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
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- 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
- 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