Easy Creamy Fresh Cherry Clafoutis Recipe with Almonds to Impress
A creamy custard-like clafoutis featuring fresh cherries and toasted almonds, perfect for brunch or dessert. This easy recipe combines simple ingredients for a delicious, nutty, and comforting treat.
- Prep Time: 15 minutes
- Cook Time: 35-40 minutes
- Total Time: 50-55 minutes
- Yield: 6 servings 1x
- Category: Dessert
- Cuisine: French
Ingredients
- 2 cups (300 grams) fresh cherries, pitted (Bing cherries recommended)
- 3 large eggs, room temperature
- 1 cup (240 ml) whole milk (can substitute almond milk for dairy-free)
- 1/2 cup (65 grams) all-purpose flour (can use gluten-free flour)
- 1/3 cup (65 grams) granulated sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 2 tablespoons (30 grams) butter, melted
- 1/4 cup (30 grams) sliced almonds, toasted
- A pinch of salt
- Powdered sugar (optional, for dusting)
Instructions
- Preheat your oven to 350°F (175°C). Lightly butter your baking dish to prevent sticking and add richness.
- Rinse and pit 2 cups (300 grams) of fresh cherries. If no cherry pitter, carefully slice around the pit with a sharp knife and remove it.
- Toast 1/4 cup (30 grams) sliced almonds in a dry skillet over medium heat for 3-5 minutes, stirring frequently until golden and fragrant. Set aside to cool.
- In a bowl, whisk together 1/2 cup (65 grams) all-purpose flour, 1/3 cup (65 grams) granulated sugar, and a pinch of salt.
- In another bowl, beat 3 large eggs until frothy. Add 1 cup (240 ml) whole milk, 1 teaspoon vanilla extract, 1/2 teaspoon almond extract, and 2 tablespoons (30 grams) melted butter. Stir to combine.
- Slowly add the dry ingredients to the wet, whisking gently until smooth and pourable, like heavy cream consistency.
- Spread the pitted cherries evenly on the bottom of the buttered baking dish. Pour the batter over the cherries, covering them well.
- Scatter the toasted sliced almonds evenly over the top of the batter.
- Bake for 35-40 minutes until the clafoutis puffs slightly and turns golden around the edges. The center should still wobble slightly but will set as it cools.
- Let cool for at least 10 minutes before slicing. Dust with powdered sugar if desired.
Notes
Use a generous butter coat on the baking dish to prevent sticking. Fresh, firm cherries are best to avoid soggy batter. Toasting almonds is essential for flavor and texture. Check doneness by slight jiggle in center; avoid overbaking to keep creamy texture. Room temperature eggs and milk help batter consistency. For dairy-free, substitute milk and butter accordingly. Almond extract adds unique flavor; if omitted, add ground almonds.
Nutrition
- Serving Size: 1 slice (1/6 of reci
- Calories: 210
- Sugar: 18
- Sodium: 90
- Fat: 9
- Saturated Fat: 3
- Carbohydrates: 26
- Fiber: 2
- Protein: 6
Keywords: cherry clafoutis, creamy dessert, almond clafoutis, easy cherry dessert, brunch recipe, French dessert, baked cherry custard