Mohamed Shili This easy Julia Child Cherry Clafoutis is a delicious and simple French dessert that comes together quickly. Made with fresh cherries, it’s creamy, light, and perfect for any occasion. You can easily swap ingredients based on what you have on hand, making it a versatile treat everyone will love!
Ingredients Needed
- 2 cups fresh sweet cherries, pitted
- 2 tablespoons slivered almonds
- 3 large eggs
- 1/2 cup granulated sugar (or reduce to 1/4 cup)
- 1 tablespoon brown sugar
- 1/8 teaspoon salt
- 1/2 cup all-purpose flour
- 1 cup whole milk or 2% milk
- 3/4 teaspoon almond extract (or substitute with 2 teaspoons amaretto)
- 1 1/2 teaspoons vanilla extract
- Powdered sugar, for dusting
How To Make Cherry Clafoutis
- Preheat the Oven: Preheat your oven to 350°F (175°C).
- Prepare the Baking Dish: Butter and lightly flour a 9×9-inch or 10×7-inch baking dish. Scatter the pitted cherries and slivered almonds evenly over the bottom of the dish.
- Make the Batter: In a large bowl, whisk together the eggs, granulated sugar, and brown sugar until smooth. Add the salt and flour, whisking until fully combined. Gradually whisk in the milk, almond extract, and vanilla extract.
- Pour the Batter: Pour the batter into the prepared baking dish, over the cherries and almonds.
- Bake the Clafoutis: Bake at 350°F for 35 to 45 minutes, or until the clafoutis is lightly browned and a tester inserted into the center comes out clean. If the top is browning too quickly, tent it loosely with aluminum foil halfway through.
- Cool and Dust with Powdered Sugar: Remove from the oven and let it cool on a wire rack. The clafoutis will puff up during baking and deflate slightly as it cools. Once cooled, dust with powdered sugar and serve. Enjoy!
Recipe Tips
- Use Fresh, Ripe Cherries: For the best flavor, use fresh cherries that are sweet and ripe. They add more juice and better flavor to your clafoutis.
- Don’t Overmix the Batter: Mix the batter until just combined. Overmixing makes it dense, so keep it light and fluffy.
- Butter and Flour the Dish Well: Make sure to butter and flour your baking dish well to prevent the clafoutis from sticking and to create a nice texture.
- Check for Doneness Early: Since ovens can vary, check your clafoutis around 30 minutes. If it’s browning too fast, cover with foil so it doesn’t burn.
- Let It Cool Before Serving: Let the clafoutis cool a bit before serving. It will deflate slightly, and the flavors will set, making it easier to slice and better in texture.
How To Store Leftovers
- Refrigerate: Let the leftover cherry clafoutis cool to room temperature. Afterward, cover it with plastic wrap or store it in an airtight container in the fridge for up to 3 days.
- Freeze: You can freeze the clafoutis for up to 2 months. After cooling, wrap it tightly in plastic wrap and foil or store it in a freezer-safe container. To thaw, leave it in the fridge overnight or on the counter for a few hours before serving.
Nutrition Fact
Serving Size: 1 serving (assuming 8 servings per recipe)
- Calories: 150
- Total Fat: 5g
- Saturated Fat: 1g
- Cholesterol: 40mg
- Sodium: 50mg
- Potassium: 150mg
- Total Carbohydrate: 22g
- Dietary Fiber: 1g
- Sugars: 10g
- Protein: 4g
More Julia Child Recipes:
Julia Child Cherry Clafoutis
Description
This easy Julia Child Cherry Clafoutis is a delicious and simple French dessert that comes together quickly. Made with fresh cherries, it’s creamy, light, and perfect for any occasion. You can easily swap ingredients based on what you have on hand, making it a versatile treat everyone will love!
Ingredients
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C).
- Prepare the Baking Dish: Butter and lightly flour a 9×9-inch or 10×7-inch baking dish. Scatter the pitted cherries and slivered almonds evenly over the bottom of the dish.
- Make the Batter: In a large bowl, whisk together the eggs, granulated sugar, and brown sugar until smooth. Add the salt and flour, whisking until fully combined. Gradually whisk in the milk, almond extract, and vanilla extract.
- Pour the Batter: Pour the batter into the prepared baking dish, over the cherries and almonds.
- Bake the Clafoutis: Bake at 350°F for 35 to 45 minutes, or until the clafoutis is lightly browned and a tester inserted into the center comes out clean. If the top is browning too quickly, tent it loosely with aluminum foil halfway through.
- Cool and Dust with Powdered Sugar: Remove from the oven and let it cool on a wire rack. The clafoutis will puff up during baking and deflate slightly as it cools. Once cooled, dust with powdered sugar and serve. Enjoy!
Notes
- Use Fresh, Ripe Cherries: For the best flavor, use fresh cherries that are sweet and ripe. They add more juice and better flavor to your clafoutis.
- Don’t Overmix the Batter: Mix the batter until just combined. Overmixing makes it dense, so keep it light and fluffy.
- Butter and Flour the Dish Well: Make sure to butter and flour your baking dish well to prevent the clafoutis from sticking and to create a nice texture.
- Check for Doneness Early: Since ovens can vary, check your clafoutis around 30 minutes. If it’s browning too fast, cover with foil so it doesn’t burn.
- Let It Cool Before Serving: Let the clafoutis cool a bit before serving. It will deflate slightly, and the flavors will set, making it easier to slice and better in texture.
Cherry Clafoutis Julia Child
