Rustic Almond and Cherry Clafoutis

By AislePrompt Editorial · Published 2026-06-09 · Updated 2026-06-09

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.

An oven-baked French dessert featuring tart cherries suspended in a tender almond-infused custard batter. This French-inspired recipe, ready in about 60 minutes, layers fresh or frozen cherries, pitted, whole milk, large eggs 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 220 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: 15 min Cook: 45 min Serves 6 French cuisine 220 cal/serving

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Ingredients

2 cups fresh or frozen cherries, pitted
1 cup whole milk
3 large eggs
1/2 cup all-purpose flour
1/3 cup granulated sugar
1 tsp almond extract
1/4 cup sliced almonds
2 tbsp, melted unsalted butter
for dusting powdered sugar

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Instructions

Step 1: Preheat oven to 350°F. Butter a 9-inch round baking dish with 2 tbsp melted unsalted butter.
Step 2: Spread 2 cups pitted fresh or frozen cherries evenly across the bottom of the dish.
Step 3: In a mixing bowl, whisk together 3 large eggs, 1/3 cup granulated sugar, and 1 tsp almond extract until smooth and slightly frothy.
Step 4: Gradually whisk in 1/2 cup all-purpose flour until no lumps remain.
Step 5: Slowly add 1 cup whole milk while whisking to create a thin batter.
Step 6: Pour the batter evenly over the cherries in the baking dish.
Step 7: Sprinkle 1/4 cup sliced almonds over the top of the batter.
Step 8: Bake for 40-45 minutes until the clafoutis is puffed, golden around the edges, and set in the center.
Step 9: Let cool slightly, dust with powdered sugar, and serve warm or at room temperature.