Hello, friends! Happy September! I can hardly believe that summer is almost over! I am very excited for fall as it is my most favorite season. Summer this year has been a kind one for us. We had a couple of really warm days in the 90s but the days were really gorgeous. I enjoyed summer fruits this season. I love vegetables but I am not big on fruits. However, I am really grateful for the sweetest peaches, blackberries, plums and cherries this summer. I am blessed by friends who gave me fruits from their own trees while I also enjoyed produce from the farmers market.

One of the joys of my summer is baking cherry clafoutis. I baked it for the first time on 4th of July and baked it again. It is my kind of baking as the recipe is so easy. Just put everything in a blender (except the cherries), pour in a pie plate, bake and you will be rewarded with a nice warm, custard-like dessert. Pitting the cherries is the “hardest” part of this recipe. I have a very useful hack for that. Please see my notes below. Enjoy the rest of your summer season!

• 1 1/2 cups fresh cherries
• 3 large eggs, room temperature
• 1/2 cup all-purpose flour
• 1/2 cup granulated sugar 
• 1 cup milk (See my notes below)
• 1 1/2 teaspoons vanilla extract
• 1/2 teaspoon almond extract
• 1/4 teaspoon salt
• powdered sugar, for dusting on top

How To Make

• Preheat oven to 350 degrees F.
• Generously grease the bottom of a 9 or 10 inch baking dish or pie plate with butter.
• Arrange cherries evenly around on bottom of dish.
• In a blender, blend eggs, sugar, milk, flour, extracts and salt until smooth. 
• Pour batter over cherries.
• Bake for about 35-45 minutes, just until set.
• Allow to cool for at least 15 minutes before serving.
• Cherry Clafoutis is delicious served warm, room temp or cold.

MY NOTES

1. This is an awesome and invaluable hack — use metal straw to pit the cherries! I was about to buy a cherry pitter when I read about this hack. I saved $ and found a use for my metal straw that I never used!
2. I used oat milk the first time and heavy cream the second time. The oat milk was great but the heavy cream was a game changer! It made the clafoutis rich and more delicious.
3. Clafoutis will have a consistency and texture of a slightly firm custard. It can be enjoyed warm or cold.
4. I would love to try berries next time instead of cherries.