Name: French Cherry Clafoutis with Almond and Cream Recipe
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Cuisine: French
Ingredients: 400 g pitted fresh cherries; 40 g plain flour; 25 g ground almonds; 50 g caster sugar; 430 ml double cream; 2 large eggs (beaten); ½ tsp vanilla extract; 1 tsp caster sugar (for greasing); 15 g unsalted butter (diced into small pieces, plus extra for greasing); 1 heaped tbsp demerara sugar; 15 g flaked almonds; Mascarpone or more cream (to serve); Icing sugar (to dust)

There is something utterly magical about the French Cherry Clafoutis with Almond and Cream Recipe. This classic French dessert is a tender, custard-like bake studded with juicy cherries, enriched with the delicate nuttiness of almonds and the luscious creaminess that only double cream can provide. It’s the kind of dish that feels warm and comforting, yet elegant enough to impress guests or savor on a cozy afternoon. Whether you serve it warm or chilled, this clafoutis offers a perfect balance of sweet, tart, and nutty flavors, making it one of those timeless recipes that you’ll want to make again and again.

Ingredients You’ll Need

A white bowl with blue speckles on a white marbled surface contains a mix of ingredients for baking. Inside, there is a mound of white flour at the center, surrounded by bright orange egg yolks and clear liquid, likely oil or water. A creamy pale yellow liquid, possibly milk, is being poured gently over the flour from a white container. Pink flowers in green glass vase are blurred in the background, adding a soft touch to the scene. photo taken with an iphone --ar 4:5 --v 7

Gathering the ingredients for this recipe is delightfully simple, yet each item plays a crucial role in building the clafoutis’s unforgettable texture and flavor. From fresh cherries that burst with natural sweetness to ground almonds that add a subtle depth, every ingredient matters.

400 g pitted fresh cherries: These provide the juicy, tart fruit base essential to the clafoutis’s character.
40 g plain flour: Gives structure to the batter and helps the custard set gently around the cherries.
25 g ground almonds: Adds a delicate nutty flavor that elevates the dish beyond your typical fruit tart.
50 g caster sugar + extra teaspoon for greasing: Sweetens the batter while ensuring the dish browns beautifully.
430 ml double cream: The heart of the recipe’s rich, creamy texture.
2 large eggs (beaten): Bind the ingredients together and create the silky custard.
½ tsp vanilla extract: A fragrant note that complements the cherries perfectly.
15 g unsalted butter (diced plus extra for greasing): Adds richness and helps create a golden top.
1 heaped tbsp demerara sugar: Provides a crunchy, caramelized contrast on the surface.
15 g flaked almonds: For a beautiful toasted crunch on top.
Mascarpone or more cream (optional): Ideal for serving alongside; adds creaminess.
Icing sugar (to dust, optional): A light dusting finishes the dish with elegance.

TIP

You’ll find the full ingredient list, instructions, and print option in the recipe card below.

How to Make French Cherry Clafoutis with Almond and Cream Recipe

Step 1: Prepare Your Oven and Dish

First things first, preheat your oven to 185°C (165°C fan). Butter a 24cm pie dish with a teaspoon of butter and then lightly sprinkle with sugar. This simple step ensures a perfectly golden crust that won’t stick, setting the stage for a beautiful bake.

Step 2: Arrange the Cherries

Spread the pitted fresh cherries evenly in the prepared dish. Make sure they form a single layer so each bite offers that juicy burst of cherry flavor that makes this dish so irresistible.

Step 3: Mix the Dry Ingredients

In a large mixing bowl, combine the plain flour, ground almonds, and caster sugar. These dry ingredients create the base that will hold the custard together, ensuring a smooth yet firm texture.

Step 4: Whisk the Wet Ingredients

Add the double cream, beaten eggs, and vanilla extract into the bowl with the dry mixture. Whisk everything together until you get a smooth, velvety batter—this silky mixture is what turns the clafoutis into a luscious custard with a little bounce.

Step 5: Assemble the Clafoutis

Pour the batter over the cherries, smoothing the top to evenly cover them. Scatter the diced unsalted butter across the surface and sprinkle the demerara sugar and flaked almonds on top. This combination will give the clafoutis a beautiful caramelized crust and a delightful crunch.

Step 6: Bake to Perfection

Bake for about 50 minutes without rushing. You’re looking for a puffed-up, golden top, and when you insert a knife into the center, it should come out mostly clean but with a slight wobble. The gentle wobble is key—it means your clafoutis is perfectly tender and moist in the middle.

Step 7: Rest and Serve

Remove the clafoutis from the oven and let it stand for 10 minutes. You’ll notice a small dip in the center, which is completely normal. Serve warm with a spoonful of mascarpone or a dusting of icing sugar, or chill it completely for a firmer, chewier texture. Either way, this French Cherry Clafoutis with Almond and Cream Recipe shines.

How to Serve French Cherry Clafoutis with Almond and Cream Recipe

A round baked dessert is shown in a white pie dish, sitting on a white marbled surface. The dessert has one main top layer that is golden brown with a slightly rough texture, scattered with thin, light tan almond slices. Underneath the crunchy top, dark purple spots of baked fruit peek through, giving contrast to the warm brown color. The edges are slightly raised and crusty, creating a thicker rim around the pie. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

A light dusting of icing sugar always adds a delicate finish, offering a pretty, snowy appearance. Serving with a dollop of mascarpone or extra cream makes every bite luxuriously smooth, enhancing the contrast between the warm custard and tart cherries beautifully.

Side Dishes

This clafoutis pairs wonderfully with a simple green salad if serving for dessert after a light lunch, balancing the sweetness nicely. For brunch or teatime, consider fresh fruit or a refreshing citrus sorbet alongside to highlight the almond and cherry flavors.

Creative Ways to Present

For a stunning presentation, serve individual clafoutis in ramekins sprinkled with toasted flaked almonds. You can also drizzle a bit of honey or berry coulis on the side for an extra touch of decadence that will wow guests and family alike.

Make Ahead and Storage

Storing Leftovers

Leftover clafoutis can be stored covered in the refrigerator for up to 2 days. It’s actually quite delightful cold, taking on a firmer texture that is perfect for a quick breakfast or an afternoon treat.

Freezing

While freezing is possible, it’s best to freeze the batter before baking for optimal texture. If freezing the finished clafoutis, wrap it tightly and consume within one month, though fresh is always preferred for that classic tender custard feel.

Reheating

To reheat, gently warm the clafoutis in a 160°C oven for about 10 minutes or until warmed through. Microwaving is possible but may diminish the delicate texture slightly, so the oven method is recommended.

FAQs

Can I use frozen cherries instead of fresh?

Yes, but make sure to thaw and drain them well to avoid excess moisture making the clafoutis soggy. Frozen cherries work in a pinch, but fresh cherries provide the best texture and flavor.

Is it necessary to pit the cherries?

Absolutely. Pitting the cherries makes the clafoutis easier and safer to eat, and it helps prevent bitterness that pits may impart during baking.

Can I substitute the double cream with something lighter?

You can try using single cream or a mixture of milk and cream, but the texture will be less rich and custardy. The double cream is what gives this recipe its signature indulgent creaminess.

How do I know when the clafoutis is fully baked?

The top should be puffed and golden, and a knife inserted should come out mostly clean but with a slight wobble. The center might seem a bit soft, but this is intentional for that lovely custard texture.

Can I make this recipe gluten-free?

Yes! Substitute the plain flour with a gluten-free blend that works well in baked custards, and the recipe should turn out just as delicious.

Final Thoughts

This French Cherry Clafoutis with Almond and Cream Recipe is truly one of those recipes that wraps comfort and sophistication into every bite. Its simplicity is what makes it so charming, and its flavors linger lovingly on your palate. I warmly encourage you to try it yourself—you’ll find it’s not just a dessert but a small celebration of fresh cherries, cream, and almonds that brightens any day.