Oh, French desserts! Just the thought of them makes me want to grab a cute apron and whip up something magical. There’s just something so effortlessly elegant about them, isn’t there? My absolute go-to when I’m craving a taste of Paris without all the fuss is this incredible Cherry Almond Clafoutis. It’s like a custard, a cake, and a fruit bake all rolled into one glorious dish.
I remember the first time I made it. It was for a little brunch get-together, and honestly, I was a bit nervous. But wow, did it deliver! The cherries bake up so juicy, and that hint of almond with the tender, fluffy batter? Pure perfection. It’s become a staple in my kitchen, especially when cherries are in season, and it always disappears in a flash!
Why You’ll Love This Cherry Almond Clafoutis
Trust me, you are going to adore this Cherry Almond Clafoutis. It’s one of those recipes that just makes life a little bit sweeter. Here’s why it’s become a favorite for me and why I think you’ll love it too:
- Super Easy to Make: Seriously, the batter comes together in minutes! No fancy techniques, just whisk and pour.
- Delightful Flavor Combo: That sweet and slightly tart cherry with a hint of fragrant almond? It’s a match made in heaven.
- Versatile for Any Occasion: Perfect for breakfast, brunch, a light dessert, or even a fancy afternoon tea. It just fits everywhere!
- Warm & Comforting: Served warm, it’s like a cozy hug in a dessert dish. Absolutely delicious.
- Beautiful Presentation: It looks so elegant with that golden-brown crust and a dusting of powdered sugar, but it’s so simple to achieve.
- Uses Simple Ingredients: You probably already have most of what you need in your pantry right now.
Ingredients for Your Cherry Almond Clafoutis
Alright, let’s talk about what you’ll need for this absolutely delightful Cherry Almond Clafoutis. Honestly, the beauty of this recipe is how it uses simple, everyday ingredients to create something truly special. You probably have most of this stuff hiding in your pantry right now!
Here’s the rundown:
- 2 cups fresh or frozen cherries, pitted: If you’re using frozen, don’t even worry about thawing them! Just toss ’em in. Fresh is great too, but hey, convenience wins sometimes.
- 1/2 cup all-purpose flour: Just your standard, good old flour. No need to sift unless you’re feeling extra fancy.
- 1/2 cup granulated sugar: For that lovely sweetness.
- 1/4 teaspoon salt: This little pinch helps balance everything out, trust me!
- 3 large eggs: These are the backbone of our creamy batter.
- 1 1/2 cups milk: Whole milk gives the best texture, but whatever you have on hand will work.
- 1 teaspoon vanilla extract: Because, vanilla. It just makes everything smell divine.
- 1/4 teaspoon almond extract: This is where the magic happens with the cherries! Just a little bit goes a long way.
- 2 tablespoons unsalted butter, melted: For richness and a lovely golden finish. Melt it gently, don’t burn it!
- 1/4 cup sliced almonds: These add the perfect little crunch on top.
- Powdered sugar for dusting: The pretty finishing touch that makes it look like a bakery treat.
Essential Equipment for Making Cherry Almond Clafoutis
To whip up this delightful Cherry Almond Clafoutis, you don’t need a whole professional kitchen setup! Just a few trusty tools will do the trick. I always make sure I have my trusty 9-inch pie plate or a similar-sized baking dish ready to go. You’ll also want a couple of medium mixing bowls for your wet and dry ingredients, and a good old whisk to get that batter nice and smooth. Oh, and don’t forget a measuring cup and spoons for getting those ingredients just right!
Step-by-Step Guide to Perfect Cherry Almond Clafoutis
Alright, let’s get this beautiful Cherry Almond Clafoutis into the oven! It’s really straightforward, and honestly, that’s part of its charm. Just follow these simple steps, and you’ll have a gorgeous dessert in no time.
Preparing the Batter for Cherry Almond Clafoutis
First things first, whisk together your dry ingredients – that’s the flour, sugar, and salt – in a medium bowl. Give them a good mix. In a separate bowl, whisk your eggs until they’re light, then stir in the milk, vanilla extract, and that little bit of almond extract. Try using slightly chilled milk; I find it helps keep the batter super smooth with no lumps!
Assembling and Baking Your Cherry Almond Clafoutis
Now, grab your buttered pie plate. Scatter those lovely cherries evenly across the bottom. Next, pour that gorgeous, smooth batter right over the top. Don’t worry if it looks a little thin; that’s what makes it so delicate and custardy when it bakes up! Sprinkle those sliced almonds over everything. Pop it into your preheated oven at 375°F (190°C). You’ll want to bake it for about 35 to 45 minutes. You’ll know it’s ready when it’s puffed up and golden brown, and if you poke a knife near the center, it comes out clean. Let it cool just a bit before dusting with powdered sugar and serving warm. If you’re feeling adventurous, you could even toss some cherries in something like this cherry limeade for an extra zing!
Tips for the Best Cherry Almond Clafoutis
You know, getting that perfect Cherry Almond Clafoutis isn’t complicated, but a few little tricks really make a difference. I’ve learned a lot from making this dessert over the years, and these little bits of advice are what I always go back to.
First off, about those cherries – fresh is fantastic when they’re in season, but honestly, sometimes the frozen ones are a lifesaver! Just remember not to thaw them first. Pop them in straight from the freezer; they release their juices beautifully in the oven. Also, don’t be afraid of that almond extract. It might seem strong, but it really brings out the cherry flavor in a magical way. And if you’re ever out of milk, you could totally try using something like homemade heavy cream or one-and-a-half cups of a lighter milk mixture, perhaps adding a touch more heavy cream if you have it, for an even richer finish!
Ingredient Notes and Substitutions for Cherry Almond Clafoutis
This Cherry Almond Clafoutis recipe is wonderfully forgiving, which is one of the things I love about it! You can totally play around with it.
For the cherries, if you can’t get your hands on them, or just feel like a change, other stone fruits like raspberries, blueberries, or even sliced plums work like a dream. Just make sure they’re pitted and ready to go. Sometimes I even toss a mix of berries in there for a really pretty effect!
If you need to swap out the flour, an all-purpose gluten-free blend usually works just fine. You might notice it’s a tiny bit denser, but still delicious. And for the milk, if dairy isn’t your thing, almond milk or soy milk are excellent choices. Just be aware that using a non-dairy milk might make the final clafoutis a little less rich, but it’s still a fantastic option for keeping things dairy-free!
Storing and Reheating Your Cherry Almond Clafoutis
So, you’ve got some delicious Cherry Almond Clafoutis leftover? Lucky you! To keep it tasting its best, just pop any leftovers into an airtight container or cover the baking dish tightly with plastic wrap and pop it in the fridge. It should stay yummy for about 2 to 3 days. Reheating is super easy – just pop a slice in a low oven (around 300°F or 150°C) for about 10-15 minutes until it’s warmed through. You can also use the microwave, but be careful not to overdo it, or it can get a bit rubbery!
Frequently Asked Questions about Cherry Almond Clafoutis
Got questions about my famous Cherry Almond Clafoutis? I totally get it! It’s a simple dessert, but sometimes we all just need a little extra guidance. Here are some things people often ask me:
Can I make this Cherry Almond Clafoutis ahead of time?
That’s a great question! While clafoutis is best served warm, right after it’s baked, you *can* totally assemble it a few hours ahead of time and keep it covered in the fridge. Just pop it in the oven when you’re ready to serve. I wouldn’t recommend making it a full day in advance, though, as the cherries might release too much juice and make the batter a bit watery.
What’s the best way to pit cherries for clafoutis?
Oh, pitting cherries can be a bit of a messy job, but it’s worth it! I swear by a cherry pitter tool – they’re inexpensive and make the job so much faster and cleaner. If you don’t have one, you can carefully use a small knife to cut around the pit and then scoop it out, or even use the tip of a sturdy pastry bag if you have one! Just be prepared for a little pink on your fingers!
Can I use other fruit in my clafoutis recipe?
Absolutely! While I adore my Cherry Almond Clafoutis, feel free to experiment. Plums, peaches, apricots, or even a mix of berries like raspberries or blueberries work wonderfully. Just make sure they’re roughly the same size as the cherries or are cut into bite-sized pieces. Sometimes I even throw in some cherry limeade flavor with a few extra lime zests!
My clafoutis didn’t puff up! What did I do wrong?
Don’t you worry! Sometimes the puff factor varies. Make sure your oven was fully preheated and that your baking soda and powder (if using) are fresh. Also, the amount of liquid in the fruit can affect how much it puffs. However, even if it doesn’t get super puffy, it will still be incredibly delicious and tender. That’s the magic of a good clafoutis!
Nutritional Information for Cherry Almond Clafoutis
Just a little heads-up, the nutritional info below is an estimate, okay? It can totally change based on the exact ingredients you use. But it gives you a good idea of what you’re working with for each serving of this yummy Cherry Almond Clafoutis.
Serving Size: 1/6 of recipe
Calories: 280
Sugar: 30g
Fat: 12g
Carbohydrates: 35g
Protein: 7g
Cherry Almond Clafoutis
- Total Time: 55 min
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
A simple French baked dessert with cherries and almonds.
Ingredients
- 2 cups fresh or frozen cherries, pitted
- 1/2 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/4 teaspoon salt
- 3 large eggs
- 1 1/2 cups milk
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 2 tablespoons unsalted butter, melted
- 1/4 cup sliced almonds
- Powdered sugar for dusting
Instructions
- Preheat your oven to 375°F (190°C). Butter a 9-inch pie plate or baking dish.
- In a medium bowl, whisk together the flour, sugar, and salt.
- In a separate bowl, whisk the eggs, then whisk in the milk, vanilla extract, and almond extract.
- Gradually add the wet ingredients to the dry ingredients, whisking until smooth. Stir in the melted butter.
- Arrange the cherries in the prepared baking dish. Pour the batter evenly over the cherries.
- Sprinkle the sliced almonds over the top.
- Bake for 35-45 minutes, or until the clafoutis is puffed and golden brown, and a knife inserted near the center comes out clean.
- Let cool slightly before dusting with powdered sugar. Serve warm.
Notes
- If using frozen cherries, do not thaw them before baking.
- You can substitute other berries for the cherries if desired.
- For a richer flavor, you can add a tablespoon of kirsch or brandy to the batter.
- Prep Time: 15 min
- Cook Time: 40 min
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 280
- Sugar: 30g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 80mg
Keywords: cherry almond clafoutis, french dessert, baked fruit, almond cake, cherry bake