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Dark Cherry-Almond Clafoutis

Delight your senses with a Dark Cherry Almond Clafoutis, where succulent cherries and nutty almonds come together in a custardy, baked dessert that's both elegant and comforting.
Course Desserts
Cuisine French
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 4 -6
Calories 553kcal
Author Michelle Ordever

Equipment

Ingredients

  • 1 Tbsp unsalted butter room temperature
  • 2 cups fresh pitted cherries*
  • ½ cup + 1 Tbsp white sugar divided
  • 1-2 Tbsp almond-flavored liqueur such as amaretto, optional
  • 3 large eggs
  • 1¼ cup whole milk
  • 2 tsp real vanilla extract
  • 1 tsp almond extract
  • 1 cup all-purpose plain flour
  • ⅓ cup sliced almonds
  • Powdered sugar icing sugar, for dusting

Instructions

  • Preheat oven to 350°F/180°C/Gas 4. Grease a medium-sized oval baking dish with softened butter and set it aside.
  • Place the cherries into a medium bowl and add one tablespoon of the sugar. Add 1-2 tablespoons of Amaretto, if using, or gently press the cherries to release the remaining liquid. Toss to combine and set them aside.
  • Place the eggs, milk, vanilla extract, almond extract, and flour into a high-speed blender. Pulse until the ingredients are combined and foamy. Do not over-blend, see notes.
  • Arrange the cherries in the bottom of the greased baking dish and pour the batter on top. Add the sliced almonds in a single layer on top and gently press down with a spatula so they are mostly submerged in the batter, but still near the top, as shown.
  • Place the baking dish in the center of the preheated oven and bake for 40-45 minutes. Tip: Test for doneness after 35 minutes by inserting a toothpick into the center to see if it comes out clean. Adjust the final cook time accordingly. Do not overbake.
  • Remove the cherry-almond clafoutis from the oven and cool for 15 minutes before slicing. Dust with powdered sugar right before serving. Enjoy!

Notes

*or 1 (12-oz/350g) bag of frozen cherries, thawed and drained
Over-blending the batter can activate the gluten in the flour and lead to a tough, rubbery consistency.

Nutrition

Serving: 1 | Calories: 553kcal | Carbohydrates: 82g | Protein: 14g | Fat: 16g | Saturated Fat: 5g | Polyunsaturated Fat: 10g | Cholesterol: 155mg | Sodium: 111mg | Fiber: 4g | Sugar: 53g