Cherry Almond Clafoutis

A super easy skillet cake filled with cherries and a hint of almond. The simple, blender batter bakes into a creamy, custardy dessert that you will make again and again.

I bought a million and one cherries. To bake a pie. If you recall, you know how I feel about making pies. The crust. It scares me to the bone. It’s always a nightmare to work with and I always either a) take the easy way out and make a crostata, galette or fruit crisp or b) eat all the fruit and pretend that’s the way I intended it. The people in the house know the truth. They know if there’s a ridiculous pile of fruit that suddenly appears that I may be about to attempt a doomed adventure.

I just don’t know what it is….I want to bake a beautiful pie, one that sets properly and has a beautiful lattice crust. I don’t want it to resemble roadkill….that’s just not appetizing.

So, these cherries, they needed a home. And pie….I just didn’t have the patience for it. The new puppy has sucked all the patience right out of me. It’s going to be a long time before I return to my usual laid-back self. It’s going to be a long time before I wrestle with a pie crust.

So, I turned to the blender….and whipped up a batter slightly thicker than a crepe batter (but just as tasty and tender). And then I poured the mixture into a heavily buttered skillet and sprinkled with a lot of cherries and a few ground almonds. Into the oven and not even 30 minutes later I had dessert. I would have still been wrangling with my crust in that time!

Get the Recipe: Cherry Almond Clafoutis

Yield: 8 servings

Prep Time: 5 minutes mins

Cook Time: 25 minutes mins

Total Time: 30 minutes mins

Recipe adapted from Saveur

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Ingredients

• ▢ 1 tablespoon unsalted butter, softened
• ▢ 3/4 cup milk
• ▢ 3/4 cup heavy cream
• ▢ 1/3 cup granulated sugar
• ▢ 1 teaspoon almond extract
• ▢ 1 tablespoon vanilla extract
• ▢ 6 eggs
• ▢ 1/8 teaspoon kosher salt
• ▢ 3/4 cup flour
• ▢ 3 cups black cherries, pitted
• ▢ 1/4 cup ground almonds
• ▢ Confectioners' sugar, for dusting

Instructions 

• Preheat oven to 425°.
• Butter a 9″ cast-iron skillet or baking dish. Set aside. Combine milk, cream, sugar, almond extract, vanilla, eggs, and salt in a blender. Blend for a few seconds to mix ingredients, then add the flour and blend until smooth, about 1 minute.
• Pour the batter into the buttered skillet, then distribute cherries evenly on top. Sprinkle with the ground almonds. Bake until a skewer inserted into batter comes out clean and a golden brown crust has formed on top, approximately 30 minutes.
• Dust with confectioners' sugar and serve. Can be served warm or at room temperature.

Serving: 0g, Calories: 280kcal, Carbohydrates: 27g, Protein: 7g, Fat: 15g, Saturated Fat: 7g, Cholesterol: 159mg, Sodium: 103mg, Potassium: 205mg, Fiber: 1g, Sugar: 14g, Vitamin A: 1335IU, Vitamin C: 5.9mg, Calcium: 77mg, Iron: 1.4mg

Author: Kellie

Course: Dessert

Cuisine: American