Total Time
Prep 10 mins
Cook 35 mins

Clafouti is a French dessert, half pudding and half cake; very easy to prepare. Fresh cherries are the classic filling; however, if these are not available, use canned tart cherries, (not pie filling), figs, prunes, or halved dried apricots. Nut Warning - Almonds and Almond extract. Eliminate these ingredients from the recipe if your have an intolerance to nuts.

Ingredients Nutrition


  1. Preheat over to 375°F.
  2. Butter four 1-cup capacity ramekins, or custard cups.
  3. In a small bowl, toss the cherries with 2 tbsp of the sugar, then divide evenly among the ramekins (or custard cups) In a food processor, combine the almonds, the remaining sugar, the flour, salt, eggs, egg yolk, milk, and almond extract.
  4. Process about 30 seconds,or until the almonds are ground and the mixture forms a smooth batter Pour the batter over the cherries, dividing equally.
  5. Top each serving with 1 tsp cognac, or brandy, and bake 35 minutes, or until puffed and brown.
  6. Let cool until warm (they will sink slightly).
  7. Sprinkle with confectioners' sugar and garnish with toasted almonds, if desired.
  8. Serve warm.
  9. NOTE: To make one large dish of clafouti instead of individual servings, pour the batter into a buttered 2-quart baking dish and cook 45 minutes.
  10. Serve by spooning clafouti into individual dessert dishes.


Most Helpful

Very good! I used fresh cheries that I froze earlier this summer. The only two minor changes I made were that I used Brandy extract instead of real Brandy and pecans instead of almonds because I had them on hand. My mother says it would make a great holiday dessert. I agree! Oh, I almost forgot, I used splenda instead of real sugar,too.

islandgirl77551 September 04, 2006

Toolie, this was very easy to make and yummy. Splenda works well in this recipe.

NoraMarie September 10, 2005

This was absolutely delicious and much easier then I thought it might be. We picked up some peaches from the farmers market and i ddi a search and found this recipe similar to yours. I have never heard of Clafouti before, now I have two great versions. My family thanks you.

Maire.Leon.foodie August 24, 2012

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