Raspberry Clafoutis (gluten-free version, too!)

raspberry clafoutis with whipped cream

Raspberry Clafoutis may be the simplest, most fool-proof dessert ever. Simply macerate the fruit in a little sugar, and perhaps a complementary liqueur, blend the rest of the ingredients in a blender, pour the batter over fruit and bake! That’s all there is to it, I promise!

We had a dinner party in February and I needed a gluten-free dessert. This raspberry clafoutis filled the bill perfectly. Basically it’s a custard-based dessert with a little flour mixed in. The party was a large group (12) so I made two, one gluten-free and one regular. The gluten-free version is a little more translucent due to the lack of wheat starch, otherwise it’s the same in every respect and those who had it couldn’t tell the difference!

Raspberry Clafoutis sliced

Another nice thing about this dessert is it can be made a day in advance. Be sure to take it out about an hour before serving to warm up a little for better flavor and serve with a dollop of whipped cream or ice cream.

Setup

Preheat the oven to 350 degrees F and generously grease a 9-inch pie dish with butter.

Method

Place the raspberries, liqueur, and sugar in a bowl and gently toss to combine. Let macerate for at least 30 minutes, tossing a couple of times.

Raspberry Clafoutis - macerating berries

Place the remaining sugar, half and half, vanilla, salt, and lemon zest in the base of a blender and blend until frothy.

Add the flour (wheat or gluten free) and blend until completely incorporated

GF NOTE: This is the only modification for a gluten-free version, use all-purpose gluten-free flour, no gums necessary

Spread the raspberries (juices too!) in one layer in the bottom of the pie dish. Pour the batter over the berries and bake in preheated oven for 50 minutes.

raspberry clafoutis batter

Serve slightly warm or at room temperature with ice cream or whipped cream.

Raspberry Clafoutis baked

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Raspberry Clafoutis (gluten-free version too)

Raspberry Clafoutis is a quick and easy fruit-based custard dessert sure to please everyone. Gluten-free version included!

  • Author: Trish Lobenfeld
  • Prep Time: 20 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 8 servings 1x
  • Category: Baked Goods
Scale

Ingredients

3 half pints fresh raspberries OR 3 cups frozen raspberries (thaw before macerating)
1 tablespoon raspberry liqueur, such as Chambord
2/3 cup granulated sugar, divided
3 large eggs
½ cup half and half
1 tablespoon vanilla extract
¼ teaspoon kosher salt
Zest of one lemon
1/3 cup all-purpose wheat flour or all-purpose gluten-free flour*

Instructions

Setup

Preheat the oven to 350 degrees F and generously grease a 9-inch pie dish with butter.

Method

Place the raspberries, liqueur, and sugar in a bowl and gently toss to combine. Let macerate for at least 30 minutes, tossing a couple of times.

Place the remaining sugar, half and half, vanilla, salt, and lemon zest in the base of a blender and blend until frothy.

Add the flour and blend until completely incorporated.

Spread the raspberries (juices too!) in one layer in the bottom of the pie dish. Pour the batter over the berries and bake in preheated oven for 50 minutes.

Serve slightly warm or at room temperature with ice cream or whipped cream.

Notes

*no gums necessary

Keywords: custard, dessert, gluten-free dessert, gluten-free, raspberry liqueur, Chambord, #spring #spring recipes, Easter, Easter recipe

 

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