Scrumptious Cherry-Almond Clafoutis

Scrumptious Cherry-Almond Clafoutis
Rate it!

cherry almond clafoutis

It’s cherry season, so let’s put it to good use and make a light, not too sweet, dessert that’s super easy: a clafouti, or perhaps clafoutis; we’re not really sure. Regardless, we know this is one of the easiest desserts to put together, and, appropriately for the heat of summer, it’s nice and light. And, we can scratch one out, from start to finish, in under an hour, including the time it takes to bake. How’s that?

We happen to love making clafoutis; they’re really easy and are a great way to show off the flavors of seasonal fruit. Traditionally, these are made from cherries, but we’ve also made them with raspberries (our Raspberry Clafoutis recipe forms the basis for this version), and, just to change it up a bit, we decided to use both cherries and almonds.

Scrumptious Cherry-Almond Clafouti

Yield: One 9 inch clafoutis

Scrumptious Cherry-Almond Clafouti


  • Butter, for greasing
  • 1 pound cherries, pitted and halved
  • 1/4 cup (30 g) raw unsalted almonds
  • 3 eggs
  • 1/2 cup (100 g) granulated sugar
  • Pinch kosher salt
  • 2 tsp (10 g) almond extract
  • 1/2 cup (70 g) all-purpose flour
  • 3/4 cup (180 g) heavy cream
  • 1/2 cup (120 g) milk
  • Confectioners' sugar, for dusting

Abbreviated Instructions

Preheat oven to 350°F. Generously butter a 10-inch quiche or tart pan.

Place pitted and halved cherries in the pan, making a single layer. Sprinkle almonds over the top.

In a medium bowl, whisk eggs until smooth. Add sugar and salt and whisk until dissolved. Whisk in almond flavoring. Whisk in flour until no lumps remain, then, while whisking, slowly pour in heavy cream and milk.

Pour batter over cherries and almonds.

Bake 35-40 minutes, or until set and golden brown in spots.

Cool completely then serve dusted with confectioners' sugar.

Ingredient discussion:

Cherries are fresh, of course. Eggs are from free-ranging hens that do hen things, including laying great eggs. We like to use organic cream and milk since they don’t have any additional ingredients that we don’t need in our food (such as guar gum — we have no idea what a guar is, much less how one would extract gum from one).

Procedure in detail:

Preheat oven to 350°F. Generously butter a 9- to 10 inch quiche or tart pan. Not one with a removable bottom, unless you want your filling to leak out all over the oven.

cherries and almonds
Cherries and almonds seem to have a natural affinity — they are related.

Add cherries and almonds. Okay, we’re skipping over the hardest part of making a cherry clafoutis, pitting the cherries. Sometimes people don’t bother; they use whole cherries and trust the eater to spit out the pits as they eat. We aren’t fans of broken teeth, so we pit the cherries. Once you’ve pitted the cherries, spread them in a single layer covering the bottom of the pan. Sprinkle the almonds evenly across the top.

Whisk eggs. In a medium bowl, whisk eggs until smooth and slightly foamy, about a minute.

whisking in sugar
It takes a little while for the sugar to dissolve, but it’s not that difficult.

Add sugar and salt. Add the sugar and a pinch of salt and whisk until the sugar dissolves into the eggs, forming a thick mixture, about a minute.

Add flavor. Quickly whisk in the almond extract.

Add flour. Sprinkle the flour on the surface and whisk until no lumps remain and the batter is nice and smooth. If you have to rest your arm partway through, that’s fine.

adding cream
This recipe goes so fast that we forgot to take pictures when adding the flour, and almost forgot when we started pouring in the cream.

Add heavy cream and milk. Once the batter is smooth, slowly pour in the heavy cream and milk while you’re whisking. It’s a lot of whisking, but we think that helps make clafoutis nice and light — they seem to puff in the oven.

adding batter
The batter should come about 3/4 of the way up the sides of the pan.
clafouti prior to baking
No matter what we do, the cherries move around, and some don’t quite get covered, but it’ll turn out.

Bake. Pour the batter over the cherries and almonds and bake for about 30 to 40 minutes, rotating the pan from front to back halfway through to ensure even baking.

cooling clafouti
Right out of the oven, clafoutis are puffy; they settle back down a bit as they cool.

Cool. Place on a rack and cool completely. To serve, slice, plate, sprinkle with powdered sugar, and enjoy.

This is so easy and fast that we decided to make it while our dinner was baking, and, even though we dawdled as we worked, we had everything ready well before it was time to take out dinner and place the dessert in the oven. No problem, we just whisked the batter right after the oven was empty, poured it over, and popped it into the oven. It came out about the same time we finished eating. How’s that for easy? Five stars, don’t you agree?


Worth the trouble?

Leave a Reply

Your email address will not be published. Required fields are marked *