Cherry Clafoutis

5 from 12 votes

This Cherry Clafoutis is the perfect way to use all those cherries during the summer season! It's quick, easy and SO FREAKING GOOD.

Prep Time15

Cook Time30

Total Time45

Course: Dessert

Cuisine: French, Mediterranean

Servings: people

3 large eggs
¼ cup white sugar
¼ cup brown sugar
6 tablespoons unsalted butter melted and cooled (plus extra for greasing the pan)
1 cup all-purpose flour
½ teaspoon kosher salt
1 cup almond milk
½ teaspoon almond extract
½ teaspoon vanilla extract
1 ½ cups sweet cherries pitted
1 cup blackberries
Powdered sugar for dusting

Preheat oven to 400 degrees F.
In a large bowl, whisk together the sugars and eggs until pale yellow. Slowly add the melted cooled butter until evenly combined. Add the flour and salt and whisk until the batter is a smooth.
Slowly pour in the milk, whisking until smooth and shiny. Add both extracts and stir to combine.
Butter a 9 inch baking dish or skillet.
Place the cherries and blackberries in a buttered baking dish or skillet. Pour the batter over the fruit.
Bake 25 to 30 minutes, until lightly browned. Remove from the oven and let sit at least 15 minutes before dusting with powdered sugar. Serve and dollop with whipped cream

Whip the heavy cream, powdered sugar and vanilla bean until medium stiff peaks form and then set aside.

You could totally skip the cherries if you're making this at any other time of the year and use another fruit - peaches, blackberries, blueberries... skies the limit!
Pitting cherries can be time-consuming so I like to use a cherry pitter. It's so easy I can't even complain.
If your oven is too hot the Cherry Clafoutis can easily overcook and become rubbery. Since all ovens run at slightly different temperatures I’d recommend an internal oven thermometer to ensure your oven is properly heated. They are 4 bucks and an essential tool when baking!