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Paleo + Nut-Free Cherry Clafoutis

July 17, 2019 by zenbelly 21 Comments

This recipe for Cherry Clafoutis has been in my drafts for at least a year, possibly two. I made it a few times with different ratios and flours, and I just wasn’t sure I was getting it right. 

cherry clafoutis glutenfree

On our recent trip to France, we had a wonderful dinner at a sweet little restaurant in the Champagne region called Chez Max. One of the desserts – If I recall correctly, we got them all – was Cherry Clafoutis.  Tasting this very French dessert in a very French restaurant in France made me realize that I was closer than I thought with my original attempts! 

cherry clafoutis glutenfree

I kept wanting the end result to be less dense, and thought the texture was a result of the gluten-free flours I was using. But after trying it in France and reading more about it from people like Julia Child and David Lebovitz, who know a thing or two about French food, I understood that a rich, dense custard is exactly what it’s supposed to be. 

Which I’m very glad about because it’s very delicious, and is so much simper to make than any other custard. How simple, you ask? Throw All The Ingredients In A Blender simple. Cherry is a classic choice here, but this recipe will work with just about any fruit! 

cherry clafoutis

Looking for more summer desserts? Some of my faves:

  • Brown Butter Peach & Cherry Cobbler
  • Strawberry Pie
  • Blueberry Lemon Tart
  • Triple Berry Bundt Cake
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Cherry Clafoutis – gluten-free, nut-free, dairy-free

cherry clafoutis glutenfree
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5 from 4 reviews

The simplest dessert you’ll make all summer, and a perfect way to use those in-season cherries!

  • Author: Simone Miller
  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Total Time: 50 minutes
  • Yield: 6 servings
  • Category: Dessert
  • Cuisine: French

Ingredients

  • 1 pound sweet cherries, (pitted)
  • butter or preferred fat for greasing the baking dish
  • 4 large eggs
  • 1 cup full fat canned coconut milk
  • 1/2 cup maple syrup
  • 1 teaspoon vanilla extract
  • 1/2 cup (65 grams) cassava flour*
  • pinch salt

Instructions

  1. Preheat the oven to 375ºF. Butter a 9-inch pie dish or similar sized baking dish with butter, or your preferred fat.
  2. Place the cherries in a single layer in the dish.
  3. In a blender, blend the eggs, coconut milk, maple syrup, vanilla, cassava flour, and salt until smooth. Pour over the cherries.
  4. Bake for 35-40 minutes, or until just set in the center. Serve warm or room temperature. (I love it warm, but just as much cold out of the fridge the next day)

Notes

*If using volume measurement, make sure to whisk the cassava flour before measuring. 

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Filed Under: Dessert, summer, Valentines Day

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Comments

  1. Louise Gagne says

    July 20, 2019 at 5:06 am

    Hi Simone – Just love your recipes. Can I use frozen cherries for this recipe? Thank you!

    Reply
    • zenbelly says

      July 21, 2019 at 10:24 am

      Hi Louise,
      Thanks so much! You can definitely use frozen cherries, just thaw and drain them before using. Hope you love it!

      Reply
  2. Gayle says

    July 20, 2019 at 9:09 am

    We made this immediately and loved it! The texture is dense but it’s nice with the juicy cherries. What is your preferred way to pit a cherry and keep it whole? I used a paperclip which worked ok.

    Reply
    • zenbelly says

      July 21, 2019 at 10:23 am

      I’m glad you liked it! I actually have a cherry pitter like this one, which is something I don’t use often but am glad I have it when I need it! You can use it for olives, too.

      Reply
  3. Lori says

    July 23, 2019 at 12:57 pm

    Absolutely WONDERFUL! My daughter made this using blueberries as we didn’t have cherries and it was simple and delicious. Will definitely make it again using cherries and can see this recipe being splendid with any fruit, including peaches. Thanks!

    Reply
    • zenbelly says

      July 23, 2019 at 5:25 pm

      Thanks, Lori! I’m so glad you loved it! Peaches are on my list to try, too!

      Reply
  4. Lori says

    August 11, 2019 at 7:41 am

    Hi. Any sub for cassava flour? do not have

    Reply
    • zenbelly says

      August 11, 2019 at 12:55 pm

      any other flour, but I can’t promise how it will turn out because all GF flours act pretty differently.

      Reply
  5. Neveen says

    August 19, 2019 at 6:30 am

    I made this over the weekend using strawberries and wow was it delicious! Easy, elegant, not overly sweet but more than satisfies the craving for dessert. Will definitely be making it for guests. Thanks for the great recipe!

    Reply
    • zenbelly says

      August 19, 2019 at 10:28 am

      Yay I’m so glad to hear it! Thanks, Neveen 🙂

      Reply
  6. Oslo says

    August 24, 2019 at 2:13 pm

    Made this for a dinner party last night, back to back with another GF baking attempt that was tear-my-hair-out annoying. This was an easy, breezy, beautiful summer dessert– I could not believe how absurdly easy it was to make. Thank you, thank you, thank you for the recipe!

    Reply
    • zenbelly says

      August 24, 2019 at 5:24 pm

      woot! Sorry about the frustration that came before this, but I’m glad you had luck (and ease) with this one!

      Reply
  7. Deb Gluskin says

    May 28, 2020 at 9:49 am

    Once again, you hit it out of the park (been following you since i lived in SF over a decade ago!). Question – i try not to have sugar even in the form of honey.. Can we sub here a Monkfruit or Erith sorry of thing instead? THX!

    Reply
    • zenbelly says

      May 28, 2020 at 3:12 pm

      Thanks, Deb! I think monk fruit will work just fine, texture-wise. You probably know better than me how much to sub since I don’t ever use the stuff. Please let me know if you try it.

      Reply
  8. Sarah says

    August 5, 2020 at 11:34 am

    Mine was pretty jiggly even at 45 or 50 minutes. I’m wondering if I used the right milk. I used coconut full fat canned, but was I suppose to just scrape the thick cream off the top without mixing the liquid in? I mixed the liquid in.

    Reply
    • zenbelly says

      August 5, 2020 at 1:04 pm

      It should be the coconut milk mixed / shaken. Did you use a smaller pan, to make it a lot thicker? That’s the only thing I can think of, it should be on the thin side in a 9 inch dish.

      Reply
  9. Natalie says

    August 9, 2020 at 12:22 pm

    Interesting. I made it last week with wild blueberries and thought it came out a little rubbery, which was more noticeable when cold. I just read the intro to the recipe and am thinking I may have over cooked it a bit. Will definitely be making again!

    Reply
  10. Susan Eby says

    August 27, 2020 at 6:02 am

    Can I substitute tapioca flour for the cassava flour?

    Reply
    • zenbelly says

      August 27, 2020 at 7:45 am

      Sure! I have no idea what the results will be though, since I haven’t tried it myself.

      Reply
  11. Eileen says

    August 30, 2020 at 12:39 pm

    I’ve actually not made this with cherries. Last summer, and again this year, I have been making this almost every week for as long as I can get fresh, organic peaches. So good!!! I just add a pinch each of ginger and nutmeg. Thanks for all the great recipes.

    Reply
    • zenbelly says

      August 30, 2020 at 1:50 pm

      sounds amazing! I love how clafoutis can be whatever fruit you have laying around.

      Reply

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About Me (Hi! I’m Simone)

Hello, and Welcome! I'm so glad you're here. Why? Because my most favorite thing is to help home cooks feel like pros in their kitchens. A little about me... I've been cooking professionally for a long time - around 25 years - and ...

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