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Easy French clafoutis cherry recipe baked with almond flour in a rustic dish with golden custard and cherries
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Cherry Almond Flour Clafoutis, a Simple French Custard Bake

This easy French-style clafoutis combines fresh pitted cherries with a tender almond flour custard. It bakes in one dish with a lightly golden top and a soft, spoonable center that is delicious warm or at room temperature.
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 6

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.