Nectarine clafoutis, gluten free

Being the daughter of a woman raised on a New Zealand orchard, it was my destiny to adore stone fruit of all types. Fuzzy floral scented peaches, delicate orange tinged apricots, plums of varying sour-sweetness, luscious ruby-red cherries (that also served as wonderful edible earrings) and of course fragrant white or yellow honey-fleshed nectarines. This abundance of stone fruit speaks directly to my heart of summer, sweet memories and our family history.

Once they start appearing at our local markets, bags of fruit appear in our household and are eaten ‘au natural’, sweet juices dribbling down chins or baked into various desserts and sweet treats. Mr Bagpipes (aka Dad, aka Sweet Tooth Pants) was coming for lunch, hence a fast and easy confection was called for. I whipped this up as quick as a flash (for much of my best work is done at the last minute dontcha know?) Procrastinators unite, is there a club I can join?

The fancy sounding clafoutis (pronounced klah-foo-tee), originates in France and is a sweet eggy batter that is poured over fruit (traditionally cherries) and baked into a light airy custard-like pudding. This would be delicious with any stone fruit but I had an oversupply of nectarines. It is best served straight from the oven as it does deflate rather quickly. (Much as my heart did when Donald Trump was elected President.) Enjoy this summery dessert, we did.


3 eggs
1/2 cup sugar
1 cup milk
60g butter, melted
90g gluten free plain flour
1/4 tsp vanilla bean powder (or 1/4 tsp vanilla essence)
4 nectarines, washed, sliced and de-stoned (300g once destoned)

Preheat the oven to 180C.
Grease a pie or baking dish with butter (I used a 29cm X 20cm baking dish).
Whisk the eggs and sugar together until well combined. (If you are using vanilla essence add it here.)
Whisk in the milk then add the butter, sifted flour and vanilla bean powder, stirring until just combined.
Pour the batter into the prepared dish.
Arrange the nectarine slices over the batter in a pattern that is pleasing to your eye and heart.
Bake for 30-35 minutes until puffy and golden and a skewer inserted into the centre comes out clean. Best served straight after baking as it does deflate somewhat. Great with a wee dollop of ice-cream, cream or creme-fraiche.

A Cheergerm adaptation of a bunch of clafoutis recipes.

42 thoughts on “Nectarine clafoutis, gluten free

  1. For all the years we’ve lived in France, I’ve never actually made a clafoutis. It’s not for the lack of seasonal fruit, although we had a lot more at hand when we lived in the fruit belt by Lyon. Now, in the Haute Savoie, it’s a bit less plentiful. But that, clearly, is no excuse! You have inspired me to try one next time I see something ripe and begging to be encased in a buttery cake. Hope Mr. Sweet Tooth Pants enjoyed!

    • To be fair to yourself, you do have access to magnificent French patisserie shops? The last time I made one was years ago at cooking school but it does make a great ‘last minute’ dessert. Mr STP seemed happy enough!

      • Having so making good patissiers nearby does make me rather lazy when it comes to dessert. But I do find that ‘homey’ desserts like clafoutis (which you won’t find in most cake shops anyway) are better straight from pan to table. I save the patisserie treats for fancy things I would not do myself (of which there are a great number!). x

  2. As the snow falls in Ottawa, it’s nice to see your summer being enjoyed in a “fruitful” way. Love the name “Mr. Sweet Tooth Pants”! Made me laugh out loud!

  3. I have to agree, when you first smell the stone fruit when you walk into the green grocers, you know summer is not far away, in fact I think it is the smell of summer. Your clafoutis looks delicious, and is my go-to recipe when dessert is needed at short notice! In the summer I preserve cherries for just such occasions as they pop up throughout the year. For such a simple dessert, it never fails to impress.

  4. Is that Mr Bagpipes pigging out on his very French dessert? Very delish, Lisa, can’t wait for the nectas and peaches to become more prolific down here. Vanilla powder? I haven;t seen that but I want some.

  5. As a little boy I remember going to the markets to buy produce with my grandparents for their restaurant. We grew up eating so much stone fruit. I wish it wasn’t so expensive now.

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