Cherry Clafoutis
A luscious, custardy French dessert filled with juicy cherries and baked to golden perfection – Cherry Clafoutis is the sweet treat you didn’t know you needed. It’s simple, rustic, and tastes like summer in every bite.
Cherry Clafoutis is one of those magical desserts that feels fancy but comes together with pantry staples.
I first tried this classic French delight on a summer trip to the countryside, where it was served warm with a dusting of powdered sugar and a spoonful of crème fraîche.
I was hooked from the first bite. That light, custard-like texture paired with the tart-sweet burst of cherries was unforgettable.
Since then, I’ve made it countless times — especially when cherries are in season.
Whether you’re hosting a brunch, looking for a light dessert, or craving something fruity yet elegant, this recipe will steal your heart.
Why You’ll Love This
- Incredibly Easy to Make – One bowl, one baking dish, and no fancy equipment needed.
- Perfect Use of Fresh Cherries – A great way to highlight juicy, in-season cherries.
- Elegant but Effortless – Looks like a showstopper, but takes minimal effort.
- Versatile Dessert – Enjoy warm or chilled, dusted with sugar or topped with cream.
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Cuisines: French
Servings: 6
Estimated Cost: $6–$8
Equipment:
- Mixing bowl
- Whisk or hand mixer
- 9-inch round baking dish or skillet
- Measuring cups and spoons
- Sifter or fine mesh sieve
Ingredients
- 1 cup whole milk
- 3 large eggs
- 1/2 cup all-purpose flour
- 1/2 cup granulated sugar
- 1 tbsp vanilla extract
- 1/4 tsp salt
- 2 cups fresh sweet cherries, pitted
- 2 tbsp unsalted butter (for greasing the dish)
- Powdered sugar, for dusting (optional)
Step-by-Step Instructions
- Preheat the oven to 350°F (175°C). Generously butter a 9-inch baking dish or oven-safe skillet.
- Prepare the cherries by washing and pitting them. Spread them evenly across the bottom of the greased dish.
- Make the batter: In a mixing bowl, whisk together the eggs and sugar until slightly frothy. Add in the flour, milk, vanilla extract, and salt. Whisk until smooth and well combined.
- Pour the batter gently over the cherries in the dish.
- Bake for 35–40 minutes or until the top is golden and the custard is set (a toothpick should come out clean from the center).
- Cool slightly before dusting with powdered sugar. Serve warm, at room temperature, or chilled based on your preference.
Nutrition Facts (Per Serving)
- Calories: 180
- Protein: 5g
- Fat: 6g
- Saturated Fat: 3g
- Carbohydrates: 26g
- Fiber: 1g
- Sugar: 17g
- Sodium: 100mg
Tips for Success
- Use fresh cherries for best flavor, but frozen (thawed and drained) cherries can work in a pinch.
- Pit your cherries carefully — use a cherry pitter or slice and remove the pits manually.
- Don’t overbake — the clafoutis should be lightly golden and just set in the center.
- Add a twist by using a mix of cherries and berries or a dash of almond extract for extra flavor.
Cherry Clafoutis
Ingredients
- 1 cup whole milk
- 3 large eggs
- ½ cup all-purpose flour
- ½ cup granulated sugar
- 1 tbsp vanilla extract
- ¼ tsp salt
- 2 cups fresh sweet cherries pitted
- 2 tbsp unsalted butter for greasing the dish
- Powdered sugar for dusting (optional)
Instructions
- Preheat the oven to 350°F (175°C). Generously butter a 9-inch baking dish or oven-safe skillet.
- Prepare the cherries by washing and pitting them. Spread them evenly across the bottom of the greased dish.
- Make the batter: In a mixing bowl, whisk together the eggs and sugar until slightly frothy. Add in the flour, milk, vanilla extract, and salt. Whisk until smooth and well combined.
- Pour the batter gently over the cherries in the dish.
- Bake for 35–40 minutes or until the top is golden and the custard is set (a toothpick should come out clean from the center).
- Cool slightly before dusting with powdered sugar. Serve warm, at room temperature, or chilled based on your preference.
Notes
- Use fresh cherries for best flavor, but frozen (thawed and drained) cherries can work in a pinch.
- Pit your cherries carefully — use a cherry pitter or slice and remove the pits manually.
- Don’t overbake — the clafoutis should be lightly golden and just set in the center.
- Add a twist by using a mix of cherries and berries or a dash of almond extract for extra flavor.
Common Questions
Can I make cherry clafoutis ahead of time?
Yes! You can make it a day in advance. Just store it in the fridge and bring to room temperature or reheat slightly before serving.
Can I use frozen cherries?
Absolutely. Just be sure to thaw and drain them well to avoid a soggy texture.
Is cherry clafoutis supposed to be served warm or cold?
It’s delicious both ways! Warm gives you that soft custardy comfort, while chilled is refreshing and firm.
Can I make it gluten-free?
Yes, substitute the all-purpose flour with a gluten-free flour blend in equal parts.
Thank you for stopping by!
I hope this Cherry Clafoutis brings a taste of French charm and a burst of cherry goodness to your table.
Happy baking and sweet wishes to you and yours!
