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Cherry-Almond Clafoutis

Scott Phillips

Servings: six.

This rustic French dessert (a bit like a puffy oven pancake) is easy to make: Just mix up the batter, pour it over the cherries, and bake until golden-brown.


  • 3 cups small fresh sweet or sour cherries (about 1 lb.), pitted
  • 1-1/2 Tbs. kirsch (cherry brandy)
  • 1/3 cup sliced almonds
  • 1-1/2 Tbs. unsalted butter (1/2 Tbs. softened, 1 Tbs. cut into small pieces)
  • 1 cup whole milk
  • 3 oz. (2/3 cup) unbleached all-purpose flour, sifted
  • 1/4 cup plus 1 to 2 Tbs. granulated sugar
  • 1/4 cup heavy cream
  • 3 large eggs
  • 1/8 tsp. pure almond extract
  • 1/8 tsp. table salt

Nutritional Information

  • Calories (kcal) : 300
  • Fat Calories (kcal): 120
  • Fat (g): 13
  • Saturated Fat (g): 6
  • Polyunsaturated Fat (g): 1.5
  • Monounsaturated Fat (g): 4.5
  • Cholesterol (mg): 130
  • Sodium (mg): 105
  • Carbohydrates (g): 39
  • Fiber (g): 3
  • Protein (g): 8


  • Position a rack in the center of the oven and heat the oven to 350°F.

    In a large bowl, toss the cherries and kirsch. Set aside, tossing periodically, for 30 minutes.

    Meanwhile, scatter the almonds on a baking sheet and toast, turning occasionally, until light golden, 3 to 4 minutes. Set aside. Increase the oven temperature to 400°F.

    Grease a shallow round 11-inch quiche or gratin dish with 1/2 Tbs. of the butter.

    Combine the milk, flour, sugar (1/4 cup for sweet cherries; 5 Tbs. for sour), cream, eggs, almond extract, and salt in a stand mixer fitted with the whisk attachment (or in a bowl, if using a hand mixer). Mix on medium speed, to aerate, for 5 minutes. Drain the cherries and stir the liquid into the batter.

    Arrange the cherries in the dish and pour the batter over the top. Bake for 15 minutes. Sprinkle the toasted almonds and remaining 1 Tbs. sugar on top and dot the surface with pieces of the remaining 1 Tbs. butter. Bake the clafoutis until puffed and golden-brown, and a toothpick inserted in the center comes out clean, 35 to 40 minutes.

    Transfer to a rack and let cool for 30 minutes. Serve warm or at room temperature, spooned onto individual serving plates.


Rate or Review


  • User avater
    Onymous | 06/18/2013

    This was my first ever clafoutis so I am not sure how it compares to others; however, this was very good on its own. I was a little confused by the timing on the recipe and reviews, so I just ended up baking at 350 for the whole time and it tasted fine- silky, sweet and not too done. Served with lightly whipped cream and powdered sugar.

  • sk88 | 07/15/2012

    Thanks to the other reviewers, after 15 minutes I lowered the oven to 350, then I cooked it only 30 minutes more, and it was delicious! One other tip is to use a bit less fruit than it calls for.

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