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Perfect Cherry Almond Clafoutis

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A rustic and charming French dessert featuring fresh cherries and almonds in a tender, custard-like batter. Easy to make and perfect for any occasion.

Ingredients

Scale
  • 2 cups (300g) fresh cherries, pitted (Bing cherries preferred)
  • 3 large eggs, room temperature
  • 1 cup (240 ml) whole milk or almond milk for dairy-free
  • 1/2 cup (65g) all-purpose flour, sifted
  • 1/3 cup (65g) granulated sugar, plus extra for sprinkling
  • 2 tablespoons (30g) unsalted butter, melted, plus more for greasing
  • 1/4 cup (25g) almond flour
  • 1/2 teaspoon almond extract (optional)
  • 1 teaspoon vanilla extract
  • A pinch of salt
  • 2 tablespoons sliced almonds, toasted for topping

Instructions

  1. Preheat the oven to 350°F (175°C). Butter your baking dish generously to prevent sticking and add richness.
  2. Pit about 2 cups (300g) of fresh cherries. If using frozen, thaw and drain well to avoid sogginess.
  3. In a medium bowl, whisk 3 large eggs until frothy, about 1 minute.
  4. Add 1/3 cup (65g) granulated sugar, 1 teaspoon vanilla extract, and 1/2 teaspoon almond extract to the eggs. Whisk until combined and slightly thickened.
  5. In a separate bowl, sift together 1/2 cup (65g) all-purpose flour, 1/4 cup (25g) almond flour, and a pinch of salt.
  6. Gradually add the dry ingredients to the egg mixture, whisking to create a smooth batter.
  7. Slowly pour in 1 cup (240 ml) whole milk and 2 tablespoons (30g) melted butter, whisking until fully incorporated. The batter should be thin, like heavy cream.
  8. Spread the cherries evenly across the bottom of the greased baking dish. Pour the batter over the cherries, letting it settle gently around the fruit.
  9. Sprinkle 2 tablespoons of sliced almonds evenly over the top.
  10. Bake on the middle rack for 35-40 minutes until puffed slightly and golden around the edges. A knife inserted near the center should come out mostly clean but still moist.
  11. Let cool for about 10 minutes before serving. The clafoutis will deflate a little but remain creamy inside.

Notes

If edges brown too quickly, tent loosely with foil halfway through baking. Butter the dish well to prevent sticking and help the clafoutis slide out easily. Use room temperature eggs and milk for smooth batter. Don’t overmix to avoid toughness. Fresh cherries are best; if using frozen, thaw and drain well. Toast sliced almonds for extra crunch and flavor. Leftovers keep up to 3 days refrigerated and reheat gently.

Nutrition

Keywords: cherry clafoutis, almond clafoutis, French dessert, rustic dessert, easy cherry dessert, custard dessert, summer dessert

Find it online: https://dahliadishes.com/perfect-cherry-almond-clafoutis-recipe-easy-rustic-french-dessert-to-impress/