Easy Cherry Amaretto Clafoutis
A simple and comforting French dessert featuring tart cherries and a subtle almond flavor from amaretto, perfect for summer gatherings and quick to prepare.
- Prep Time: 15 minutes
- Cook Time: 35-40 minutes
- Total Time: 50-55 minutes
- Yield: 6 servings 1x
- Category: Dessert
- Cuisine: French
Ingredients
- 2 cups (300 g) fresh cherries, pitted (Bing cherries recommended; frozen thawed and drained works too)
- 3 large eggs, room temperature
- 1 cup (240 ml) whole milk (or half-and-half for richer, or dairy-free milk like oat milk)
- ½ cup (65 g) all-purpose flour (King Arthur brand recommended)
- ⅓ cup (65 g) sugar
- 2 tbsp (30 ml) amaretto liqueur (or 1 tsp almond extract plus a splash of water for non-alcoholic)
- 1 tsp vanilla extract
- Pinch of salt
- 1 tbsp (15 g) unsalted butter, for greasing
- Powdered sugar, for dusting (optional)
Instructions
- Preheat your oven to 350°F (175°C). Generously butter your baking dish to prevent sticking and add richness.
- Pit about 2 cups (300 g) of fresh cherries. If using frozen, thaw and pat dry to remove excess moisture.
- In a medium bowl, whisk 3 large room-temperature eggs until frothy. Add ⅓ cup (65 g) sugar and a pinch of salt, whisking until sugar begins to dissolve.
- Pour in 1 cup (240 ml) whole milk, 2 tbsp (30 ml) amaretto liqueur, and 1 tsp vanilla extract. Whisk gently to combine.
- Sift ½ cup (65 g) all-purpose flour into the wet mixture. Whisk just until smooth and no lumps remain; batter should be pourable but slightly thick.
- Spread the cherries evenly in the greased baking dish, leaving space for batter to surround each cherry.
- Pour the batter over the cherries without stirring; clafoutis is meant to be rustic.
- Bake for 35-40 minutes until puffed and golden around edges. A toothpick inserted should come out clean or with a few moist crumbs.
- Cool briefly on a wire rack; the clafoutis will deflate slightly but remain custardy inside.
- Dust with powdered sugar if desired before serving.
Notes
Use room temperature eggs and milk for a silky batter. Don’t overmix after adding flour to avoid toughness. Butter the dish well to prevent sticking and add richness. Spread cherries evenly to avoid soggy center. If edges brown too fast, cover loosely with foil halfway through baking. Let batter rest 10 minutes before baking for better texture. Amaretto can be substituted with almond extract plus water for alcohol-free version. Leftovers keep up to 3 days refrigerated; reheat gently in low oven.
Nutrition
- Serving Size: About 1/6th of the r
- Calories: 220
- Fat: 8
- Carbohydrates: 28
- Fiber: 2
- Protein: 7
Keywords: cherry clafoutis, amaretto dessert, summer dessert, easy French dessert, custard dessert, cherry recipe, quick dessert