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!
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
- 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.
- 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.