Print

Easy Fresh Cherry Almond Clafoutis

cherry almond clafoutis - featured image
Print Recipe

A simple and comforting summer dessert featuring tart cherries and a subtle almond flavor in a light custard base. Perfect for quick weeknight treats or casual gatherings.

Ingredients

Scale
  • 2 cups (300 grams) fresh cherries, pitted
  • 3 large eggs, room temperature
  • 1 cup (240 ml) milk (whole or 2%)
  • ½ cup (65 grams) all-purpose flour, sifted
  • ⅓ cup (65 grams) granulated sugar
  • 1 teaspoon almond extract
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • 1 tablespoon unsalted butter, for greasing and dotting
  • Powdered sugar, for dusting (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9-inch (23 cm) oven-safe baking dish liberally with butter.
  2. Pit about 2 cups (300 g) of fresh cherries. Halve them if desired. Spread evenly in the bottom of the greased baking dish.
  3. In a large bowl, whisk together 3 large eggs and ⅓ cup (65 g) granulated sugar until pale and slightly fluffy, about 2 minutes.
  4. Slowly whisk in 1 cup (240 ml) milk, 1 teaspoon almond extract, and 1 teaspoon vanilla extract until well combined.
  5. Sift ½ cup (65 g) all-purpose flour and a pinch of salt over the wet mixture. Whisk gently until smooth with no lumps; batter should be thin, like heavy cream.
  6. Carefully pour the batter over the cherries in the baking dish, letting it settle evenly.
  7. Dot the top with small pieces of softened unsalted butter (about 1 tablespoon total).
  8. Bake for 35–40 minutes or until puffed, golden around the edges, and a toothpick inserted near the center comes out clean.
  9. Let the clafoutis rest for about 10 minutes before serving; it will deflate slightly.
  10. Dust with powdered sugar if desired, slice, and serve warm or at room temperature.

Notes

If batter is too thick, add a splash more milk to loosen. Avoid overmixing after adding flour to keep batter smooth. Watch baking edges to prevent burning; clafoutis should have a slight jiggle when done. Pitting cherries thoroughly is important to avoid biting into pits. Can be served with vanilla ice cream or whipped cream. Leftovers keep well refrigerated for up to 3 days and reheat gently.

Nutrition

Keywords: cherry clafoutis, almond clafoutis, summer dessert, easy cherry dessert, baked fruit dessert, almond extract dessert

Find it online: https://magnetmeal.com/easy-fresh-cherry-almond-clafoutis-recipe-perfect-for-summer-desserts/