Cherry Clafouti

Guest author Garrett McCord made this cherry clafouti for my mother and me using freshly picked cherries from our neighbor Pat’s tree. So good! And incredibly easy. ~Elise

I’ve been making clafoutis for years now and it’s become a regular spring and summer dessert staple. The reason being is during these seasons I often find myself with too many cherries, blackberries, or Italian plums around on the verge of turning bad on me which is where the clafoutis comes in. Since it requires only a small amount of the most basic baking ingredients I can whip it up in a flash, use the neglected fruit, and impress the friends I feed it to. (“Oh this?! It’s just a simple French clafoutis I bammed out. Nothing fancy.”)

There are dozens of different clafoutis recipes, each unique to their owner and this particular one is my own. I find it has just the right texture between custard and cake. A smidge of brown sugar gives it a slightly darker flavor, and a small smattering of slivered almonds along with splash of Amaretto give the clafoutis a certain je ne sais quoi. If you’re a fan of desserts with little work and a lot of payoff, then clafoutis is the way to go.

Traditional clafoutis recipes call for using cherries with their pits still in, which are supposed to lend some almond flavor to the dish. In this recipe the pits are removed, making the clafouti easier to eat, but you can do it either way.

Ingredients

  • 2 cups of fresh sweet cherries, pitted
  • 2 tablespoons of slivered almonds
  • 3 eggs
  • 1 cup of sugar
  • 1 tablespoon of brown sugar
  • 1/2 cup of all-purpose flour, sifted
  • 1/8 teaspoon of salt
  • 1 cup of whole milk
  • 2 teaspoons of Amaretto -or- 3/4 teaspoon of almond extract
  • 1 1/2 teaspoons of vanilla extract
  • Powdered sugar for dusting

Method

1 Preheat the oven to 350F. Butter and lightly flour a 9X9 or 10X7 baking dish. Toss in the cherries and slivered almonds.

2 Whisk the eggs, sugars, salt, and flour together until smooth.

3 Add the milk, Amaretto (or almond extract, if using), and vanilla extract. Whisk until smooth. Pour into the baking dish.

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4 Bake for 40-50 minutes or until lightly browned and a toothpick inserted into the center comes out clean. When you pull it put of the oven it will wiggle a bit which is normal. Place on a wire rack to cool. The clafoutis will have puffed up quite a bit and will deflate while cooling. When cool dust the clafoutis with powdered sugar. Serve.

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