This Healthy Cherry Clafoutis is a light, naturally sweetened twist on the classic French dessert—made with almond flour, fresh cherries, and no refined sugar. With a soft, custard-like texture—similar to crème brûlée—and bursts with juicy fruit in every bite.

Gluten-free, easy to make in one blender, this clafoutis is the kind of dessert that feels simple enough for summer mornings or afternoon treats, yet cozy and beautiful enough for the holidays. Use fresh cherries when they’re in season, and keep a bag of frozen ones on hand to whip it up for Christmas, Valentine’s Day, or weekend brunch. It tastes just as good warm or chilled, topped with a sprinkle of powdered sugar, a dollop of yogurt, or a big scoop of ice cream.

Ingredients for Cherry-Almond Clafoutis

• 2 cups (300 g) fresh or frozen pitted cherries (sweet or sour)
• 1 teaspoon (5 ml) almond, coconut oil or unsalted softened butter (for greasing)
• Powdered sugar or monk fruit sweetener for dusting

For the Batter

• 3 large eggs (about 50 g each / 150 g total), at room temperature
• 1/3 cup (80 ml) maple syrup or honey (use 1/4 cup for a less sweet version)
• 3/4 cup (180 ml) unsweetened almond milk, oat milk, or dairy milk
• 1/2 cup (60 g) almond flour (or whole wheat flour for a firmer texture – see notes below)
• 1 teaspoon (5 ml) high-quality vanilla extract
• 1/4 teaspoon (1 ml) almond extract (optional but highly recommended)
• 1/4 teaspoon (1.5 g) fine sea salt or baking salt
• Zest of 1/2 lemon, about 1 teaspoon (2 g) optional, for brightness

Recommended Equipment

• A high-powered blender to blend the batter ingredients.
• 9-inch (23 cm) round pie dish or ceramic baking dish to bake the dessert

How to Make Cherry-Almond Clafoutis

Preheat the Oven: Preheat to 350°F (175°C). Lightly grease a 9-inch (23 cm) round pie dish or ceramic baking dish with coconut oil or butter.

Prep the Cherries: Pit the cherries—keep them whole or slice in half if preferred. Arrange them in a single layer in the bottom of the prepared dish and set aside.
➤ Tip: Frozen cherries (no need to thaw) work for convenience, but fresh cherries offer the best flavor.

Blend the Batter: In a blender, combine all of the batter ingredients and blend on high speed until smooth and frothy, about 1–2 minutes.

➤ Tip: Almond flour makes clafoutis gluten-free and adds a nutty taste. For a firmer texture, use whole wheat flour, spelt, or all-purpose flour. (See notes below)

Pour the batter evenly over the cherries. (It’s okay if the cherries float to the top.)
Bake for 30–35 minutes, or until the top is puffed and golden, especially around the edges, and the center is just set with a slight jiggle. A toothpick inserted should come out clean or with a few moist crumbs.
➤ Tip: If using a smaller or deeper baking dish, you may need to extend baking time slightly. A 9-inch (23 cm) dish is best for even baking.

Serve: Let it cool slightly before serving. Serve warm, at room temperature, or chilled. Dust with monk fruit sweetener or powdered sugar, and enjoy as is—or pair with a scoop of vanilla ice cream or a dollop of yogurt for extra indulgence.

Storage & Serving

Storage: Refrigerate leftovers in an airtight container for up to 3 days.

Serving: Enjoy hot or cold, or reheat individual slices in the microwave or the entire dish at 300°F (150°C) for 5–8 minute, until heated through.

Substitute Ratio for 1/2 Cup (60 grams) Almond Flour

Flour Type	Substitute Amount	Notes
Whole Wheat	1/3 cup (40–45 g)	Whole wheat is denser and more absorbent. Reduce slightly and add a splash more liquid if batter seems too thick.
Spelt Flour	1/2 cup (55–60 g)	Mild in flavor, similar in weight. Use a 1:1 ratio, but monitor moisture—it may need 1–2 tsp less liquid.
All-Purpose	1/3 to 1/2 cup (45–60 g)	Start with 1/3 cup (45 g); if batter looks too thin, increase slightly. All-purpose gives a firmer, more cake-like texture.

You May Also Like…

If you’re looking for easy, feel-good baking ideas using almond and oat flour, try these cozy Spiced Peach Cobbler recipe, rich Banana Chocolate Fudge Brownies recipe, and a simple guide on How-to Make Almond Flour at home. Each one is naturally sweet, gluten-friendly, and perfect for anyone who loves wholesome, low-carb and grain-free desserts. Just be sure your oat flour is labeled certified gluten-free if needed!