This Gluten Free Plum Clafoutis features juicy, sweet plums baked into a light, custardy maple batter that’s perfect for a sweet treat or a special occasion dessert during the peak of summer when plums are in season.

clafoutis with plums in a skillet

Why We Love This Recipe For Gluten Free Plum Clafoutis

When I created this Gluten Free Plum Clafoutis I knew I didn’t want to make anything fussy. That’s when I started thinking about clafoutis. With a name like that, you’d think this was some complicated fancy French pastry. But it is exactly the opposite.

Clafoutis is a French dessert made with a custard-like batter and stone fruit with a soft texture similar to flan. (It is typically made with just a little bit of flour, which made it very easy to adapt to be gluten free.) The warm, maple custard-pudding cake that surrounds the fruit brings out its sweet-tart flavor in a subtle way. Served warm and topped with plain Greek yogurt to balance out the sweetness, this dessert is a perfect treat for any summer occasion.

Recipe Highlights

  • It only takes around 25 minutes to prep and get it into the oven
  • A delicious way to use in-season plums
  • This is a great dessert for all you folks who think of yourselves as non-bakers. No fancy tricks, tips, or skills required!
  • Can be made ahead up to a day in advance
  • It’s gluten free
italian prune plums in a bowl

Key Ingredients For This Gluten Free Plum Clafouti

  • Eggs
  • Maple Syrup: Use pure maple syrup, either dark or amber.
  • Non-Fat Milk: You can also use reduced fat or whole milk but be aware that it will affect the nutritional analysis.
  • Vanilla & Almond Extract
  • Gluten-Free All-Purpose Baking Mix: I love the one from King Arthur but use whichever one you have or can find at your local market.
  • Almond Flour: look for it in the baking section of well stocked supermarkets.
  • Kosher Salt
  • Unsalted butter and Canola Oil
  • Italian Prune Plums: Italian prune plums are small, dense and egg-shaped with blue or purple skin, freestone pits, and yellow flesh, and can be found in markets in late summer. I love these plums but use whichever plums are best where you are.

Step-by-Step Instructions

Step 1: Preheat oven

Place a 9-inch cast iron skillet in the oven. Preheat the oven to 350 degrees.

Step 2: Make batter

Combine eggs, maple syrup, milk, vanilla extract and almond extract in a blender and puree to combine. Add baking mix, almond flour and salt and puree until smooth, about 15 seconds.

Step 3: Assemble and bake clafoutis

Remove the hot skillet from the oven. Add butter and oil to the skillet and let the butter melt. Brush butter and oil around the bottom of the skillet and up sides with a pastry brush. Pour the batter into the hot skillet. Arrange the prune plums on top of the batter. Immediately transfer the skillet back to the oven. (Use caution and avoid touching hot handle.) Bake until the clafoutis is puffed and the prunes are bubbling and softened, 35 to 40 minutes.

plum clafouti in a skillet

FAQs and Expert Tips

Can you make plum clafoutis ahead?

It’s even better at room temperature than warm and it keeps well in the refrigerator so it’s a great make-ahead dessert. Make the clafoutis up to a day in advance, cover and refrigerate. Let it come to room temperature before serving.

Storage Instructions:

Cover tightly and refrigerate for up to 4 days.

Serving Instructions:

If you serve it warm, use a big spoon to scoop out your servings. If you let it cool to room temperature you will be able to cut it into slices to serve. Serve it with plain or vanilla Greek yogurt or fresh whipped cream.

Thanks so much for reading! If you are new here, you may want to sign up for my email newsletter to get a free weekly menu plan and the latest recipes right to your inbox. If you make this recipe, please come back and leave a star rating and review. I would love to hear what you thought!

Happy Cooking! ~Katie

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Gluten-Free Plum Clafoutis on HealthySeasonalRecipes.com

Gluten Free Plum Clafoutis


  • Author: Katie Webster
  • Total Time: 1 hour 5 minutes
  • Yield: 6 servings 1x

Description

This Gluten Free Plum Clafoutis features juicy, sweet plums baked into a light, custardy maple batter that’s perfect for a sweet treat or a special occasion dessert during the peak of summer when plums are in season.


Ingredients

Units Scale
  • 3 large eggs
  • 2/3 cup pure maple syrup, dark or amber
  • 1/2 cup non-fat milk
  • 1 tablespoon vanilla extract
  • 1/2 teaspoon almond extract
  • 1/2 cup gluten free all-purpose baking mix
  • 1/4 cup almond flour
  • 1/2 teaspoon salt
  • 1 tablespoon unsalted butter
  • 1 tablespoon canola oil
  • 1 pound Italian prune plums, pitted and halved

Instructions

  1. Place a 9-inch cast iron skillet in the oven. Preheat oven to 350 degrees.
  2. Combine eggs, maple syrup, milk, vanilla extract and almond extract in a blender and puree to combine. Add baking mix, almond flour and salt and puree until smooth, about 15 seconds.
  3. Remove hot skillet from the oven. Add butter and oil to the skillet and let butter melt. Brush butter and oil around bottom of the skillet and up sides with a pastry brush. Pour the batter into the hot skillet. Arrange the prune plums on top of the batter. Immediately transfer the skillet back to the oven. (Use caution and avoid touching hot handle.) Bake until the clafoutis is puffed and the prune plums are bubbling and softened, 35 to 40 minutes.

Notes

Make-Ahead: It’s even better at room temperature than warm and it keeps well in the refrigerator so it’s a great make-ahead dessert. Make the clafoutis up to a day in advance, cover and refrigerate. Let it come to room temperature before serving.

  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Category: Dessert
  • Method: Oven
  • Cuisine: American

Nutrition

  • Calories: 433
  • Sugar: 57 g
  • Sodium: 319 mg
  • Fat: 9 g
  • Saturated Fat: 2 g
  • Carbohydrates: 81 g
  • Fiber: 2 g
  • Protein: 5 g

Keywords: gluten free plum clafoutis,plum clafoutis,gluten free clafoutis