Cherry Almond Clafoutis: A Classic Dessert with a Cast Iron Twist

It all started with a bag of cherries that were just about to turn. You know the feeling—that “use it or lose it” moment in the fridge where produce teeters on the edge of brilliance or compost. But instead of panicking, I reached for my trusty Smithey Ironware No. 12 cast iron skillet, because if there’s one thing I’ve learned, it’s that cast iron has a way of turning culinary chaos into pure magic.

Clafoutis (say it with me: “klah-foo-tee”) is a French dessert that walks the line between a custard and a pancake. It’s elegant yet simple, which is exactly the kind of energy I’m bringing to dessert these days. Adding a touch of almond to the mix elevates the whole thing, and baking it in cast iron? Game-changer.

Let’s break it all down so you can make this stunner of a dessert with confidence.

Why do I love Cast Iron – oh let me count the ways…

Before we dive into tips, let’s talk about the hero of this dish: the Smithey Ironware No. 12 skillet. If you’re not already cooking, baking, and basically living your life with cast iron, let me convince you.

1. Heat Retention and Even Baking: Cast iron holds heat like no other. It’s the secret weapon for getting that beautifully caramelized edge on your clafoutis while keeping the custard center creamy and soft.
2. Durability: These pans are built to last—like, “pass it down to your grandkids” durable. Plus, they’re naturally non-stick when seasoned properly.
3. Versatility: From searing steaks to baking desserts like this one, cast iron does it all. It’s the Swiss Army knife of cookware.

So yes, while you could technically make a clafoutis in a pie dish, why would you when you can elevate it with cast iron?

Tips for Making the Best Cherry Almond Clafoutis

I’ve made enough clafoutis to know where things can go sideways. Here are some tips to keep you on track:

1. Pit Your Cherries Without Losing Your Mind

Cherries are the star of the show here, and they deserve some love. If you’ve got a cherry pitter, great. If not, a sturdy straw or a piping tip can work wonders. Trust me, you’ll thank yourself later when you’re not biting into a rogue pit.

2. Rest Your Batter

This isn’t pancake batter; it’s special. Blending the batter aerates it, which is great, but letting it rest for 10 minutes allows the flour to hydrate and the bubbles to settle. Translation? A smoother, creamier texture.

3. Preheat Your Skillet

Pouring batter into a cold pan is a rookie move. Preheating your cast iron skillet ensures that glorious sizzle when the butter hits the pan and gives you that golden edge we’re after.

4. Don’t Skimp on the Almonds

The almond extract in the batter adds depth, but the real MVPs are the sliced almonds sprinkled on top. They toast up beautifully in the oven, adding crunch and flavor. (I actually forgot to put them on when taking the pictures… so don’t be like me haha remember the almonds)

5. Serve Warm, but Not Scalding

Straight out of the oven, clafoutis will be hotter than the surface of the sun. Let it cool for 10 minutes before dusting with powdered sugar and serving. It’ll still be warm and luscious but won’t burn anyone’s taste buds off.

Frequently Asked Questions About Clafoutis

1. Can I use frozen cherries?
Absolutely. Just thaw them first and pat them dry to avoid extra liquid in the batter.

2. Can I make it ahead of time?
Clafoutis is best fresh, but you can bake it a few hours in advance and reheat it gently in the oven. Don’t skip the powdered sugar—it hides any signs of reheating.

3. What other fruits can I use?
While cherries are traditional, you can swap them for berries, plums, or even pears. Just adjust the sugar slightly depending on the fruit’s sweetness.

A Word About Smithey Ironware

I can’t talk about this clafoutis without giving Smithey Ironware some love. Their pans aren’t just cookware; they’re heirlooms. The No. 12 skillet I used has been with me through countless recipes, and it never lets me down. If you’re in the market for a new pan or looking for a gift that will genuinely wow someone, check them out. It’s an investment in better cooking—and honestly, in better eating.

Pairing Cherry Almond Clafoutis with Life

Desserts like this aren’t just about eating; they’re about moments. A slice of clafoutis pairs perfectly with a lazy Sunday afternoon, a pot of coffee shared with friends, or a quiet evening when you need a little something special. Bonus: It’s just as good the next morning for breakfast (yes, dessert for breakfast is a thing, and I’m not here to judge).

Print Recipe

Cherry Almond Clafoutis

A classic Cherry Almond Clafoutis baked in cast iron with a silky batter, juicy cherries, and almond accents for an elegant dessert.

Prep Time15 minutes mins

Cook Time36 minutes mins

Total Time51 minutes mins

Course: Breakfast, Brunch, Dessert

Servings: 6 people

Equipment

• Smithey Ironware No. 12 Pan
• Blender
• Measuring Cups and Spoons
• Spatula
• Toothpick
• Knife (for pitting cherries if needed)
• Cutting board

Ingredients

• 1 lb fresh or frozen cherries (pitted) 450 g
• 3 large eggs
• 1 cup whole milk 240 ml
• 1/2 cup heavy cream 120 ml
• 1/2 cup granulated sugar 100 g
• 1/2 cup all-purpose flour 60 g
• 1 tsp pure vanilla extract
• 1/4 tsp almond extract
• 1/4 tsp salt
• 2 tbsp unsalted butter (for greasing the pan) 30 g
• 2 tbsp sliced almonds (for topping) 15 g
• Powdered sugar for dusting

Instructions

• Preheat the oven to 350°F (175°C). Place the Smithey No. 12 pan in the oven to warm up as it preheats.

Prepare the batter:

• In a blender, combine the eggs, milk, cream, sugar, flour, vanilla extract, almond extract, and salt. Blend until smooth, about 20-30 seconds. Let the batter rest for 10 minutes to allow the flour to hydrate.

Prepare the pan:

• Carefully remove the preheated pan from the oven and add the butter, swirling it around to coat the bottom and sides. The butter should melt and slightly sizzle.

Add the cherries:

• Spread the cherries evenly across the bottom of the pan.

Pour the batter:

• Slowly pour the batter over the cherries, ensuring they are evenly distributed.

Add almonds:

• Sprinkle the sliced almonds over the top of the batter.

Bake:

• Bake for 35-40 minutes, or until the clafoutis is puffed, golden brown, and set in the center. A toothpick inserted in the center should come out clean.

Cool and serve:

• Allow the clafoutis to cool for 5-10 minutes. Dust with powdered sugar before serving warm.

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