Blackberry Clafoutis is a delicious baked pancake and fruit dessert that is quick and easy to make. It can also be made with other fruit. The recipe shared is gluten free and optional dairy free.
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Gluten free Blackberry Clafoutis – a delicious discovery for an easy dessert
This gluten free Blackberry Clafoutis is one of the easiest and most delicious desserts I’ve had in ages. Seriously. If you have never made a Clafoutis, then pop it on your ‘must make’ list straight away!
This particular version was inspired by a suggestion from a Facebook follower when I asked for ideas to use up a mountain of blackberries that I had foraged from the hedgerows. And I’m so pleased I made it! Not only is it simple and quick (the prep bit takes about 20 minutes), but it perfectly showcases the blackberries and is as delicious as it is comforting to eat.
What is a Clafoutis?
Clafoutis is actually a French dessert. It dates back to at least the mid-1800’s and originates in the Limousin region. Traditionally made with cherries, it is essentially a baked fruit pancake/custard that is not too dense and is rustic and simple in appearance.
Ingredients needed to make gluten free Blackberry Clafoutis
The ingredients needed to make my gluten free Blackberry Clafoutis are very simple. Indeed, the ingredients for the batter are likely to be readily available in most kitchen larders. This is what you need:
The fruit base
Blackberries – These can be bought fresh, foraged or frozen. The amount of fruit needed to make a clafoutis varies from recipe to recipe and is dependent on the choice of fruit. However, given that blackberries can be particularly sharp in flavour, I have judged my ratios to offer balanced tart fruitiness against the soft custard-pancake.
OPTIONAL Liqueur – While I add a tiny splash of Cointreau to macerate the fruit for my Clafoutis (which pairs particularly well with the blackberry), the choice of liqueur is up to you. And indeed, whether you add any liqueur at all is ENTIRELY OPTIONAL.
If you want to enhance flavour and macerate without liqueur, it is also an option to switch the liqueur for a little lemon or orange juice, or to use a teaspoon of extract instead.
But then… It’s also fine to leave out the liquid altogether. In which case, you could just add the sugars to the baking dish and mix from there!
Sugar – This is used to gently sweeten the fruit without masking the natural flavour. A little white caster sugar works perfectly. However, I would taste the natural sweetness of the fruit first and adjust the amount of sugar added accordingly. If the fruit is particularly tart, add a little more. If it is very sweet, add less!
Butter – Greasing the dish with a little butter (or dairy free alternative) before adding the fruit and custard not only ensures the Clafoutis can be easily served without it sticking, but also offers a little extra richness.
The gluten free Clafoutis batter
Clafoutis batter is much like any other pancake-type batter. To make it, you need:
Eggs – I use UK Large size eggs. But as egg sizing varies from country to country, you may wish to check my International Egg Size and Weight Comparison Chart to see how your sizes compare.
Gluten Free Flour – Any good gluten free flour blend will work fine as long as it is gum-free. This is important!
I have tested Clafoutis with my Gluten Free Alchemist Flour Blends A and B (found at the bottom of my ‘What is Gluten Free Flour?’ Page). But in the UK, Doves Freee Plain White Flour is a good alternative.
There is also the option to vary the flavour and texture slightly by switching out a little of the plain flour for gluten free oat flour. Or even to go nutty, with a little almond flour instead.
Baking Powder – While traditional Clafoutis recipes don’t list baking powder as an ingredient, I’ve taken the lead from Jamie Oliver on this one, to add a little lightness. But again, it’s optional.
Milk and Cream – Some French Clafoutis recipes use just milk… Others use just cream… or a combination of both. I use a combination of both, allowing for enough richness and decadence to make the dessert that little bit extra special. However, if you prefer to use all milk, then Clafoutis will still work well.
Sugar – for a little gentle sweetness.
Vanilla extract – for depth of flavour.
I don’t have any blackberries… Can I use other fruit?
Absolutely yes! I chose to make Blackberry Clafoutis as I had lots of foraged (free) blackberries to use. However as mentioned above, Clafoutis is traditionally made with cherries. And any other stone fruit (peach, mango, plum, damson) or berries will work equally well (although probably not strawberries as they are too ‘wet’).
Equipment to make Clafoutis
Because making Clafoutis is simple, very little equipment is required. You’ll need:
- Kitchen Scales and Measuring Spoons
- An 8 or 9 inch ceramic or Pyrex flan dish (which MUST be sealed at the base and leak-proof).
- Mixing Bowls
- A Whisk (either electric or hand).
- An oven
Is gluten free Blackberry Clafoutis safe for Coeliacs?
Yes. Providing the Blackberry Clafoutis is made with verified gluten free flours and any ingredient labels have been checked to make sure there is no risk from ‘may contain’ warnings or cross contamination, then the dessert will be safe for Coeliacs (Celiacs). Just be aware that some Coeliacs are also sensitive to gluten free oats. So if you are making the dish for someone else and are unsure, it would be better not to add any oat flour.
Can I make it dairy free?
Yes again. To make a gluten free Blackberry Clafoutis that is also dairy free, simply grease the dish with a dairy free ‘butter’ (preferably a creamy like-for-like option). And switch the milk and cream for your favourite dairy free alternatives.
How will I know when my Clafoutis is ready?
I’ve made Clafoutis that are ready in 40 minutes, but also that have taken nearly an hour! The difference is dependent on the depth of batter as well as the size of the dish. Thus, it is important to use a bit of judgement and the ‘skewer test’ to check.
Your Blackberry Clafoutis is ready when it is puffed and golden (often puffed more at the edges) and the centre is firm such that a skewer (or cocktail stick) inserted into the middle comes out clean. If the Clafoutis isn’t quite firm enough, but is browned well on top, cover it with foil for the remainder of cooking… Or turn the oven down a notch to prevent burning.
How to serve Blackberry Clafoutis
Clafoutis is a delight served either warm or cold. It is at its prettiest sprinkled with a dusting of icing (powdered) sugar. And can be eaten just as it is or with a little cream, or a scoop of ice cream. You can even add a drizzle of fruit sauce or coulis if you wish.
To serve, simply scoop out of the dish into bowls with a serving spoon (this is not a cuttable dessert).
I particularly recommend serving Blackberry Clafoutis with my no churn Blackberry Ice Cream. It’s a marriage made in foodie heaven! Failing that, vanilla is good!
How to store leftovers
If you should happen to have any leftovers (which is unlikely)… Cover the dish with clingfilm or an appropriate sealable lid and store in the fridge for up to 3 days. I wouldn’t recommend reheating… But it is still delicious cold.
Clafoutis is not really suitable for freezing!
Ready to make gluten free Blackberry Clafoutis?
And that’s all there is to it! My recipe for Gluten free Blackberry Clafoutis is just below (scroll an inch or two further). Do let me know what you think with a comment (at the bottom of the post) or through a message on social media (Facebook, Instagram and Pinterest). You can also rate the recipe ⭐️⭐️⭐️⭐️⭐️ from either the comments section or the recipe card, so that other people get to find it!
Other baked custard desserts you’ll love as well:
- White Chocolate Crème Brûlée with Berries
- Vanilla Panna Cotta
- Chocolate Bread and Butter Pudding with Waffles
- Panettone Bread Pudding (or make with standard bread)
- White Chocolate Panna Cotta (with Honey-Roasted Figs)
All shared with my love, for free
- 8 or 9 inch ceramic or Pyrex flan dish leak proof
- 270 g blackberries – fresh or frozen
- ¾ tbsp Cointreau/Kirsch/Brandy/Disaronno/other liqueur optional – SEE NOTES for non-alcohol alternatives
- ¾ tbsp caster sugar If using particularly tart fruit, this can be increased a little to taste
Preparation of the dish
- 30 g butter or dairy free alternative – approx. weight
- 1½ tbsp caster sugar
- 60 g caster sugar (superfine sugar or granulated sugar in the US)
- 3 large eggs UK large (Canadian ‘Extra Large’; Australian ‘Jumbo’; and US ‘Extra or Very Large’)
- ½ tsp vanilla extract
- 75 ml/g milk (dairy free if required)
- 55 g plain gluten free flour blend MUST be gum free – see NOTES (OR 45g plain flour blend + 10g GF oat flour for flavour and texture variation)
- ¼ tsp baking powder gluten free (optional)
- 150 ml/g cream – single or double/heavy (dairy free as required)
- Icing/powdered sugar (to dust)
Fruit and dish preparation
- If adding a little liqueur (or alternative – see NOTES) to the fruit, mix the washed and prepared fruit with the liqueur and a little sugar in a bowl and set aside to macerate while you make the batter (or up to 2 hours ahead). If using particularly 'tart' fruit (or for a sweeter tooth) add a little more sugar to the mix, as preferred.
- Preheat the oven to 180 C (170 Fan)/350 F.
- Butter the inside of a 22 to 23 cm (8 to 9 inch) ceramic or Pyrex flan dish (at least 2½ cm/1 inch deep). Make sure to use a sealed dish that cannot leak.
- Sprinkle the additional caster sugar into the bottom of the dish. Set aside.
Make the batter
- Weigh the remaining caster sugar, eggs and vanilla extract into a mixing bowl and whisk until well-blended.
- Add the milk, flour(s) and baking powder and whisk again until smooth.
- Lastly, add the cream a little at a time and continue to whisk until the batter is smooth and airy.
- Transfer the fruit to the dish and give the dish a little jiggle to spread the fruit into an even layer and mix with the base-sprinkled sugar.
- Pour the batter over the fruit and bake for about 40 to 45 minutes until puffed, golden and a skewer inserted into the centre comes out clean. NOTE: baking time will vary depending on the size of dish and the depth of the batter. Thus it is important to keep an eye on the bake and check readiness by sight and skewer. If the Clafoutis is browning too quickly, either cover with foil or turn the oven down by 10 degrees and cook for a little longer).
- Once baked, dust with icing (powdered) sugar and serve warm or cold (straight from the dish) with cream, ice cream and/or additional fruit coulis/sauce.
© 2019-2023 Kate Dowse All Rights Reserved – Do not copy or re-publish this recipe or any part of this recipe on any other blog, on social media or in a publication without the express permission of Gluten Free Alchemist
Blackberry Clafoutis shared with
- Fiesta Friday with Angie
- Full Plate Thursday with Miz Helen’s Country Cottage
- What’s for Dinner with The Lazy Gastronome