Guys, cherry season is starting to wind down, and I just realized last weekend that I hadn’t yet made a cherry clafoutis.  The horror!  Cherry clafoutis is a summer tradition for me.  It’s a classic, custardy French dessert that perfectly showcases the best of that summer bounty.

P.S. This post may contain affiliate links. If you click a link, I may earn a small fee for qualifying purchases. I only include links to things I actively use, wholeheartedly recommend, or think you’ll find particularly useful.

I know I said cherry clafoutis is a classic French dessert, but I’d be lying if I told you I didn’t eat this mostly for breakfast whenever I make it.  The sweet, eggy batter with pops of warm cherries just calls to me at breakfast time.

Cherry clafoutis is traditionally made with unpitted cherries, and the pits are supposed to impart an almond flavor to the dish when cooked.  You can leave the cherries with the pits if you want to be traditional about it (or if you reaaaally don’t want to go through the work of pitting your cherries), but I opt to pit them and add the almond flavor in other ways instead.

Almond & Cherry Clafoutis

Here’s what you’ll need:

• 3 large eggs
• 1 cup whole milk
• 3 tbsp butter, melted, plus more, unmelted, for the pan
• 1 tsp vanilla extract
• 1 tsp almond extract
• ¼ cup brown sugar
• ¼ cup white sugar
• ⅔ cup all purpose flour
• ⅛ tsp kosher salt
• 2 cups pitted cherries
• ¼ cup sliced almonds
• Powdered sugar for dusting, optional

One hour before you’re ready to bake, take your eggs and milk out of the refrigerator so they can come to room temperature.  You’ve probably heard by now that bringing cold ingredients to room temperature is important in baking, and it’s true!  It’s also one of those things that perfectly sums up why I much prefer cooking over baking.  Too many rules, too much waiting.

So take your eggs and milk out of the refrigerator and let them come to room temperature – it will result in a smoother batter and an overall lighter, puffier clafoutis.  Then, preheat the oven to 400.

While your oven is preheating, pit your cherries and measure your dry ingredients.  Also, if you guys don’t have a cherry pitter you should definitely invest in one.  It’s one of those kitchen gadgets that seems frivolous because it’s so single purpose, but it serves that one purpose exceptionally well!  Completely worth it for the three months out of the year I might need to pit cherries.  I have this cherry pitter from OXO, and it’s my favorite.

Next, mix your wet ingredients – eggs, milk, melted butter, vanilla extract, and almond extract – in a large mixing bowl.  Add the sugar, flour, and salt and mix again.  Let the batter rest for a few minutes.

After the batter rests, coat the bottom and sides of a 12 inch cast iron skillet with butter.  If you don’t have a cast iron skillet, you could use an oven proof skillet or a 9×9 baking dish as well.

Once buttered, pour the batter into the pan slowly.  Dot the batter with the pitted cherries.  The cherry juice will bleed a bit, but that is a-okay because it means more cherry flavor throughout.  Bake at 400 for 35-40 minutes or until batter is set in the middle.

The whole clafoutis will be very puffed when you first remove it from the oven, but the middle will fall as it cools.  While it’s still warm, sprinkle sliced almonds over the top.

Allow the clafoutis to cool slightly, then slice and serve.  It’s best served still warm with a little extra almonds and a sprinkle of powdered sugar on top.

Like I confessed before; this refrigerates well and makes a really delicious breakfast if you manage to have any leftovers.  It’s also highly customizable, so if cherry clafoutis isn’t your jam you could try lots of other combinations.  Peaches, blueberries, raspberries, and blackberries would all work well instead.

 Bon Appétit!

Print

Almond & Cherry Clafoutis

Clafoutis is a classic French dessert made here with pitted cherries and sliced almonds - the batter becomes light and custard like when baked.  A summer treat!

Course Dessert

Cuisine French

Prep Time 10 minutes

Cook Time 35 minutes

Total Time 45 minutes

Servings 6

Ingredients

• 3 large eggs
• 1 cup whole milk
• 3 tbsp butter, melted plus more, unmelted, for the pan
• 1 tsp vanilla extract
• 1 tsp almond extract
• ¼ cup brown sugar
• ¼ cup white sugar
• ⅔ cup all purpose flour
• ⅛ tsp kosher salt
• 2 cups pitted cherries
• ¼ cup sliced almonds
• Powdered sugar for dusting optional

Instructions

1. One hour before you're ready to bake, take your eggs and milk out of the refrigerator so they can come to room temperature.

2. Preheat the oven to 400.  While your oven is preheating, pit your cherries and measure your dry ingredients.

3. Next, mix your wet ingredients - eggs, milk, melted butter, vanilla extract, and almond extract - in a large mixing bowl.
   

4. Add the sugar, flour, and salt and mix again. Let the batter rest for a few minutes.

5. After the batter rests, coat the bottom and sides of a 12 inch cast iron skillet with butter. 

6. Once buttered, pour the batter into the pan slowly. Dot the batter with the pitted cherries. Bake at 400 for 35-40 minutes or until batter is set in the middle.

7. The whole clafoutis will be very puffed when you first remove it from the oven, but the middle will fall as it cools. While it's still warm, sprinkle sliced almonds over the top.
8. Allow the clafoutis to cool slightly, then slice and serve. It's best served still warm with a little extra almonds and a sprinkle of powdered sugar on top.