Hello, sweet readers! Spring has most definitely sprung in Texas, especially this past week, and the best way to celebrate is by baking, of course! We've been having day after day in the high 80's/low 90's, so I thought this weather definitely called for a quick and easy dessert using fresh fruit. I decided to revisit my clafoutis recipe from a couple years ago and create a sweet & simple Cherry Almond Clafoutis. You're gonna love it!
Cherry almond clafoutis sounds super fancy, but in actuality it's a super easy, one-bowl cake with French origins. The batter is thin and almost pancake-like, and while cherries are the standard, I've also made it with peaches and apricots before, and really the sky is the limit! The clafoutis base is quite plain by itself, so you could throw any fruit you wanted in here and it would taste fab. If you just happened to drop a handful of chocolate chunks in here, I'm sure those wouldn't hurt, either 😉
So, I'll let y'all in on a little secret. My brainstorming process is probably not as well-organized or glamorous as you might think. Yes, I do have my infamous little "blog book" where I jot down random food ideas that pop into my brain, but sometimes inspiration comes from tv shows, magazines, frozen meals in the store... and sometimes, I open my fridge, see a two-month (3 month?) old jar of cherries from my chocolate cherry sweet rolls way in the back, and go, "Huh, I should probably do something with those before they go bad." It's true. So, there you have it. I'm just about as classy as you expected 😉
{recipe adapted from my summer fruit clafoutis}
- ¼ cup {½ stick} unsalted butter, melted
- 3 eggs
- ¼ cup + 1 tablespoon sugar
- ⅓ cup + 2 tablespoon flour
- 2 tablespoon whole milk
- pinch of salt
- ½ teaspoon vanilla extract
- 1 cup cherries, pitted
- ⅓ cup sliced almonds
- Preheat the oven to 350F, and butter an 8-inch pie plate or cast iron skillet.
- In a medium bowl, whisk together the eggs, salt, and sugar until smooth and light.
- Add in the flour, milk, and vanilla, and finally whisk in the melted butter.
- Pour the batter into the prepared pan, and top with the cherries and almonds.
- Bake for 35-40 minutes, until a toothpick inserted in the center comes out clean.
- Serve as-is or with a sprinkle of powdered sugar on top.
grace says
i've only made one clafoutis in my life, but i remember it being delicious so i'm not sure why i never repeated it! this looks magnificent. 🙂