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Easy Cherry Almond Breakfast Clafoutis

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A simple and comforting cherry almond breakfast clafoutis that combines tender custard with bubbling cherries and a nutty almond flavor, perfect for quick mornings or leisurely weekends.

Ingredients

Scale
  • 1 ½ cups (225 g) fresh or frozen cherries, pitted
  • 3 large eggs, room temperature
  • 1 cup (240 ml) whole milk (or almond milk for dairy-free)
  • ½ cup (60 g) all-purpose flour (or almond flour for gluten-free)
  • ⅓ cup (65 g) granulated sugar
  • 2 tbsp (28 g) unsalted butter, melted, plus extra for greasing
  • 1 tsp almond extract
  • 2 tbsp toasted slivered almonds
  • 1 tsp vanilla extract
  • Pinch of salt
  • Powdered sugar (optional, for dusting)

Instructions

  1. Preheat your oven to 350°F (175°C). Butter your skillet or baking dish generously.
  2. Prepare the cherries: pit fresh cherries or thaw and drain frozen cherries. Set aside about 1 ½ cups (225 g).
  3. Toast the slivered almonds in a dry pan over medium heat until golden and fragrant, about 3-4 minutes. Stir frequently and set aside to cool.
  4. Whisk together wet ingredients: beat 3 large eggs until blended, then add 1 cup (240 ml) whole milk, 2 tablespoons melted unsalted butter, 1 teaspoon almond extract, and 1 teaspoon vanilla extract. Mix until smooth.
  5. Combine dry ingredients: sift ½ cup (60 g) all-purpose flour, ⅓ cup (65 g) granulated sugar, and a pinch of salt in another bowl.
  6. Gradually add the dry mix to the wet ingredients, whisking slowly until smooth and lump-free.
  7. Fold in the pitted cherries gently, reserving a few for topping if desired.
  8. Pour the batter into the prepared dish, spread evenly, then scatter the toasted slivered almonds on top and arrange reserved cherries if using.
  9. Bake for 35-40 minutes until puffed slightly and golden at the edges. A toothpick inserted in the center should come out clean or with a few moist crumbs.
  10. Cool slightly before serving; it will deflate a bit but remain tender. Dust with powdered sugar if desired.

Notes

Use room temperature eggs and milk for best custard texture. Be gentle folding in cherries to avoid pink batter. Tent with foil if edges brown too quickly. Batter can be prepped the night before and baked fresh in the morning. For gluten-free, substitute almond flour; for dairy-free, use almond milk and coconut oil. Variations include using other seasonal fruits or adding spices like cinnamon.

Nutrition

Keywords: cherry clafoutis, almond breakfast, easy breakfast recipe, quick morning recipe, baked custard, cherry dessert, almond extract, gluten-free option, dairy-free option

Find it online: https://pokirecipes.com/easy-cherry-almond-breakfast-clafoutis-recipe-perfect-for-quick-mornings/