Have you ever tried Cherry Clafoutis before?! It’s a rustic French dessert dusted with powdered sugar and served lukewarm. With a fancy French name and its elegant look, this delicious pie-style dessert made with fresh, sweet, juicy cherries will impress your guests! It’s also ridiculously easy to make and totally budget friendly!
My Favorite French Dessert
Well, we can’t all take a trip to France this summer just to make sure that French know what they are doing when it comes to pastry and desserts but we could afford to enjoy this sophisticated and refined French at home. It’s not one of the most popular French dessert for nothing!
The Best Cherry Clafoutis Recipe
It’s light, creamy, loaded with fresh juicy seasonal fruits and taste amazing. You’ll need just a few simple ingredients and the batter mixture is just as simple as a pancake.
But…Shh! This is going to be a secret between you and me! If you’re organizing a fancy dinner party and you want some show-off dessert to achieve legendary status in the minds of your guests this Cherry Clafoutis is one of the easiest French desserts you can make at home.
How to Make Cherry Clafoutis:
I love how it sounds…clafoutis!There’s just something about the name. But it’s just a simple batter made with eggs, milk, sugar, flour and butter poured over fresh fruit arranged in buttered dish and baked until golden brown. It’s meant to be served lukewarm or room temperature sprinkled with powdered sugar and has the texture more like flan or thick custard instead of a cake-like texture. Just keep in mind not to overcooked it or it will taste rubbery!!!
The only time consuming part of this recipe is pitting the cherries. Actually, after a little research I found out that traditional clafoutis contains pits of the cherries because the pits have the same chemical as almond extract and during baking process a small amount from the pits is released into the clafoutis and complements the flavor. Well, I would rather add a little almond extract in the mixture than risking to break a tooth. Almond extract is still cheaper than a dentist.
Cherry Clafoutis
Prep Time: 10 minutes- Cook Time: 50 minutes
- Total Time: 1 hour
Yield: 10 slices 1x
Category: Dessert
Method: Oven
Cuisine: French
Print Recipe
Pin RecipeDescription
Have you ever tried Cherry Clafoutis before?! It’s a rustic French dessert dusted with powdered sugar and served lukewarm. With a fancy French name and its elegant look, this delicious pie-style dessert made with fresh, sweet, juicy cherries will impress your guests! It’s also ridiculously easy to make and totally budget friendly!
Ingredients
- approximately 3 cups fresh sweet cherries- stemmed and pitted
- 3 eggs
- 2 tablespoons unsalted butter-melted and cooled
- ½ cup granulated sugar
- ½ cup flour
- Pinch of salt
- 1 cup milk
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- Unsalted butter to grease the baking dish
- 1–2 tablespoon granulated sugar for sprinkling onto baking dish
- Powdered sugar for dusting
Instructions
- Preheat the oven to 350 F, generously butter bottom and sides of 8 or 9 inch baking dish (mine was 8.5 inch bottom), sprinkle with granulated sugar and tap to spread the sugar evenly onto the bottom and sides.
- Arrange the cherries in circles to cover the bottom of the dish and set aside.
- Mix the eggs, sugar, salt and extracts until well blended. Mix in melted butter (make sure it’s cooled).
- Add flour and mix until completely free of lumps , then add milk and mix until well combined and smooth. The batter should be really thin, just make sure it’s smooth and well blended or it might turns out egg-smelly.
- Immediately pour the mixture over the cherries and bake about 35-50 minutes until puffed and golden brown (mine was done after 42 minutes, but baking time might vary depending on baking dish you use and the sort of cherries you use).Be careful not to overcook or it will taste rubbery!!! The top should be golden and set around the edges but still slightly wobbly at the center.
- Let it set for a few minutes, dust with powdered sugar and serve lukewarm, room temperature or cooled (as you prefer). It cuts easier when cooled to room temperature.
49 comments
Coukd you make this with other fruits duch as raspberries?
Hi Jen, I think it will work fine with raspberries.
I have made this with plums and peaches and both worked as well. Bing cherries are really good with the almond flavoring.
Thanks Megan :-)!
Are you sure your using “sweet cherries”? They lol like tart cherries to me. Please clarify.
Hi Ahma, these are sweet cheeries
I made this just as the recipe recommends and it was great. The cherries were still moist and very sweet.
Thanks Corie 🙂
Excellent result, easy and definite eye pleaser! Thank you for sharing
I’m looking forward t0 making this bI’m planning to use half sweet and half tart cherries..
Made this with sour cherries picked fresh from our tree. It was awesome & almost gone before we ate dinner!
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What do you think about drizzling chocolate across the top after it has finished baking? Would white or dark chocolate work best?
Hi Danita, you could do that, use any kind you like.
Could I make this in small cake pans with release sides?
I have a lot of frozen cherries. How would I adjust the recipe for frozen sweet cherries?
Sorry Deanna, I haven’t tried with frozen cherries.
Hi Deanna, I used fresh cherries with this recipe, but with other cafloutis recipes I’ve used frozen cherries before. They work fine as long as long they are whole cherries and you drain the liquid from them after they defrost..
Frozen cherries break down a bit in texture from freezing, like all vegetables and fruit. Frozen ones may look slightly more “deflated” than fresh ones after being baked, but they’ll be just as tasty.
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I made this using tart cherries from our cherry tree and it was FABULOUS!!!!! I can’t stop eating it?
Thanks Sue :-)!!!
Thank you, Vera!This is the yummiest dessert ever! I substituted butter with oil, as I didn’t have butter at home, and it turned out all right. But it is highly addictive. Now I get asked to make every day 🙂
Thanks Armine 🙂 I?m happy to hear that!
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Hi, Vera, what do you think about using strawberries instead of cherries?
Hi Tere, I haven’t tried it with strawberries, but it sounds good!
Can I make it with pears or will they put off too much juice?
Hi Amy, sorry I haven’t tried it with pears.
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Hi Vera,
Regarding the Ingredients, is this 1/2 cup of ‘All Purpose Flour’ or S.R Flour?
Hi Sheree, it’s all-purpose flour.
Wonderful recipe. Thanks for sharing. I made this with frozen (thawed) sweet dark cherries. They held up just fine. I also substituted the flour wit all purpose gluten free flour and the milk with a little larger measure of half and half. It came out beautifully.
All I have isn’t salted butter, is that ok?
Hi Katie, it’s OK. If using salted butter omit the pinch of salt called in the recipe. Happy baking!
Can I use canned or bottled cherries as cherries are difficult to find in the stores here?
Can we use canned pie cherries?
Vera – I am a new Baker and I am trying my hand at recipes and diff kinds of produce. This recipe was easy and so tasty to make. The cherries I used weren’t overly sweet but then I like my desserts a little less sweet anyway so it worked ! Thank you !
I make clafouti frequently. Mostly pear or cherry. I put all ingredients besides the fruit in a blender, mix it, pour it over fruit, done! So easy!
This recipe looks delicious, however it is about impossible to print with ads right in the middle of the printing page. It would be nice if you didn’t have the ads on the page you have to load to print. It is giving me 4 pages to print from my phone with ads in the middle. Even if I close them it leaves a giant gap where the ad was at.
Nothing says summer like this recipe. Have made it multiple times, so simple, so delicious. Thank you so much for sharing!!
FYI, I would give this 5 stars, but it won’t let me select it.
Thank you!
I used a 9” Pyrex pie plate, and failed to calculate the total volume ( Ball-park around 6 cups of filling total and allow for expansion!) of the recipe, so had a very full pan and extra batter, which has become an apricot cafloutte now… the cherry one of course breached the perimeter and popped three cherries out into the oven with a bit of filling! They were tasty! And the actual cafloutte- was cooked in 25 minutes. Tastes fine- but do be aware that you must plan for a deeper dish than just a 9” pie plate ! Thanks for this recipe- it has endless possibilities!
Time consuming to pit the cherries, but otherwise quick and easy dessert. Made with duck eggs which I think helped the richness of the custard., Made in the morning and left on counter for a light and not overly sweet dessert for a guest lunch. Ironically my French guest had never heard of claflutis! Made with local cherries then frozen and dethawed and drained of the excess water. Would probably try with another fruit like slightly cooked rhubarb or blueberries.