Serves 6
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.
