Cherry Clafoutis Recipe
This Cherry Clafoutis Recipe is a classic French dessert with a creamy custard like texture and plenty of fresh cherries. It's an easy summer fruit dessert that takes 15 minutes to prep!
Servings: 8 servings
Calories: 152kcal
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 9x9" 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
Serving: 1slice | Calories: 152kcal | Carbohydrates: 27g | Protein: 5g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 73mg | Sodium: 111mg | Potassium: 177mg | Fiber: 1g | Sugar: 20g | Vitamin A: 178IU | Vitamin C: 3mg | Calcium: 55mg | Iron: 1mg