Warm Cherry-Almond Clafoutis Dusting of Sugar

Why You’ll Love This Recipe

• Custardy center with a whisper of almond and vanilla that hugs juicy cherries.
• Simple pantry batter; the blender or whisk does all the work in minutes.
• Beautifully rustic, yet elegant enough for dinner parties.
• Equally good warm for dessert or at room temperature with coffee.

Grocery List

• Produce: Sweet cherries (about 1 lb), 1 lemon (for optional zest)
• Dairy: Eggs, whole milk, heavy cream, unsalted butter
• Pantry: Granulated sugar, confectioners’ sugar, all-purpose flour, almond flour, sliced almonds, vanilla extract, almond extract, fine sea salt, kirsch or brandy (optional)

Full Ingredients

For the pan

• 1 tbsp unsalted butter, softened (to grease)
• 1 tbsp (12 g) granulated sugar (to coat the dish)

For the cherries

• 1 lb (450 g) sweet cherries, pitted (leave whole or halve if very large)
• 1 tbsp (15 ml) kirsch or brandy (optional)
• Finely grated zest of 1/2 lemon (optional)

For the custard batter

• 3 large eggs, at room temperature
• 1/2 cup (100 g) granulated sugar
• 1/2 cup (60 g) all-purpose flour
• 1/4 cup (28 g) almond flour (finely ground almonds)
• 1/4 tsp fine sea salt
• 3/4 cup (180 ml) whole milk, at room temperature
• 1/2 cup (120 ml) heavy cream, at room temperature
• 2 tsp pure vanilla extract
• 1/2 tsp almond extract
• 2 tbsp (28 g) unsalted butter, melted and slightly cooled

For finishing

• 2 tbsp (12 g) sliced almonds
• 2 tbsp (16 g) confectioners’ sugar, for dusting

Step-by-Step Instructions

Step 1: Prep and macerate the cherries

Pit the cherries and leave them whole (or halve if very large). If using, toss with the kirsch and the lemon zest. Set aside while you prepare the batter; the brief rest draws out just a little juice for extra flavor without making the custard watery.

Step 2: Heat the oven and prepare the dish

Preheat the oven to 350°F (175°C). Generously butter a 9–10 inch (23–25 cm) round ceramic gratin dish, pie dish, or ovenproof skillet (1.5–2 quart capacity). Sprinkle 1 tbsp granulated sugar into the dish and rotate to coat the bottom and sides; this helps prevent sticking and creates a delicate caramelized crust.

Step 3: Mix the custard batter

In a large bowl, whisk the eggs with 1/2 cup sugar until foamy, about 30 seconds. Whisk in the all-purpose flour, almond flour, and salt until smooth. Gradually whisk in the milk and cream, then the vanilla, almond extract, and melted butter. Alternatively, blend everything (except the cherries) in a blender for 20–30 seconds until silky.

Step 4: Rest the batter briefly

Let the batter stand for 10 minutes. This short rest allows the flour to hydrate and air bubbles to settle, yielding an even, custardy texture.

Step 5: Assemble the clafoutis

Scatter the cherries in an even layer over the sugared dish. Pour the batter gently over the fruit, tilting the dish to distribute. Sprinkle the surface with the sliced almonds.

Step 6: Bake until puffed and just set

Bake on the center rack for 35–40 minutes (38 minutes is typical) until the clafoutis is puffed, golden at the edges, and just set in the center with a slight wobble. A thin knife inserted 1 inch from the center should come out mostly clean. For precision, the custard should register about 175–180°F (80–82°C) in the center.

Step 7: Cool slightly, finish, and serve warm

Cool on a rack for 10–15 minutes. The clafoutis will gently deflate—that’s normal. Dust generously with confectioners’ sugar just before serving. Enjoy slightly warm on its own or with a spoonful of lightly sweetened whipped cream or crème fraîche.

Pro Tips

• Room-temperature eggs and dairy make a smoother batter and more even bake.
• Resting the batter (even 10 minutes) improves the custard’s delicate texture.
• Coating the buttered dish with sugar prevents sticking and adds a caramel-kissed edge.
• Keep cherries mostly whole to reduce juice bleed and prevent a soggy center.
• Do not overbake; pull it when the center still has a gentle jiggle for a silky set.

Variations

• Classic French: Skip the almond flour and almond extract; use all milk (1 1/4 cups) and, traditionally, leave cherry pits in for a subtle almond aroma (mind the dental risk).
• Gluten-Free: Replace all-purpose flour with a cup-for-cup gluten-free blend and keep the almond flour as written.
• Mixed Fruit: Try half cherries and half sliced apricots or plums; keep total fruit around 3 cups and avoid very juicy overripe fruit.

Storage & Make-Ahead

Clafoutis is best the day it’s baked. Refrigerate leftovers, covered, for up to 2 days. Reheat, uncovered, at 300°F (150°C) for 10–12 minutes until just warm. The batter can be made up to 24 hours ahead and chilled; whisk briefly before using. Freezing is not ideal (the custard can weep), but individual portions can be wrapped and frozen up to 1 month; thaw overnight in the fridge and warm gently to serve.

Nutrition (per serving)

Approximate values: 270 calories; 13 g fat (7 g saturated); 31 g carbohydrates; 6 g protein; 2 g fiber; 22 g sugars; 130 mg sodium.