Ingredients:

2/3 cup unbleached all-purpose flour

2/3 cup plus 2 tablespoons granulated sugar

1/4 teaspoon sea salt

2 tablespoons unsalted butter, melted

3 large eggs

3 large egg yolks

3/4 cup heavy cream

1/4 cup full-fat Greek yogurt

Grated zest of 1 lemon

1/2 vanilla bean

1/2 cup finely choppe hazelnuts

1 pound (about 2 1/2 cups) fresh whole cherries, pitted

Crumble topping:

1/4 cup old-fashioned rolled oats

1/4 cup unbleached all-purpose flour

3 tablespoons packed dark brown sugar

1/4 teaspoon ground cinnamon

1/8 tea spoon sea salt

2 tablespoons unsalted butter, melted

Directions:

1. Preheat the oven to 350 degrees.

2. In a large mixing bowl, whisk together the flour, sugar
and salt. Whisk in the melted butter, eggs, egg yolks, cream, yogurt, lemon
zest, seeds scraped from the piece of vanilla bean and 1/4 cup of the chopped
hazelnuts. Let the batter rest for 30 minutes.

3. Butter six 4-ounce ramekins or a 6-cup baking dish, coat
with sugar and tap out the excess. Arrange the cherries in the bottom of the
dish(es). Pour the batter over the cherries and bake for 20 minutes.

4. To make the topping: In a small mixing bowl, combine the
oats, flour, brown sugar, cinnamon and salt. Drizzle in the butter and stir
until evenly moistened.

5. Sprinkle the clafoutis evenly with the crumble, rotate
the dishes from front to back and continue baking until puffed, golden brown
and set in the center, 15 to 20 minutes more. Serve warm, sprinkled with the
remaining 1/4 cup chopped hazelnuts.