Print

Classic Cherry Clafoutis Recipe Easy Homemade Vanilla Almond Crunch Dessert

cherry clafoutis - featured image
Print Recipe

A classic French dessert featuring fresh cherries baked in a creamy custard with a subtle vanilla bean infusion and a crunchy toasted almond topping. This easy, crowd-pleasing clafoutis is perfect for seasonal celebrations or any occasion.

Ingredients

Scale
  • 2 cups (300 grams) fresh cherries, pitted (preferably Bing cherries)
  • 3 large eggs, room temperature
  • 3/4 cup (150 grams) granulated sugar
  • 3/4 cup (95 grams) all-purpose flour
  • 1 cup (240 ml) whole milk (can substitute almond milk for dairy-free)
  • 1/2 cup (120 ml) heavy cream
  • 2 tablespoons (28 grams) unsalted butter, melted
  • 1 vanilla bean pod, seeds scraped out
  • 1/3 cup (30 grams) sliced almonds, toasted
  • Pinch of salt
  • Powdered sugar (optional, for dusting)

Instructions

  1. Preheat your oven to 350°F (175°C) and generously butter your 9-inch round baking dish.
  2. Toast the sliced almonds in a dry skillet over medium heat for 3-5 minutes until golden and fragrant. Remove and set aside.
  3. Wash, dry, and pit about 2 cups of fresh cherries.
  4. In a large bowl, whisk together the eggs and granulated sugar for 1-2 minutes until smooth and slightly pale.
  5. Sift the flour over the egg mixture and gently whisk or fold in to combine without overmixing.
  6. Split the vanilla bean pod lengthwise and scrape out the seeds. Add the seeds and pod to the batter along with a pinch of salt.
  7. Warm the milk and heavy cream slightly and slowly whisk them into the batter until smooth.
  8. Stir in the melted butter and remove the vanilla pod. The batter should be silky and pourable.
  9. Arrange the cherries evenly in the buttered baking dish, then pour the batter over them.
  10. Sprinkle the toasted almonds evenly on top.
  11. Bake for 35-40 minutes or until puffed, golden around the edges, and just set in the center.
  12. Remove from oven and let cool slightly on a wire rack for about 15 minutes.
  13. Optional: Dust with powdered sugar before serving.

Notes

Use room temperature eggs for better texture. Toast almonds to enhance flavor and crunch. If using frozen cherries, thaw and drain well to avoid soggy batter. Avoid overmixing the batter to keep the custard delicate. Tent with foil if browning too quickly. Let clafoutis rest after baking for best texture. Powdered sugar dusting is optional but adds a nice finish.

Nutrition

Keywords: cherry clafoutis, classic French dessert, vanilla bean, almond crunch, easy cherry dessert, summer dessert, homemade clafoutis

Find it online: https://cooksyla.com/classic-cherry-clafoutis-recipe-easy-homemade-vanilla-almond-crunch-dessert/