Cherry Clafoutis
Filed under
Desserts
Recipe courtesy Anne Burrell. A cherry cobbler, baked in a 7 by 5-inch dish or 6 wide individual gratin dishes.
Ingredients
- 1/2 Butter, stick, melted, plus more for the dish
- 1/2 cup Flour, all-purpose, plus more for the dish
- 1 lb Cherry, fresh, pitted and halved, or 1 box frozen
- 1/2 cup Almond, sliced, toasted
- 1/2 cup Sugar
- 1 pinch Salt
- 4 Egg
- 1 cup Milk
- 1 tsp Vanilla extract
- 1 Lemon, zested
- Powdered sugar
- Ice cream, or whipped cream, for garnish
Directions
- Preheat the oven to 325 degrees F and generously butter and flour the baking dish. Spread the cherries in an even layer.
- Pulse the almonds, sugar, flour and salt in a food processor until coarsely chopped.
- Whisk the eggs, milk, vanilla and lemon zest until smooth, then whisk in the melted butter and the flour mixture. Pour over the cherries.
- Bake 35 to 40 minutes, until set in the center and golden. Dust with powdered sugar and serve with ice cream, whipped cream or both.