Dark Cherry-Almond Clafoutis Recipe!

Dark Cherry-Almond Clafoutis Recipe!

Cherry lovers will be ecstatic to hear this news! For this recipe, fresh cherries are baked in a rich, buttery custard with slivered almonds in this simple and classic French cherry clafoutis recipe, and then lightly dusted with powdered sugar.

It’s tough to beat the incredible taste of fresh cherries in season, so it’s no surprise they are the customary choice for this classic French dessert.

Traditionally, the pits were left in the cherries so they could infuse the dish with a light almond-like flavor while it bakes.

However, contemporary versions mostly feature pitted fresh cherries, instead.

This version uses almond extract and slivered almonds to achieve a similar flavor profile to the original version.

Exactly what is cherry clafoutis and what makes it so special?



Are you familiar with the recipe for clafoutis? Have you ever tried it?

The first time I made this classic French treat was years ago when a good friend taught me how to make it.

There is no doubt that this is one of the easiest desserts you can make, especially if you have an abundance of cherries or berries on hand.

It’s a custard of sorts, one that’s somewhat firm and has enough structure to support a lot of fruit on top of it. There are four basic ingredients in this recipe: sugar, eggs, flour, and fruit. Easy peasy peasy! In addition to the cherries, we have also also added a little vanilla extract, almond extract, and blanched almonds to this cherry clafoutis.

So, without further adieu, here is my recipe for cherry clafoutis!

If necessary, frozen cherries can be used when fresh are not available (or if you don’t want to take the time to pit the cherries yourself). Just be sure to thaw and drain the frozen cherries before using.

Tip: Reserve the liquid from the frozen cherries for another use. The juice is delicious when combined with sparkling water or added to fruit smoothies.

For best results, macerate the frozen cherries in a little sugar and some almond-flavored liqueur (or a little of the juice from thawing) for up to 2 hours. This will greatly enhance the flavor.


Prep time: 10 minutes (+ time to macerate cherries, if applicable)

Cook time: 40-45 minutes

Serves: 4-6



1 T. unsalted butter, room temperature

2 c. fresh pitted cherries (OR 1 12-oz. bag frozen cherries, thawed and drained)

1/2 c. + 1 T. white sugar, divided

Optional: 1-2 T. almond-flavored liqueur, such as amaretto

3 large eggs

1¼ c. whole milk

2 t. real vanilla extract

1 t. almond extract

1 c. all-purpose flour

1/3 c. slivered almonds

Powdered sugar, for dusting


  • Grease a medium-sized baking dish with softened butter. Set aside.

If using frozen cherries, place thawed and drained cherries in a medium bowl or container and add one tablespoon sugar. Add 1-2 tablespoons of almond-flavored liqueur, if using, or gently press the cherries to release remaining liquid and toss to combine. Set aside.

  • Place the top oven rack in the center position and pre-heat oven to 350°F.
  • Add eggs, milk, vanilla extract, almond extract, and flour to a high-powered blender. Pulse just until all ingredients are thoroughly combined and foamy. Do not over-blend.

Tip: Over-blending the batter can activate the gluten in the flour and lead to a tough, rubbery consistency. Blend just until the ingredients are thoroughly combined and a bit foamy.

  • Arrange the cherries in the bottom of the greased baking dish and pour the batter on top.
  • Add the slivered almonds in a single layer on top and gently press down with a spatula so they are mostly submerged in the batter, but still near the top.
  • Place the baking dish in the pre-heated oven and bake for 40-45 minutes.

Tip: Test for doneness after 35 minutes by inserting a toothpick into the center to see if it comes out clean. Adjust final cook time accordingly. Do not over bake.

  • Remove from oven and cool for 15 minutes before slicing.
  • Dust with powdered sugar right before serving.


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