A Classic Clafoutis Recipe with Almonds and Cherries of Provence
Dessert · Flans, Puddings · Gary and Jane Langton · Provencal Recipes · TasteSome recipes are loved and longed for while the seasons come and go. Waiting all year for the cherry crop is a perfect example in this clafoutis. Sweet cherries highlight this comforting after dinner delight … or anytime snack. Be sure to try it all season long with your other favourite fruits.
This recipe is from our friends at Mas d’Augustine who run a charming chambres d’hôtes near Uzès. This Provencal classic a clafoutis with ingredients (almonds and cherry) from the region a teaser for something that you might get to sample as a guest on their property.

Cherry and Almond Clafoutis
Ground almonds add a touch of richness to an already delightful clafoutis with sweet sun ripened cherries topped with crème fraiche or crème anglaise.
Ingredients
- 250 ml cream
- 300 gr Fresh pitted cherries
- 3 egg yolks
- 2 eggs
- 50 gr ground almonds
- 15 gr Strong plain flour
- 100 gr caster sugar
- 1 large pinch sea salt
- unsalted butter for greasing
- icing sugar sieved, for dusting
Instructions
- Put the ground almonds, castor sugar, flour and salt into a bowl and mix together.
- Add the whole eggs, egg yolks and cream and whisk together to form a smooth creamy batter.
- Cover with cling film and leave to stand in the fridge for up to 24 hours.
- When you are ready to assemble your clafoutis, stone the cherries and pat them dry.
- Generously grease the inside of a gratin dish (24cms, or 6 small 10cms tins) with unsalted butter.
- Preheat the oven to 190.
- Scatter the cherries over the bottom of the dish (or dishes).
- Stir the batter in the bowl before pouring gently over the top of the cherries.
- Bake in the centre of the oven for 20 minutes (12 minutes for the individual ones at 200C).
- The batter will rise around the edges and the middle will be set.
- Check by inserting a skewer which should come out clean.
- Dust the top with icing sugar before serving.
- Serve with a large dollop of thick cream, crème fraiche or crème anglaise.
Tried this recipe?Let us know how it was!
Legal
All rights reserved. Perfectly Provence articles and other content may not be published, broadcast, rewritten (including translations into other languages) or redistributed without written permission. For usage information, please contact us.
Syndication InformationAffiliate Information
As an Amazon Associate, this website earns from qualifying purchases. Some recipes, posts and pages may have affiliate links. If you purchase via these links, we receive a small commission that does not impact your price. Thank you in advance for supporting our work to maintain Perfectly Provence.
Related Provence Articles
Apples and Cherries a Twist on Classic Clafoutis
June 1, 2022
Clafoutis is a summer classic in France. It’s such an easy dessert to make, and only requires whatever fruit you have on hand and basic ingredients most people have in their fridge and cupboards. Apple and cherry is such a delicious combination, sweet but with just the right amount of sourness. You can use frozen …
Summer Dessert Cherry Clafoutis aux Cerises
July 23, 2021
Clafoutis aux Cerises is a classic French recipe that is easy to make and a delicious choice for cherry season. Some versions call for whole cherries, which ensures a juicy Clafoutis. However, you want to warn your guests that they need to be careful of the pits! I used California cherries as I made this …
Clafoutis with Muscat Grapes
January 10, 2018
Clafoutis is a classic dessert in Provence. Traditionally it’s made with cherries, but it is completely acceptable to use fruit that is in season.…
Recipe for Fruit Clafoutis a Provencal Classic
August 7, 2017
Warm fruits baked in a sweet creamy batter sprinkled with sugar.…
No Comment