten-free Clafoutis is delicious on its own or with a dusting of confectioner's sugar. Sometimes clafoutis is served with maple syrup for breakfast, or with ice cream or whipped cream for dessert. However, if the peaches you've used are ripe and naturally sweet, this beautiful French dish really doesn't need anything else!👌
If you love that peach and blueberry combination, you'll also like these Peach and Blueberry Overnight Oats. Meal prep your breakfast!
Gluten-Free Blueberry Peach Clafoutis
- 1 tsp butter, to grease the skillet or cake pan
- gluten-free flour, to dust the skillet
- 1 large peach, pitted and thinly sliced
- 1 cup blueberries
- ½ cup heavy cream
- ½ cup milk
- ½ cup sugar or 0-calorie sweetener
- 3 large eggs
- 1 tbsp pure vanilla extract
- ½ cup gluten-free flour blend, with xanthan gum
- ½ tsp baking powder
- ½ tsp salt
- 1 tbsp powdered sugar or powdered erythritol, for garnish
- Preheat oven to 375° F. Coat a skillet or a 10-inch cake pan with butter, then dust with gluten-free flour.
- Arrange fruit on bottom of skillet. Begin with a layer of peach slices arranged concentrically and sprinkle blueberries on top.
- 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 blender and process until well combined.
- Pour the batter over the peaches and blueberries 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. If serving for breakfast, drizzle with maple syrup, if desired, but it's sweet enough without. If serving for dessert, consider whipped cream or ice cream.
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