Cherry Clafoutis Recipe
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This Cherry Clafoutis recipe is the perfect combination of elegance and comfort, with fresh cherries baked into a delicious flan. I love that I can have this classic French dessert ready to serve in just 50 minutes.
One of my favorite things to do in the summer is hit the local farmers market. Why? Because as a chef, I know that’s where the best fresh ingredients are hiding, just like the cherries I used for this clafoutis. Same goes for when I make my blackberry cobbler or this classic old-fashioned peach cobbler my family keeps asking for.
Cherry Clafoutis
Pronounced cla-foo-tee, this classic French dessert is incredibly easy to make and nothing short of delicious. The clafoutis originated during the 19th century in Paris and quickly became popularized around France. It’s essentially a fresh cherry flan that is most frequently served and eaten warm.
Classically, this cherry clafoutis recipe would use unpitted cherries because the pit gives off a subtle almond flavor that runs through the dessert. Since cherries are part of the stone fruit family, they’re closely related to almonds, which is why that flavor comes through naturally.
However, you can’t eat the pits, which makes cooking, and especially eating, this way a bit tedious. My recommendation is to pit the cherries, which is exactly what I do in the recipe I’m about to show you. It’s quick and easy to make in under an hour, which is perfect during the summer when I’d rather be out in the backyard with family than spending too much time in the kitchen.
Ingredients and Substitutions
Here’s what I use to make this beautiful Cherry Clafoutis baked dessert:
- Cherries – I use fresh dark cherries, making sure they’re pitted so they’re easy to eat. If you don’t have fresh cherries, frozen ones work too, just make sure to thaw and drain them first. You can also swap in berries, plums, apricots, or sliced peaches.
- Sugar – This adds the right amount of sweetness to both the cherries and the batter. I use a little extra to coat the fruit before baking. Feel free to use coconut sugar or caster sugar.
- Milk – I go with whole milk to keep the batter rich and creamy. It helps give the clafoutis that smooth custard-like texture. You can use half-and-half for a richer custard or go lighter with 2 % milk.
- Flour – I use all-purpose flour because it gives the clafoutis its structure.
- Salt – A pinch of sea salt, I never skip it.
- Vanilla extract – Vanilla rounds everything out with a warm and subtle flavor. It works really well with the cherries.
- Eggs – Eggs help bind everything together, I use whole eggs for richness. The extra yolk adds just a bit more depth and makes the texture even silkier.
- Unsalted butter –I use butter to coat the dish so the clafoutis doesn’t stick.
- Powdered sugar – A light dusting of powdered sugar before serving gives it that finished look.
How to Make Cherry Clafoutis
Prep the cherries: First thing I do is toss the pitted cherries with a little sugar in a mixing bowl. Then, I set them aside while I get the batter ready.
Make the batter: In a large bowl, I whisk together the milk, sugar, flour, salt, vanilla, and eggs until everything is smooth and well combined.
Prep the dish: I butter the baking dish to keep the clafoutis from sticking and to help it bake up with nicely golden edges.
Add the cherries: I spread the sugared cherries evenly across the buttered dish, making sure they’re in a single layer and not piled on top of each other.
Add the batter: I pour the batter right over the cherries, making sure they’re fully covered. Then I bake it at 375° for 35 to 40 minutes until the top is lightly golden and the center is set.
Finish and serve: I let the clafoutis cool for a few minutes, then dust it with powdered sugar. It’s best enjoyed warm, straight from the dish.
chef tip + notes
I highly recommend for making my cherry clafoutis recipe to make sure the batter is completely smooth before pouring it over the cherries. I usually whisk it well by hand, but if it still looks a little lumpy, I’ll toss it in the blender for 20 seconds on high speed. A smooth batter gives you that soft, custardy texture that makes this dessert so good.
- Use any oven-safe dish: I’ve made this in a glass tart dish, a cast-iron skillet, and even a ceramic casserole dish. As long as it’s oven-safe, it’ll work just fine.
- Use ripe, sweet cherries: I always go for fresh cherries when they’re in season. The riper they are, the better the flavor in the final dish.
- Don’t overbake: I check the center with a light press. It should be set but still slightly soft, not dry or cracked.
- Sweeten as needed: If the cherries are already sweet, I skip the sugar. But if they’re a little tart, tossing them in sugar makes a big difference.
- Pit the cherries ahead of time: Pitting can take a little time, so I like to do it in advance. It makes everything move faster once I’m ready to bake.
Serving Suggestions
The most common way to enjoy cherry clafoutis is warm with a light dusting of powdered sugar right after it comes out of the oven. Since it’s basically a baked custard, it’s also great chilled with a scoop of homemade vanilla ice cream, just remember to sprinkle on a little more powdered sugar before serving.
I usually make this on steak night, especially after grilling New York strip steak in the summer. It also pairs really well after steak kebabs – trust me, you can’t go wrong with that combo.
Make-Ahead and Storage
Make-Ahead: You can make this up to 1 day in advance and you can either serve it cold or warmed, just reheat slightly before serving.
How to Reheat: Since this recipe is classically eaten warmed, wrap the clafoutis in foil and bake at 350° for 6-8 minutes or until just warm.
How to Store: Cover with plastic and keep in the refrigerator for up to 3 days. This does not freeze well.
More Amazing Dessert Recipes
Video
Cherry Clafoutis Recipe
Ingredients
- 3 cups pitted fresh dark cherries
- 1 cup + 3 tablespoons sugar
- 1 ¾ cup whole milk
- ¾ cup all-purpose flour
- 1 teaspoon sea salt
- 1 tablespoon vanilla extract
- 4 eggs
- 1 egg yolk
- 2 teaspoons unsalted butter
- powdered sugar for garnish
Instructions
- Preheat the oven to 375°.
- Rinse and pit the cherries and add them to a bowl along with 3 tablespoons of sugar and mix until coated. Set aside.
- In a large bowl whisk together the milk, remaining 1 cup of sugar, flour, salt, vanilla, and eggs until completely combined and smooth.
- Butter a 9”-10” glass tart dish.
- Place the cherries flat into the tart pan and pour the batter over top and bake at 375° for 35 to 40 minutes or until browned around the edges, lightly browned on top and firm in the center.
- Cool slightly on a rack at room temperature and garnish with powdered sugar and serve warm.
Chef Billy’s recipe is head over hills the one I made two weeks ago. The flan part came out beautifully. Not overly sweet, just a nice blend of flavors. I hope cherry season will stay around for another couple of weeks, because this will be requested by family again.
Fantastic!
Delicious and easy too! It did take longer to bake for me (about an hour) maybe cause I’m at sea level …Chef Billy is always my favourite go to for recipes and I always recommend him to my friends!
This was so easy to make and was delicious. I highly recommend it if want want something easy to make and will delight everyone.
This desert is easy and delicious. I’m not much of a baker, so I am always keeping my eyes open for an easy yet special desert. This is something that I will be serving to company for sure. Thank you!
Absolutely wonderful! The Mrs. has asked me to bake this for friends and family a few times since the first time…. Thank you, Chef Billy!!!
Could one use pie cherries..the not so weet kind?
no