Black Forest Cherry Clafoutis with Almond and Kirsch

By AislePrompt Editorial · Published 2026-05-24 · Updated 2026-05-24

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A delicate baked French dessert featuring Black Forest cherries soaked in kirsch and nestled in a tender almond-scented custard. This French-inspired recipe, ready in about 60 minutes, layers pitted black forest cherries, kirsch (cherry brandy), all-purpose flour into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 280 calories and feeds 6, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 40 min Serves 6 French cuisine 280 cal/serving

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Ingredients

1 1/2 cups pitted black forest cherries
2 tablespoons kirsch (cherry brandy)
1/2 cup all-purpose flour
1/2 cup, plus 2 tablespoons for cherries sugar
1 cup whole milk
3 large eggs
1 teaspoon almond extract
1/4 teaspoon salt
2 tablespoons, softened butter
for dusting powdered sugar

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Instructions

Step 1: Preheat the oven to 350°F (175°C). Toss 1 1/2 cups pitted black forest cherries with 2 tablespoons sugar and 2 tablespoons kirsch in a small bowl. Set aside to macerate for 15 minutes.
Step 2: In a mixing bowl, whisk together 1/2 cup all-purpose flour, 1/2 cup sugar, and 1/4 teaspoon salt. Add 3 large eggs and whisk until smooth.
Step 3: Slowly whisk in 1 cup whole milk and 1 teaspoon almond extract until the batter is smooth and slightly frothy.
Step 4: Butter a 9-inch round baking dish with 2 tablespoons softened butter. Spread the macerated cherries evenly on the bottom.
Step 5: Pour the batter gently over the cherries. Bake in the preheated oven for 35-40 minutes until the clafoutis is puffed, golden on top, and a toothpick inserted in the center comes out clean.
Step 6: Let cool slightly, then dust with powdered sugar before serving warm or at room temperature.