Cherry Almond Clafoutis
User Reviews
5
Cherry Almond Clafoutis
Description
Cherry Almond Clafoutis combines fresh cherries layered on the bottom of a buttered baking dish with an almond-enriched batter that includes almond flour, almond milk, eggs, sugar, and a hint of cinnamon. Optional brandy adds gentle warmth to the flavor profile while vanilla extract provides aromatic depth. The batter is blended until smooth and poured over the fruit before baking.
The cooked clafoutis develops a tender, custard-like texture with a golden top that may crack slightly as it cools, indicating doneness. The almond flour gives a subtle nutty taste and denser mouthfeel compared to traditional wheat flour, complementing the cherries naturally. Cooling before serving allows the custard to set properly for clean slices dusted with powdered sugar.
This dessert works well gluten-free using almond flour, but can be substituted with all-purpose flour if preferred. Almond milk contributes mild almond flavor but can be replaced with other milks, though coconut milk is not recommended due to its strong flavor. The dish is suitable for a light dessert or special occasion treat, highlighting seasonal cherries.
Brandy or other spirits such as rum or cherry liqueur are optional but add complexity. When omitted, the clafoutis remains flavorful and sweet. The recipe advises patience for baking until the center is no longer jiggly to ensure proper set custard consistency. Serving at room temperature after a short cool-down enhances flavor clarity.
Ingredients
- 3 cups Cherry pitted & stemmed, fresh
- 2 tablespoon brandy optional
- 4 egg large
- 1 cup almond milk
- ½ cup sugar
- ½ cup almond flour
- 2 tablespoon cornstarch
- 2 tablespoon butter melted & cooled plus more to grease the pan
- 1 teaspoon vanilla extract
- ½ teaspoon cinnamon
- ¼ teaspoon salt
- powdered sugar
Instructions
- In a bowl combine cherries and brandy & set aside
- Preheat oven to 350°
- Grease a 10" baking dish
- In a blender, or using an electric mixer combine the eggs, almond milk, sugar, almond flour, cornstarch, butter, vanilla extract, cinnamon and salt. Blend at high speed until smooth.
- Arrange cherries on the bottom of the greased baking dish
- Pour the batter over the cherries
- Bake 60 minutes or until golden and no longer jiggly in the centre. Cracks in the top are normal.
- Cool about 10 minutes before slicing, or cool completely.
- Dust with powdered sugar before serving.
Notes
- This recipe is gluten-free with almond flour; regular flour can be substituted if gluten is not a concern.
- Almond milk adds a mild almond flavor; other milks may be used except coconut milk, which may overpower the cherries.
- Brandy is optional; you may substitute with rum or an orange, almond, or cherry liqueur for variation.
- Allow the baked clafoutis to cool for about 10 minutes before slicing to set properly.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 199 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 199kcal | 10% |
| Carbohydrates | 25g | 8% |
| Protein | 5g | 10% |
| Fat | 9g | 14% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 89mg | 30% |
| Sodium | 170mg | 7% |
| Potassium | 145mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 20g | 40% |
| Vitamin A | 239IU | 5% |
| Vitamin C | 4mg | 4% |
| Calcium | 71mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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