Classic Cherry Almond Clafoutis with Toasted Almonds
A humble French classic dessert featuring a tender, custardy batter with fresh cherries and toasted almonds for a satisfying crunch and nutty aroma.
- Prep Time: 15 minutes
- Cook Time: 35-40 minutes
- Total Time: 50-55 minutes
- Yield: 6 servings 1x
- Category: Dessert
- Cuisine: French
Ingredients
Scale
- 2 cups fresh cherries, pitted
- 3 large eggs, room temperature
- 1 cup whole milk (240 ml)
- 1/2 cup heavy cream (120 ml)
- 1/2 cup all-purpose flour (65 grams)
- 1/2 cup granulated sugar (100 grams)
- 1 teaspoon almond extract
- 1 teaspoon vanilla extract
- Pinch of salt
- 2 tablespoons unsalted butter, melted
- 1/3 cup sliced almonds (30 grams), toasted
- Powdered sugar (optional, for dusting)
Instructions
- Preheat the oven to 350°F (175°C). Butter an oven-safe baking dish generously, including the sides, and set aside.
- Toast the sliced almonds in a dry skillet over medium heat, stirring frequently for 3-5 minutes until golden and fragrant. Remove from heat and let cool.
- Pit and rinse about 2 cups of fresh cherries. Pat dry thoroughly to prevent excess moisture in the batter.
- In a large bowl, whisk together 3 large eggs and 1/2 cup granulated sugar until pale and slightly frothy, about 2 minutes.
- Add 1 teaspoon almond extract and 1 teaspoon vanilla extract to the eggs and sugar mixture, then whisk in 1 cup whole milk and 1/2 cup heavy cream until combined.
- Sift 1/2 cup all-purpose flour and a pinch of salt into the wet mixture. Whisk gently until just combined, avoiding overmixing.
- Stir in 2 tablespoons melted unsalted butter until the batter is smooth and pourable, slightly thicker than crepe batter.
- Spread the pitted cherries evenly in the buttered baking dish. Pour the batter over the cherries, filling the gaps.
- Bake for 35-40 minutes until puffed and lightly golden around the edges, with the center set but still slightly jiggly when shaken gently. A toothpick inserted near the center should come out mostly clean with a few moist crumbs.
- In the last 5 minutes of baking, sprinkle the toasted almonds evenly on top to toast lightly in the oven.
- Let the clafoutis cool slightly for about 10 minutes to set further. Dust with powdered sugar if desired before serving.
Notes
Use room temperature eggs and dairy for a smooth batter. Dry cherries thoroughly to avoid sogginess. Toast almonds carefully to avoid burning. The clafoutis should wobble slightly in the center when done; residual heat finishes cooking. For a gluten-free version, substitute almond flour or gluten-free baking mix. For vegan adaptation, use flaxseed eggs and plant-based milk and cream.
Nutrition
- Serving Size: 1 slice (approximate
- Calories: 275
- Sugar: 20
- Sodium: 90
- Fat: 15
- Saturated Fat: 7
- Carbohydrates: 30
- Fiber: 3
- Protein: 7
Keywords: cherry clafoutis, almond clafoutis, classic French dessert, toasted almonds, easy homemade dessert, custardy dessert