Discover this Italian twist on cherry clafoutis, perfect for summer.

Clafoutis alle ciliegie senza lattosio e senza glutine

This lactose-free and gluten-free cherry clafoutis is a delightful variation of one of the most beloved French summer desserts. Originating from the Limousin region, the traditional clafoutis is made with whole cherries immersed in a batter of milk, eggs, sugar, and flour, achieving a unique texture akin to a soft cake or a pudding. In our version, we swap cow’s milk with oat milk and wheat flour with rice flour, creating a naturally lactose-free and gluten-free dessert, perfect for sharing. The hazelnut crumble adds a pleasant crunch, contrasting with the soft batter and juicy cherries.

The texture is what makes this dessert special: don’t expect a tall, compact cake. The clafoutis remains low, moist, and delicately creamy at the center, with a slightly golden surface and a soft heart reminiscent of a flan. Easy to prepare and ideal for serving at the end of a meal or as a special snack, this cherry clafoutis celebrates the goodness of seasonal fruit with simplicity and elegance.

Other Clafoutis Recipes to Try:

• Apricot Clafoutis
• Peach Clafoutis
• Plum Clafoutis
• Fig Clafoutis

Ingredients

• Cherries: 500g
• Oat milk: 250ml
• Rice flour: 100g
• Sugar: 100g
• Eggs: 3
• Hazelnut crumble: 50g
• Vanilla extract: 1 tsp

Instructions

1. Preheat the oven to 180°C (356°F).
2. Wash and pit the cherries.
3. In a bowl, whisk together eggs and sugar until frothy.
4. Add the rice flour and mix well.
5. Gradually pour in the oat milk and vanilla extract, mixing until smooth.
6. Grease a baking dish and arrange the cherries at the bottom.
7. Pour the batter over the cherries.
8. Sprinkle hazelnut crumble on top.
9. Bake for 35-40 minutes until golden.
10. Let cool before serving.

Total Time: 55 min

Cuisine: Italian