Cherry Clafoutis

Serving Size: 8
Total Time:


  • 1 cup granulated sugar, plus more for dusting
  • 1 confectioners' sugar, for dusting
  • 12 Ounce sweet cherries, pitted
  • 1 cup heavy cream
  • 1 cup whole milk
  • 1 tsp kosher salt
  • 2 Tbsp almond flour or almond meal
  • 0.75 cup almond flour or almond meal
  • 0.75 cup all-purpose flour, sifted
  • 0.5 vanilla bean, split and seeds scraped
  • 5 large eggs
  • 1 Tbsp granulated sugar, plus more for dusting
  • sweetened whipped cream, for serving


  1. Preheat the oven to 350°. Butter a 10-inch round gratin dish and dust it with granulated sugar. In a large bowl, whisk the 1 cup of granulated sugar with the eggs and vanilla seeds. Whisk in the all-purpose flour, almond flour and salt until just incorporated. Add the milk and cream and whisk until light and very smooth, about 3 minutes. Pour the batter into the prepared gratin dish and arrange the cherries on top.
  2. Bake for 35 to 40 minutes, until the clafoutis is set and golden. Let cool. Dust with confectioners’ sugar, cut into wedges and serve with whipped cream.

MAKE AHEAD: The clafoutis can be wrapped and refrigerated overnight. Serve at room temperature.

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Recipe Credit: Belinda Leong
Photo Credit: Christina Holmes