5 from 24 votes
Cherry Clafoutis
Cherry Clafoutis is a baked custard-like dessert combining eggs, sugars, flour, butter, and almond plus vanilla extracts poured over fresh cherries and blackberries. The result is a gently puffed, lightly browned dish with a tender texture and sweet-fruity flavor, topped with whipped cream for richness. Powdered sugar dusting adds a sweet finish, making it a comforting dessert with seasonal fruit highlights.
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
Servings:
6
people
Calories:
639 kcal
Course:
Dessert
Cuisine:
Mediterranean, French
Ingredients
- 3 egg large
- ¼ cup white sugar
- ¼ cup brown sugar
- 6 tablespoons butter melted and cooled (plus extra for greasing the pan, unsalted
- 1 cup all-purpose flour
- ½ teaspoon kosher salt
- 1 cup almond milk
- ½ teaspoon almond extract
- ½ teaspoon vanilla extract
- 1 ½ cups sweet cherries pitted
- 1 cup blackberry
- powdered sugar for dusting
For the whipped cream
- 2 cups heavy cream chilled
- ⅔ cup powdered sugar
- 1 teaspoon vanilla bean paste or 2 teaspoons vanilla extract
Instructions
- Preheat oven to 400 degrees F.
- In a large bowl, whisk together the sugars and eggs until pale yellow. Slowly add the melted cooled butter until evenly combined. Add the flour and salt and whisk until the batter is a smooth.
- Slowly pour in the milk, whisking until smooth and shiny. Add both extracts and stir to combine.
- Butter a 9 inch baking dish or skillet.
- Place the cherries and blackberries in a buttered baking dish or skillet. Pour the batter over the fruit.
- Bake 25 to 30 minutes, until lightly browned. Remove from the oven and let sit at least 15 minutes before dusting with powdered sugar. Serve and dollop with whipped cream
Cup of Yum
For the Cream
- Whip the heavy cream, powdered sugar and vanilla bean until medium stiff peaks form and then set aside.
Notes
- Cherries can be swapped with peaches, blackberries, or other fruits if not in season.
- Use a cherry pitter to save time on pitting cherries.
- Consider using an oven thermometer to maintain correct baking temperature and avoid overcooking.
Nutrition Information
Calories
639kcal
(32%)
Carbohydrates
57g
(19%)
Protein
8g
(16%)
Fat
43g
(66%)
Saturated Fat
26g
(130%)
Polyunsaturated Fat
3g
(18%)
Monounsaturated Fat
11g
(55%)
Trans Fat
0.5g
(25%)
Cholesterol
202mg
(67%)
Sodium
306mg
(13%)
Potassium
261mg
(6%)
Fiber
3g
(12%)
Sugar
39g
(78%)
Vitamin A
1709IU
(34%)
Vitamin C
8mg
(9%)
Calcium
141mg
(14%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6 people
Amount Per Serving
Calories 639
% Daily Value*
| Calories | 639kcal | 32% |
| Carbohydrates | 57g | 19% |
| Protein | 8g | 16% |
| Fat | 43g | 66% |
| Saturated Fat | 26g | 130% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 11g | 55% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 202mg | 67% |
| Sodium | 306mg | 13% |
| Potassium | 261mg | 6% |
| Fiber | 3g | 12% |
| Sugar | 39g | 78% |
| Vitamin A | 1709IU | 34% |
| Vitamin C | 8mg | 9% |
| Calcium | 141mg | 14% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.