Cherry Clafoutis
This French Cherry Clafoutis recipe has a creamy, custard-like texture and sweet bites of cherries throughout. We serve it warm or cold with a dusting of powdered sugar and a dollop of whipped cream or vanilla ice cream.
If you love dessert recipes, you have to try Flourless Chocolate Cake, Strawberry Rhubarb Crisp, or Cannoli Cake!
Cherry Clafoutis is the easiest French dessert you can make!
This Cherry Clafouti (pronounced klah-foo-TEE) recipe became an instant family favorite after our friends from France introduced it to us. It’s a dense custard with delicious bites of sweet cherries throughout. It’s traditionally served as dessert, but my mom often made it for Sunday brunch, since it’s not overly sweet.
It’s very easy to make, with basic pantry ingredients and fresh or canned cherries. You could also swap the cherries for plums, prunes, apples, pears, cranberries, or blackberries. C’est délicieux!
How to Make Cherry Clafoutis:
Arrange Cherries: Butter the bottom of a 9 or 10 inch baking dish and arrange cherries evenly at the bottom.
Blend Batter: Add eggs, sugar (reserve 2 tablespoons for later), milk, flour, vanilla, almond extract, and salt. Blend until smooth then pour batter over cherries. Sprinkle reserved 2 Tablespoons sugar on top.
Bake and Serve: Bake at 350 degrees F until custard is set (about 35-45 minutes). Check at 30 minutes then loosely cover with foil so it doesn’t get too browned. Once cooled, lightly dust with powdered sugar. Clafoutis is delicious warm, room temp., or cold. Refrigerate leftovers.
Reheating Instructions:
Clafoutis lasts about 3 to 4 days, but is best served within 24 hours. It can be eaten cold or warmed up. Rewarm in the microwave or cover with foil and warm in the oven at 350 degrees F for about 5 to 10 minutes.
Similar Desserts to Try:
Cherry Cobbler
Bread Pudding
Blackberry Cobbler
Plum Cake
Cherry Pie
Apple Cobbler
Peach Cobbler
Triple Berry Pie
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Cherry Clafoutis
This French Cherry Clafoutis recipe has a creamy, custard-like texture and sweet bites of cherries throughout. Serve warm or cold with a dusting of powdered sugar.
Course brunch, Dessert, LunchCuisine French
Prep Time 10 minutes minutesCook Time 45 minutes minutesTotal Time 55 minutes minutes
Servings 12
Calories 92kcal
Author Lauren Allen
Cost 6
EquipmentBlender
Ingredients1 1/2 cups Fresh sweet cherries* , pitted (or use canned cherries, drained–about 1 can)3 large eggs , room temperature1/2 cup all-purpose flour1/2 cup granulated sugar , plus 2 Tablespoons for topping1 cup whole milk , or half and half1 1/2 teaspoons vanilla extract1/2 teaspoon almond extract1/4 teaspoon saltpowdered sugar , for dusting on topUS Customary – Metric
InstructionsPreheat oven to 350 degrees F. Generously butter the bottom of a 9 or 10 inch baking dish or pie plate.Arrange cherries evenly around on bottom of dish.In a blender, add eggs, sugar (reserve 2 Tablespoons), milk, flour, extracts and salt. Blend until smooth. Pour batter over cherries and sprinkle with reserved 2 Tablespoons sugar.Bake for about 35-45 minutes, just until custard is set.Allow to cool for at least 15 minutes before serving. Clafoutis is delicious served warm, room temp or cold.Store leftover cherry clafoutis in the fridge for up to 4 days.
Video
Notes
Cherries: Use fresh, sweet cherries or canned cherries (drained) Frozen cherries can also be used, just make sure you thaw and drain the excess liquid first. Cherry Clafouti is traditionally made with unpitted black cherries but I prefer to use pitted cherries so it’s easier to eat. If you decide to use unpitted cherries, make sure your guests are aware.
Variations: Clafoutis can also be made with plums, prunes, apples, pears, cranberries, or blackberries.
Reheating Instructions: Clafoutis lasts about 3 to 4 days, but is best served within 24 hours. It can be eaten cold or warmed up. If you choose to reheat it, microwave it in 15-second intervals until warm, or cover it with foil and bake in the oven at 350 degrees F for about 5 to 10 minutes.
NutritionCalories: 92kcal | Carbohydrates: 16g | Protein: 3g | Fat: 2g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 49mg | Sodium: 75mg | Potassium: 102mg | Fiber: 1g | Sugar: 12g | Vitamin A: 112IU | Vitamin C: 1mg | Calcium: 34mg | Iron: 1mg
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I originally shared this recipe March 2021. Updated July 2024.
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