This is such a simple recipe and a such pleasure to eat. You can pretty much use whichever fruits you like.
However, if you don’t make it using cherries you have made a flaungardes not a clafoutis, but who really cares?
The classic dish keeps the stones in the cherries as these give off a subtle almond like flavour during cooking. To allow for this in my recipe I have added almond extract which given the opportunity I would add to anything sweet. But it’s not to everyone’s taste and can be omitted or use less.
Clafoutis are made with a batter from eggs, flour, sugar and milk, similar to a pancake really. I have adapted a recipe that fits the description and tastes as pretty damn close as your gonna get without using eggs.
Use Gluten free flour if preferred and a granulated sugar alternative of your choice, but caster does work best.
With regards to the fruit, all stone fruit works very well especially apricots and plums. Berries also make a grand alternative.
If you make this recipe I would love to hear your feedback in the comments below.
1 ¼ cup oat milk or alternative
Juice of ½ lemon
½ tsp almond extract (not essence)
1 tsp vanilla extract
½ cup plain flour
½ cup ground almonds or almond flour or more plain flour
½ cup caster sugar/coconut sugar
2 tsp baking powder
1 heaped tbs custard powder, I use Birds (not so secret ingredient)
200-250g fruit of choice
1 tbs icing sugar
Vanilla cream, Cream or custard
Pre heat the oven to 180C.
In a bowl combine all the wet ingredients and set aside.
In a large bowl combine all the dry ingredients.
Add the wet into the dry and fold together until just combined. Do not over work.
Let the batter sit while you prepare the fruit of choice and grease your baking dish, about a 25cm diameter will be suffice.
If your using cherries or berries add half to the bottom of the dish and top with the batter, then sprinkle on the remaining fruit. For apricots and such like add the batter first and place the fruit on top, pressing them down slightly to partial submerge.
Place in the preheated for about 30minutes. Check on the clafoutis after 30 minutes, it should have risen slightly, be golden on top and have a slight wobble in the centre. Don’t overcook otherwise you will lose the wobble.
Allow to sit for a few minutes before dusting lightly with icing sugar.
Serve warm with ice-cream, cream or custard