• 2 cups of fresh sweet cherries, pitted
  • 2 tablespoons of blanched slivered almonds
  • 3 eggs
  • 3/4 cup of sugar
  • 1 tablespoon of brown sugar
  • 1/2 cup of all-purpose flour
  • 1/8 teaspoon of salt
  • 1 cup of milk (2% or whole milk)
  • 3/4 teaspoon of almond extract (can sub 2 teaspoons of Amaretto)
  • 1 1/2 teaspoons of vanilla extract
  • Powdered sugar for dusting

METHOD
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1 Preheat the oven to 350°F. Butter and lightly flour a 9X9 or 10X7 baking dish. Scatter the cherries and slivered almonds over the bottom of the dish.

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2 Whisk the eggs and sugars together until smooth. Whisk in the salt and flour until smooth.
3 Add the milk, almond extract, and vanilla extract. Whisk until smooth. Pour into the baking dish over the cherries and slivered almonds.
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4 Bake for 35-45 minutes or until lightly browned and a tester inserted into the center comes out clean. Check about halfway through the baking and if the top is getting well browned tent it loosely with aluminum foil.
When you pull it put of the oven it will wiggle a bit which is normal. Place on a wire rack to cool. The clafoutis will have puffed up quite a bit and will deflate while cooling. When cool dust the clafoutis with powdered sugar. Serve.
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The easiest way to pit cherries? With a cherry pitter!
Cherry Clafouti

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Showing 4 of 94 Comments

  • Sharon
    I will need to use frozen cherries. Should I defrost these before making the desert? Thank you.
  • Cheryl
    Sorry but I didnt care for this at all. Expected a softer custard and didn’t think it had much flavor.
  • crystal
    This was divine! Can’t wait to try it with blueberries.
    • Melinda
      That’s such a pretty baking dish – do you remember where you got it or who makes it?
    • Muriel
      I tried it this morning with fresh strawberries from our garden, and used almond flour. Although it tastes delicious, the ‘custard’ has turned a bit eggy and omelette like. Is this normal and how would I stop this happening? It is not very custardy.
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