Cherry and Almond Clafoutis – A Sweet Slice of Comfort from My Kitchen

Name: Cherry and Almond Clafoutis
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: French
Ingredients: 500 g fresh cherries, pitted; 3 large eggs; 100 g granulated sugar; 120 g all-purpose flour; 250 ml whole milk; 120 ml heavy cream; 30 g unsalted butter, melted (plus extra for greasing); 1 teaspoon vanilla extract; 1 teaspoon almond extract; 40 g sliced almonds; 1 tablespoon powdered sugar (for dusting); Pinch of salt

Fati Bendahi 5 hours ago

0 0 5 minutes read

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There are days when I crave something soft, lightly sweet, and comforting — something that fills my kitchen with the smell of toasted almonds and bubbling cherries. That is when I make Cherry and Almond Clafoutis.

Hi, I’m INAYA, 38, from the beautiful island of Crete in Greece. Cooking has been part of my life since I was a child, learning from my grandmother how to make traditional Greek dishes full of love and flavor. I believe food brings people together, especially women who want to share warmth and happiness through cooking. I like to keep things simple but tasty, mixing classic recipes with a little creativity. Sometimes my kitchen gets messy, but that’s where the fun is! Whether you’re new to cooking or have some experience, I’m here to help you enjoy making delicious meals that feel like home. Cooking is about more than just food it’s about sharing stories and making memories.

The first time I made Cherry and Almond Clafoutis, I stood barefoot in my kitchen with a bowl of fresh cherries in front of me. Their deep red color reminded me of summer sunsets by the sea. I wanted something rustic, something that felt like it had always existed on my grandmother’s wooden table. Cherry and Almond Clafoutis gives me exactly that feeling every time.

Even though clafoutis comes from France, I make my Cherry and Almond Clafoutis with a little Greek heart. I use good eggs, creamy milk, and almond extract that smells like sweet marzipan. When the cherries sink into the soft batter and bake into something custardy and golden, I feel proud. Cherry and Almond Clafoutis may sound fancy, but I promise you it is one of the simplest desserts you will ever make.

And the best part? You only need one bowl and a little love.

Why I Love Making This Recipe

I love Cherry and Almond Clafoutis because it does not try too hard. It feels honest. It feels homemade.

I do not need a mixer. I do not need layers or frosting or decoration. I just whisk, pour, and bake. While it cooks, I sit at my kitchen table and drink coffee. I listen to the oven hum softly. I breathe in the scent of almonds and warm fruit.

This dessert brings women together. I serve Cherry and Almond Clafoutis when my friends visit in the afternoon. We slice it warm and dust it with powdered sugar. We talk about our children, our dreams, our worries. We laugh loudly. We always take a second slice.

It also makes a beautiful weekend breakfast. Yes, breakfast. I love eating a slice with Greek yogurt and a drizzle of honey. It feels indulgent but not heavy.

Cherry and Almond Clafoutis tastes like summer, like comfort, like something your grandmother would approve of.

Ingredients & Little Kitchen Secrets

Here is everything I use for my Cherry and Almond Clafoutis:

500 g fresh cherries (pitted)
3 large eggs
100 g granulated sugar
1 teaspoon vanilla extract
1 teaspoon almond extract
120 g all-purpose flour
250 ml whole milk
120 ml heavy cream
30 g melted butter (plus extra for greasing)
40 g sliced almonds
1 tablespoon powdered sugar (for dusting)
A small pinch of salt

My Little Secrets

Use ripe cherries. I always taste one before baking. If it tastes sweet and juicy, the clafoutis will shine.

Do not overmix. I whisk gently until smooth. Overmixing makes the texture dense.

Let the batter rest for 10 minutes. This helps the flour relax and creates a softer custard.

Butter the dish generously. I coat every corner so nothing sticks and the edges caramelize beautifully.

How I Make It, Step by Step

I preheat my oven to 180°C (350°F).
I butter a 9-inch round baking dish generously.
I spread the pitted cherries evenly across the bottom of the dish.
In a large bowl, I crack the eggs and whisk them with sugar until slightly pale.
I add vanilla extract, almond extract, and a pinch of salt.
I pour in the milk and cream while whisking gently.
I sift in the flour and whisk until the batter becomes smooth.
I stir in the melted butter.
I let the batter rest for 10 minutes.
I slowly pour the batter over the cherries.
I sprinkle sliced almonds on top.
I bake for 40–45 minutes, until the center sets and the top turns golden.
I remove it from the oven and let it cool slightly.
I dust it with powdered sugar before serving.

When I pull it from the oven, it looks puffed and golden. It smells sweet and nutty. As it cools, it settles into a soft custard texture. That is exactly what I want.

How I Serve It at Home

I serve Cherry and Almond Clafoutis slightly warm. I cut generous wedges and place them on small plates. Sometimes I add:

A spoon of lightly whipped cream
A scoop of vanilla ice cream
A dollop of Greek yogurt
Fresh cherries on the side

In summer, I carry it outside to the balcony. The breeze from the sea moves gently, and the cherries taste even sweeter.

Storage, Reheating & Make-Ahead Tips

I store leftovers in the refrigerator for up to 3 days. I cover the dish tightly with plastic wrap.

To reheat, I place a slice in the oven at 160°C for 8–10 minutes. I avoid the microwave because it changes the texture.

If I want to prepare it ahead, I mix the batter and keep it in the fridge for up to 12 hours. I pour and bake when ready.

You can also freeze baked slices for up to 1 month. I wrap each piece individually and thaw overnight in the refrigerator.

100-Word Short Version

Cherry and Almond Clafoutis is a soft, custardy baked dessert filled with sweet cherries and topped with sliced almonds. I whisk eggs, sugar, milk, cream, flour, vanilla, and almond extract into a smooth batter, pour it over fresh cherries, sprinkle almonds on top, and bake until golden. The texture feels like a cross between pancake and custard. I serve it warm with powdered sugar and sometimes whipped cream or Greek yogurt. It stores well in the refrigerator for three days and tastes just as lovely reheated gently in the oven.

Recipe Card

⏱️ Time
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour

🛒 Ingredients
500 g fresh cherries, pitted
3 large eggs
100 g granulated sugar
1 teaspoon vanilla extract
1 teaspoon almond extract
120 g all-purpose flour
250 ml whole milk
120 ml heavy cream
30 g melted butter
40 g sliced almonds
1 tablespoon powdered sugar
Pinch of salt

👩‍🍳 Instructions

Preheat oven to 180°C (350°F).
Butter a 9-inch baking dish.
Spread cherries evenly in dish.
Whisk eggs and sugar until pale.
Add extracts and salt.
Pour in milk and cream.
Add flour and whisk smooth.
Stir in melted butter.
Rest batter 10 minutes.
Pour over cherries.
Sprinkle almonds on top.
Bake 40–45 minutes until golden.
Cool slightly and dust with sugar.

📝 Notes

Use ripe cherries for best flavor.
Do not overmix batter.
Serve warm for best texture.

🍽️ Nutrition (per serving approx.)
Calories: 280
Carbohydrates: 32g
Protein: 7g
Fat: 13g
Sugar: 20g

Conclusion

Every time I bake Cherry and Almond Clafoutis, I feel connected to my roots and to the women who taught me how to cook with heart. I believe simple desserts like this bring warmth to any table. They do not shout — they comfort.

When you make this Cherry and Almond Clafoutis, I hope your kitchen fills with laughter, sweetness, and maybe a little powdered sugar on the counter. That is how memories begin.

With love,
INAYA 💛