Cherry Clafoutis is a delicious French recipe starring sweet black cherries and fresh eggs. It’s a rustic dessert that falls somewhere between a cake and a baked pudding. It’s one of our favorites – Holly has been making this recipes for years and years. The traditional recipe calls for unpitted cherries, but we pit ours to avoid cracking a tooth. As always, we include the gluten and dairy free alternatives. You can use frozen cherries but nothing tops fresh cherries. Serve warm or cold. Enjoy!
- 3 large fresh eggs, room temperature
- 1/2 cup sugar
- 1/3 cup butter or dairy free alternative (we used earth Balance,) melted and cooled, plus extra to butter dish
- 1 cup all-purpose flour (we used Bob’s Redmill Gluten Free 1-1)
- 1 cup milk
- 1/2 teaspoon almond extract
- 1 tablespoon amaretto
- 2 heaping cups pitted sweet cherries
Heat oven to 400F. Beat the sugar and eggs together with a whisk until they are starting to become frothy. Slowly add the melted butter, whisking to incorporate. Add the flour and salt together and whisk until the batter is completely combined. Add the milk a little at a time and whisk well. Add the almond extract and amaretto liquor, mixing well. The batter should be smooth and thick.
Place the cherries in a buttered ceramic baking dish, a large cake pan or pie dish, or an oven safe skillet. Pour the batter over the cherries. Bake for 30 minutes, until lightly browned and set. Let sit at least 15 minutes before serving in wedges. You can serve as is or dust with powdered sugar.