Cherry Clafoutis

Prep Time: 15 minutes
Cook Time: 40 minutes
Yield: 8 servings
A rustic French dessert made to showcase fresh cherries!
  • butter, for greasing pan
  • 3/4 cup granulated sugar, plus more for pan
  • 5 large eggs
  • 1/2 teaspoon McCormick vanilla extract
  • 1/2 teaspoon McCormick lemon extract
  • 1/4 teaspoon McCormick almond extract
  • 3/4 cup all-purpose flour, sifted (measure first)
  • 3/4 cup plus 2 tablespoons almond flour or almond meal, sifted (measure first)
  • 3/4 teaspoon coarse salt or 1/3 teaspoon table salt
  • 1 cup almond or whole milk
  • 1 cup heavy cream
  • 2 cups sweet cherries, pitted and cut in half
  • coarse sugar, for sprinkling over top
  • confectioners’ sugar, for garnish
  • sweetened whipped cream, for serving
  1. Preheat the oven to 350° F. Generously butter a 10-inch round tart pan or gratin dish and dust it with granulated sugar.
  2. In the bowl of a stand mixer on low-medium speed beat the sugar, eggs, vanilla, lemon and almond extracts together 2 minutes.
  3. Add both flours and salt. Beat on low-medium speed 2 more minutes.
  4. Add the milk and cream and continue beating 3 more minutes.
  5. Pour into the prepared dish and arrange the cherries on top. Sprinkle coarse sugar over top.
  6. Bake for 35 to 40 minutes or until the clafoutis is set in the middle and lightly golden. When the pan is jiggled the center shouldn't move!
  7. You can eat this warm, at room temperature or chilled. Dust with confectioners’ sugar and serve with whipped cream.
  8. Store leftovers wrapped tightly in the refrigerator up to 2 days.

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