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
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 425Ā°.
- Butter a 9ā³ 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.
15 Comments on “Cherry Almond Clafoutis”
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!
Clafoutis is one of my all-time favourite dishes. My host mum in France made them regularly. This looks wonderful!
This looks delicious…I’ve never had one but would love to try it. Adding to my must make list
Oh my goodness, this looks amazing!
I love that this is made in a skillet! So yummy!!
Thanks, Stephanie!
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!
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 my absolute favorite desserts – yours looks amazing!
Thanks, Aly!
Sometimes the messiest meals are the best! Who needs a fancy lattice top anyways? š This looks scrumptious!
Can I use frozen cherries? Thaw them or not?
Hi Gail! Yes, you could use frozen…thawed and drained. Thank you!