If you’ve never tried a Cherry Clafoutis, you’re in for a treat! This classic French dessert is a cross between a custard and a fluffy pancake, baked until golden and bursting with juicy cherries. It’s elegant enough for dinner parties yet simple enough for a weeknight treat. With just a few pantry staples and fresh cherries, you can whip up a sweet, creamy dessert that’s as beautiful as it is delicious. Serve it warm with a dusting of powdered sugar and watch it disappear in minutes.
INGREDIENTS YOU’LL NEED:
- 4 cups fresh cherries, pitted (about 2 lbs) – I love using fresh sweet cherries for the juiciest flavor, but you can also use frozen (thawed and drained).
- 6 large eggs – These make the custard base rich and silky.
- 1 cup granulated sugar – Adds just the right amount of sweetness without overpowering the cherries.
- 2 cups whole milk – Gives the custard its creamy texture.
- 1 cup all-purpose flour – Helps the clafoutis puff up beautifully in the oven.
- 2 teaspoons vanilla extract – Adds warmth and depth to the custard.
- ½ teaspoon almond extract (optional) – Enhances the cherry flavor with a subtle nutty note.
- Pinch of salt – Balances the sweetness and brings out all the flavors.
- Powdered sugar, for dusting – A light sprinkle makes the dessert look bakery-worthy.
Why You’ll Love This Cherry Clafoutis?
Cherry Clafoutis is one of those desserts that looks fancy but is secretly super easy to make. The batter comes together in minutes—just whisk and pour. The magic happens in the oven, where the cherries get soft and jammy while the custard bakes up light and slightly sweet. I love serving it warm with a dusting of powdered sugar, but it’s just as good cold from the fridge.
How to Make Cherry Clafoutis?
Time needed: 50 minutes
- Preheat the Oven:
Preheat the oven to 350°F (175°C) and butter a baking dish. - Clean the Cherries:
Spread the pitted cherries evenly across the bottom of the dish.
- Prepare the Batter:
In a mixing bowl, whisk together eggs and sugar until light and frothy. -
Add the milk, vanilla, almond extract (if using), flour, and salt. Whisk until smooth. Be careful not to over mix the batter to avoid it being to gummy once baked. - Pour Over Cherries
Pour the batter over the cherries. - Bake:
Bake for 40–45 minutes, or until the custard is set and golden on top. - Serve and Enjoy:
Let cool slightly, dust with powdered sugar, and serve warm or chilled.
FAQ – FREQUENTLY ASKED QUESTIONS:
Yes, you really should. Eating around pits can be annoying, and it’s safer, especially if kids are eating it. I use a cherry pitter—it’s quick and makes the prep a lot easier.
Absolutely! Just thaw them first and drain off any extra juice so the custard doesn’t get too watery. It
turns out delicious.
You can do either! I love it warm right out of the oven with powdered sugar on top, but it’s also
amazing cold from the fridge the next day.
The top should be golden, and the custard should be set but still a little soft in the center. If you gently shake the dish, it should jiggle just slightly in the middle.
Tips for Making the Perfect Cherry Clafoutis:
I always use fresh, ripe cherries because they give the sweetest, juiciest flavor. I make sure not to overbake it so the center stays soft and a little jiggly. After baking, I let it cool for at least 15 minutes so the custard sets just right.
Cherry Clafoutis Variations and Substitutions:
- I like swapping the cherries for fresh peaches or plums for a summer spin.
- I replace the vanilla with orange zest for a bright, citrusy flavor.
- I make it dairy-free by using oat milk and a splash of coconut cream.
- I top it with toasted coconut before baking for extra texture and sweetness.
What to Serve WITH Cherry Clafoutis?
I love serving cherry clafoutis with a scoop of vanilla ice cream or a dollop of fresh whipped cream. A hot cup of coffee or tea on the side makes it even better.
How to Store and Reheat Cherry Clafoutis?
Cover and refrigerate leftovers for up to 3 days. Reheat gently in the oven at 300°F, or enjoy it cold straight from the fridge.
Can Cherry Clafoutis Be Frozen?
Yes, but it’s best fresh. If freezing, wrap tightly and store for up to 1 month. Thaw in the fridge and warm in the oven before serving.
LOOKING FOR MORE SWEET DESSERT IDEAS? TRY THESE!
The Best Oreo Cheesecake Recipe: This is my go-to dessert when I want to impress without a lot of fuss. It’s packed with cookies in every layer—creamy, rich, and downright irresistible.
Sweet Simplicity: Easy Strawberry Dump Cake: Juicy strawberries bubble under a golden, buttery cake topping that’s crisp on the outside and irresistibly soft underneath.
Perfectly Gooey Neiman Marcus Butter Bars: With a creamy, sweet filling that melts in your mouth and a golden, tender crust, these bars are a showstopper for any occasion.
FINAL THOUGHTS:
This easy Cherry Clafoutis recipe is a must-try if you love simple, elegant desserts that highlight fresh fruit. It’s light, creamy, and full of flavor — a true French classic that anyone can master at home. If you try it, leave me a comment and let me know how you liked it.
Easy Cherry Clafoutis Recipe – Classic French Dessert
Equipment
- 3 Quart Baking Dish
Ingredients
- 4 cups Cherries (fresh)(pitted)(cut into quarters)
- 6 eggs (large)
- 1 cup granulated sugar
- 2 cups whole milk
- 1 cup all-purpose flour
- 2 tsp vanilla extract
- ½ tsp almond extract optional
- Pinch of salt
- Powdered sugar for dusting
Instructions
- Preheat oven to 350°F (175°C). Butter your 3-quart baking dish generously.
- Prepare the cherries: Pit cherries and pat them dry. Spread them evenly in the bottom of the dish.
- Make the batter: In a large mixing bowl, whisk eggs and sugar until pale and slightly frothy. Add milk, vanilla, almond extract, and salt; whisk again. Gently whisk in flour until smooth — batter will be thin, like crepe batter.
- Assemble: Pour the batter evenly over the cherries.
- Bake: Bake for 40–45 minutes, until the custard is set in the center and the top is lightly golden.
- Serve: Let cool for 15 minutes before dusting generously with powdered sugar. Serve warm or at room temperature.
