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Almond and cherry clafoutis recipe

Almond and cherry clafoutis recipe

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  • Dish type
  • Dessert
  • Fruit desserts
  • Cherry desserts

A slight twist on the classic cherry clafoutis, this one benefits from the addition of ground almonds. Serve with whipped cream and a sprinkling of toasted almond flakes on top.

15 people made this

IngredientsServes: 4

  • 3 large eggs
  • 60g caster sugar
  • 60g plain flour
  • 300ml milk
  • 60g ground almonds
  • 500g cherries, pitted and halved

MethodPrep:20min ›Cook:20min ›Ready in:40min

  1. Preheat oven to 180 C / Gas 4 and lightly grease a 20cm square baking tin.
  2. In a large bowl beat eggs with sugar. Add flour, milk and almonds and mix well. Layer cherries in the bottom of the baking tin and pour mixture over top.
  3. Bake in preheated oven for 30 minutes or until clafoutis is golden coloured and set in the centre.

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Reviews & ratingsAverage global rating:(1)

Cherry Almond Clafoutis (Gluten Free)

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.

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If you are looking for a custard like pie, as I was, I would not suggest this recipe. The consistency is more quiche like. I cut down the sugar as recommended and it was a good choice, however I followed all other instructions as directed. It was okay, as in I could eat my piece, however it wasn't good enough for me to desire any more.

Veyr ho-hum -- it was ok but not something I'll make again.

I used some toasted almonds that I had on hand. I thought I always preferred the toasted nut - but this time I think it overpowered. I will make it again, definitely, but I will use ground blanched almonds, or, perhaps the "flour" that other reviewers mentioned. I also like the clafouti minus the addition of nuts.

First off, Iɽ like to say I'm a college student with limited cooking equipment. My first time I had ever even heard of clafouti was when my mother (an excellent cook) made it from an old gourmet magazine recipe. My mother's clafouti is a tough act to follow. Regardless, this was incredibly simple and easy to make, with a few modifications. The local supermarket was having a ridiculous sale on strawberries today, so I subbed strawberries for cherries. I also just toasted the whole almonds in the oven for 8 minutes at 350, then added them whole to the milk and blended until smooth in the Magic Bullet. I did not bother to simmer the milk and almonds together and I did not discard the almond solids. I also subbed vanilla extract for almond extract since I already had that on hand. The rest of the recipe I followed as written (just added ingredients the blender and whirred). It was delicious! I can't wait to eat it tomorrow morning cold for breakfast.

Easy and delicious. I made this with Rainier cherries because they were what was available at the fruit stand, and I used 2% milk because that's what I had on hand. otherwise I followed the recipe pretty closely, except I cut the sugar by 1/4 or so and needed to cook it for about 15 minutes longer than the 30 minutes suggested in the recipe. I served it with the buttermilk-lemon sorbet recipe from this site. Fantastic!

I did everything but strain out the almonds--I kept them in for crunch. If I do this again in the future, I'm going to toast the almonds. The flavor and consistency were great. Delicious!

I had always wanted to try a clafouti and this one had the most forks --plus I had some great cherries to use up. I followed the recipe exactly and it was not bad, just boring. Not worth the effort at all. Crips and cobblers are similarly easy and much tastier.

I wasn't really a fan - better than some other recipes I've had, but still not great. The texture was ok (at least it wasn't rubbery!) but I think I would have liked it if it were lighter and a little bit more bready.

Delicious. Skipped soaking almonds in the milk, just used plain milk. Added a half teaspoon of vanilla, in addition to the half teaspoon of almond extract. Used fresh cherries, pitted at home with a cherry/olive de-pitter which I bought for this recipe! Used a scant half cup of sugar. All in all I thought it was PERFECT. Delicious as a sweet end to breakfast. as a sweet end to dinner. just delicious whenever you eat it. I made it twice in a week! My guests loved it.

I made this twice in the last few days. First, with cherries. I skipped the soaking the milk in almond paste step. My clafoutis seem to always come out watery, so I used only 1 cup of milk - still came out a bit watery, but I think that is probably because I had just canned some cherries, and used some extra cherries that had been boiled in syrup. Made it a second time with 1 cup of raspberries, vanilla extract instead of almond, 1 tbsp plus 1/4 cup of sugar, and just over 1 cup of milk - came out quite nicely. 1 cup of raspberries were plenty. If making it with cherries, I would recommend using 1 to 1 1/2 cups, and using slightly less than the full amount of milk. If you have a sweet tooth, use the full amount of sugar, but you don't need it. I've found that in most recipes, I cut the amount of sugar called for in half, and they are usually still plenty sweet enough - and I can justify eating more desserts that way!

I made it for my family who loves good food. It was gone within minutes. Instead of Ice Cream I served it with a lime/maple syrup/2%yogurt dressing. Used half the almond extract, kept the almonds in the dish, added Tahithia Vanilla Bean. Definitly a keeper

This is now one of my all- time favorite dessert recipes and it never fails to impress! We've substituted the cherries for cranberries, blueberries, apricots, etc and each time have been so impressed with the outcome. I don't see how you can ruin this one. but why would you even try?

We substituted rice flour for the wheat flour as one of our guests was allergic to wheat and it was still very delicious. We also added a 1/2 teaspoon of vanilla extract to round out the almond flavor. Would definitely make this again and would also try with other summer fruits.

I made this recently while on holiday in the South of France. We had a great time going to the market buying the cheeries, pitting them over cocktails, etc. We did not have almonds, so it might have been improved upon - but I doubt it. Pretty great!

Yumm. This is a great dessert. I used canned cherries that are pitted, turned out wonderful and very easy.

A delicious, easy dessert that makes a dramatic presentation on the table. I'm an acceptible cook and this dish made me look like a pro. I used pluots instead of cherries as that was the only ripe fruit I could find in my supermarket, still turned out great. Next time I would reduce the amount of almond extract to 1/4 tsp as the flavor was a tiny bit too overpowering, otherwise Iɽ give it four forks.

Iɽ never had clafouti, so I wasn't sure what to expect. I followed the instructions but skipped the whole almond milk process--in fact, I skipped the almonds altogether. They weren't missed. There was plenty of flavor from the extract. I liked it. I will experiment with other flavors soon (blueberries? vanilla? coconut?)

Nice alternative to the more commonly served cobbler. I made this with cherries and nectarines and everyone really liked it. I didn't strain out the almond solids, but none of us minded the slightly different texture it gave to the recipe. It seemed a waste of time and ingredients to me to dump out perfectly good ground almonds. I just ground them in the food processor. The almond extract flavor is a bit strong. Some may prefer 1/4 tsp as opposed to 1/2. Overall very nice recipe. I will make this again.

Lovely recipe. love to have this for bunch Sunday mornings. But. DO NOT strain out the almonds. I used almond "flour" (already finely ground almonds)..put in blender, poured the hot milk over it, and blended the whole thing together well. Added the rest of my ingredients to blender, blending after each set. Since I was cooking for 2, cut the recipe in half and poured into a preheated small skillet with a some melted butter, and popped whole think into the over and cooked for 15 min. Came out beautifully in less cooking time. Bottom only slightly firmer than the rest. which was a good thing in my opinion. Will try with nectarines next.

I thought this dish was wonderful, and easy too! I used ground almond meal from Trader Joe's and left the solids in to give it more body. Yummy!

This is delicious. A perfect end to a "Farmers' Market" summer meal. Is nice with a little creme fraiche. I have made it twice. The time factor is in seeding the cherries. The rest is simple and quick.

This was just okay. A little mushy. I wouldn't make it again.

YUM. this is great! Did not steep the milk with the almonds. Just added some almond extract to the milk instead. Great results.

I might try this with vanilla instead of almond. I made it with fresh cherries. I didn't care for it at all.

This was very easy to make and it was good. I used preground almonds to make the preparation easier. I do prefer a less adulterated custard though - without the "almond paste/milk".

Amarena cherry & almond tart

Mix together the butter, sugar, flour, a pinch of salt and the egg in a food processor to make a dough, then wrap and leave to rest in the fridge for 30 mins. The dough should be cold but still easy to work with by the time you roll it out.

Meanwhile, make the frangipane filling. Melt the butter in a pan over a low heat, then set aside to cool slightly. Beat the sugar with the eggs and lemon zest in a bowl until creamy. Pour in the melted butter while continuing to beat, then add the ground almonds (or almond flour) and fold into the mixture. Heat oven to 175C/155C fan/gas 3½.

Line a buttered tart tin or ring mould (approximately 23cm) with the rolled-out pastry dough, then trim any overhanging edges. Spread the frangipane evenly into the tin and arrange the cherries on top with some of their syrup, so the top of the tart is covered in a thin layer.

Put the tart in the oven and bake for about 40-45 mins until golden brown, puffed and firm to the touch. Leave to cool on a rack. Dust with some icing sugar, if you like, before serving in slices.

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This recipe was so awful, I just had to write a review. The texture was disgusting (gluey) and the taste was boring and bland. After my first few bites, I dumped the entire batch down the garbage disposal in disgust. I'm angry that I wasted my time and money on this loser. I prepared it exactly like the recipe dictated.

This was really quite yummy. I used fresh Niagara cherries instead of frozen. I also used 1/2 cup ramekins. I think next time I would cook it less, and grind the almonds more, because they were a little crunchy where I would have preferred a smoother texture.

I have made this recipe many times. I bake it for about 1 hour and 15 minutes in a 10x6 pyrex. I also add a shot of kirsch for flavor. My husband LOVES it.

I found this recipe to be easy and delicious, but a couple of my guests didn't like the texture. I think that this is going to be typical of any clafoutis recipe.

Cherry Clafouti

This French dessert is traditionally made with fresh cherries. But if you're feeling adventurous, try it with fresh berries, pitted Italian prune plums, or sliced peaches, apples, or pears.


  • 3 to 3 1/2 cups (480 to 560g) Bing Cherries, pitted
  • 3 large eggs, at room temperature
  • 1 cup (227g) lukewarm milk
  • 2 tablespoons (28g) melted butter
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon almond extract, optional
  • 3/4 teaspoon salt
  • 1/2 cup (99g) sugar
  • 3/4 cup (85g) King Arthur Unbleached All-Purpose Flour
  • 1/4 cup (28g) toasted sliced almonds, to garnish the top, optional


Preheat the oven to 450°F. Lightly grease a 9" round cake pan that's at least 2" deep. If your 9" round pan isn't at least 2" deep, use an 8" square pan (at least 2" deep).

Pit the cherries, and put them into the pan they should form a single layer that pretty much covers the bottom of the pan.

In a blender or food processor, blend the remaining ingredients till smooth and frothy. If you're using a mixer, beat the liquid ingredients, then add the sugar and flour, quickly whisking to combine.

Pour the batter over the cherries in the pan.

Perfect your technique

Cherry Clafouti

Bake the clafouti on a lower-middle rack of your oven for 20 minutes.

Reduce the oven heat to 350°F, and bake for an additional 20 minutes, or until the top is lightly browned and a cake tester inserted into the center comes out mostly clean.

  • 1 tablespoon butter
  • 2 tablespoons all-purpose flour, plus more for dusting the pan
  • 2 pounds cherries, pitted
  • ½ cup blanched whole almonds
  • 6 large eggs
  • 2 cups packed brown sugar
  • 1 ½ cups whole milk
  • ½ teaspoon organic almond extract
  • Splash of kirsch
  • Powdered sugar

Preheat the oven to 375 degrees. Butter and flour a 10- or 12-inch gratin dish or large cast-iron frying pan and arrange the cherries in the bottom. Scatter the blanched almonds evenly over the cherries.

Beat the eggs with the brown sugar and flour. When the mixture is smooth, whisk in the milk. Add the almond extract and the kirsch. Pour the batter over the fruit.

Bake for 40 minutes, or until the top is nicely browned and a skewer inserted in the center comes out clean. Let cool, then dust with powdered sugar. Clafoutis tastes best at room temperature.

How to Make It

Follow these easy instructions to make this clafoutis.

Toss the cherries in sugar and set aside.

In a large bowl whisk together the milk, sugar, flour, salt, vanilla, and eggs.

Butter your baking dish.

Add the cherries to the buttered dish and make sure they are flattened and not on top of each other.

Pour the batter over top of the cherries and bake at 375° for 35 to 40 minutes.

Cool slightly, dust with powdered sugar and eat warm

Almond & Cherry Clafoutis

  • 3 large eggs
  • 1 cup whole milk
  • 3 tbsp butter, melted, plus more, unmelted, for the pan
  • 1 tsp vanilla extract
  • 1 tsp almond extract
  • ¼ cup brown sugar
  • ¼ cup white sugar
  • ⅔ cup all purpose flour
  • ⅛ tsp kosher salt
  • 2 cups pitted cherries
  • ¼ cup sliced almonds
  • Powdered sugar for dusting, optional

One hour before you’re ready to bake, take your eggs and milk out of the refrigerator so they can come to room temperature. You’ve probably heard by now that bringing cold ingredients to room temperature is important in baking, and it’s true! It’s also one of those things that perfectly sums up why I much prefer cooking over baking. Too many rules, too much waiting.

So take your eggs and milk out of the refrigerator and let them come to room temperature – it will result in a smoother batter and an overall lighter, puffier clafoutis. Then, preheat the oven to 400.

While your oven is preheating, pit your cherries and measure your dry ingredients. Also, if you guys don’t have a cherry pitter you should definitely invest in one. It’s one of those kitchen gadgets that seems frivolous because it’s so single purpose, but it serves that one purpose exceptionally well! Completely worth it for the three months out of the year I might need to pit cherries. I have this cherry pitter from OXO, and it’s my favorite.

Next, mix your wet ingredients – eggs, milk, melted butter, vanilla extract, and almond extract – in a large mixing bowl. Add the sugar, flour, and salt and mix again. Let the batter rest for a few minutes.

After the batter rests, coat the bottom and sides of a 12 inch cast iron skillet with butter. If you don’t have a cast iron skillet, you could use an oven proof skillet or a 9࡯ baking dish as well.

Once buttered, pour the batter into the pan slowly. Dot the batter with the pitted cherries. The cherry juice will bleed a bit, but that is a-okay because it means more cherry flavor throughout. Bake at 400 for 35-40 minutes or until batter is set in the middle.

The whole clafoutis will be very puffed when you first remove it from the oven, but the middle will fall as it cools. While it’s still warm, sprinkle sliced almonds over the top.

Allow the clafoutis to cool slightly, then slice and serve. It’s best served still warm with a little extra almonds and a sprinkle of powdered sugar on top.

Like I confessed before this refrigerates well and makes a really delicious breakfast if you manage to have any leftovers. It’s also highly customizable, so if cherry clafoutis isn’t your jam you could try lots of other combinations. Peaches, blueberries, raspberries, and blackberries would all work well instead.

Bon Appétit!

How to make the best cherry almond clafoutis

  1. Preheat the oven to 375º and spray a 9x13 pan with cooking spray. Alternately, you could rub it with butter or shortening, but I prefer to go the lighter route and use the cooking spray.
  2. Pit and halve the cherries. When there are approximately 2-½ cups of halved cherries in the bowl, sprinkle them with ½ cup sugar and toss to coat. Finish pitting and halving the cherries, and sprinkle with the remaining ½ cup sugar and toss the whole batch to coat thoroughly. Set aside.
  3. Add the flour, sugar, and baking powder to a large bowl. Whisk together.
  4. Add the milk, oil, and vanilla and almond extracts to the bowl, and whisk until well blended.
  5. Pour the batter into the bottom of the prepared 9x13 pan and smooth out. It may seem like there's not enough batter for the whole pan, but there is. It will be a thin layer, but it will puff up during baking. This is normal.
  6. Spoon the sugared cherries over the cake batter and spread them around in an even layer.
  7. Bake the cake for 40 minutes or until a tester inserted in the cake part comes out clean.
  8. Best served warm with ice cream, but almost as good served cold (also with ice cream, of course!). It's also really good served with a big fat dollop of real whipped cream. Or go crazy and have both whipped cream and ice cream!

Please note that this recipe requires sweet cherries. There are tons of recipes for sour or tart cherries, and they are very tasty, but this particular recipe requires sweet cherries. If your cherries are dark red to black, bright yellow, or yellow and red mixed, you have sweet cherries. If they are small and only bright red, they are probably sour cherries, and you will need to find a different recipe.