Tarts & pies · Requires cooking· Gluten-free

Cherry Clafoutis

Name: Cherry Clafoutis
Prep time: 20 min
Cook time: 38 min
Yield: 6 servings
Ingredients: 360 g Pitted cherries; 300 g Skim milk; 150 g Whole egg, without shell; 90 g Gluten-free 1:1 baking flour blend (with xanthan gum); 78 g Allulose; 15 g Unsalted butter; 5 g Vanilla extract; 1 g Iodized salt

Dark cherries baked into a soft vanilla custard batter with a gently browned edge.

HANDS-ON20 minutes

COOK38 minutes

REST / SET20 min batter rest · 30 min cool

MAKES6 dessert portions

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An original Raw Desserts editorial recipe. About these recipes

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Makes 6 servings

Pitted cherries360g fresh sweet cherries, pitted
Grams of Pitted cherriesg
Skim milk300g skim milk
Grams of Skim milkg
Whole egg, without shell150g beaten whole egg, without shells
Grams of Whole egg, without shellg
Gluten-free 1:1 baking flour blend (with xanthan gum)90g gluten-free 1-to-1 baking flour with xanthan gum
Grams of Gluten-free 1:1 baking flour blend (with xanthan gum)g
Allulose78g pure granulated allulose
Grams of Alluloseg
Unsalted butter15g unsalted butter, divided
Grams of Unsalted butterg
Vanilla extract5g vanilla extract
Grams of Vanilla extractg
Iodized salt1g fine salt
Grams of Iodized saltg

Weights are edible ingredient amounts before cooking; weigh eggs without shells. Changing servings scales every ingredient, but finished weight can change during cooking. Keep the stated pan depth or individual portion size. Use more pans or portions when scaling; follow the original temperature and doneness checks. Do not eat raw flour, eggs or batter.

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A few simple steps

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Follow the updated ingredient weights and your swap notes above. The method keeps the original ingredient names; chilling and cooking times are guidance.

01
Heat a conventional oven to 160°C / 320°F. Melt the butter and use one-third to coat a 23 cm / 9 inch shallow ceramic baking dish about 4 cm deep.
02
Check the cherries for remaining stones and spread them across the dish in an even layer.
03
Whisk the egg and allulose, then whisk in the flour and salt until no lumps remain. Gradually add the milk, remaining melted butter and vanilla to make a pourable batter. Cover and rest for 20 minutes so the gluten-free flour hydrates, then whisk briefly to redistribute any settled flour.
04
Pour over the cherries. Bake for 32–42 minutes until the edges puff slightly, the center is set and a thin knife comes out without liquid batter. The center should reach 71°C / 160°F.
05
Cool on a rack for about 30 minutes. The puffed rim will settle as the custard cools; this is expected.
06
Divide into the selected number of equal portions and serve warm or chilled. Include the cherries and custard evenly in each portion.

Before you begin

Notes for this recipe

An original Raw Desserts editorial recipe concept, not a cookbook transcription and not a tested adaptation.

A note from our kitchen

This original editorial recipe and its swap suggestions have not been independently kitchen-tested. Check texture as you go, follow ingredient package instructions, and refrigerate perishable mixtures promptly.

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30 min prepCooked

Cherry Clafoutis

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Notes for this recipe

A note from our kitchen

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