Summer Peach Buttermilk Clafoutis [low-sugar, grain & gluten free]

Peach Buttermilk Clafoutis [grain & gluten-free]
Clafoutis is one of my favourite brunch treats and tea-party desserts! Lately, I’ve been experimenting with cutting out the grain and lowering the amount of sugar in my go-to recipe. Seeing as it’s peach season [what’s better than a fresh freestone Ontario peach?], and I’ve never yet made a peach version, I thought I’d better try one out!  Also, I had some buttermilk lying around from Toby’s Minecraft Creeper Cupcake Birthday Cake, which I thought would add a lovely “southern tang” to the dish!

Summer Peach Buttermilk Clafoutis [low-sugar, grain & gluten free]

Amended from Sarah Raven's excellent In Season: Cooking with Vegetables and Fruits makes 8 servings, 115 calories per serving if made without substitutions 
Author: Roseanne Carrara, Summer of Funner


  • Butter canola, or coconut oil, to grease the dish or pan
  • 1/2 c almond flour plus more to dust the pan [use coconut or hazelnut flour if you like, or add back the grain/gluten with wheat, or all-purpose flour]
  • 3 eggs
  • 1/4 c white sugar [coconut sugar or the sweetener of your choice].
  • 2 tsp vanilla extract bourbon, and/or cognac
  • 1/4 tsp salt
  • 1 c buttermilk [use plain milk soy, coconut, or almond milk if desired]
  • 4 medium peaches or, 2 cups, sliced [skin on or off, as you desire - you can really use 2 cups of any fruit that's in season!]

Optional garnishes:

  • Icing sugar
  • Yogourt or Crème Fraiche


  • Preheat the oven to 375F .
  • Butter and flour a 9 inch ovenproof dish, 8 inch pyrex square, or 10 inch tart pan [pictured].
  • Whisk the eggs in a large mixing bowl.
  • Whisk and add the sugar until the eggs become less "bright" yellow and more mellow coloured.
  • Whisk quickly to add vanilla [or booze] and salt.
  • Then, sprinkle in the flour and whisk some more.
  • When the mixture is fairly smooth [you'll still see flecks of almond flour], mix in the milk.
  • This can be done in advance and rested for a few hours [in preparation for a brunch], but is not essential.
  • *Pour about 1/4-in of batter into the dish, and bake for 6-7 minutes, until barely set.
  • Remove dish from oven, cover with the fruit, and then pour over the remaining batter.
  • Bake in the middle of the preheated oven about 38-42 minutes or until it is puffed and just golden brown.
  • Remove from the oven and allow it to cool slightly.
  • If desired, sprinkle the clafouti with icing sugar.
  • [I usually put my powdered sugar in a wire-mesh tea ball before I shake it over the tops of things].
  • Serve plain or with a dollop of crème fraiche or yogourt. Tastes great cold, too!


*If you're not fussy, you can simply place the fruit and batter in the pan at once and bake for 45-50 minutes.

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