Easy Fresh Cherry Almond Clafoutis
A simple, rustic French dessert featuring fresh cherries and a subtle almond twist, perfect for summer. This clafoutis is light, custardy, and topped with toasted almonds for a delightful crunch.
- 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 fresh cherries, pitted (about 300g or 10.5 oz)
- 1/2 cup all-purpose flour (60g or 2.1 oz)
- 1/3 cup granulated sugar (65g or 2.3 oz)
- 3 large eggs, room temperature
- 1 cup whole milk (240ml or 8 fl oz)
- 2 tablespoons unsalted butter, melted
- 1 teaspoon almond extract
- A pinch of salt
- 1/4 cup blanched slivered almonds (about 25g or 0.9 oz), for topping
- Powdered sugar, for dusting (optional)
Instructions
- Preheat your oven to 350°F (175°C). Butter your baking dish generously to prevent sticking.
- Pit about 2 cups (300g) of fresh cherries. Halve if desired and set aside.
- In a medium bowl, whisk together 1/2 cup (60g) all-purpose flour, 1/3 cup (65g) granulated sugar, and a pinch of salt. Sift flour if desired to avoid lumps.
- In another bowl, beat 3 large eggs until slightly frothy. Add 1 cup (240ml) whole milk, 2 tablespoons melted unsalted butter, and 1 teaspoon almond extract. Whisk to blend well.
- Slowly add the dry ingredients to the wet, whisking continuously to form a smooth, thin batter with the consistency of heavy cream.
- Spread the pitted cherries evenly in the bottom of the prepared baking dish. Pour the batter gently over the cherries, covering them well.
- Sprinkle 1/4 cup (about 25g) blanched slivered almonds evenly on top.
- Bake for 35-40 minutes until puffed, golden around the edges, and set in the center (a toothpick inserted should come out mostly clean with a tiny bit of custard).
- Let cool for at least 10 minutes. Dust with powdered sugar if desired before slicing and serving.
Notes
Use fresh, firm cherries for best texture; frozen cherries can be used if thawed and drained well. For gluten-free, substitute all-purpose flour with almond flour. For dairy-free, use plant-based milk and butter alternatives. If edges brown too fast, tent with foil halfway through baking. Batter can sit a few minutes before baking but don’t wait too long to avoid excess juice from cherries. Toasted almonds on top add a lovely crunch and aroma.
Nutrition
- Serving Size: 1/6th of the dish
- Calories: 220
- Fat: 8
- Carbohydrates: 25
- Protein: 6
Keywords: cherry clafoutis, almond clafoutis, summer dessert, easy dessert, French dessert, fresh cherries, almond extract, baked custard