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This classic French cherry clafoutis recipe uses fresh cherries and almonds. sugar gently.
It is a firm pudding that can accommodate many fruits. Sugar, eggs, flour and fruit are staple foods. Simply! Vanilla extract, almond extract and blanched almonds are included in this cherry clafoutis.
The baked clafoutis look like a cherry battlefield. So I’m assuming it’s served with powdered sugar. Powdered sugar embellishes everything, right?
Garrett adds, “If you like easy treats with a big payoff, make clafoutis.” Agreed!
Cherry Cobbler vs. Cherry Clafoutis
Clafoutis is a fruit pudding with added wheat for structure. Cobbler is boiled fruit with biscuits or dough. Both use cherries well.
How to pit cherries
Traditionally, cherry clafoutis have seeds. We like this treat pit-free. nobody? OK. You can open the pit of a cherry with the flat edge of a knife blade, paper clip, chopstick, or a spatula.
Cherries: fresh vs. frozen
Fresh cherries add flavor to this recipe, but frozen cherries will do just fine. Thaw, drain and dry the cherries before using.
Clafoutis store
Covered clafoutis can be kept at room temperature for two days or in the refrigerator for four days.
cherrycake
- Preparation time: 15 minutes
- Cooking time: 40 minutes
- Total time: 55 minutes
nutrition
- Serving size: 6
Traditional clafoutis are made from cherries that still have pits. The kernels give the dish some almond flavor. But it can be a bit trickier to eat prepared this way, so in this recipe we pitted the cherries first. You can leave them in if you want.
Note that the texture of clafoutis is like a firm pudding. So if it feels a little rubbery, it’s exactly how it’s supposed to be.
Feel free to reduce the sugar to 1/4 cup if you are working with very sweet cherries or prefer less sweet clafoutis.
ingredients
- 2 cups fresh sweet cherriesgutted
- 2 tablespoon blanched slivers of almonds
- 3 big eggs
- 1/2 Cup granulated sugar (can be reduced to 1/4 cup)
- 1 tablespoon Brown sugar
- 1/8 teaspoon Salt
- 1/2 Cup all purpose flour
- 1 Cup whole milk or 2%
- 3/4 teaspoon almond extract (can substitute 2 teaspoons amaretto)
- 1 1/2 teaspoon vanilla extract
- Powdered sugar, for dusting
method
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Preheat the oven:
Preheat oven to 350°F.
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Prepare dish:
Butter and lightly flour a 9″ x 9″ or 10″ x 7″ baking dish. Scatter the cherries and slivers of almonds over the bottom of the dish.
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Make the dough:
Whisk together the eggs, granulated sugar, and brown sugar until combined. Mix in the salt and flour until smooth. Then stir in the milk, almond extract and vanilla extract
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Pour the dough into the mold:
Pour the batter over the cherries and flaked almonds in the casserole dish.
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Bake:
Bake at 350°F for 35 to 45 minutes or until lightly browned and a tester inserted in the center comes out clean. Check about halfway through baking, and when the top is well browned, cover loosely with aluminum foil.
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Remove from oven to cool:
When you pull it out of the oven it will wobble a little, which is normal. Place on a wire rack to cool. The clafoutis have puffed up quite a bit and will deflate as they cool.
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Dust with powdered sugar:
After cooling, dust the clafoutis with icing sugar. Surcharge.
| nutritional information (per serving) | |
|---|---|
| 223 | calories |
| 5g | Fat |
| 38g | carbohydrates |
| 7g | protein |
