Cherry Almond Flour Clafoutis, a Simple French Custard Bake
Cherry Almond Flour Clafoutis, a Simple French Custard Bake
Ingredients
- 1 tablespoon unsalted butter 14 g, softened, plus more for greasing the baking dish
- 12 ounces fresh sweet cherries 340 g, stemmed and pitted
- 1/2 cup granulated sugar 100 g, divided
- 3 large eggs about 150 g without shells, at room temperature
- 1 cup whole milk 240 ml
- 1/2 cup heavy cream 120 ml
- 1 teaspoon vanilla extract 5 ml
- 1/4 teaspoon almond extract 1 ml
- 3/4 cup fine blanched almond flour 72 g
- 2 tablespoons cornstarch 16 g
- 1/4 teaspoon fine salt 1.5 g
- 2 tablespoons sliced almonds 14 g, optional
- 1 tablespoon confectioners' sugar 8 g, optional, for serving
Instructions
- Heat the oven to 350°F (175°C). Generously butter a 9-inch round baking dish or an 8-inch square baking dish.
- Place the pitted cherries in the prepared dish and sprinkle them with 2 tablespoons (25 g) of the granulated sugar. Toss gently to coat and spread the cherries into an even layer.
- In a large bowl, whisk the eggs and remaining 6 tablespoons (75 g) granulated sugar until smooth and slightly lighter in color. Whisk in the milk, heavy cream, vanilla extract, and almond extract.
- Add the almond flour, cornstarch, and salt. Whisk until the batter is smooth, with no visible pockets of almond flour. Stir in the softened tablespoon of butter.
- Pour the batter evenly over the cherries. Scatter the sliced almonds over the top, if using.
- Bake until puffed around the edges, golden on top, and set around the perimeter with only a slight wobble in the center, 35 to 40 minutes. A thermometer inserted into the custard should read at least 160°F (71°C).
- Let the clafoutis stand for 10 to 15 minutes before serving. It will settle slightly as it cools. Dust with confectioners' sugar just before serving, if desired.
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View ProductThis easy french clafoutis cherry recipe brings a little French dessert charm to an ordinary evening without asking you to make pastry or master a fussy technique. Clafoutis (pronounced kla-foo-TEE) is a baked fruit custard from France: ripe cherries settle into a silky batter that puffs in the oven and turns lightly golden at the edges. This version uses almond flour for a delicate nuttiness that pairs especially well with sweet-tart summer cherries.
It is a wonderful dessert for beginner bakers because its rustic look is part of its appeal. The custard is supposed to puff while it bakes, then settle as it cools. Rather than aiming for sharp cake-like slices, expect soft, spoonable portions with juicy fruit underneath. Serve it warm after dinner, at room temperature for brunch, or chilled straight from the refrigerator on a hot day.
Why You’ll Love This Easy French Clafoutis Cherry Recipe
Clafoutis is one of those desserts that feels special despite being wonderfully practical. There is no crust to roll, no mixer required, and no layering or decorating to worry about. The cherries do most of the visual work, creating ruby pockets throughout the pale, tender custard. Almond flour gives the batter a gentle marzipan-like aroma without making it overly sweet, while a small amount of starch helps the custard set neatly.
The result is a balanced cherry dessert that is less sugary than many cakes and pies. It is ideal when you have a bowl of fresh cherries to use, but it is also approachable with well-drained frozen cherries. For another French fruit dessert with a more dramatic presentation, try this simple French tarte Tatin with caramelized apples.
Helpful Tips for a Tender Baked Fruit Dessert
Choose ripe cherries that are firm, glossy, and deeply colored. Pitting them takes a few minutes, but it is worthwhile for easy, worry-free serving, especially when children are at the table. Traditional clafoutis is sometimes baked with cherry pits intact, yet pitted fruit is the practical choice here. If using frozen cherries, thaw and dry them well so excess juice does not water down the custard.
Fine, blanched almond flour is important for the smoothest texture. Almond meal, which is usually made with the skins still on, can make the custard more coarse and speckled. Whisk the batter until no dry pockets remain, but do not worry about creating a perfectly aerated mixture; clafoutis is meant to be a simple custard, not a fluffy layer cake.
A wide, shallow baking dish gives this dessert its classic profile and helps the center cook evenly. The most useful doneness cue is the movement of the center: it should tremble gently rather than ripple like liquid. The clafoutis will continue to firm as it rests. It may sink somewhat after leaving the oven, which is normal for an egg-based baked dessert and gives it its inviting, homey character.
Easy Variations and Serving Ideas
Once you are comfortable with this easy french clafoutis cherry recipe, the same approach works with other seasonal fruit. Try halved apricots, sliced plums, raspberries, blackberries, or thinly sliced firm pears. A little lemon zest adds brightness, while a pinch of cinnamon is lovely with plums or pears. Keep the fruit layer modest so the custard remains the star.
A light dusting of confectioners’ sugar is all the finish this almond flour clafoutis needs. For a more generous dessert, add softly whipped cream, a spoonful of crème fraîche, or a small scoop of vanilla ice cream. If you enjoy chilled, creamy desserts with fresh fruit, this Italian panna cotta with fresh berry sauce is another elegant make-ahead option.
Storage and Food Safety
Let leftovers cool before covering and refrigerating them. The clafoutis keeps well for up to three days, although the fruit releases more juice as it sits and the texture becomes softer. It is delicious cold, but individual servings can be warmed gently in a low oven until just heated through. Avoid high heat or prolonged reheating, which can tighten the egg custard.
Since this baked fruit dessert contains eggs and dairy, do not leave it out for extended periods. Refrigerate leftovers within two hours of baking, or within one hour on very hot days. Use a clean utensil for serving and discard any portion that has remained at room temperature beyond safe holding time.
Frequently Asked Questions
Is clafoutis supposed to be cake-like?
No. Clafoutis is closer to a soft baked custard than a cake. The edges are firmer and lightly browned, while the middle stays tender and creamy, especially when served warm.
Can I make this easy french clafoutis cherry recipe ahead?
Yes. Bake it a day ahead, cool it fully, then cover and refrigerate. Serve it cold, bring it briefly toward room temperature, or warm portions gently before serving.
What can I serve with clafoutis for a simple dessert spread?
Keep the accompaniments light so the cherries remain the focus. Whipped cream, vanilla ice cream, or a small bowl of yogurt works beautifully. For another simple, honey-sweet ending, consider Greek yogurt with honey and walnuts.
