Easy French Gluten-Free Citrus Fig Clafoutis
Okay, I have to confess I’ve made this gluten-free citrus fig clafoutis three times this week. THREE. It’s that good. Super simple, totally foolproof, and it looks way fancier than the effort it takes which is basically none. And I say that as someone who does not bake. Although, I’m having a change of heart and would like to bake some more!
A couple of years ago, when I was just starting out as a private chef, I flew down to Los Angeles to assist a colleague who was curating a dinner for Little City Farms. While I was there, I made sure to visit the Santa Monica Farmers Market to experience California’s incredible produce. The energy of that market was something special I’ll never forget the feeling. It was different from New York; everything felt a little slower, more intentional somehow. And it was there that I tasted the best figs I’ve ever had: plump, juicy Black Mission figs.
Baking 101
When baking, it’s important to mix dry ingredients like flour, sugar, and leavening agents in one bowl, and wet ingredients like eggs, milk, and butter in another. This ensures even distribution so your batter is smooth, rises properly, and bakes evenly. Combining everything at once can create lumps or uneven texture, so mixing separately first is a simple step that makes a big difference.
Dry Ingredients
For this recipe, you’ll need a combination of flours and a few simple staples to create a light, flavorful base:
1 cup gluten-free all-purpose flour
1/4 cup almond flour
1/4 cup brown sugar
1/4 teaspoon salt
2 teaspoons gluten-free baking powder
Start by whisking all the dry ingredients together in a bowl. Doing this ensures that the baking powder is evenly distributed and that your batter will bake up light and perfectly textured.
Wet Ingredients
For the custard base, you’ll need:
3 large eggs
1 cup milk
1/4 cup melted butter
1 teaspoon vanilla extract
Zest of 1 orange and 1 lemon
Juice of half an orange
1/2 teaspoon cardamom and cinnamon
Whisk these ingredients together until smooth and well combined. The citrus zest and juice give the custard a bright, fresh flavor, while the cardamom or cinnamon adds a warm, subtle spice that pairs perfectly with the figs.
Pro Tip:
Pour the batter into the baking dish first, then add the figs on top. I learned that if you arrange the figs first and then pour the batter, they tend to shift around, and you’ll end up having to rearrange them. Pouring the batter first keeps the figs neatly in place and makes your clafoutis look beautiful when it comes out of the oven.
Bake your Clafoutis
Preheat your oven to 400°F. Bake the clafoutis for 25–30 minutes, or until the custard is set and slightly golden on top. You can check by gently shaking the dish it should wobble just slightly in the center, and a toothpick inserted should come out mostly clean.
Once the clafoutis is baked and slightly cooled, garnish it with toasted sliced almonds and a light dusting of powdered sugar. The almonds add a lovely crunch, and the powdered sugar gives it a beautiful, delicate finish perfect for serving warm or at room temperature.
If you make our Gluten-Free Fig Clafoutis, I’d love for you to leave a comment or share a rating! I always enjoy reading your thoughts. Don’t forget to share your creations on Instagram, TikTok, or Pinterest using #victoriasearthkitchen—I can’t get enough of seeing your beautiful dishes come to life. If you love this recipe, be sure to check out some of my other favorite vegetable-forward dishes on the blog for more inspiration.
Easy French Gluten-Free Citrus Fig Clafoutis
This easy French citrus fig clafoutis recipe is perfect for autumn, featuring a gluten-free custard base, fresh figs, and warm spices for a cozy dessert.
Ingredients
Instructions
- Preheat the oven to 400°F and lightly butter baking dish.
- Mix dry ingredients: In a bowl, whisk together the gluten-free flour, almond flour, brown sugar, salt, and baking powder.
- Mix wet ingredients: In another bowl, whisk together the eggs, milk, melted butter, vanilla extract, citrus zest, orange juice, and cardamom or cinnamon until smooth.
- Combine: Slowly pour the wet ingredients into the dry ingredients, stirring gently until just combined. Avoid overmixing.
- Pour batter into the baking dish: This helps keep the figs in place later.
- Arrange figs on top: Place the halved figs evenly over the batter.
- Bake: Place in the oven and bake for 25–30 minutes, until the custard is set and slightly golden. You can check doneness by gently shaking the dish or inserting a toothpick, it should come out mostly clean.
- Cool slightly and garnish: Once baked, allow the clafoutis to cool for a few minutes. Sprinkle with toasted sliced almonds and a light dusting of powdered sugar.
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