This custard-like Blackberry Honey Clafoutis is made with gluten-free almond flour, oat flour, and sweet white rice flour and whipped together for ease in a blender. Drizzled with honey and loaded with blackberries, it is a clafoutis recipe you don't want to miss. Gluten-free, dairy-free.
Clafoutis is by far one of the simplest desserts you can make with summer fruit. Its custard quality makes it feel somewhat decadent and slightly fancy, but the legwork is kept to a minimum.
I took this easy French dessert and made it even easier. Instead of dirtying a couple of mixing bowls, this clafoutis batter is prepped in one simple step in the blender.
Pour the batter into the prepared pan, arrange your blackberries, and place it in the oven. About 30 minutes later it's done. And voilà! Clafoutis.
Many clafoutis recipes you'll see are served with powdered sugar. That can sometimes be a bit too sweet for my tastes, so a drizzle of honey seemed just right.
I think the combination of blackberries and honey is a match made in heaven. Paired with the sweet baked custard, you won't miss the powdered stuff.
Blackberry Honey Clafoutis
- Preheat the oven to 350 degrees Fahrenheit. Grease a 9-inch cake pan with cooking spray or coconut oil.
- Add to a blender the almond milk, cane sugar, coconut sugar, ¼ cup honey, eggs, salt, cinnamon, flours, and vanilla extract. Blend on high speed until completely smooth.
- Pour batter into prepared pan. Arrange blackberries in an even pattern, spacing slightly in between each.
- Bake for 30 to 35 minutes or until a toothpick comes out clean and the edges start to pull away from sides of pan. The clafoutis may give the appearance of being undercooked even when a toothpick comes out clean. This is due to the custard-like quality.
- Allow to cool for a few minutes before drizzling remaining honey on top. Serve immediately; scoop out portions with a serving spoon and pair with whipped cream if desired. Store leftovers in the refrigerator.