Don't miss another issue…      Subscribe

Fresh Cherry Clafoutis

Rate/Review
Saved in 16 recipe boxes
add your photo of this recipe! Fresh Cherry Clafoutis Fresh Cherry Clafoutis Fresh Cherry Clafoutis Fresh Cherry Clafoutis Fresh Cherry Clafoutis Fresh Cherry Clafoutis Fresh Cherry Clafoutis Fresh Cherry Clafoutis Fresh Cherry Clafoutis Fresh Cherry Clafoutis Fresh Cherry Clafoutis Fresh Cherry Clafoutis Fresh Cherry Clafoutis Fresh Cherry Clafoutis Fresh Cherry Clafoutis Fresh Cherry Clafoutis Fresh Cherry Clafoutis Fresh Cherry Clafoutis Fresh Cherry Clafoutis Fresh Cherry Clafoutis

Cherry clafoutis is original from France, and it's usually made with unpitted cherries, which gives the clafoutis almond flavor during the baking. But nowadays we always pit the cherries in order to eat it easier later on, so you can add a little bit almond extract, which will definitely give your clafoutis almond taste without worrying about the pits from the cherries!

Yield

4

servings

Prep

10

min

Cook

45

min

Ready

60

min

Trans-fat Free
 

Ingredients

½cup flour, all-purpose
teaspoon salt *
3large eggsVideo
3tablespoons brown sugarVideo
1cup milkVideo
2teaspoons vanilla extractVideo
½teaspoon almond extract *
½tablespoon butterVideo
2cups cherries well washed, pat dry and freshly pitted*
3tablespoons almonds sliced or slivered, slightly toasted, optional
3tablespoons brown sugarVideo
1x powdered sugarVideo for serving*
* not incl. in nutrient facts

Directions

Preheat the oven to 350℉ (180℃).

Whisk the flour, salt, eggs and sugar until smooth.

Add the milk, almond and vanilla extract. Whisk until smooth.

Butter a 9 by 9-inch or 10 by 7-inch baking dish, or a pie plate.

Add the cherries, almonds if using and sugar into a bowl, toss until well mixed.

Spread the cherries and almonds if using evenly into the baking dish.

Pour the batter into the baking dish.

Bake for about 45 minutes or until lightly browned and puffed, and a toothpick inserted into the center comes out clean.

Cool on a wire rack.

The clafoutis puffs in the oven as it bakes, but it collapses once it's out of the oven.

Dust the powdered sugar on top.

Serve hot, warm or at room temperature.

First published: last updated: 2015-02-09

5 stars - based on 1 ratings, best: 5, worst: 0, reviews: 1

Reviews

+3

over 3 years

A very light and delicious dessert that fits summer perfectly! Bought some fresh, big and sweet bing cherries the other day, then decided to make this recipe that I had been hearing about for a long time. It came out very good, not too sweet, lots of juicy cherries with a custard-like base. Adding almond extract definitely brought the nice almond flavor, and the toasted sliced almonds gave extra crunch and another layer of almond flavor with the nuttiness. If you have some fresh cherries on hand now, try this recipe, and you won't be disappointed!

Comments

 

Live Feed

Nutrition Facts

Serving Size 143g (5.0 oz)
Amount per Serving
Calories 26230% of calories from fat
 % Daily Value *
Total Fat 9g 13%
Saturated Fat 3g 15%
Trans Fat 0g
Cholesterol 167mg 56%
Sodium 170mg 7%
Total Carbohydrate 12g 12%
Dietary Fiber 1g 4%
Sugars g
Protein 19g
Vitamin A 7% Vitamin C 0%
Calcium 12% Iron 11%
* based on a 2,000 calorie diet How is this calculated?
 
 

Add Photo

Up to 1MB in size, .jpg format

Live Feed