Easy Creamy Amaretto Cherry Clafoutis Recipe with Almond Cream
A simple, creamy cherry clafoutis with a nutty almond cream topping and a subtle amaretto flavor, perfect for cozy gatherings and quick indulgence.
- Prep Time: 15 minutes
- Cook Time: 35-40 minutes
- Total Time: 50-55 minutes
- Yield: 6 servings 1x
- Category: Dessert
- Cuisine: French
Ingredients
Scale
- 2 cups fresh cherries, pitted (or frozen, thawed and drained)
- 3 tablespoons amaretto liqueur
- ½ cup all-purpose flour (60g)
- ⅓ cup granulated sugar (65g)
- 3 large eggs, room temperature
- 1 cup whole milk (240ml)
- 1 teaspoon pure vanilla extract
- Pinch of salt
- ¼ cup almond flour (30g)
- 3 tablespoons butter, softened (42g)
- 2 tablespoons powdered sugar
- ½ teaspoon almond extract
Instructions
- Preheat your oven to 350°F (175°C). Lightly butter a 9-inch (23cm) ovenproof baking dish.
- Pit about 2 cups of fresh cherries and set aside. If using frozen, thaw completely and drain excess liquid.
- In a large bowl, whisk together ½ cup all-purpose flour, ⅓ cup granulated sugar, and a pinch of salt.
- Add 3 large room temperature eggs and whisk vigorously until smooth and slightly thickened, about 2 minutes.
- Slowly pour in 1 cup whole milk, 3 tablespoons amaretto, and 1 teaspoon vanilla extract. Whisk gently until smooth and pourable, like heavy cream.
- Spread the pitted cherries evenly across the bottom of the buttered baking dish.
- Pour the batter carefully over the cherries, covering them well.
- In a small bowl, beat 3 tablespoons softened butter with ¼ cup almond flour, 2 tablespoons powdered sugar, and ½ teaspoon almond extract until creamy and spreadable.
- Spoon small dollops of the almond cream evenly across the surface of the batter.
- Bake for 35-40 minutes until puffed and golden around the edges. A toothpick inserted near the center should come out mostly clean but moist.
- Let the clafoutis cool slightly for about 10 minutes before serving.
Notes
Use room temperature eggs for better batter blending and texture. Butter the baking dish generously to prevent sticking and crisp edges. Avoid overmixing the batter to keep the clafoutis tender. If almond cream browns too quickly, tent with foil midway through baking. For gluten-free, substitute all-purpose flour with almond flour. For dairy-free, use almond or oat milk and dairy-free butter.
Nutrition
- Serving Size: 1 slice (1/6 of the
- Calories: 250
- Fat: 10
- Carbohydrates: 30
- Protein: 5
Keywords: cherry clafoutis, amaretto dessert, almond cream, easy clafoutis, creamy cherry dessert, quick dessert, French dessert