• Easy Clafoutis Recipe

Easy Clafoutis Recipe


570 grams (1 1/4 pounds) cherries - pitted and cut in half (about 26 ChefShop Bing Cherries 8.5 row and larger)

3 large eggs 

25 grams almond flour 

25 grams gluten free flour or all purpose flour

1/4 teaspoon almond extract

1 teaspoon vanilla extract 

110  grams caster sugar 

1 1/3 cup half & half (or almond milk) 

butter softened for pan


One 9" cake/pie pan, blender or stick blender, bowls


This is the easy squeezy simple Clafoutis Recipe. You can't fail unless you forget to bake it!

The most time consuming step is pitting and slicing the cherries. Keep in mind any fruit will do wonderfully. I use pears in the fall and when peaches are in season. 

Easy Clafoutis Recipe
Adapted from a recipe
serves 6 to 8

Perfect or good cherries, it doesn't matter. Clafoutis is one of the easiest, greatest, simplest, delicious, tasting, healthy for you, (sort of) recipes you can make blindfolded. And this time of year it's time for cherries and cherry clafoutis!



#1: Preheat oven to 375 degrees F.

#2: Stem, pit and cut the cherries in half and place in the buttered pie pan

#3: Add the eggs into the blender.

#4: Sift the the flours into the blender.

#5: Add all the remaining ingredients except the cherries into the blender and blend until smooth.

#6: Pour the mixture over the cherries. Some cherries will not be completely covered.

#5: If you wish you can top with a little sugar

#6: Bake the Clafouti, about 45 minutes, with the custard still jiggly but set and when poked the stick comes out mostly clean.

#7: Let the Clafoutis cool until warm and eat. Chill in refrigerator with leftovers.