Cherry Clafoutis (Gluten-free, Dairy-Free)

Studded with sweet, juicy cherries, this deliciously easy cherry clafoutis is puffed and golden at the edges, and dusted with finely shredded coconut. This is perfect dessert that comes together in just 30 minutes, cooks in just one skillet, and you can use fresh or frozen cherries too. Gluten-free and dairy-free too, but you wouldn’t know it!

What is Cherry Clafoutis?

Originating from the Limousin region of France, clafoutis (sometimes also written as “clafouti“) is a baked French dessert containing fruit in a thick, flan-like batter. Traditional versions of clafoutis normally use black cherries as the fruit of choice, but other fruits such as berries can always be used.

Clafoutis is normally served with a dusting of powdered sugar and served lukewarm, often times with cream, if desired.

The Perfect Dessert

In my opinion, cherry clafoutis is a dessert recipe that anyone should always keep on hand, because of how incredibly simply and easy it is to make.

You literally only need 30 minutes to prepare this dessert from start to finish, and either fresh or frozen cherries will work as well.

Gluten-free and Dairy-Free Clafoutis

I wanted to make a version of clafoutis that was both gluten-free and dairy-free, so instead of normal flour I’ve use gluten-free all-purpose flour, and I’ve also used coconut oil in place of butter.

Turns out that even without the gluten and the dairy, this clafoutis is still amazing – in fact Juan devoured it all up within an afternoon (no kidding).

My Trusty Cast Iron Skillet

One of the most used items in the kitchen is my cast iron skillet (which I’ve had for the last 7 years and counting), and we use it for frying, sautéing, and also baking. It’s the sort of multi-purpose item that can be used in so many different ways that I feel no kitchen is complete without it.

We’ve made savory foods such as sweet potato and kale breakfast skillet and my favorite crustless spinach quiche, snacks such as skillet cornbread, as well as desserts such as pear custard pie and mixed berry crumble.

In today’s cherry clafoutis recipe, we’ll be using the cast iron skillet to first cook the cherries on the stovetop until they soften, before pouring the batter over them and then baking it in the oven (in the same skillet).

I love that I don’t have to use two different pots/skillets for the stovetop and then the oven, and if you don’t already have a cast iron skillet, I highly recommend that you get one!

Ingredients You’ll Need:

Ingredient Notes/Substitutes

• Gluten-Free All-Purpose Flour: I recommend using a gluten-free flour blend that contains xanthan gum, and that is made of lighter flours and starches such as rice flour/corn starch/tapioca starch (this will result in a lighter texture). I do NOT recommend using flour blends that include heavier flours such as garbanzo bean flour as it will result in a denser texture.

• Almond Milk: I used my 5-minute homemade almond milk for this dairy-free cherry clafoutis recipe, but you can also use other non-dairy milks such as cashew milk, rice milk, or soy milk. Alternatively, if you are not lactose-intolerant, feel free to use normal dairy milk instead.

• Cherries: I used fresh cherries because they were available, but you can also use frozen cherries if that’s what you have. Simply make sure the frozen cherries are thawed and drained before using them.

• Coconut Oil: I prefer using refined coconut oil which has a neutral taste (as opposed to extra virgin coconut oil which has a stronger coconut flavor and smell). Alternatively, if you are not lactose-intolerant, feel free to use butter or ghee instead.

• Finely Shredded Coconut: I use finely shredded coconut (you can simply process shredded coconut in your blender until you get a fine powder) to replace powdered sugar that is usually sprinkled on top of clafoutis. However, if you prefer powdered sugar, feel free to use that instead.

How to Make Clafoutis, Step by Step

1. Preheat

Preheat oven to 425F (220C).

2. Pit Cherries

Pit cherries and remove the seeds and stems. Cut cherries into halves. Set aside.

3. Prepare Batter

In a large bowl, combine the gluten-free all-purpose flour with eggs, sugar, milk and melted coconut oil. Whisk very well until you get a completely smooth batter.

4. Cook Cherries

In a large 12-inch cast iron skillet, melt the coconut oil over medium heat on the stove. Add in the pitted cherries, and cook until the cherries have just softened and are completely coated with butter (approximately 2 minutes). Sprinkle the cherries with sugar and cook until the sugar has turned into a syrup (1 to 2 minutes).

5. Pour Batter over Cherries

6. Bake Until Golden on the Edges

Pour the batter over the cooked cherries. and place the skillet on the middle rack of the oven then bake for 18 to 20 minutes or until the clafoutis is puffed and golden brown on the edges. (Do not oven the oven door before baking time is up or the clafoutis may collapse).

7. Garnish and Serve

Sprinkle with finely shredded coconut and serve warm.

Dish by Dish Tips/Tricks

• No Cast Iron Skillet? No Problem: Ideally, using a cast iron skillet would be the best as you can cook the cherries in the skillet on the stovetop and pour the batter directly in the same skillet to bake. However, if you don’t own a cast iron skillet, you can cook the cherries in the skillet that you have, and the transfer the cherries to a baking dish before pouring the batter over the cherries to bake.

• Swap Cherries for Berries: If you want to make this dessert with berries instead of cherries, go ahead! You can either use fresh berries or frozen berries (just make sure the frozen berries are thawed and drained).

Recipe FAQs:

Cast Iron Skillet Recipes to Love:

• Pear Custard Pie (Gluten-Free, Dairy-Free)
• Mixed Berry Crumble (Gluten-Free, Dairy-Free)
• Sweet Potato and Kale Breakfast Skillet (Gluten-Free, Paleo)
• Easy Gluten-Free Naan Bread (Dairy-Free)
• Crustless Spinach Quiche (Gluten-Free, Dairy-Free)
• Easy Skillet Cornbread (Gluten-Free, Dairy-Free)

Other Dessert Recipes You’ll Enjoy:

P.S. If you try this recipe, I’d love for you to leave a star rating below, and/or a review in the comment section further down the page. I always appreciate your feedback. Be sure to check out my entire Recipe Index for all the recipes on the blog. You can also follow me on Pinterest, Facebook or Instagram! Sign up for my Email List to get fresh recipes in your inbox each week!

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