Cherry Almond Clafoutis Recipe

This Cherry Almond Clafoutis recipe is a classic French dessert that sounds fancy but is easy to make and will impress everyone!

A friend of mine calls this cherry clafoutis recipe one of the easiest French desserts to make. Make this recipe today and enjoy a perfect dessert not only in the summer but all-year round!

What Is Clafoutis?

This tasty treat originated from the Limousin region of France. It means batter pudding. As expected, it’s sweet and has a flan-like batter. Once baked, it’s sprinkled with powdered sugar on top.

Curious about the word “clafoutis” pronunciation? It sounds like kla-foo-tee . One of my favorite versions for this is Julia Child’s Cherry Clafoutis recipe.

Other Fruits You Can Use to Make Clafoutis

• apple
• blueberry
• peach
• pear
• plum
• prune
• raspberry
• rhubarb

What Would Pair Well With Cherry Almond Clafoutis?

You can pair each Cherry Almond Clafoutis slice with delicious vanilla ice cream or whipped cream.

Kitchen Notes and Tips

• In the original recipe, they use unpitted cherries so they could infuse the dish with a light almond flavor while it bakes. However, contemporary versions mostly feature pitted fresh cherries instead. This version uses almond extract and slivered almonds to achieve a similar flavor profile to the original version.
• If fresh cherries are not available at your local grocery store, frozen cherries can be used. These are also good if you don’t want to take the time to pit the cherries yourself. The best way to use them is if you thaw and drain the frozen cherries before baking.
• Reserve the liquid from the frozen cherries for another use. The juice is delicious when combined with sparkling water or added to fruit smoothies.
• For best results, macerate the frozen cherries in a little sugar and some almond-flavored liqueur (or a little of the juice from thawing) for up to 2 hours. This will greatly enhance the flavor.

Cherry Almond Clafoutis Ingredients

• 1 T. unsalted butter, room temperature
• 2 c. fresh pitted black cherries (or one 12-oz. bag frozen cherries, thawed and drained)
• ½ c + 1 T. white sugar, divided
• 3 large eggs
• 1¼ c. whole milk
• 2 t. real vanilla extract
• 1 teaspoon almond extract
• 1 c. all-purpose flour
• 1/3 c. slivered or sliced almonds
• Powdered sugar, for dusting
• Optional: 1-2 T. almond-flavored liqueur, such as amaretto

Supplies used

• Multi-Cherry Pitter (very helpful on removing cherry pits)
• Le Creuset Oval Baking Dish

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How To Make Cherry Almond Clafoutis

Step #1. Grease a medium-sized baking dish with softened butter. Set aside.

Step #2. If using frozen cherries, place thawed and drained cherries in a large bowl and add one tablespoon sugar. Add 1-2 tablespoons of almond-flavored liqueur, if using, or gently press the juicy cherries to release the remaining liquid and toss to combine. Set aside.

Step #3. Place the top oven rack in the center position and pre-heat oven to 350°F.

Step #4. Add eggs, milk, vanilla extract, almond extract, and flour in a high-powered blender or food processor. Pulse just until all ingredients are thoroughly combined and foamy. Do not over-blend.

Tip: Over-blending the batter can activate the gluten in the flour and lead to a tough, rubbery consistency. Blend just until the ingredients are thoroughly combined and a bit foamy.

Step #5. Arrange the cherries in the bottom of the greased baking dish and pour the smooth batter on top.

Step #6. Add the slivered almonds in a single layer on top and gently press down with a spatula so they are mostly submerged in the batter, but still near the top, as shown.

Step #7. Place the baking dish in the preheated oven and bake for 40-45 minutes.

Tip: Test for doneness after 35 minutes by inserting a toothpick into the center to see if it comes out clean. Adjust final cook time accordingly. Do not overbake.

Step #8. Once the top looks golden brown, remove it from the oven and cool for 15 minutes before slicing. Dust with powdered sugar right before serving. Enjoy! 

Did you enjoy this French Cherry Clafoutis? Let me know in the comment section below. Don’t forget to follow me on my social media to stay updated on my latest posts! 

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More Desserts To Try

If you loved this Cherry Almond Clafoutis Recipe, you might also want to try:

• Cherry Pecan Ice Cream
• Blueberry Maple Crisp
• Chocolate Chip Cookies with Walnuts
• Boozy Chocolate Truffles
• Chocolate Covered Strawberries

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Cherry Almond Clafoutis Recipe

Lori

This Cherry Almond Clafoutis recipe is a classic French dessert that sounds fancy but is easy to make and will impress everyone!

Print Recipe Pin Recipe

Prep Time 10 mins

Cook Time 45 mins

Total Time 55 mins

Course Dessert

Cuisine French

Servings 4 to 6

Ingredients

  

• 1 T. unsalted butter room temperature
• 2 c. fresh pitted black cherries (or one 12-oz. bag frozen cherries, thawed and drained)
• 1/2 c + + 1 T. white sugar divided
• 3 large eggs
• 1 1/4 c. whole milk
• 2 t. real vanilla extract
• 1 teaspoon almond extract
• Optional: 1-2 T. almond-flavored liqueur such as amaretto
• 1 c. all-purpose flour
• 1/3 c. slivered or sliced almonds
• Powdered sugar for dusting

Instructions

 

• Grease a medium-sized baking dish with softened butter. Set aside.
• If using frozen cherries, place thawed and drained cherries in a large bowl and add one tablespoon sugar. Add 1-2 tablespoons of almond-flavored liqueur, if using, or gently press the juicy cherries to release the remaining liquid and toss to combine. Set aside.
• Place the top oven rack in the center position and pre-heat oven to 350°F.
• Add eggs, milk, vanilla extract, almond extract, and flour in a high-powered blender or food processor. Pulse just until all ingredients are thoroughly combined and foamy. Do not over-blend.
• Arrange the cherries in the bottom of the greased baking dish and pour the smooth batter on top.
• Add the slivered almonds in a single layer on top and gently press down with a spatula so they are mostly submerged in the batter, but still near the top, as shown.
• Place the baking dish in the preheated oven and bake for 40-45 minutes.
• Once the top looks golden brown, remove it from the oven and cool for 15 minutes before slicing. Dust with powdered sugar right before serving. Enjoy!

Notes

1. Over-blending the batter can activate the gluten in the flour and lead to a tough, rubbery consistency. Blend just until the ingredients are thoroughly combined and a bit foamy.
2. Test for doneness after 35 minutes by inserting a toothpick into the center to see if it comes out clean. Adjust final cook time accordingly. Do not overbake.

Keyword Dessert

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