Cherry Clafoutis

Cherry Clafoutis after Cooling

I love cherries and they are always a special treat when they come in season. Last year I purchased the Oxo Good Grips Cherry Pitter after cherry season had ended and this was the first chance I had to use.  It is a such a fabulous tool to have in the kitchen.  I know that Alton Brown would tell me to avoid unitaskers, but this is one unitasker that will always have a place in my kitchen.  I could also claim that it pits olives, but I never pit olives.

This was a very moist dessert and needed to be scooped out to serve.  The recipe is from Simply Recipes, with some modifications.  I skipped the almonds, but used both the amaretto and the almond extract, which gave it a stronger flavor that was a nice complement to the cherries.  I doubled the recipe and used a 9 x 13 pan plus a 1 quart baking dish.  I took this to work and it was greatly appreciated and gobbled down quickly.   When make this again, I might include even a few more cherries.

Cherry Clafoutis

adapted from Simply Recipes

2 cups of fresh sweet cherries, pitted
3 eggs
1 cup of sugar
1 tablespoon of brown sugar
1/2 cup of all-purpose flour
1/8 teaspoon of salt
1 cup of whole milk
2 teaspoons of Amaretto
3/4 teaspoon of almond extract
1 1/2 teaspoon of vanilla extract


1 Preheat the oven to 350F. Butter a 9 x 9 or 10 x 7 baking dish, preferably glass or ceramic. Toss in the cherries.

2 Whisk the eggs, sugars, salt, and flour together until smooth.

3 Add the milk, Amaretto, almond extract, and vanilla extract. Whisk until smooth. Pour into the baking dish.

4 Bake for 40-50 minutes or until lightly browned and a toothpick inserted into the center comes out clean. When you pull it put of the oven it will wiggle a bit which is normal. Place on a wire rack to cool. The clafoutis will have puffed up quite a bit and will deflate while cooling. Serve.

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