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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!
Cherry Almond Clafoutis
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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Can I use frozen cherries? Thaw them or not?
Hi Gail! Yes, you could use frozen…thawed and drained. Thank you!
Sometimes the messiest meals are the best! Who needs a fancy lattice top anyways? 😉 This looks scrumptious!
This is one of my absolute favorite desserts – yours looks amazing!
Thanks, Aly!
This is just gorgeous and begging to be made now that cherries are everywhere!
Cherries ARE everywhere! I have a hard time not eating all of them before I bake something though.
This is one of those recipes that I plan to make every summer but never actually do. It looks so good!
Ha ha! I do the same thing but this year I made them….twice already!
I love that this is made in a skillet! So yummy!!
Thanks, Stephanie!
Oh my goodness, this looks amazing!
This looks delicious…I’ve never had one but would love to try it. Adding to my must make list
Clafoutis is one of my all-time favourite dishes. My host mum in France made them regularly. This looks wonderful!
Haha! Pies are kind of terrifying aren’t they? I love this variation…it looks like it would be perfect with a scoop of vanilla ice cream!