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Cherry Clafouti
Main Ingredients: vanilla bean, bing cherries, almonds, eggs, sugar, brown sugar, flour, salt, milk, almond extract, vanilla extract, brown sugar, butter
1/2 vanilla bean, seeds scraped out

2 cups fresh bing cherries, pitted and cut in quarters

1/4 cup sliced almonds

4 large eggs

3/4 cup white sugar

1/4 cup brown sugar

2/3 cup all-purpose flour

1/8 teaspoon salt

1 cup milk

1/2 teaspoon almond extract

1 teaspoon vanilla extract

2 Tablespoons brown sugar

2 Tablespoons flour

1 Tablespoon butter, softened

Clafouti is a quick & easy cherry dessert that must be served warm.

Preheat oven to 350 degrees F. Spray an 8? X 8? baking dish or similar size pan with vegetable spray. Scrape seeds out of the vanilla bean and set seeds aside. Discard pod. Pit the cherries. If the cherries are too large, chop them in quarters. Mix with almonds and sprinkle on the bottom of the prepared baking dish.

In a medium size mixing bowl, with a hand whisk or electric mixer, whip eggs, white sugar, brown sugar, flour and salt together until light and frothy. Add milk, vanilla bean seeds and extracts, and mix well. Pour gently over the cherries and almonds, being careful not to disturb fruit, and bake for 30 minutes.

While the cherry clafouti is baking, mix 2 Tablespoons brown sugar, flour and butter together to make a streusel. Remove clafouti from oven and sprinkle streusel on top.

Return to oven and bake for an additional 15-20 minutes or until knife comes out clean and clafouti is light brown and slightly puffed. It will fall during cooling time and is normal. Cool on a wire rack for 30 minutes. Dust with powdered sugar and serve warm with fresh whipped cream.

Franklin Farmers Market

Cherry Crumble
Main Ingredients: cherries, sugar, cornstarch, butter, brown sugar, cinnamon, flour, walnuts, pecans,
4 cups fresh pitted cherries

3/4 cup water

3/4 cup sugar

2 1/2 tablespoons cornstarch


4 tablespoons butter

1/3 cup packed brown sugar

1/2 teaspoon ground cinnamon

1/2 cup all-purpose flour

1/2 cup finely chopped walnuts or pecans
Heat oven to 375. Lightly spray 4 7- to 8-ounce ramekins or 5 to 6 5- or 6-ounces ramekins or custard cups with baking spray or lightly butter the bottoms and sides.In a medium saucepan, combine the cherries, water, 3/4 cup sugar, and 2 1/2 tablespoons of cornstarch. Stir to blend and put the pan over medium heat. Bring to a simmer; reduce heat and simmer, uncovered, for 10 minutes, stirring frequently.

Divide cherry mixture among 4 7- or 8-ounce ramekins (or 5 to 6 smaller ramekins or custard cups). Combine topping ingredients and, using fingers, sprinkle evenly over each filled ramekin.

Put ramekins in the oven with a sheet of foil or baking sheet on the rack below to catch drips. Bake for 25 to 30 minutes, or until browned and bubbly.

Franklin Farmers Market