Servings
8
Prep Time
15 minutes
Cook Time
35 minutes
Author:
Missy J's
Carob Cherry Clafoutis is a twist on a rustic French-inspired dessert that combines sweet Bing cherries with a light, custard-like baked batter. Coconut sugar adds a subtle caramel flavor, while carob chips provide a rich, chocolate-like sweetness without cocoa. Baked until puffed and golden, then served warm with optional whipped cream, this elegant yet simple dessert showcases juicy cherries in every bite.
Ingredients
1 tbsp unsalted butter
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⅓ cup organic all-purpose flour
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¼ tsp sea salt
1 cup whole milk
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½ cup coconut sugar
3 large eggs
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1 tsp vanilla extract
1 pound fresh Bing cherries (stems removed, pitted and keep whole)
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¼ cup carob chips
Whipped cream for topping (optional)
CAROB CHERRY CLAFOUTIS
Directions
CAROB CHERRY CLAFOUTIS
Grease a 10-inch cast iron skillet, 2 quart baking dish, or 9 inch pie plate with 1 tbsp of butter.
Preheat the oven to 400˚F.
In a small bowl, whisk together the flour and sea salt. Set aside.
In a blender, add milk, coconut sugar, eggs and vanilla. Blend until smooth, about 20 seconds. Add the flour mixture and pulse until just incorporated.
Arrange the pitted cherries in a single layer in the prepared skillet or baking dish. Pour the batter evenly over the cherries and sprinkle with the carob chips.
Bake in the oven for about 35 minutes until puffed around the edges and set in the center. Remove from the oven and let it cool for about 15 minutes. It will sink slightly as it cools.
Scoop the clafoutis into serving plates. Serve warm with whipped cream if desired.
Recipe Note
1 lb of fresh cherries is about 2 ½ - 3 cups of pitted cherries. You can use frozen cherries if you don’t have any fresh.
