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Easy Irresistible Sour Cherry Almond Clafoutis

sour cherry almond clafoutis - featured image
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A simple, approachable, and utterly delicious dessert featuring tart sour cherries and nutty almonds baked in a tender custardy batter. Perfect for any occasion and ready in under 45 minutes.

Ingredients

Scale
  • 2 cups (300g) fresh or frozen sour cherries, pitted
  • 1/2 cup (60g) all-purpose flour
  • 1/2 cup (100g) granulated sugar, plus 1 tablespoon for sprinkling
  • 3 large eggs, room temperature
  • 1 cup (240ml) whole milk or almond milk for dairy-free option
  • 1 teaspoon almond extract
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • 2 tablespoons unsalted butter, melted, plus extra for greasing
  • 1/4 cup (30g) toasted almond slices
  • Powdered sugar (optional, for dusting before serving)

Instructions

  1. Preheat your oven to 350°F (175°C). Butter your baking dish generously.
  2. If using fresh sour cherries, pit them carefully. Frozen cherries can be used straight from the freezer; pat dry if very wet.
  3. In a medium bowl, whisk together flour, granulated sugar, and salt.
  4. In a separate large bowl, whisk eggs until smooth and slightly frothy (about 1-2 minutes).
  5. Add milk, melted butter, almond extract, and vanilla extract to the eggs and whisk until combined.
  6. Slowly add the dry mixture to the wet ingredients, whisking gently until smooth and slightly runny.
  7. Gently fold in the prepared cherries, keeping them intact and evenly dispersed.
  8. Pour the batter into the buttered baking dish. Sprinkle 1 tablespoon granulated sugar and toasted almond slices evenly over the top.
  9. Bake for 35-40 minutes until puffed slightly and golden on the edges. A toothpick inserted near the center should come out mostly clean with a few moist crumbs.
  10. Let cool for about 10 minutes on a wire rack. Dust with powdered sugar if desired before slicing into wedges.

Notes

Use room temperature eggs and milk for a smoother batter. Pat frozen cherries dry to avoid excess moisture. Butter the dish well to prevent sticking and add flavor. Watch baking time carefully to avoid overbaking; the center should jiggle slightly when done. Tent with foil if edges brown too quickly. Clafoutis is best served warm or at room temperature. Leftovers keep up to 3 days refrigerated and reheat gently.

Nutrition

Keywords: clafoutis, sour cherry, almond, dessert, easy recipe, custard, baked dessert, quick dessert, tart cherry dessert

Find it online: https://avabowls.com/easy-irresistible-sour-cherry-almond-clafoutis-recipe-for-perfect-dessert/