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Julia Child’s cherry clafoutis gets a bit of an upgrade in this rainier cherry clafoutis with amaretto. The rainier cherries take center stage inside a perfectly set filling with an added touch of amaretto.
Top with almonds and a sprinkle of powdered sugar for an amazing combination that could double as dessert or breakfast. If you have never made a clafoutis, you will be surprised at how easy it is to throw together.
A traditional cherry clafoutis will have bright black cherries but we have a surplus of rainier cherries and this is a fabulous way to eat some of them. This recipe was inspired by Julia Child’s book Mastering the Art of French Cooking. I made a few tweaks but the base recipe is as solid as any of Julia’s recipes.
What is a cherry clafoutis?
A cherry clafoutis is a French dessert made with a thick, crepe-like batter and a bunch of juicy, ripe cherries. The texture is something like a cross between custard and a very thick crepe.
The batter puffs up as it bakes. It almost doubles in size and then falls back down as it cools. Very similar to a German pancake except it doesn’t get quite as puffy. The cherries roast and release their juices into the batter for the ultimate cherry dessert.
The only thing difficult about this recipe is the pronunciation. It is pronounced “klah-foo-tea”. If you ask Google to pronounce it for you then make sure you ask for the French pronunciation.
Loaded with Rainier Cherries
I mentioned that this is an easy recipe but it does take some time to pit the fresh cherries. It really isn’t too much trouble if you have a decent cherry pitter and a good podcast or television show. I pitted more than enough cherries while listening to Theory of Content.
If you don’t have a cherry pitter then you can poke a straw or chopstick through the center of each cherry. It is a bit messier to do it that way but it gets the job done.
Here is what you need.
Here is a list of the ingredients you will need for this dessert.
- Milk. Whole milk for the best flavor.
- Sugar. Regular granulated sugar.
- Eggs.
- Amaretto. You can use other liquors or leave it out but the amaretto really does compliment the cherry flavors.
- Vanilla extract. Enhances the flavors even more.
- Salt. Brings out the sweetness and flavors.
- Flour. All-purpose flour is all you need.
- Rainier cherries. You need 3 cups, pitted.
- Slivered almonds. Add them to the top so they get toasted as the clafoutis bakes.
- Powdered sugar. Use the powdered sugar to sprinkle on the top just before you serve dessert.
Here is the easy part.
Here is how you make the recipe. Make sure to scroll all the way down to the printable recipe card for all the details.
- Add the ingredients for the batter into a blender and blend until smooth.
- Pour the batter into a baking dish. Add the cherries and almonds.
- Bake until puffy and golden brown.
- Serve with a sprinkle of powdered sugar.
French baking doesn’t get any easier than this.
Some Other Recipes You Will Love:
Our French apple cake is just as easy to make as this cherry clafoutis. This apple cake is loaded with apples and easily a favorite around our house.
This peaches and cream tart is a great way to serve your fresh peaches. A shortbread crust, cream cheese filling, and fresh ripe peaches combine for a delightful summertime dessert.
This caramel apple cake is baked in a bundt pan then topped with a sticky caramel sauce. It’s a good thing apples are available all year long.
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Rainier Cherry Clafoutis
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Equipment
Ingredients
- 1 cup whole milk
- ⅔ cup granulated sugar
- 3 large large eggs
- 2 tablespoons Amaretto liquor, optional
- 2 teaspoons vanilla extract
- ½ teaspoon salt
- ½ cup all-purpose flour
- 3 cups fresh Rainier cherries, pitted
- ¼ cup slivered almonds
Garnish
- ¼ cup powdered sugar
Instructions
- Preheat the oven to 350°F and grease an 8-inch cast-iron skillet (or similar size baking dish).
- Place the first 7 ingredients in a blender and blend until smooth. (Blend everything except for the cherries, almonds, and powdered sugar.)
- Pour the batter into the skillet. Add the pitted cherries to the batter and sprinkle the almonds on top.
- Bake for 50 to 60 minutes. It will puff up and get golden brown.
- Sprinkle with powdered sugar when it is time to serve.
Notes
- You can eat a cherry clafoutis warm or cold but it is especially good while it is still warm.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!
I made this a few days ago. Very disappointed. No one in my household liked it (and we all love cherries!) I threw most of it away.
I’m sorry to hear that. We sure do enjoy it in our house.
Years ago (could it be 40?) I remember Tiny Tim (Tiptoe Through the Tulips) talking about clafoutis, so I decided to make it a long time ago, and I was hooked! This one looks yummy, and we’ll try it this week. Thank you.
Thanks Laura, I hope you enjoy it 😉
What a terrific looking clafoutis! I LOVE this dish. Haven’t used Amaretto, but you’re right — its flavor pairs perfectly with cherries. Excellent recipe — thanks.
Thanks John, give the Amaretto a try next time, I know you will love it.
Such a stunning dessert and so simple and quick to prepare!
Thanks Angie