• Cooking Time: 45
  • Servings: 12
  • Preparation Time: 20


Food and Wine recipe, July 2008


  • Unsalted butter, for greasing the dish
  • 1/2 cup sugar, plus more for sprinkling
  • 2 cups heavy cream
  • 6 large eggs
  • 1 1/2 cups almond flour (6 ounces)
  • 1/2 cup all-purpose flour
  • 2 vanilla beans, split and seeds scraped
  • 1 pound sweet cherries, pitted and halved


  • Preheat the oven to 325°. Butter a 10-by-15-inch baking dish and sprinkle it with sugar. In a large bowl, using an electric mixer at low speed, beat the 1/2 cup of sugar with the heavy cream, eggs, almond flour, all-purpose flour and vanilla seeds until the batter is blended.
  • Scatter the cherries in the prepared baking dish; pour the batter on top. Bake for about 45 minutes, until a toothpick inserted in the center comes out clean. Let the clafoutis cool slightly before serving.

Categories: Cobbler 

Author Credit: Paul Virant

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