Cherry Almond Clafoutis: The Lazy Baker’s Secret Weapon

Picture this: You need a dessert that looks fancy, tastes like a million bucks, and requires less effort than folding a fitted sheet. Enter Cherry Almond Clafoutis. This French classic is the culinary equivalent of a magic trick—simple ingredients, minimal prep, and a result that’ll make everyone think you’ve been training at Le Cordon Bleu.

No fluff, no fuss—just a dessert that’s equal parts elegant and effortless. Ready to impress without the stress? Let’s go.

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Why This Recipe Slaps

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Clafoutis is the underdog of desserts.

It’s not as fussy as a soufflé, not as heavy as a cake, and somehow manages to be custardy, fruity, and slightly pancake-like all at once. The cherry-almond combo here is a match made in heaven—sweet-tart cherries cut through the rich, nutty batter, and the whole thing bakes into a golden, puffy masterpiece. Plus, it’s forgiving.

Overmix? Undercook? It’ll still taste amazing.

IMO, that’s a win.

Ingredients You’ll Need

  • 1 cup fresh cherries, pitted (or frozen, if you’re lazy—we won’t judge)
  • 3/4 cup whole milk (none of that skim nonsense)
  • 1/2 cup heavy cream (because why not?)
  • 3 large eggs, room temperature
  • 1/2 cup granulated sugar, plus extra for sprinkling
  • 1/2 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1 teaspoon almond extract (vanilla works, but almond is the MVP here)
  • 2 tablespoons unsalted butter, melted
  • Sliced almonds, for garnish (optional, but highly recommended)

How to Make Cherry Almond Clafoutis (Step-by-Step)

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  1. Preheat your oven to 375°F (190°C). Butter a 9-inch pie dish or cast-iron skillet. Pro tip: Use the butter wrapper for greasing—no waste, no fuss.
  2. Arrange the cherries in a single layer at the bottom of the dish.

    Sprinkle with a little sugar if your cherries are tart. FYI, this step is basically adult arts and crafts.


  3. Blend the wet ingredients. In a blender or bowl, whisk the milk, cream, eggs, sugar, flour, salt, almond extract, and melted butter until smooth.

    Lumps are the enemy here, but don’t overthink it.


  4. Pour the batter over the cherries. Sprinkle sliced almonds on top if you’re feeling fancy. The almonds add crunch, and let’s be real—they make it Instagram-worthy.
  5. Bake for 35–40 minutes until golden and puffed.

    It should jiggle slightly in the center but not look wet. If it’s browning too fast, tent it with foil.


  6. Let it cool for 10 minutes before slicing. Serve warm, dusted with powdered sugar or a scoop of vanilla ice cream.

    Mic drop.


How to Store Leftovers (If There Are Any)

Cover the dish with plastic wrap or transfer slices to an airtight container. It keeps in the fridge for up to 3 days, but good luck with that. To reheat, pop it in the oven at 300°F (150°C) for 10 minutes or microwave for 20 seconds.

Pro tip: Day-old clafoutis is chef’s kiss with coffee for breakfast.

Why This Recipe Is a Game-Changer

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Clafoutis is the ultimate “looks fancy, tastes divine, zero effort” dessert. It’s gluten-light (thanks to minimal flour), packed with protein from the eggs, and customizable with whatever fruit you have. Plus, it’s a one-bowl wonder—less cleanup, more time for wine.

Win-win.

Common Mistakes to Avoid

  • Overmixing the batter. A few lumps are fine; toughness isn’t.
  • Using cold eggs. Room temp eggs blend smoother.

    Plan ahead.


  • Overbaking. A slight jiggle in the center means it’s perfect, not underdone.
  • Skipping the almond extract. It’s the flavor backbone.

    Don’t sub it unless you must.


Swaps and Subs (Because Life Happens)

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No cherries? Use blueberries, peaches, or pears. Dairy-free?

Swap milk and cream for almond or oat milk. Nut allergy? Skip the almonds and use vanilla extract.

Clafoutis is forgiving—experiment and make it yours.

FAQs

Can I use frozen cherries?

Absolutely. Thaw and drain them first to avoid a soggy mess. No one wants a watery clafoutis.

Why did my clafoutis deflate?

It’s supposed to.

The puff is temporary, like your motivation to go to the gym. It’s still delicious.

Can I make this ahead?

Yes, but bake it fresh for the best texture. Prep the batter and cherries separately, then combine and bake when ready.

Is clafoutis gluten-free?

Not this version, but swap the flour for a 1:1 GF blend, and you’re golden.

Final Thoughts

Cherry Almond Clafoutis is the dessert equivalent of a confidence hack—minimal effort, maximum payoff.

It’s rustic, elegant, and impossible to mess up. Whether you’re hosting a dinner party or just bribing your kids to do their homework, this recipe delivers. Now go forth and bake like a lazy genius.

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