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Easy Fresh Cherry Clafoutis Recipe with Almond Extract Perfect for Summer

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A quick and easy summer dessert featuring fresh cherries baked in a tender, custard-like batter with a subtle almond extract twist. Perfect for casual gatherings or a simple treat.

Ingredients

Scale
  • 2 cups fresh cherries, pitted (about 300 grams)
  • ½ cup all-purpose flour (60 grams), sifted
  • ⅓ cup granulated sugar (65 grams), plus extra for sprinkling
  • 3 large eggs, room temperature
  • 1 cup whole milk (240 ml)
  • 1 teaspoon almond extract
  • ½ teaspoon vanilla extract
  • Pinch of salt
  • 2 tablespoons unsalted butter (30 grams), for greasing the baking dish
  • Optional: powdered sugar for dusting

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9-inch baking dish generously with unsalted butter.
  2. Wash, dry, and pit about 2 cups (300 grams) of fresh cherries. Halve or leave whole as preferred.
  3. In a medium bowl, whisk together ½ cup sifted all-purpose flour, ⅓ cup granulated sugar, and a pinch of salt until combined.
  4. In another bowl, beat 3 large room-temperature eggs until frothy (about 1-2 minutes). Slowly whisk the flour mixture into the eggs, alternating with 1 cup whole milk to avoid lumps.
  5. Add 1 teaspoon almond extract and ½ teaspoon vanilla extract, whisking until smooth and slightly thickened. The batter should be pourable but thicker than pancake batter.
  6. Spread the cherries evenly across the bottom of the prepared baking dish. Pour the batter gently over the cherries to cover them fully.
  7. Bake for 35-40 minutes until puffed slightly and golden around the edges. A toothpick inserted near the center should come out mostly clean with a few moist crumbs.
  8. Remove from oven and let rest on a cooling rack for at least 15 minutes. The clafoutis will deflate slightly but remain tender and custardy inside.
  9. Dust lightly with powdered sugar if desired. Cut into wedges and serve warm or at room temperature with fresh cream or vanilla ice cream.

Notes

Use room temperature eggs and milk for a smooth batter. Sift flour to avoid lumps. Butter the baking dish well to prevent sticking. If using frozen cherries, thaw and drain well to avoid soggy batter. Rest batter a few minutes before pouring to improve texture. Reheat gently to maintain custard creaminess. Almond extract is strong; do not exceed 1 teaspoon to avoid overpowering cherry flavor.

Nutrition

Keywords: cherry clafoutis, easy cherry dessert, almond extract dessert, summer dessert, fresh cherry recipe, custard dessert, quick baking, fruit clafoutis

Find it online: https://jodierecipes.com/easy-fresh-cherry-clafoutis-recipe-with-almond-extract-perfect-for-summer/