IMG_4827 IMG_4835 IMG_4843 IMG_4863This beautiful cherry clafoutis has been on my “to make” list longer than cherries have been in season. Lucky for me I procrastinated long enough that I was able to snatch up a beautiful basket of Cherries at the local farmers market to use in this simple and delicious dessert.

Serves 8

  • 1 1/4 cups milk
  • 2/3 cup of sugar, divided
  • 3 eggs
  • 1 tbsp, almond extract
  • 1/8 tsp salt
  • 1/2 cup flour
  • 3 cups of cherries, pitted – you can leave them whole or halve them
  • powdered sugar, for topping
  • lemon, juice for topping

In your blender add the milk, 1/3 cup of sugar, eggs, vanilla, salt and flour. Blend. Pour 1/4 inch of the batter into a buttered medium-sized cast iron skillet ( or any oven safe skillet ). Bake until a thin layer begins to set, about 7-10 minutes. Remove from the oven cover with a layer of cherries. Sprinkle the remaining 1/3 cup of sugar over the cherries. Evenly pour on the remaining batter. Bake for 45 minutes or until nicely browned and puffed.

To serve: Let cool slightly. Sprinkle with a little powdered sugar and a squeeze of lemon. Enjoy!

*Adapted barely  from Julia Childs  Cherry Clafoutis





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