Gluten free 
Market Produce
Strawberries (Fraises)
Strawberry pistachio clafoutis, a gluten free twist to the classic French cherry baked custard dessert with pistachios to soak up the juices.
Although we love the classic cherry French baked custard dessert, try this Strawberry Pistachio Clafoutis. Made with either ground pistachios or almonds, this is our family’s favourite light and gluten free clafoutis recipe.
It’s so versatile over Spring and Summer made with mirabelle plums and apricots too!
This post was first published on 31 May 2018 but is now updated to include a video and demonstrate the different variations of the classic clafoutis recipe using ground almonds (gluten free). See below for different fruity Clafoutis combination ideas.
What is a Clafoutis?
The French Clafoutis is a speciality of the Limousin in France. It’s a light, set eggy custard that’s traditionally made with cherries – see this classic Cherry Clafoutis Recipe with a little flour. However, I find some clafoutis recipes have too much flour, resembling a stick-to-the-top-of-your-mouth heavy cake-like dessert.
Do try this gluten free twist to the classic using the ground almonds or pistachios – and discover just how versatile it is with the best of France’s summer fruits. In this case, with strawberries.
My Strawberries Are Starting to Wilt – What Can I do with them? Make a Clafoutis!
The other day at the market in Saint-Germain-en-Laye, I simply got carried away. Well, tell a Scot there’s a promotion or special price for 4 packs of sweet-smelling strawberries and I pounced on these Fraises de Charlotte like they’d go out of fashion tomorrow. Needless to say, the last couple of batches were just ever so slightly fatigué, so baking them at this ‘just becoming tired’ stage is perfect for making this Strawberry Pistachio Clafoutis.
I do stress that you use FRESH strawberries if possible rather than frozen for this recipe, so that all the flavours are at their best.
We’ve been blessed by the birds spreading a carpet of wild strawberries (fraises des bois) in the garden. I thought that mint in the herb garden took over the other plants, but I’m now surprised to see the strawberries popping up in all nooks and crannies, as we say in Scotland. They’re like tiny voilet-tasting bonbons.
Can You Eat Clafoutis Cold?
The French normally serve a Clafoutis dessert still slightly warm from the oven or serve it at room temperature – NEVER hot. This also makes it an ideal addition to your picnic basket. However, my (French/Corsican) husband adores a chilled Clafoutis for breakfast. Try it – you’ll discover just how delicious it is cold vs warm.
Baking Strawberries Intensifies the Flavours
It’s the strawberries that dominate in this dessert: baking strawberries in this way intensifies the flavours – it’s incredible! The pistachio is quite subtle but adds that extra intrigue to the fruit, plus helps to soak up the juices too.
Please note, that for all my recipes, I encourage you to weigh out your ingredients using a digital scale, so that you have continued successful results each time you make this.
Don’t Have Pistachios? Make a Clafoutis with Ground Almonds!
Don’t have pistachios? Use ground almonds instead. This recipe is GLUTEN FREE.
Summer Fruit French Clafoutis Ideas
What we love about this recipe is that it’s so versatile. By replacing the fruit, this French Clafoutis ends up having its delicious variations on a Clafoutis theme all throughout the summer.
So here are some ideas using the same recipe batter (gluten free) using ground almonds (almond flour) instead of pistachios:
- Raspberry & Lemon Verbena Clafoutis
- Blueberry & Lemon Clafoutis
- Apricot & Lavender Clafoutis (chop up 3-4 apricots & add 1/4 tsp dried lavender)
- Mirabelle Plum & Almond Clafoutis
- The French classic, Cherry Clafoutis (this recipe is not gluten free, but more traditional using flour)
Adding A Touch of Fruity Liqueur for that Oh-là-là
Want to add that extra (optional) oh-là-là? Then pick a fruity liqueur that matches the fruit used: e.g. Chambord liqueur with raspberries, Kirsch for cherries – although Kirsch is great with all fruits!
For the amount of fruit used, my general rule of thumb is to lay just enough fruit in a single layer in the pie dish then just pour over the batter.
Strawberry & Pistachio/Almond Clafoutis Recipe
Strawberry Pistachio Clafoutis
Servings : 6 people
Calories : 273kcal
Description
Strawberry Pistachio Clafoutis, a delicious twist to the classic cherry baked custard French recipe using fresh strawberries and ground pistachios (or almonds) to soak up the juices. Gluten free treat for breakfast, dessert or teatime.
Ingredients
- 275 g (10 oz) fresh strawberries washed, hulled & cut in 2 if big
- 4 medium organic eggs (or 3 large eggs)
- 1 organic egg yolk
- 70 g (2.5oz) sugar + 1 tbsp for the dish
- 170 g (6oz) single or pouring cream (I use half fat cream 12%)
- 50 g (1.75oz) ground pistachios (or ground almonds)
- 1/2 tbsp Amaretto or Kirsch liqueur (or other liqueur, depending on fruit chosen) (optional)
- few drops almond extract (or vanilla powder/extract)
- 15 g (0.5oz) butter for the dish
- 1 tbsp almond slivers (optional, for topping)
Instructions
- Preheat the oven to 180°C fan/ 200°C / 400°F (gas 6).
- Butter a gratin or pie dish and top with about a tablespoon of sugar, shaking the dish to spread it evenly. Lay the strawberries over the surface in one layer.
- In a bowl, whisk together the eggs, yolk, sugar, cream, ground pistachios (or almonds) and extract, if using.
- Pour this egg mixture over the strawberries and if using, sprinkle over some slivered almonds.Bake in the oven for 30 minutes or until golden brown and cooked in the middle (it shouldn't sink in the middle). I'd suggest placing the dish on a baking tray to catch any sticky juices that could run out, if too full.
- Set aside to cool and either serve at room temperature or chill in the fridge until ready to serve.
Notes
This recipe is just as good using ground almonds (almond flour) instead of pistachios. Serve warm or chilled for breakfast, teatime or for dessert.
Dessert matching wines with strawberries: this is great with a light fruity red such as a Pinot Noir (from Alsace or a Burgundy), or a gamay Beaujolais Cru as it brings out the fruitiness yet light enough not to overpower the dessert. Otherwise a chilled rosé Champagne or New World fizz.
Variations using the same recipe batter (gluten free) with ground almonds:
- Raspberry & Lemon Verbena Clafoutis
- Blueberry & Lemon Clafoutis
- Apricot & Lavender Clafoutis (chop 3 apricots & add 1/4 tsp dried lavender)
- Mirabelle Plum & Almond Clafoutis
- The French classic, Cherry Clafoutis
Reviews (6)
Guess what? Yes! I’m one that always waited for those glorious cherries to hit the markets so I could make clafoutis, definitely making these !
It’s brilliant as the classic cherry recipe but somehow I personally adore this strawberry version. Enjoy it, Bea x
I’m going to make this. Local farm shop Craigie has just announced that pick-your-own is now up and running. Happy memories Jill of picking fruit at Pencaitland. AND they have just started jam making for children on specific days in July. They are to pick the fruit then make the jam.
How wonderful – it’s pick-your-own season in Scotland! What happy memories, Mum. Glad you’ll make this.
I can just taste the flavor of those beautiful strawberries! That’s one of the things I miss the most: the really good strawberries. Even the ones I grow myself aren’t the same 🙁 Like many fruit and veg here, it seems as though they’ve been watered down or the flavor taken away; I don’t know how else to put it. Your strawberry clafoutis looks wonderful, especially in your strawberry bed! 🙂 Thank you, Jill!
So sorry to hear about Californian strawberries, Christina. Thought with all of that sunshine they’d be lovely. At least you’ll have good ones in Italy on your travels soon. With all the sun and rain we’ve been having, they’re whoppers this year!
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