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Perfect Sour Cherry Clafoutis Recipe with Easy Almond Cream Topping

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A delightful balance of tart and sweet sour cherry clafoutis with a silky almond cream topping, perfect for summer gatherings or quiet afternoons.

Ingredients

Scale
  • 1 cup (240 ml) whole milk or almond milk
  • 3 large eggs, room temperature
  • ½ cup (100 g) granulated sugar
  • 1 tbsp vanilla extract
  • ½ cup (65 g) all-purpose flour
  • Pinch of salt
  • 2 cups (300 g) fresh sour cherries, pitted
  • ½ cup (120 ml) heavy cream or full-fat coconut cream
  • ¼ cup (30 g) almond flour
  • 2 tbsp powdered sugar
  • 1 tsp almond extract (optional)
  • Butter or non-stick spray for greasing
  • Powdered sugar for dusting (optional)

Instructions

  1. Preheat the oven to 350°F (175°C) and lightly grease a 9-inch round baking dish with butter or non-stick spray.
  2. In a medium bowl, whisk together 3 large eggs and ½ cup sugar until pale and slightly frothy (about 2 minutes with a whisk or 1 minute with a mixer).
  3. Pour in 1 cup milk and 1 tbsp vanilla extract, whisking until combined.
  4. Sift ½ cup all-purpose flour and a pinch of salt into the wet mixture. Whisk gently until smooth with a thin, pourable consistency.
  5. Gently fold in 2 cups pitted sour cherries, distributing evenly.
  6. Pour the batter with cherries into the greased baking dish and smooth the surface with a spatula.
  7. In a small bowl, combine ½ cup heavy cream, ¼ cup almond flour, 2 tbsp powdered sugar, and 1 tsp almond extract. Whisk until smooth and slightly thickened.
  8. Spoon the almond cream gently over the batter in dollops, spreading lightly but leaving some cherries visible.
  9. Bake for 35-40 minutes until puffed slightly and golden around the edges. A toothpick inserted near the center should come out mostly clean with a few moist crumbs.
  10. Let cool for about 15 minutes before dusting with powdered sugar if desired. Serve warm or at room temperature.

Notes

Do not overmix the batter to avoid a chewy texture. Use room temperature eggs and milk for smooth batter. Pit cherries carefully to avoid biting into pits. Check oven temperature with a thermometer to prevent overbaking. Let clafoutis rest 10-15 minutes before serving. Leftovers taste great chilled and flavors deepen overnight.

Nutrition

Keywords: sour cherry clafoutis, almond cream topping, summer dessert, easy clafoutis, cherry dessert, French dessert, gluten-free option, vegan adaptation

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