Description
A delightful and gluten-free Pear and Almond Clafoutis featuring ripe pears baked in a smooth almond flour batter, creating a golden, tender, and naturally sweet dessert perfect for any occasion.
Ingredients
Scale
Fruit
- 2 medium ripe pears, peeled, cored, and sliced
Batter
- 1 cup almond flour (about 100 grams)
- 3 large eggs
- 1 cup milk (about 240 milliliters)
- 1/2 cup sugar (about 100 grams)
- 1 teaspoon vanilla extract
- a pinch of salt
Other
- Butter, about 1 tablespoon, for greasing the baking dish
Instructions
- Preheat and prepare dish: Preheat your oven to 350°F (175°C) and generously grease a 9-inch round baking dish with butter to prevent sticking.
- Prepare pears: Peel, core, and slice the pears, then evenly arrange the slices in the bottom of the greased baking dish to form the fruit base.
- Mix dry ingredients: In a mixing bowl, whisk together almond flour, sugar, and salt to combine all dry components evenly.
- Mix wet ingredients: In a separate bowl, beat the eggs, then add milk and vanilla extract, mixing well to create a smooth liquid mixture.
- Combine wet and dry: Gradually pour the wet ingredients into the dry ingredients while whisking continuously until the batter is smooth and uniformly blended.
- Assemble and bake: Pour the batter evenly over the arranged pear slices in the baking dish. Place in the oven and bake for 35 to 40 minutes until the clafoutis is puffed, golden brown, and a toothpick inserted comes out clean.
- Cool and serve: Allow the clafoutis to cool for a few minutes before serving. Optionally, dust with powdered sugar for an extra touch of sweetness and presentation.
Notes
- You can substitute almond flour with all-purpose flour if not gluten-free, adjusting the nutritional info accordingly.
- Using ripe pears will ensure the clafoutis is naturally sweet and tender.
- Check doneness early to avoid overbaking; the clafoutis should be puffed and golden brown.
- This dessert is best served warm but can also be enjoyed at room temperature.
- For a dairy-free version, substitute milk with almond or oat milk and use vegan butter.
