Baked Good / Breakfast / Brunch / Cake / Uncategorized

Summer Cherry Clafoutis


The Fresh Cherry signs are in front of roadside produce stands in California and the Pacific Northwest. It looks and tastes like a banner season! The subject of traditional Clafoutis came up last week.  Now is the perfect time to make it.  I’ve never used un-pitted cherries, but since that’s the traditional method and it’s suggested leaving the cherries intact results in more flavor, we decided to try it. Don’t want to work at the plate?  The folks at Cooks Illustrated  like the the Progressive Cherry-It Pitter.

I made this with almond milk for a gathering that included a dairy-free guest.  Notes about the substitution are with the ingredients. Dairy free or not, it’s great for breakfast, brunch, lunch, or after dinner dessert.


Click Here To Print Recipe


1 pound fresh cherries, stemmed, and maybe pitted (see above)

1 tablespoon unsalted butter (vegetable or coconut oil if you’re making this dairy free)

1 1/4 cups half and half ( or 1 1/8  cup almond milk plus 1/8 cup (2 tablespoons) coconut oil

2/3 cup sugar (5.5 oz.), measured and then 1/4 cup of it set aside to sprinkle on top before baking

4 eggs at room temperature

2 teaspoons GF vanilla extract

1/4 – 1/2 teaspoon almond extract (depending on how much you like almond flavoring)

2 teaspoon freshly grated lemon zest

1/2 cup (3 oz.) GF flour mix (ours, yours, or Trader Joe’s)

1/4 cup almond flour (1.5 oz.)

1/2 teaspoon xantham gum

1/4 teaspoon salt

Confectioners’ Sugar for dusting on top


1.  Preheat the oven to 425 F and generously grease a 9″ skilled with fairly deep sides or a 9″ springform pan with the tablespoon of butter.

2.  In a blender or food processor, whir the half and half, sugar (minus 1/4 cup), eggs, vanilla, and almond extract until smooth.

3.  Whisk together the dry ingredients and add to the wet ingredients, again, blending completely.

4.  Pour the batter into the pan, evenly distribute the cherries, and sprinkle with the remaining 1/4 cup sugar.

5.  Bake for 25-30 minutes or until a tooth pick comes out clean. Serve warm with heavy cream whipped with a little sour cream and a very little bit of sugar.

Enjoy this special early summer dessert!


2 thoughts on “Summer Cherry Clafoutis

  1. Ahhhhh, everybody is doing clafoutis. What shall I do with my cherries now? Yours looks fantastic.

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