Gluten Free Cherry Rosemary Clafoutis
We are in the peak of cherry season and I am so excited to bring you this quick and easy french dessert recipe! Cherry Clafoutis, or, like the lovely French peeps would say, Clafoutis aux Cerises! Doesn’t that sound WAY more romantic? 😍
Oh summer…..how you bring me back to our trip to Paris in 2018… There is nothing more romantic and magical than walking through the little french streets and stopping at ALL the pâtisseries to admire and drool over all of the french confectioneries, wishing that for just one day, calories did not count…
Clafoutis is a french egg custard dessert, and although the classic recipe calls for fresh cherries, you can really make it with any fruit your heart desires.
From berries to apricots, plums, peaches, mango and even banana, this quick and super easy dessert can be adapted to whatever you have on hand for a last minute dinner get together. Frozen berries work beautifully, too!
You can typically find these in the french farmer’s markets and they come in all different shapes and sizes, sometimes even made into cakes! It really is the prefect little snack on a summery day out.
Traditionally, the recipe uses Kirsch, a delicious cherry liqueur that will definitely make the cherry flavor shine, but if you don’t drink or want to share it with kids, it’s totally fine, you can leave it out.
Feel free to also add 1 teaspoon of almond extract, too. I also added rosemary to mine, and the flavors actually go very well together!
You can bake your dessert in any oven-safe glass or ceramic dish, I used a 9″ pie plate, however, it is also great to make it in a cast iron skillet, which goes along nicely with the rustic look of the dessert. Regardless of what you use, you want to make sure that you generously butter the bottom of the dish, so the egg custard does not stick.
When it comes out of the oven, your clafoutis will be nice and golden-brown and puffed up. As it cools, don’t freak out, because it does deflate, giving you a richer and denser dessert.
You can serve it warm, with some vanilla ice cream or whipped cream, which is the more traditional way to enjoy it here in the states, however, in France that is a real deal breaker; they prefer to enjoy it at room temperature or preferable cold.
Either way, I know you will fall in LOVE with this recipe.
I would love to hear about any other variations that you try and how they turn out!
Gluten Free Cherry Rosemary Clafoutis
Ingredients
- 6 large eggs
- 1 vanilla bean or, 1 tsp vanilla paste
- 1 tsp almond extract optional
- 2 tbsp kirsch optional, omit if kids are enjoying
- 1 tbsp fresh rosemary roughly chopped
- 2/3 cups sugar
- 6 tbsp blanched almond flour
- 2/3 cups heavy whipping cream
- 1 lb fresh cherries, pitted or any other fruit! Frozen berries work too.
- powdered or coarse sugar for sprinkling on top
Instructions
- Preheat your oven to 400° F / Butter the bottom of your baking dish generously, to prevent the egg custard from sticking.
- Place all of the pitted cherries on the bottom of your buttered baking dish, spreading them out as best you can into a single layer.
- In the bowl of a stand mixer, or large bowl if using a hand mixer, crack all 6 of the eggs and beat on medium speed for a minute or two, until the eggs are nice and frothy.
- Add in your rosemary, vanilla beans (or paste), almond extract and kirsch (if using) and continue to beat until well mixed.
- With the mixer on low speed, slowly pour in your sugar and mix until the sugar has incorporated and is dissolved (1-2 minutes). With the mixer still on low speed, add in almond flour, one tablespoon at a time, until combined.
- Lastly, add in the heavy whipping cream and mix until blended.
- Carefully and slowly pour in your egg mixture into your baking dish, trying to keep cherries evenly distributed.
- Transfer to preheated oven and bake for about 35-40 minutes, until the top is a lovely golden-brown color, the custard has puffed up and the center is set.
- If you would like to enjoy it cold, let it cool completely to room temperature and then refrigerate for 2-3 hours. When you are ready to serve, sprinkle the top with either powdered sugar or coarse sugar, and serve alongside with vanilla ice cream or whipped cream.
