By Grocery List Plus Editorial Staff | Published on June 9, 2026
Serves 6
293 cal · 65 min
Gluten-Free Plum Clafoutis
Recipe GLPR8c165fc325bd31
A delicate, custardy French-inspired dessert baked in a cast iron skillet with sweet Italian prune plums. This gluten-free version uses almond flour and gluten-free baking mix to create a tender, cloud-like cake that puffs beautifully in the oven. The maple syrup and almond extract add subtle depth to the custard-like batter.
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Ingredients
1 tablespoon unsalted butter
1 tablespoon canola oil
3 large eggs
2/3 cup dark maple syrup
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 pound Italian prune plums, pitted and halved
Directions
Place a 9-inch cast iron skillet in the oven and preheat the oven to 350°F.
Combine the eggs, maple syrup, milk, vanilla extract, and almond extract in a blender. Blend until fully combined and smooth.
Add the gluten-free baking mix, almond flour, and salt to the blender. Blend for about 15 seconds until the batter is smooth and no lumps remain.
Carefully remove the hot skillet from the oven using oven mitts.
Add the butter and canola oil to the hot skillet and allow the butter to melt completely.
Using a pastry brush, coat the entire bottom and sides of the skillet with the melted butter and oil mixture.
Pour the batter into the prepared hot skillet. Arrange the pitted and halved plums on top of the batter in a single layer. Carefully return the skillet to the oven, being cautious not to touch the hot handle.
Bake for 35 to 40 minutes, until the clafoutis is puffed and golden and the plums are bubbling and soft at the edges. The center should be set but still slightly custardy.
Comments
This gluten-free clafoutis rides on pantry staples and fresh plums—both widely available at Charlotte chains—with no ingredient requiring a special trip. The cost per serving runs around $1.50 to $1.75, driven mainly by eggs and butter, making it economical for company dessert. The stated 65 minutes is honest: 10 minutes prep, 50 to 55 minutes bake, which suits a weekend plan. It's a low-fuss batter dessert that reheats gently and uses plums at their North Carolina peak in summer, though it's equally fine with frozen fruit off-season.
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