Cherry Almond Clafoutis

Cherry Almond Clafoutis

For this recipe, I added a smidge of almond extract because it works so nicely with the flavor of ripe cherries. And I used half barley flour as it has a nice, almost creamy quality that compliments summer fruit so well. If you have sliced almonds on hand, they would be lovely sprinkled on top. I’ve also made this recipe nestling a layer of cocoa nibs on top of the cherries and it was fantastic.

Adapted from: Bon Appetit


1 lb. fresh Bing (or other sweet) cherries, stemmed and pitted
1 cup whole milk
1/4 cup heavy whipping ream
4 large eggs
1/4 cup barley flour
1/4 cup all-purpose flour
1/3 cup sugar
1/2 tsp. vanilla extract
1/4 tsp. almond extract
1/2 tsp. kosher salt
Powdered sugar, to dust on top


Preheat the oven to 350 F. Choose 8 ramekins or a large 10″ cake pan or casserole dish to bake your clafoutis in and butter the bottom and sides liberally. In a medium bowl, whisk together the eggs, flours, sugar, vanilla and almond extracts and salt. Set aside.

Combine milk and cream in a small saucepan and bring to a low simmer (don’t allow it to fully boil) over medium-low heat.

Gradually pour the milk mixture into the egg mixture and whisk until the batter is smooth. Pour batter evenly over cherries in the pan and bake until the top is golden brown and the middle is set, about 30 minutes for ramekins or 40 minutes for larger cake pan.

Let cool completely, then run knife around pan to loosen, dust with powdered sugar, cut into slices and serve.