Easy Gluten-Free Apple Clafoutis

French

This easy gluten-free apple clafoutis features lightly caramelised apples and a tender, custardy crumb.

It comes together in under an hour, then rests 20 minutes for the best warm, sliceable texture with reliable baking cues.

Easy French apple clafoutis that melts away

Lately my kitchen has smelled wonderfully of apples. My husband came home with a huge crate of pretty red apples, slightly too tart for my taste.

So I went through applesauce, apple butter, a Moist apple cake, a buttery tarte normande… and still had plenty left.

That’s when apple clafoutis started calling my name. I adapted a version I’d found into my own style: a light, naturally gluten-free batter (the original used a flour + cornstarch mix).

My best trick is to caramelise the apples first, so they don’t soak the batter. They keep their flavour, turn beautifully tender, and the clafoutis bakes up soft and custardy.

In under an hour, it’s ready in either a 25 cm (10-inch) round pan or an 18×18 cm (7×7-inch) square pan.

Let it rest for 20 minutes, it’s best served warm, when the slices hold cleanly and the apples taste extra fragrant.

Ingredients for a Soft, Moist Gluten-Free Apple Clafoutis

For the clafoutis batter

• 4 eggs : give the batter structure and that classic custardy, creamy texture.
• 80 g sugar : lightly sweetens without overpowering the apples.
• 1 sachet vanilla sugar (about 7-8 g) : adds a gentle vanilla note (or use 1 tsp vanilla extract).
• 80 g cornstarch (cornflour) : replaces wheat flour for a light gluten-free crumb.
• 1 tsp baking powder : helps the clafoutis rise slightly for a softer finish.
• 250 ml milk (or 125 ml milk + 125 ml double/heavy cream) : the milk-cream combo makes it extra rich and velvety.
• 60 g melted butter : boosts moisture and adds a buttery flavour.

For the caramelised apples

• 4-5 apples : choose slightly tart apples (e.g., Golden Delicious or Pink Lady) for the best balance.
• 10 g butter : for gently sautéing the apples without sticking.
• 1 tbsp sugar : to lightly caramelise the apples, deepen flavour, and reduce excess moisture before baking.

Easy Steps for a Foolproof Gluten-Free Apple Clafoutis

1) Caramelise the apples

• Wash, peel and core the apples, then slice each one into about 12 thin slices so they cook quickly and evenly.
• Melt 10 g butter in a large frying pan over medium heat.
• Add the apple slices, 1 tbsp sugar, and a pinch of cinnamon (optional).
• Cook for a few minutes on each side, until the apples are just tender and lightly golden.
• Generously butter a 25 cm (10-inch) round pan or an 18×18 cm (7×7-inch) square pan. Arrange the apples in a spiral (or simply in an even layer) on the bottom.

2) Make the clafoutis batter

• In a large bowl, whisk the eggs with the sugar and vanilla sugar until the mixture looks slightly pale.
• Whisk in the cornstarch and baking powder until smooth and lump-free.
• Stir in the melted butter.
• Gradually pour in the milk (or the milk + cream mix), whisking gently until the batter is silky.

3) Bake

• Pour the batter over the apples.
• Bake in a preheated 180°C fan oven (or standard oven if needed) for about 40 minutes, until the top is golden and set.
• Let it cool slightly at room temperature before slicing and serving.

Why caramelise the apples first

• Caramelising helps evaporate excess moisture, so the batter sets properly instead of turning watery.
• It also concentrates flavour and adds warm, toffee-like notes.
• Texture-wise, the apples become tender without going spongy, and you get those lovely golden pieces throughout the slice.

Visual doneness cues

Your clafoutis is ready when the edges are set and lightly golden (sometimes pulling away slightly), the centre still “wiggles” like a custard (not sloshing), and a knife comes out moist but not wet. After a 20-minute rest, it firms up, no need to overbake.

Common problems (and fast fixes)

– Too runny: This usually comes from very juicy apples that weren’t caramelised, juice left in the pan, or an oven that wasn’t hot enough. Cook the apples until the liquid has mostly evaporated, let them cool/strain briefly if needed, and always bake in a fully preheated oven.

– Lumps in the batter: These happen when cornstarch is added all at once or stirred into cold liquid without dispersing. Mix cornstarch + sugar first, then whisk in liquids gradually (or sift the cornstarch).

– Eggy / too firm: Often caused by baking too hot, too long, or using a smaller pan (making the clafoutis too thick). Lower the temperature slightly, watch the final 10 minutes closely, and stick to a 25 cm round or 18×18 cm square pan for the intended thickness

Delicious Variations to Try with Apple Clafoutis

Want to customise your gluten-free apple clafoutis? Here are a few easy, seasonal twists that keep it simple but seriously tasty:

• Apple + cinnamon (the cosy classic): Add ½ tsp ground cinnamon to the batter, or sprinkle it directly over the apples before baking for a warm, autumn-style flavour.
• Apple + pear or raisins: Add a few slices of ripe pear for an even softer, melt-in-the-mouth texture. Or stir in a handful of raisins (soaked first in rum or hot tea) for extra plumpness and a little more depth.
• Dairy-free version: Swap the milk for a plant-based drink (almond, oat, or soy), then replace the butter with dairy-free margarine or a neutral oil. You’ll still get a light, flavourful clafoutis that’s easy to digest.

Other desserts to try

• French Chocolate Marquise : No-Bake Dessert
• Creamy Raspberry Panna Cotta
• Baked Egg Custard : French Oeuf au Lait