Cherry Almond Clafoutis

Cherry Almond Clafoutis

Never before have I anticipated cherry season quite like this year!

Lusting after cherries for weeks, my eyes peeled for their distinct color each time I step foot in a market, only to have my hopes dashed to the ground again and again. Up until this last time, when I did a little happy dance on sight. Oh, yes. I did.

Clafoutis or Clafouti (kla-foo-tee) is a lightly sweet, crepey dessert made with lots of eggs and cherries. When warm, is soft and creamy like a pudding and when chilled, sets up like custard. In my opinion, it’s best eaten cold.

Traditionally, the pits are left in the cherries for their almond like flavor. I don’t care for the idea. Not only does it sound troublesome to eat, I wouldn’t want to be responsible for someone breaking a tooth!

Aside from pitting the cherries, it’s sinfully easy to make. The batter is mixed in a blender, poured into a buttered cast-iron skillet or baking pan and the cherries are strewn over top. It puffs up as it bakes, kind of like a souffle, then deflates slightly as it cools.

The aroma is thoroughly enticing and family members may ask, more than once, is it done yet? Then sigh with impatient anticipation.

Cherries have a special way of doing that.


Cherry Almond Clafoutis

Rating: 51

Cook Time: 30 minutes

Total Time: 40 minutes

Yield: 8 servings

Cherry Almond Clafoutis

Eggy baked custard bursting with fresh cherries!


1/3 cup sliced almonds
1 tablespoon butter
1 tablespoon vanilla extract
6 eggs
6 tablespoons sugar
1 + 1/4 cups milk
2 tablespoons kirsch (optional)
pinch of salt
3/4 cup all-purpose flour
3 cups black cherries, pitted or unpitted (at your own risk!)
confectioners’ sugar, for serving
fresh whipped cream, for serving


  1. Preheat oven to 425°. Generously butter a 9-inch cast-iron skillet or baking dish.
  2. If adding almonds toast in a dry skillet over medium-low heat until they get a golden-brown color to them, tossing often. Set aside.
  3. Combine vanilla extract, eggs, sugar, milk, kirsch, and salt in a blender and blend briefly to mix ingredients. Add flour and blend about 1 minute or until smooth.
  4. Pour into buttered skillet and distribute cherries (and almonds) evenly across top. Bake about 30 minutes until a skewer comes out clean from center. Serve warm or chilled, dusted with confectioners’ sugar and whipped cream if you like.


Adapted from Saveur

Do you want to start your own food blog? Click below to get started!




  1. Allison says

    I’ve never heard of a clafoutis!  It sounds really interesting.  I’ve been obsessed with dried cherries for a while now.  Sprouts has THE BEST!  I’m so glad fresh cherries are finally in season. What a treat!

  2. Catherine says

    Dear Reeni, This sounds wonderful.  Yes, the pitting of the cherries would be time consuming but I am sure worth it. I know I would love this and would love to try it. Blessings, Catherine xoxo

  3. muppy says

    i tried this once and it didn’t turn out ;( maybe i’ll have to give it another go in our cherry season, a while off yet! i grew up eating desserts with the cherry pits left in so it doesn’t bother me but my hubby hates it when i leave them in!

  4. BeadedTail says

    Oh I bet that is good!  It does look easy to make and now I need to find me some cherries!   I don’t blame your family for wanting this to hurry up and be done! 

    Purrs to Moon!

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>