Peach Clafoutis (Gluten & Dairy Free)
Peach Clafoutis (Gluten & Dairy Free)
A healthier twist on this stunning baked custard dessert made with GF flour and almond milk. It bakes beautifully, with a smooth custard and soft, sweet luscious pears.
Ingredients
- 1 pound peaches halved and pitted cut into 1/2 inch slices
- 1/2 Cup Plus 1 TBSP Granulated Sugar
- 3 Large Eggs
- 1 1/4 Cups Almond Milk
- 1/3 Cup Plus 2 TBSP Gluten-Free Flour
- 2 tsp Vanilla Extract
- 1 tsp ground cinnamon
- 1/4 tsp salt
- Nutmeg and Powdered Sugar For Dusting
Directions
- Step 1 Preheat your oven to 375 degrees. Whisk together the eggs and sugar until frothy, using a hand mixer. Add the vanilla extract, flour, cinnamon and salt. Whisk in the almond milk.
- Step 2 Grease a 9 inch pie plate with oil. Sprinkle with 1 TBSP sugar. Pour 1/3 of the batter into the bottom of the dish. Bake in the oven for 8 minutes (or just until the batter is set)
- Step 3 Remove the pie plate from the oven and lay the peaches evenly into the dish, they will make a few layers. Pour the remaining batter over the peaches and sprinkle with the nutmeg.
- Step 4 Return the dish to the oven and continue baking for 35 to 40 minutes until the custard is browned at edges and center is set. The surest way to test for doneness is by inserting the tip of a knife into the custard – it will come out clean when it’s done.
- Step 5 Remove the pan from the oven and cool on a wire rack. Serve warm, dusted with powdered sugar or alternatively you can cool completely in the refrigerator before serving.
I can’t believe I’m saying this, but my house is under quarantine again. My 17 month old seems to have come down with a terrible virus after traveling last week and he is downright miserable, which means we are miserable. And as a result, Friday’s dinner party plans went right out the window as well. Bah humbug. I’m truly getting tested as a parent on a whole new level this month.
Luckily, the virus hasn’t effected his sleep *yet* and I managed to get both of the babies down for simultaneous naps (I’ll take that as a victory today!). As tempting as it was to curl up on the couch and mope myself, I instead decided to make the most of these few blissfully quiet hours and bake. I couldn’t let these luscious Saturn peaches go to waste, so I forged ahead with tonight’s dessert recipe anyways. It won’t go uneaten, that’s for sure!
I’d never heard of, never mind made, a clafoutis before today, but one of my amazing coworkers introduce me to it when I posted last month’s Grilled Peach Salad and it’s been on my bucket list ever since. I approached this recipe as I do most of my baking recipes – with a LOT of research. Traditionally, a clafoutis is a baked custard dish, often made with black cherries or berries. It’s an easy and rustic French dessert, but still has an air of elegance to it, despite it’s simplicity.
The custard base is traditionally made with a combination of eggs, flour and whole milk or cream (some recipes even call for sour cream), but I was determined to make this both dairy free (I cut out dairy this summer for my littlest guy) and gluten free. This required a bit more research to get the proportions just right, but in the end, it wasn’t too much tweaking. I just subbed in gluten free flour and almond milk instead. And by transforming this into a GF and DF recipe, you don’t sacrifice any of the flavor, I promise!
The baking time took a little bit longer than most of the recipes I came across, upwards of 35-40 minutes and after that you want to chill it before serving so this definitely a make ahead recipe, but luckily, the hands on time is pretty minimal. This is one of those desserts that is super easy to master but still manages to impress!
