Gluten Free Plum Clafoutis
by Katie Webster
August 19, 2014 (updated 5/10/23) Jump To Recipe
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.
Table of contents
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
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.
FAQs and Expert Tips
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.
Cover tightly and refrigerate for up to 4 days.
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
- 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
- 3 large eggs
- 2/3 cup pure maple syrup, dark or amber
- ½ cup non-fat milk
- 1 tablespoon vanilla extract
- ½ teaspoon almond extract
- ½ cup gluten free all-purpose baking mix
- 1/4 cup almond flour
- ½ teaspoon salt
- 1 tablespoon unsalted butter
- 1 tablespoon canola oil
- 1 pound Italian prune plums, pitted and halved
Instructions
- Place a 9-inch cast iron skillet in the oven. Preheat oven to 350 degrees.
- 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.
- 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
Katie Webster
Katie Webster studied art and photography at Skidmore College and is a graduate of the New England Culinary Institute. She has been a professional recipe developer since 2001 when she first started working in the test kitchen at EatingWell magazine. Her recipes have been featured in numerous magazines including Shape, Fitness, Parents and several Edible Communities publications among others. Her cookbook, Maple {Quirk Books} was published in 2015. She launched Healthy Seasonal Recipes in 2009. She lives in Vermont with her husband, two teenage daughters and two yellow labs. In her free time, you can find her at the gym, cooking, stacking firewood, making maple syrup, and tending to her overgrown perennial garden.
Wonderful recipe. I’ve made this many times, mostly with plums but last time I used pears.
★★★★★
Can gluten free flour be substituted for the gluten free baking mix?
Thank you for the recipe and the idea of using plums.
Good memories of fresh picked damsons made into clafoutis at my step-son’s home in South East France. Delightful
I love that! Food memories are the sweetest!
Due to covid I E-cart at Bel Air..Would red plums work? If they are out of plums, what other fruit could I substitute?
Also, would regular baking mix work?
By the way, I have been cooking one new recipe of yours each week for my family, ( I live with daughter, son in law and 3 grandchildren). It’s been great to use your suggestions and recipes for the sides… The adults love it… small kiddos, not so much.
Red Plums certainly would, but I would quarter them as they are much larger than prune plums. I think any stone fruit would work just as well. Cherries are classic in clafoutis.
I’ve never had italian plums before but I need to try. Looks amazing!
★★★★★
I plan to try this tomorrow. I have an abundance of yellow plums from my CSA this week and I am always looking for a GF option, so I can’t wait to try this.
need to modify the recipe a bit more- I am also allergic to nuts. May I substitute Coconut flour for the 1/4 cup of almond flour? I use Namaste GF flour blend for the greater amount of flour.
Hope it turns out ok.
Hi Anne, I hope I caught you in time. The coconut flour is not a great 1:1 sub for almond flour because it is very absorbent. I would instead use more of the GF mix or try rice flour instead. Please let me know how it goes.
I hate the word NOM but I am going to go ahead and say it because this recipe calls for it. Nomomom I made clafouti once a few years ago following Julia Child’s recipe and it was soooo good! Yours looks marvelous and beautiful <3
Love, love, love this recipe – thank you so much for publishing it! A few weeks ago we were given some plums, and had a house guest who’s avoiding gluten, so I went on the hunt for a gluten-free plum clafoutis recipe. Mind you, I had no idea, really, what a clafoutis was. I think I’d seen a picture and a recipe at some point, and for some reason it stuck in my mind. I found your recipe and decided to give it a try. Oh my goodness, it’s so simple, and the result is so good! I’ve three others since that first one, about one per week, using apricot, cherries, blueberries – whatever mixture I had on hand. This is the perfect recipe to have on hand when when you have an abundance of summer fruit. By the way, for some reason I made the first few in a springform pan. I started to use the springform pan for the most recent one, but when I realized it was leaking badly, I quickly greased a cast iron pan and just poured the batter, fruit and all, in. It didn’t look quite as grand but other than that it came out fine, so that’s what I’ll be using for the next one. Thanks again for a terrific recipe!
That is so great to hear. I love hearing about how a recipe turns into a keeper! Thank you so much for reporting back Sylvia.
I’m loving your easy recipes this summer. I’m a big fan of plums but I usually just eat them plain. This recipe sounds so delicious and I’m putting it on my to-do list!
I made clafoutis once, maybe twice…but none of them looked as good as this. I would love some with my afternoon tea now.
Thank you so much and that sounds like a lovely afternoon combo Angie.
Clafoutis are such a fantastic way to use up extra fruit and those plums look very happy to be nestled in that gorgeous dessert!
Now that you say that, I think I’ll have to try other stone fruit in this recipe, or even bananas would be good. Thanks for visiting Dara!
These photos! these photos! They are gorgeous! I have actually never had a clafoutis, but anything that pretty I will gladly eat! Pinned!
Oh shucks Taylor. That is a big compliment considering your gorgeous photography! Thank you so much.
The maple syrup sounds delish. I have only had cherry clafoutis and a savory one. I have to put this on my to-do list.
Madonna
MakeMineLemon
I am so intrigued about going savory with clafoutis. Roasted garlic with grilled zucchini or feta, hmmmm. You’ve got me thinking! Yes, maple is our fave here, and I love the way it tastes in this recipe. Thank you so much for visiting Madonna.
I’m pretending you made this especially for me. 🙂 Clafoutis is one of my very favorite desserts and this version looks and sounds like perfection. I can’t wait to make it.
Thank you so much and I have to say I am not surprised that you love clafoutis Alanna!
this looks SO rustic and beautiful Katie, a perfect use of delicious plums!! which, by the way, are one of my favorite fruits – I’m always grabbing one at a fruit cart and eating them while I walk around NYC 🙂
Thank you Christine. I love when stone fruit is in season. It is irresistible!
I’ve never had clafoutis before, but I’m loving the sound of its texture. It’s still very very hot here in Texas…we are talking triple digits so this sounds perfect. Tim told me specifically to bring home some Vermont maple syrup in September, and I’m thinking that’s what you used in this recipe? Perfect ;).
Yes I used our home-made maple syrup. It is our sweetener of choice. Try to find the dark kind, it has the best flavor. Thank you Min.