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Fluffy Sour Cherry Almond Clafoutis

Fluffy Sour Cherry Almond Clafoutis - featured image
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A light and fluffy French dessert featuring tangy sour cherries and a subtle almond flavor, perfect for any occasion and easy to prepare.

Ingredients

Scale
  • 1 1/2 cups (225 g) sour cherries, pitted (fresh or thawed frozen)
  • 1/3 cup (40 g) all-purpose flour
  • 1/3 cup (40 g) almond flour or finely ground almonds
  • 1/2 cup (100 g) granulated sugar
  • 3 large eggs, room temperature
  • 1 cup (240 ml) whole milk or half-and-half
  • 2 tablespoons (28 g) unsalted butter, melted
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon almond extract
  • Pinch of salt
  • Powdered sugar for dusting (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Butter your baking dish well to ensure the clafoutis doesn’t stick and to add a lovely golden edge.
  2. Prepare the cherries: If using fresh sour cherries, pit them carefully. For frozen cherries, thaw completely and drain excess juice.
  3. In a medium bowl, sift together all-purpose flour, almond flour, granulated sugar, and salt.
  4. In a large bowl, beat eggs until frothy. Gradually whisk in milk, vanilla extract, and almond extract until smooth and slightly thickened.
  5. Slowly add the dry ingredients to the wet mixture, whisking continuously to avoid lumps. The batter should be pourable but not too runny.
  6. Stir in melted butter to add richness and help with the golden finish.
  7. Gently fold in the prepared sour cherries, being careful not to crush them.
  8. Pour the batter into the prepared baking dish, spreading evenly to distribute cherries.
  9. Bake for 35-40 minutes until puffed and golden around the edges. A toothpick inserted near the center should come out mostly clean.
  10. Remove from oven and let cool for 10-15 minutes; it will deflate slightly but remain custardy.
  11. Just before serving, dust with powdered sugar for an elegant touch.

Notes

Use room temperature eggs and milk for better emulsification. Avoid overmixing after adding flour to keep the clafoutis fluffy. If edges brown too fast, tent with foil halfway through baking. Let the clafoutis rest after baking to set the custard. For a crispier edge, broil 1-2 minutes at the end, watching carefully. Almond extract is strong; use sparingly.

Nutrition

Keywords: clafoutis, sour cherry dessert, almond clafoutis, French dessert, easy dessert, fruit dessert, baked custard

Find it online: https://evabakery.com/fluffy-sour-cherry-almond-clafoutis-recipe-easy-french-dessert-you-must-try/