Cherry Clafoutis

Cherry Clafoutis is a classic French dessert made with fresh cherries baked in a custard-like batter until golden and puffed. Lightly sweet and beautifully rustic, this dish is typically served warm with a dusting of powdered sugar. Its creamy texture and juicy cherries make it a delightful treat that feels fancy but is surprisingly easy to make

Why You’ll Love This Recipe

Cherry Clafoutis is simple yet elegant—a perfect way to showcase fresh cherries in season. The batter comes together in minutes with pantry staples, and the result is a dessert that’s soft, lightly sweet, and bursting with fruit. It’s ideal for entertaining or enjoying as a cozy weekend bake, and it works for breakfast, brunch, or dessert.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Fresh cherries (pitted)

• Eggs

• Granulated sugar

• All-purpose flour

• Whole milk

• Heavy cream (optional for richer texture)

• Vanilla extract

• Salt

• Butter (for greasing the dish)

• Powdered sugar (for serving)

Directions

1. Preheat the oven to 350°F (175°C). Grease a baking dish (such as a pie plate or ceramic tart dish) with butter.

2. Wash and pit the cherries. Set aside.

3. In a mixing bowl, whisk the eggs with granulated sugar until light and frothy.

4. Add flour and salt, whisking until smooth and lump-free.

5. Slowly pour in the milk and heavy cream (if using), followed by vanilla extract. Mix until the batter is fully combined.

6. Spread the cherries evenly in the greased baking dish.

7. Pour the batter over the cherries.

8. Bake for 35–45 minutes, or until the clafoutis is puffed, golden around the edges, and a knife inserted in the center comes out clean.

9. Let it cool slightly. Dust with powdered sugar before serving.

Servings and timing

This recipe serves about 6 people. Prep time is approximately 10–15 minutes, and bake time is 35–45 minutes. Total time needed is around 50–60 minutes.

Variations

• Cherry-almond: Add a splash of almond extract to the batter for a deeper, nutty flavor.

• Mixed berries: Substitute or combine cherries with raspberries, blueberries, or blackberries.

• Liqueur touch: Add a tablespoon of kirsch, or amaretto to the batter.

• Gluten-free: Use a 1:1 gluten-free flour blend in place of all-purpose flour.

• Dairy-free: Substitute milk and cream with almond milk or oat milk, and use dairy-free butter.

• Spiced: Add a pinch of cinnamon or nutmeg for warm spice notes.

• Chocolate cherry: Sprinkle mini chocolate chips over the cherries before adding the batter.

• Stone fruit twist: Use plums, apricots, or peaches instead of cherries.

• Savory version: Skip the sugar and cherries, and use sautéed vegetables and cheese for a savory clafoutis.

• Mini clafoutis: Bake in ramekins for individual servings—adjust baking time accordingly.

Storage/Reheating

Store leftover cherry clafoutis covered in the refrigerator for up to 3 days. Reheat individual slices in the microwave for about 20–30 seconds or warm the entire dish in a 300°F (150°C) oven for 10–15 minutes. Clafoutis can also be enjoyed cold or at room temperature.

FAQs

What is clafoutis?

Clafoutis is a traditional French dessert made by baking fruit, typically cherries, in a thick, flan-like batter.

Can I use frozen or canned cherries?

Yes, but make sure to thaw and drain frozen cherries well, and pat canned cherries dry to avoid excess moisture.

Do I need to pit the cherries?

Traditionally, clafoutis is made with unpitted cherries for extra flavor, but most people prefer to pit them for easier eating.

Can I make it ahead of time?

Yes, you can bake it in advance and refrigerate. Reheat gently or serve at room temperature.

Can I use a blender for the batter?

Absolutely. Blending the batter ensures a smooth, lump-free consistency.

Why is my clafoutis rubbery?

Overbaking can cause a rubbery texture. Bake just until the center is set and the top is golden.

What kind of dish should I use?

A ceramic tart dish, pie plate, or cast iron skillet works well. Avoid metal pans, as they may overcook the edges.

Can I freeze cherry clafoutis?

It’s best enjoyed fresh, but you can freeze it. Wrap tightly and freeze for up to one month. Reheat in the oven from frozen.

Is it served warm or cold?

Cherry clafoutis is typically served warm or at room temperature, often with a dusting of powdered sugar.

Can I make it without cream?

Yes, you can use just milk for a lighter version, or use a plant-based milk as a substitute.

Conclusion

Cherry Clafoutis is a charming and easy dessert that highlights the natural sweetness of cherries in a luscious, custard-like base. With just a few basic ingredients and a straightforward process, you can bring a touch of French countryside baking into your home. Serve it warm with a sprinkle of powdered sugar, and enjoy a taste of simple elegance.

---