Cherry Clafoutis is a beautiful and simple French dessert made with fresh cherries baked into a light, sweet custard batter. It’s soft, creamy, and slightly chewy, with juicy bites of cherries in every slice.
Even though it looks fancy, Clafoutis is one of the easiest desserts you can make. It’s perfect for when you want something that feels special but doesn’t take a lot of work. Just blend, pour, and bake!
What Is Cherry Clafoutis?
Cherry Clafoutis is a classic French dessert from the Limousin region of France. Traditionally, the cherries are baked with their pits still inside, but most modern recipes use pitted cherries for easier eating.
The batter is similar to a mix between a flan, pancake, and custard. It puffs up a little in the oven and then settles as it cools.
When Clafoutis is made with fruits other than cherries, like plums or berries, it’s technically called a “flaugnarde.” But cherries are the most traditional and loved version.
Why I Love This Recipe?
Cherry Clafoutis is one of those desserts that feels like magic. You throw a handful of simple ingredients together, and the oven turns them into something soft, creamy, and amazing.
I love how quick it is to prepare. You don’t need any special skills. You just a bowl or blender to mix the batter, a dish to pour it into, and a hot oven.
It’s also a great way to use fresh cherries when they are in season. The sweet custard and juicy cherries make every bite taste like summer. Plus, you can serve it warm, at room temperature, or even cold from the fridge, and it’s always delicious.
Key Ingredients & Substitutions for Cherry Clafoutis
Cherries: Fresh pitted cherries are best. You can also use frozen (thawed and drained) if fresh aren’t available.
Eggs: Help create the creamy custard texture. Make sure to use the best quality and freshest eggs as possible.
Milk and Cream: A mix of both gives a rich but light result. You can also use full cream, if you want to achieve a more luscious result.
Flour: Just enough to hold the custard together. Sift the flour through a sieve, to avoid any lumps.
Sugar: Adds sweetness to the batter and cherries. I recommend to use granulated white sugar.
Butter: Used to grease the dish and add flavor.
Vanilla Extract: For warm, sweet notes.
Almond Extract: Optional, but it pairs beautifully with cherries.
Powdered Sugar: For dusting on top after baking.
Equipment You’ll Need
- Cherry Pitter: Makes removing pits faster, but a knife works too.
- Blender or Mixing Bowl: To make the batter.
- Ovenproof Skillet or Baking Dish: For baking the clafoutis.
- Whisk: If not using a blender, to mix the batter smoothly.
- Sifter: For sprinkling powdered sugar over the top.
Step-by-Step Instructions for Cherry Clafoutis
Step 1: Prepare the Ingredients
- Pit the Cherries: Remove pits from about 2 cups (300g) fresh cherries.
Step 2: Make the Batter
- Blend the Batter: In a blender or bowl, mix 3 large eggs, ½ cup (100g) sugar, 1 cup (240ml) milk, ½ cup (120ml) heavy cream, ¾ cup (95g) flour, 1 tsp vanilla extract, and ½ tsp almond extract until smooth.
Step 3: Assemble
- Butter the Dish: Grease a baking dish with 1 tbsp butter and dust with a little sugar.
- Add Cherries: Spread the cherries evenly in the dish.
- Pour the Batter: Gently pour the batter over the cherries.
Step 4: Bake
- Bake: Preheat oven to 175°C (350°F). Bake for 35–40 minutes until puffed, golden, and set in the center.
Step 5: Cool and Dust
- Cool Slightly: Let cool for 10–15 minutes.
- Dust with Powdered Sugar: Sprinkle powdered sugar over the top before serving.
Expert Tips for the Best Cherry Clafoutis
Use room temperature eggs and milk so the batter bakes evenly.
Make a crust. If You want to get a more crunchy base, You can mix 4 tbsp of flour, 2 tsp of white sugar and 2 tbsp of butter, and spread it on the greased baking dish. Bake it for 10 minutes, and than assemble the cherries and custard and bake according to instructions.
Don’t overbake—the center should be just set but still creamy.
Let it rest after baking so it slices cleanly and keeps its texture.
Frozen cherries work fine, but make sure you thaw and pat them dry first.
Serving Suggestions
Cherry Clafoutis is delicious served warm right out of the oven. You can also let it cool to room temperature for a firmer texture. It pairs wonderfully with a spoonful of whipped cream or a scoop of vanilla ice cream or even vanilla gelato if you want to make it extra special.
No matter how you serve it, it’s a perfect dessert for summer evenings or cozy weekends.
Make-Ahead and Storage
Make-Ahead: You can bake Clafoutis earlier in the day and leave it at room temperature until serving.
Storage: Keep leftovers covered in the fridge for up to 3 days.
Freezing: Not recommended. The texture of the custard will change.
Frequently Asked Questions (FAQ)
Can I leave the cherry pits in?
Traditionally, yes, but for easier eating and safety, most people remove them.
Can I make it dairy-free?
You can use almond milk and coconut cream, but the texture will be slightly lighter.
How do I know when it’s baked enough?
The center should be just set but still slightly wobbly. It will firm up more as it cools.
Cherry Clafoutis Recipe – French Baked Custard with Cherries
- Total Time: 55 minutes
- Yield: 6 servings 1x
Description
Cherry Clafoutis Recipe ia s soft and creamy French dessert made with fresh cherries baked in a sweet custard-like batter. It’s quick, easy, and full of summer flavor.
Ingredients
- 2 cups (300g) fresh cherries, pitted
- 3 large eggs
- 1/2 cup (100g) sugar
- 1 cup (240ml) milk
- 1/2 cup (120ml) heavy cream
- 3/4 cup (95g) all-purpose flour
- 1 tsp vanilla extract
- 1/2 tsp almond extract (optional)
- 1 tbsp butter (for greasing)
- Powdered sugar, for dusting
Instructions
- Pit cherries and spread them in a buttered baking dish.
- Blend batter: Mix eggs, sugar, milk, cream, flour, vanilla, and almond extract until smooth.
- Pour batter over the cherries.
- Bake at 175°C (350°F) for 35–40 minutes until golden and just set.
- Cool slightly and dust with powdered sugar before serving.
Notes
If using frozen cherries, thaw and dry them first.
A blender makes the batter extra smooth, but a whisk works too.
The clafoutis will puff in the oven and settle as it cools—this is normal.
Try with other fruits like blueberries, plums, or raspberries for variations.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Cuisine: French
Nutrition
- Calories: 240 kcal
- Sugar: 16g
- Fat: 13g
- Saturated Fat: 7g
- Carbohydrates: 24g
- Protein: 6g
Nutrition information
This website gives estimated nutritional information, which might change depending on the ingredients used.
In the photo it looks like you made the crust in a pan where the bottom comes off, or the fluted ring top, baked first, and then cooked with the flan mixture and berries. What size of dish, or pan, like a quiche pan, would you use in order to take it out of the pan for presentation??
I actually baked this one in a standard ovenproof baking dish, but if you’d like to take it out of the pan for presentation, a 9–10 inch (23–25 cm) tart or quiche pan with a removable base works beautifully. You can also use a springform pan.
If you make the optional crust mentioned in the tips section, blind-bake it first in that type of pan, then pour in the custard and cherries, and bake as directed. This way, once it cools slightly, you can lift it out of the ring for a neat edge and easy serving.
Every recipe has it’s little secret. Mine was a thin layer of blind-baked biscuit crumbs at the base, adding a lovely chewy texture to these golden cherry treats. Simple, elegant, and absolutely delicious. 🍒✨
That sounds absolutely delicious! 😊 A thin layer of biscuit crumbs at the base is such a lovely idea. Thanks for sharing your secret—it must add a wonderful texture to the clafoutis.