Homemade Cherry Clafoutis
A light and airy French dessert made with fresh cherries baked in a tender, custard-like batter. This Cherry Clafoutis is simple to prepare, gently sweet, and perfect for serving warm with a dusting of powdered sugar. Elegant enough for guests yet easy enough for a weeknight treat.
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.
