Cherry Clafoutis Recipe
This Cherry Clafoutis Recipe is a classic French dessert that’s as effortless as it is elegant. With just (6) basic ingredients and minimal prep time, you’ll have a creamy, custard-like dessert that lets seasonal cherries shine!
I’ve been eating SO many cherries this summer, mostly because some friends at Symms Fruit Ranch here in Idaho gave me some of their amazing cherries last month. They were so sweet and juicy that I’ve been buying them at my local Albertsons and Whole Foods stores ever since. 🙂
I made my cherry compote for a cheesecake topping and for my cherry overnight oats, but I was eager to try them in a new way.
I made this Cherry Clafoutis recipe and was instantly hooked. If this classic French dessert is new to you, it’s slightly firm but creamy and custard-like, with plenty of juicy cherries and the flavor of vanilla baked right in.
The edges are golden and crispy, and it’s finished with powdered sugar. Serving it with homemade whipped cream is optional but highly recommended. 🙂
Besides being absolutely delicious, this summer cherry dessert includes just 6 ingredients and takes about 15 minutes to prep.
It’s rustic yet elegant, and is guaranteed to impress. 🙂
Why you’ll love this recipe
- This classic French cherry clafoutis consists of sweet cherries baked in a silky custard.
- It’s a simple yet elegant dessert that’s perfect for summer.
- It includes just 6 simple ingredients and takes 15 minutes of hands on prep time.
- Fresh or frozen cherries may be used, or substitute the cherries with your favorite fruit.
Recipe ingredients
There are only (6) ingredients in this classic cherry clafoutis recipe, and everything but the cherries are pantry and refrigerator staples.
- Cherries. You’ll need 1 1/4 – 1 1/2 lbs. of fresh cherries for this recipe, which yields about 3 cups. While some classic cherry clafoutis recipes include the pits in the cherries for the almond flavor that they impart, I recommend pitting the cherries with a handy cherry pitter so that the clafoutis is easier to eat. If you wish to use frozen cherries, thaw them completely and blot them dry to avoid excess moisture in the batter.
- Milk. I recommend using whole milk for a richer, creamier consistency. If you’d like to make it dairy-free, use full fat coconut milk.
- Eggs. The eggs are essential to giving this dessert it’s creamy, custard-like texture and structure just like flan and baked custard. They also bind the ingredients together, help puff the batter, and provide richness.
- Flour. The flour helps thicken the custard, giving it it’s signature flan-pancake consistency. It’s similar to a Dutch baby pancake in this regard. I’m sure it can be substituted with a gluten-free 1 to 1 flour blend to make this recipe gluten-free.
- Sugar. Just 1/2 cup sugar is plenty to sweeten this clafoutis. If you wish to use unrefined sugar, sub the granulated sugar with coconut or maple sugar.
- Vanilla extract. Adds vanilla flavor to the clafoutis. Sub with almond extract for almond flavor.
- Salt. A 1/4 teaspoon salt helps heighten the flavors and balance out the sweetness.
See the recipe card below for the full list of ingredients and quantities.
How to make clafoutis with cherries
Clafoutis is one of the easiest desserts to make, and takes 10-15 minutes of hands on prep. Simply pit the cherries, combine the batter ingredients in a blender, and bake!
Pro tip: Pit the cherries up to a few days in advance to make prep time even faster. Use frozen cherries as a time saver. Simply thaw them and blot them dry well to avoid excess moisture.
See the recipe card below for full instructions.
Recipe FAQs
Clafoutis is a traditional French dessert that consists of baking fresh fruit in a batter similar to flan and crepe batter. It has a custard-like texture that’s slightly firm with golden brown crispy edges.
Clafoutis aux cerises, or clafoutis with cherries, is very common, although berries, apricots, apples, and peaches are widely used as well.
Traditionally it is made with unpitted cherries to impart a mild almond flavor, however it’s a good idea to pit the cherries to make the clafoutis easier to eat.
Frozen cherries may be used, just be sure to thaw them completely and blot them dry to avoid adding excess moisture to the clafoutis batter.
It will be lightly golden and puffed in the center and the center should wobble slightly. Insert a toothpick into the center to make sure that it’s done. It should come out clean or with a few moist crumbs — not raw batter.
I recommend checking for doneness after 30 minutes as all oven temperatures vary.
Since it contains milk and eggs, clafoutis should be stored in the refrigerator. While it’s best the day that its made, it will keep in the refrigerator for up to 3 days.
Serving suggestions
There are so many tasty ways to serve this baked cherry custard as outlined below:
- Serve it with a dusting of powdered sugar for a simple yet elegant finish.
- Take it to the next level with a dollop of homemade whipped cream or coconut whipped cream.
- Top with fresh cherries and sliced almonds for added texture.
- Serve it warm, room temperature or chilled.
Recipe notes
- Pro tip: Pit the cherries up to a few days in advance to make prep time even faster. Use frozen cherries as a time saver. Simply thaw them and blot them dry well to avoid excess moisture.
- Cherry clafoutis can be served warm, room temperature or cold. While it’s best the day that it’s made, it will keep for up to 3 days in the refrigerator.
- Sub the cherries with berries, sliced or chopped apples or apricots to change things up.
More summer dessert recipes you’ll love
Did you try this recipe? If so, be sure to leave a review below and tag me @flavorthemoments on Facebook and Instagram
Cherry Clafoutis Recipe
Equipment
Ingredients
- 1.25 lbs. fresh cherries about 3 cups, stemmed; see note 1
- 1 cup milk use whole milk for the richest texture
- 3 large eggs
- 1/2 cup granulated sugar sub with maple or coconut sugar; plus 2 tablespoons for the top of the cake
- 1/2 cup all purpose flour
- 2 teaspoons vanilla extract
- 1/4 teaspoon sea salt
- powdered sugar, for dusting optional
- homemade whipped cream, for serving optional
Instructions
- Preheat the oven to 350 degrees and grease a 9" deep dish pie pan generously with butter. See note 2.
- Pit the cherries, then place them in a single layer in the bottom of the pie pan.1.25 lbs. fresh cherries
- Place the milk, eggs, 1/2 cup sugar, flour, vanilla and salt in a high powered blender. Blend at high for 1 minute until the batter is light and frothy. Pour the batter over the cherries in the pie pan, then sprinkle with 1-2 tablespoons of sugar over the top.1 cup milk, 3 large eggs, 1/2 cup granulated sugar, 1/2 cup all purpose flour, 2 teaspoons vanilla extract, 1/4 teaspoon sea salt
- Bake for 35-45 minutes until golden and the custard is puffed and slightly wobbly in the center. Begin checking for doneness after 30 minutes as all oven temperatures vary. If the top begins to brown too quickly before the clafoutis is done, cover loosely with foil. Remove from heat and cool for a minimum of 20-30 minutes on a wire rack. The cherry clafoutis will deflate as it cools.
- Dust with powdered sugar, and serve with whipped cream as desired. Enjoy!powdered sugar, for dusting, homemade whipped cream, for serving
Notes
- Pro tip: Pit the cherries up to a few days in advance to make prep time even faster. Use frozen cherries as a time saver. Simply thaw them and drain them well to avoid excess moisture.
- If you don’t have a 9″ deep dish pie pan, you can use a 9×9″ square baking dish or something similar. Keep in mind that cooking time will vary based on the size of your dish.
- Cherry clafoutis can be served warm, room temperature or cold. While it’s best the day that it’s made, it will keep for up to 3 days in the refrigerator.
- Sub the cherries with berries, sliced or chopped apples or apricots to change things up.
Nutrition
Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.
