Cherry-Almond Clafoutis

Preparation info
    • Difficulty


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By David Tanis

Published 2008

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Clafoutis follows the model of every simple European housewife’s dessert: Make a batter, pour it over some fruit, bake. Cherry is the best, I think. A little kirsch accentuates the flavor of the cherries.


  • 1 tablespoon butter
  • Flour for dusting the pan
  • 2 pounds cherries, pitted</


Preheat the oven to 375°F. Butter and flour a 10- or 12-inch gratin dish or large cast-iron frying pan and arrange the cherries in the bottom. Scatter the blanched almonds evenly over the cherries.

Beat the eggs with the brown sugar and flour. When the mixture is smooth, whisk