Unlike a traditional Clafoutis, this one includes the flour and almond flour to add texture to the custardy interior. The longer it sits out of the oven, the more firm it will get. I have reduced the sugar a good bit in this version; the boys love it for breakfast. You can make it ahead, too: wrap it and refrigerate overnight. Serve at room temperature.
If you don’t have cherries, use any favorite fruit; I imagine berries would be good, or even mangoes.
If you want to enjoy this as a dessert, top it with lightly sweetened whipped cream.
Butter for pan
2 T brown sugar
3/4 cup plus 2 tablespoons almond flour or almond meal
12 ounces sweet cherries, pitted (you can sub in frozen berries; just make sure they are thawed and drained well)
1/2 cup granulated sugar
5 large eggs
1 tsp vanilla
3/4 cup whole wheat (or white wheat) flour
1 teaspoon salt
2 cups whole milk
Preheat the oven to 350°. Butter a 10-inch round cake pan. Sprinkle the pan with brown sugar. Sprinkle 2 T almond meal over brown sugar. Distribute the cherries over the bottom of the pan.
In a large bowl, whisk the granulated sugar with the eggs and vanilla until the sugar is dissolved. Whisk in the flour, ¾ c almond flour and salt until just incorporated. Add the milk and whisk until light and very smooth, about 3 minutes. Pour the batter into the prepared dish.
Bake for 45 to 55 minutes, until the clafoutis is set and golden. Let cool for 5 minutes and then serve.