Cherry clafoutis is the kind of dessert that makes you feel like a French home cook without breaking a sweat. It’s a tender, custardy bake packed with juicy cherries and a light vanilla aroma. The batter comes together in minutes with pantry staples, and the oven does the rest.
No pie crust, no fancy equipment, just a skillet or baking dish and a whisk. Serve it warm, dusted with sugar, and watch it disappear.
Cherry Clafoutis the Dessert That’s Easier Than Pie and Just as Delicious – Simple French Comfort
Ingredients
Method
- Prep the oven and pan: Heat the oven to 350°F (175°C). Place a 9-inch pie dish, 10-inch skillet, or similar baking dish in the oven with the butter so it melts and the pan gets hot.
- Pit the cherries: Remove the pits if you haven’t already. If using frozen cherries, thaw, drain well, and pat dry to avoid excess moisture.
- Make the batter: In a bowl, whisk the eggs and sugar until slightly frothy, about 30 seconds. Add the flour and salt, and whisk until smooth. Whisk in the milk, cream, vanilla, and almond extract. If using lemon zest, stir it in now. The batter should be thin and silky.
- Build the base: Carefully remove the hot pan from the oven. Swirl to coat with the melted butter. Pour in a thin layer of batter—just enough to cover the bottom—and return to the oven for 2 minutes to lightly set. This prevents cherries from sinking too much.
- Add cherries and remaining batter: Scatter the cherries evenly over the set base. Pour the rest of the batter on top. Gently tap the pan to level it.
- Bake: Bake for 35–45 minutes, until puffed, golden around the edges, and just set in the center. A knife inserted near the middle should come out mostly clean, with a few custardy crumbs.
- Finish and serve: Cool for 10–15 minutes. Dust generously with confectioners’ sugar. Serve warm or at room temperature, plain or with a spoonful of lightly sweetened whipped cream.
Why This Recipe Works
Clafoutis is basically a cross between a flan and a pancake, so the batter is forgiving and easy to mix. Eggs give it structure, while milk and a bit of cream keep it soft and custardy.
A small amount of flour helps it puff around the cherries, forming a delicate, lightly golden top. A touch of almond extract deepens the cherry flavor without overpowering it. And preheating the pan with butter ensures the edges set quickly for that lovely, slightly crisp rim.
Ingredients
- 2 cups (about 300 g) fresh sweet cherries, pitted (or use frozen, thawed and well-drained)
- 3 large eggs
- 1/2 cup (100 g) granulated sugar, plus extra for dusting
- 3/4 cup (90 g) all-purpose flour
- 1 cup (240 ml) whole milk
- 1/4 cup (60 ml) heavy cream (or use all milk for a lighter version)
- 2 teaspoons vanilla extract
- 1/4 teaspoon almond extract (optional but recommended)
- 1/4 teaspoon fine salt
- 2 tablespoons unsalted butter (for the pan)
- Confectioners’ sugar, for dusting
- Lemon zest from 1/2 lemon (optional, brightens the flavor)
Instructions
- Prep the oven and pan: Heat the oven to 350°F (175°C).
Place a 9-inch pie dish, 10-inch skillet, or similar baking dish in the oven with the butter so it melts and the pan gets hot.
- Pit the cherries: Remove the pits if you haven’t already. If using frozen cherries, thaw, drain well, and pat dry to avoid excess moisture.
- Make the batter: In a bowl, whisk the eggs and sugar until slightly frothy, about 30 seconds. Add the flour and salt, and whisk until smooth.
Whisk in the milk, cream, vanilla, and almond extract. If using lemon zest, stir it in now. The batter should be thin and silky.
- Build the base: Carefully remove the hot pan from the oven.
Swirl to coat with the melted butter. Pour in a thin layer of batter—just enough to cover the bottom—and return to the oven for 2 minutes to lightly set. This prevents cherries from sinking too much.
- Add cherries and remaining batter: Scatter the cherries evenly over the set base.
Pour the rest of the batter on top. Gently tap the pan to level it.
- Bake: Bake for 35–45 minutes, until puffed, golden around the edges, and just set in the center. A knife inserted near the middle should come out mostly clean, with a few custardy crumbs.
- Finish and serve: Cool for 10–15 minutes.
Dust generously with confectioners’ sugar. Serve warm or at room temperature, plain or with a spoonful of lightly sweetened whipped cream.
Keeping It Fresh
Clafoutis is best the day it’s baked, ideally still a little warm. If you have leftovers, cover and refrigerate for up to 3 days.
The texture will firm up slightly in the fridge, which some people love. Reheat gently in a 300°F (150°C) oven for 10 minutes, or enjoy cold. Avoid microwaving for too long, as it can turn rubbery.
Benefits of This Recipe
- Simple pantry ingredients: Eggs, milk, sugar, flour—nothing fancy.
- Low-effort, high reward: No dough to roll, no blind baking, no stress.
- Flexible fruit options: Works with fresh or frozen cherries and other fruits.
- Make-ahead friendly: Batter can rest in the fridge for a few hours; cherries can be pitted in advance.
- Elegant but homey: Looks impressive, tastes comforting, and fits any occasion.
What Not to Do
- Don’t skip drying the cherries: Excess moisture can make the custard watery.
- Don’t overbake: You want a tender, custardy center, not a firm cake.
- Don’t overload with fruit: Too many cherries can weigh down the batter.
Aim for a single even layer.
- Don’t pour batter into a cold, unbuttered pan: A hot, buttered dish gives you a better rise and a lovely edge.
- Don’t crank the heat: High heat can curdle the custard. Stick to 350°F (175°C).
Recipe Variations
- Classic with pits (traditional French): Leave pits in for a boosted almond-like flavor. Just warn guests.
- Gluten-free: Swap the flour for a 1:1 gluten-free blend or use finely ground almond flour (texture will be a bit softer).
- Dairy-light: Use all milk instead of milk and cream.
The result is slightly lighter but still delicious.
- Different fruits: Try apricots, raspberries, blackberries, plums, or sliced peaches. Keep the fruit layer even and not too thick.
- Citrus twist: Add orange zest and a dash of Grand Marnier to the batter.
- Chocolate-cherry: Sprinkle 1/3 cup mini chocolate chips over the cherries before adding the batter.
- Spiced: Add a pinch of cinnamon or cardamom for a warm, cozy note.
FAQ
Can I make the batter ahead?
Yes. You can mix the batter up to 12 hours ahead and refrigerate it.
Give it a quick whisk before pouring to recombine any settled flour.
Do I need a cast-iron skillet?
No. Any oven-safe 9- or 10-inch baking dish works. Cast iron holds heat well and helps the edges caramelize, but a ceramic or glass dish will bake it just fine.
Can I use sour cherries?
Absolutely.
Sour cherries are fantastic here. Increase the sugar by 1–2 tablespoons to balance the tartness, or serve with a sweeter whipped cream.
How do I know when it’s done?
The clafoutis will be puffed with lightly browned edges and a center that’s set but still tender. A knife inserted near the middle should come out mostly clean.
It will deflate slightly as it cools—totally normal.
What can I serve with it?
It’s lovely on its own. You can also add a dollop of whipped cream, a scoop of vanilla ice cream, or a spoonful of crème fraîche. A few toasted sliced almonds on top add a nice crunch.
Can I make it without almond extract?
Yes.
Vanilla alone is great. If you want a hint of almond without extract, add a tablespoon of finely ground almonds to the batter.
Why did my clafoutis turn rubbery?
It was likely overbaked or microwaved for too long. Bake just until set, and if reheating, use a low oven to warm gently.
Is clafoutis meant to be served warm or cold?
Traditionally, it’s served warm or at room temperature.
Cold clafoutis is still tasty, just a bit firmer.
Can I double the recipe?
You can, but use a larger dish or two standard dishes to avoid a very thick layer. Add a few extra minutes to the bake time and check for doneness in the center.
Can I make it less sweet?
Yes. Reduce the sugar to 1/3 cup for a subtler sweetness, especially if your cherries are very ripe.
Keep in mind the dessert relies on sugar for both flavor and texture, so don’t cut it too drastically.
Wrapping Up
Cherry clafoutis is a no-fuss, crowd-pleasing dessert that tastes elegant without demanding much from you. With a handful of staples and a bowl, you’ll have a custardy, cherry-studded bake ready in under an hour. Keep it simple, or tweak it to match what’s in your kitchen.
Either way, it’s easier than pie and every bit as satisfying.
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