Cherry Almond Clafoutis is an elegant, impressive and beautiful dessert that couldn't be more simple to bake. Made with almond flour and sweet, pitted cherries, this delicious gluten-free recipe requires less than 20 minutes of active cooking time.
What is Clafoutis?
I’m sneaking in this Cherry Almond Clafoutis recipe at the very end of the cherry season because I want to get in one last recipe while I can still get local cherries.!
Clafoutis is actually a French dessert using summer fruit, traditionally cherries, baked in a crepe-like batter. Clafoutis has a custard-like texture similar to a flan. Although clafoutis is an elegant dessert, it couldn’t be simpler to make. It’s perfect for breakfast, brunch, or dessert. And it’s a delicious way to use summer fruit.
How to Pronounce 'Clafoutis'
It’s a funny word, Clafoutis. If you’re going to serve this dessert, it’s a good idea to know how to say it. It’s pronounced in French as kla-foo-TEE, and in English as kla-FOO-tee.
To Pit the Cherries, or Not?
Traditionally, clafoutis is made with unpitted cherries. The reason for keeping the cherry pits is to impart some of the almond flavours that the pits contain. Which is why cherries and almonds are naturally a classic pairing. In addition, pitting the cherries allows the cherry juice to colour the custard, which is not an issue for me.
I have a cherry pitter, which is an inexpensive but very handy tool to have in the kitchen during cherry season. It makes short work of pitting cherries for this recipe as well as Cherry Walnut Couscous Salad, Cherry Amaretto Ice Cream, or Pickled Balsamic Cherries.
If you don’t have a cherry pitter, check out How to Pit Cherries Without a Pitter.
Here's What You Need to Make this Cherry Almond Clafoutis
- Blender: I used a bender (at high speed) to combine the eggs, almond milk, sugar, almond flour, cornstarch, butter, vanilla extract, cinnamon and salt. I prefer to use a blender because it gets the ingredients perfectly smooth, but you can use other blending methods if you prefer.
- Cherries: I prefer to pit the fresh cherries so that nobody breaks a tooth eating my cherry almond clafoutis. However, I still have plenty of almond flavour via almond flour, as well as almond milk in this recipe.
- Almond Flour: This recipe is gluten-free. Almond flour is not only gluten-free, but it also adds a wonderful flavour and texture to this dessert. However, regular all-purpose flour can be used if gluten isn't an issue for you, and you prefer it. You can replace the almond flavour by adding a teaspoon of almond extract to the batter.
- Almond Milk: Almond milk does have a faint almond taste, but any milk, including dairy can be used in place of the almond milk. I would, however, avoid coconut milk, just because the coconut flavour can overpower the cherries.
- Brandy: If you don't have brandy, it's fine to omit it. Or, you can also substitute other spirits, such as rum, or an orange, almond, or cherry liqueur.
- Other Ingredients: You will also need, eggs, sugar, cornstarch, butter, vanilla extract, cinnamon, and salt for this cherry almond clafoutis recipe.
How to Make This Cherry Almond Clafoutis, Step By Step
Step 1: Prep
First you will want to combine the cherries and brandy in a mixing bowl and set aside. Then, go ahead and preheat your oven to 350 degrees F and grease a 10" baking dish.
Step 2: Combine Ingredients
In a blender, or using an electric mixer combine the eggs, almond milk, sugar, almond flour, cornstarch, butter, vanilla extract, cinnamon and salt. Blend at high speed until smooth.
Step 3: Construct Clafoutis
Arrange the pitted cherries on the bottom of the greased baking dish, then pour the batter over the cherries.
Step 4: Bake
Bake for 60 minutes or until golden and no longer jiggly in the centre. Cracks on the top are normal.
Step 5: Cool and Serve Cherry Almond Clafoutis
Allow to cool for about 10 minutes before slicing, then dust with powdered sugar and enjoy.
How to Serve Cherry Almond Clafoutis
A dusting of powdered sugar is really all that’s needed to dress up this impressive dessert. Because cherry clafoutis is all about the cherries, any accompaniments should be pretty plain, in order to let those glorious ruby fruits shine. A scoop of vanilla ice cream or whipping cream are both perfect if you want something extra. And you can drizzle a little cherry liqueur if you want to get really fancy.
FAQs
Can I Make This Dessert Ahead?
Clafoutis is delicious warm from the oven, but equally nice cold. So yes, you can make this dessert in the morning, and serve it for dessert after dinner, either cold or gently reheated. To reheat, cover with foil and put it in a low-temperature oven until heated through.
What Kind Of Baking Pan Do I Need?
You can bake clafoutis in just about any oven-safe dish. I used a pie plate here, but I often make it in a cast-iron skillet. A cake pan or casserole dish will also work. And you can even bake individual clafoutis in ramekins or muffin tins.
Can I Use Other Fruits Besides Cherries?
Cherries are classic for clafoutis, but just about any fruit will be perfect in a clafoutis. Try peaches, apricots, blueberries, raspberries, plums or any combination. Stone fruits and berries are particularly suited to this dessert, but you can even use apples, pears, or citrus fruits, too.
Can I Use Frozen Fruit In A Clafoutis?
Yes, you can use frozen fruit. If you stash some of that glorious summer fruit in the freezer, you can make clafoutis any time of year. Just be sure to thaw the fruit completely, and drain off any juices before baking.
Looking for More Cherry Recipes?
- Cherry Walnut Couscous Salad
- Balsamic Cherry Feta Prosciutto Pizza
- Cherry Amaretto Ice Cream
- Pickled Balsamic Cherries
- Easy Plum Salsa
Recipe
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Cherry Almond Clafoutis
Equipment
Ingredients
- 3 cups fresh cherries pitted & stemmed
- 2 tablespoon brandy optional
- 4 large eggs
- 1 cup almond milk
- ½ cup sugar
- ½ cup almond flour
- 2 tablespoon cornstarch
- 2 tablespoon butter melted & cooled plus more to grease the pan
- 1 teaspoon vanilla extract
- ½ teaspoon cinnamon
- ¼ teaspoon salt
- powdered sugar
Instructions
- In a bowl combine cherries and brandy & set aside
- Preheat oven to 350°
- Grease a 10" baking dish
- In a blender, or using an electric mixer combine the eggs, almond milk, sugar, almond flour, cornstarch, butter, vanilla extract, cinnamon and salt. Blend at high speed until smooth.
- Arrange cherries on the bottom of the greased baking dish
- Pour the batter over the cherries
- Bake 60 minutes or until golden and no longer jiggly in the centre. Cracks in the top are normal.
- Cool about 10 minutes before slicing, or cool completely.
- Dust with powdered sugar before serving.
Montana
Great recipe! Easy and delicious. I added 1/2 tsp almond extract for that extra almond flavor. I baked it in a standard pie pan and the center was still wet after 60 minutes even though the top had browned—probably my oven—so I had to tent with aluminum foil. It was still a little wet when I served it but the guests loved it! Next time I'll try lowering the temp a little and baking longer.
Colleen
Hi Montana! Thank you for commenting. It may very well have been your oven. Oven temperatures can fluctuate quite a bit from their settings. That being said, keep in mind that clafoutis should have a custard-like texture. I'm so glad that your guests loved it, and thanks for sharing your addition of almond extract, it sounds perfect!
Brenda
Delicious recipe! Thank you.
Colleen
You are so welcome,Brenda! I'm so happy that you loved this delicious dessert, too. And we appreciate your comment. Thank you!
Terri
I love that you're hanging on to cherry season as long as possible! It's the best fruit in the world, as far as I'm concerned. And this looks amazing! I've never made a clafoutis, but I'll be making it the next time the cherry train comes around (my fave time of year)!
Colleen
Hi Terri, yup, we can do that here in the Okanagan. I agree with you about cherries, they are the best! You will love clafoutis!
Sharon
Omgsh this is SO delish. Don't skip the brandy, folks! It takes this up a notch. 🙂
Colleen
Hi Sharon, SO happy you loved this Clafoutis! Yes the brandy is key. 😊
foodfundinc
i cant wait for 1 hrs for this amazing recipe is there any other source so that i can get it in 10 mins "LOL". thanks for sharing this blog
Colleen
Haha, no! But it's really worth the wait! 😊
Shailaja DESAI
This Clafoutis looks lovely Colleen! I just baked one last week with all the wonderful cherries that are still in season! Love the fact that this one is gluten free..
Jacque Hastert
Thanks for the gluten-free option! I love cherry desserts and can't wait to make this one. Thanks for sharing!
Colleen
You're so welcome, Jacque! Enjoy.
Vanessa
Yum! I am going to have to hide a slice from the family so that I can pull it out for breakfast in the morning 🤣.
Colleen
Great strategy, Vanessa! Its one I often employ as well. 😊
Anita
This is such a simple dessert to prepare but tastes so amazing. I'm going to try using other fruits for next time.
Colleen
Hi Anita. I'm happy that you found this clafoutis simple to make and also delicious. It will be equally good with other fruits, too. Enjoy!
Emily Liao
This clafoutis was so good! My first time making it and was a success. Perfectly soft and loved the bites of cherry in this.
Colleen
Hi Emily! So happy to hear your first attempt was a success! Thanks for letting me know!
Whitney
Great tips, I do love to freeze leftover fruit in the summer and save them for fall pies!!
Colleen
Hi Whitney. It's always nice to have extra fruit in the freezer, I agree!
Cindy
I’ve been in such a cooking rut lately, so I’ve been exploring new recipes to make! I happened upon your recipe and I am so glad I did. I made it today and my entire family loved it! Its doing into our menu plan rotation for sweet treats!!
Colleen
Hi Cindy. I'm so happy that you & your family loved it. Thanks so much for coming back to let me know!