Quick and Easy Cherry Clafoutis - Made In a Blender!

cherries

🥗Healthier: berries

💰Cheaper: frozen cherries

Berries provide similar flavor with fewer calories.

milk

🥗Healthier: almond milk

💰Cheaper: whole milk

Almond milk is lower in calories and lactose-free.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey adds sweetness with a unique flavor.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is dairy-free and adds a subtle flavor.

Remove the stems from 1 pound of sweet cherries and pit them, using a cherry pitter for efficiency.

You should end up with about 3 cups of pitted cherries.

Generously butter a 9-inch deep pie pan or a 7-8 cup baking dish, or a 10-inch cast iron pan.

In a blender, combine 1 cup of whole milk, 1/2 cup of granulated sugar, 3 large eggs (cracked separately), 1/2 cup of all-purpose flour, 2 teaspoons of vanilla extract, 1 tablespoon of golden rum (optional), and a pinch of salt.

Blend on high speed until the mixture is frothy on top, which takes about a minute.

Spread the pitted cherries evenly in the bottom of the prepared pie pan.

Pour the batter directly over the cherries, ensuring the cherries are almost covered but still peeking out.

Bake in a preheated oven at 350°F for about 50 to 55 minutes, until the edges are puffed and brown, and a toothpick inserted in the center comes out clean.

Let the clafoutis cool at room temperature for about 20 minutes; it will sink down as it cools, which is normal.

Dust the top with powdered sugar before serving, and serve with freshly made whipped cream.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens