Cherry Clafoutis is a rustic French dessert that strikes the perfect balance between indulgence and simplicity.
Baked with juicy cherries suspended in a lightly sweet, custard-like batter, it offers a satisfying treat that’s naturally low in saturated fat and rich in protein from eggs.
The fruit provides fiber and antioxidants, while the batter is easy to whip up in minutes, making this dish an elegant yet practical option for everyday cooking or casual entertaining.
Homemade Cherry Clafoutis
Equipment
- 1 × 2-quart baking dish (at least 2 inches deep)
- 1 × Blender or large mixing bowl + whisk
- 1 × Measuring cups
- 1 × Measuring spoons
- 1 × spatula
- 1 × Toothpick (for doneness test)
Ingredients
- Butter for greasing the baking dish
- 2 cups 10 oz fresh or thawed frozen sweet cherries, stemmed and pitted
- 3 large eggs room temperature
- 1 cup whole milk or 2% milk room temperature
- ½ cup all-purpose flour
- ½ cup + 1 tablespoon granulated sugar divided
- 1 teaspoon vanilla extract
- ¼ teaspoon kosher salt
- ¼ teaspoon almond extract
- Powdered sugar for serving (optional)
Instructions
- Preheat and Prepare Baking Dish: Begin by setting your oven to 350°F (175°C) so it reaches the right temperature while you prepare the batter. Lightly grease a 2-quart baking dish (at least 2 inches deep) with unsalted butter. This prevents sticking and ensures the clafoutis releases easily when serving. Make sure the butter coats the bottom and sides evenly for best results.
- Ready the Cherries: If you’re using fresh cherries, remove the stems and pit them carefully. For frozen cherries, thaw them completely and drain off any excess liquid to avoid watering down the batter. Once prepped, arrange the cherries in a single, even layer across the bottom of the buttered baking dish. Spreading them evenly ensures that each slice will have a balanced amount of fruit.
- Blend the Batter Smooth: In a blender, combine the following: 3 large room-temperature eggs 1 cup milk (whole or 2%) ½ cup all-purpose flour ½ cup granulated sugar 1 teaspoon vanilla extract ¼ teaspoon kosher salt ¼ teaspoon almond extract Blend on high speed for about 30 seconds until the mixture is silky, lump-free, and slightly frothy. If you don’t have a blender, whisk everything together in a large mixing bowl, starting with eggs and milk, then gradually adding the flour and sugar to avoid clumps. The goal is a smooth, pourable batter.
- Pour and Sweeten the Top: Carefully pour the blended batter over the cherries in the baking dish. Tilt the dish slightly if needed so the liquid spreads evenly around the fruit. Once the batter is in place, sprinkle the remaining 1 tablespoon granulated sugar evenly over the surface. This small touch caramelizes slightly as it bakes, creating a delicate golden crust.
- Bake Until Perfectly Set: Transfer the baking dish to the center rack of your preheated oven. Bake for 43 to 45 minutes, or until the clafoutis is puffed, lightly golden on top, and set in the middle. To test for doneness, insert a toothpick into the center—if it comes out clean with no wet batter clinging, it’s ready. The edges may rise higher than the center, which is completely normal for this rustic dessert.
- Rest Before Serving: Once baked, remove the dish from the oven and allow it to cool for about 5 minutes. This brief resting time helps the clafoutis settle slightly, making it easier to slice while still warm and tender.
- Add Finishing Touches: For a classic presentation, dust the top with a light layer of powdered sugar just before serving. This adds a touch of sweetness and makes the dessert visually appealing. Slice into portions while warm and serve directly from the baking dish.
Notes
- A classic French dessert combining custard-like batter with juicy cherries.
- Naturally light and tender, yet elegantly rustic in appearance.
- Quick and easy to prepare with simple, everyday ingredients.
- Can be made ahead—batter can be refrigerated up to 24 hours before baking.
- Best served warm, but also delicious chilled for a refreshing twist.
- Can be customized with different fruits like blueberries, plums, or apricots.
- A light dusting of powdered sugar adds a professional, elegant finish.
- Leftovers can be stored in the refrigerator for up to 4 days.
Chef’s Secrets for Perfect Results
The key to a flawless clafoutis lies in creating a silky-smooth batter and distributing the cherries evenly across the baking dish.
Always use room-temperature eggs and milk, as they blend more smoothly and help the custard bake evenly.
If you don’t have a blender, whisk thoroughly by hand, ensuring no lumps remain.
To maximize flavor, choose sweet cherries when in season, but if using frozen cherries, drain them well to avoid excess moisture.
A light dusting of sugar on top before baking adds a subtle caramelized crust, giving your clafoutis an elegant finish.
Serving Suggestions and Pairing Ideas
Cherry Clafoutis is best enjoyed warm, fresh out of the oven, when the texture is tender and custard-like.
A dusting of powdered sugar gives it a classic French look, while a spoonful of lightly whipped cream or a scoop of vanilla ice cream makes it even more indulgent.
For a refreshing twist, serve it with fresh mint leaves or a drizzle of cherry syrup.
This dessert pairs beautifully with coffee, black tea, or even a light dessert wine, making it a versatile option for brunches, dinner parties, or a cozy family treat.
Storage and Make-Ahead Tips
Clafoutis is at its peak right after baking, but leftovers can be stored with great results.
Allow the dish to cool completely before covering with plastic wrap or transferring portions to an airtight container.
Refrigerate for up to 4 days and reheat gently in the oven or microwave to bring back its soft texture.
For meal prep, the batter can be made up to 24 hours in advance and stored in the refrigerator—just give it a gentle whisk before pouring it into the dish.
Freezing isn’t recommended, as the custard tends to separate upon thawing.
Frequently Asked Questions
1. Can I use sour cherries instead of sweet ones?
Yes, sour cherries can be used, but you may want to increase the sugar slightly to balance their tartness. The contrast can create a more complex flavor profile.
2. Do I have to pit the cherries?
It’s strongly recommended to pit cherries before baking. Traditional French clafoutis sometimes leaves the pits in for added almond-like flavor, but this makes eating less convenient and could be a choking hazard.
3. Can I substitute other fruits?
Absolutely! Clafoutis works wonderfully with plums, apricots, blueberries, or raspberries. Just keep the fruit layer even and adjust the sweetness if using more tart fruits.
4. Why did my clafoutis sink in the middle?
It’s normal for clafoutis to deflate slightly after baking. The batter puffs up in the oven and settles as it cools, which is part of its rustic charm. As long as it’s set in the center, it’s perfectly cooked.
5. Can this be served cold?
Yes, clafoutis can be enjoyed chilled as well as warm. While the texture firms up slightly in the refrigerator, the flavor deepens, making it a refreshing option for warmer days.
