Cherry Clafoutis
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The famous cherry dessert from south central France! This Cherry Clafoutis recipe features plump, juicy, sweet cherries that are enveloped in a rich batter and baked until golden brown with a texture that’s a cross between a cake and custard. It’s pure heaven! For another delicious clafoutis variation try my Blackberry Clafoutis!
What is Cherry Clafoutis?
Pronounced “cla-foo-tee” (also spelled clafouti in the English speaking world because of the silent “s”), clafoutis is a rustic fruit-studded dessert baked with an egg-rich batter until golden-brown on top. Its texture is something between a cake and custard.
The name clafoutis comes from the Occitan verb clafir, which means “to fill”, as in pouring the batter into the baking dish). It’s traditionally made with black cherries (and purists maintain that it should only be made with black cherries otherwise it’s technically a flognarde), but other variations nonetheless exist including with plums, nectarines, apricots, blackberries, raspberries, cranberries, apples and pears.
Traditionally the dessert is made with un-pitted cherries as the pits contain amygdaline (the same active chemical found in almond extract) that has a subtle almond flavor that is infused into the batter as it bakes. In order to avoid that unfortunate visit to the dentist we recommend pitting the cherries and using pure almond extract instead.
Clafoutis originated in the Limousin region of central France where its popularity peaked in the 19th century (though its origin may be much earlier) and soon spread throughout the whole country. It remains one of France’s most famous desserts.
Cherry Clafoutis Recipe
One of the things I love most about this dessert is how incredibly easy it is to make. If I were to publish a cookbook for kids, clafoutis would be in it!
The only thing that will take a little practice is getting the timing right on how long to bake it. This also comes down to personal preference, but clafoutis should be fairly firm to the touch but jiggly when you gently shake the pan. Over-baked you’ll have a chewy-eggy textured cake. Under-baked and you’ll have cherries floating in pudding. Baked just right you’ll make Goldilocks happy with a texture that is a cross between cake and custard.
Let’s get started!
Place all of the ingredients, except for the cherries, in a blender and blend until smooth. Poor the mixture over the cherries in a buttered casserole dish.
Bake it until the top is a rich golden brown and the top is firm jiggles when you gently it. I love the texture of clafoutis, a cross between cake and creamy custard.
Let it cool for a few minutes and then sprinkle with powdered sugar.
Serve warm by itself or, even better, with some whipped cream or my homemade vanilla custard.
Enjoy!
For more delicious French desserts try my:
- French Almond Plum Cake
- Pot de Creme
- French Almond Cake with Lavender Lemon Glaze
- Blackberry Clafoutis
- Nonnettes
- Canelé
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Cherry Clafoutis
Ingredients
- 3/4 cup whole milk
- 1/2 cup heavy cream
- 3 large eggs , room temperature
- 1/2 cup all-purpose flour
- 1/2 cup granulated sugar
- 2 tablespoons melted butter
- 1 teaspoon quality pure vanilla extract
- 1/2 teaspoon quality pure almond extract
- 1/4 teaspoon salt
- 3 cups cherries , pitted (fresh or frozen; if frozen thaw and drain completely)
- powdered (confectioner's) sugar for sprinkling
Instructions
- Preheat the oven to 375 degrees F. Butter a 1 1/2 quart baking dish.Place the cherries in the bottom of the baking dish.Put all remaining ingredients (except for the powdered sugar) in a blender and blend until smooth. Pour the batter over the cherries, place the baking dish on the middle oven rack, and bake for 30-40 minutes until the top is a rich golden brown, the clafoutis is set but still slightly jiggly. Remove it from the oven and let it cool for 5-10 minutes before serving. Sprinkle with powdered sugar. Serve warm with whipped cream or vanilla custard.
Video
Nutrition
Originally published on The Daring Gourmet July 3, 2020
Hi, I’m Kimberly Killebrew and welcome to Daring Gourmet where you'll find delicious originals, revitalized classics, and simply downright good eats from around the world! Originally from Germany, later raised in England, world-traveled, and now living in the U.S., from my globally-influenced kitchen I invite you to tour the world through your taste buds!
This was simple to make and fabulous to eat. It was just the right sweetness to highlight the cherries. I’ll make this again and again while fresh cherries are in the store. Thank you!
That’s wonderful, Susan, I’m so happy you enjoyed it – thank you! :)
Forgot to ask – can this be made with almond flour or some other non-wheat flour?
Hi Addie, I’ve only made it using regular flour but you should be able to substitute a gluten free all-purpose flour.
What size dish should this be baked in? Also, can frozen cherries be used so I can make this in the Winter.
Hi Marti, you’ll need a 1 1/2 quart (1.5 liter) baking dish. Absolutely, you can use frozen cherries, just be sure to thaw and thoroughly drain them first or the clafoutis will be wet and mushy.
Hi, Kimberly – do you have any tips for how to pit cherries if you don’t have a cherry pitter tool?
Hi Addie, yes there are several ways. This tutorial gives you four to choose from. Happy pitting! :)
We have huge pie cherry tree and the fruit is sweet/tart. Should I increase the sugar?
Hi Emily, that probably wouldn’t hurt!
Cannot wait to try this but slightly confused – is the 1/2 cup of granulated sugar the same sugar as “sprinkle powdered sugar over the top” after cooking?
Hi Sarah! No, they’re separate. Add the granulated sugar to the batter and use some powdered sugar at the end to sprinkle on top. Happy baking!
OOOOOO…YUMMY!
Cherries and almond extract = Amaretto!! (well, sort of). Any issue with substituting some of the milk with say…1/4 c of Amaretto??? Yes??? Please??? (LOL)
No problem at all, JJ, happy baking! :)
My daughter made this for the 4th of July (her first time) and it was a huge hit! Easily, a new favorite recipe in our home!
I’m so glad, Jacque, thank you!
This is such a great dessert! One of my favorite desserts to use with cherries!
I am trying this asap!! My whole family loves cherries & this doesn’t look like it will disappoint anyone!
I JUST bought some cherries and wasn’t sure what to do with them… Now I know :)
This is such a great way to enjoy those fresh cherries!! So good!
My mouth was watering looking at these photos! Delicious! I’ll be making this one…
Quite possibly the best way to enjoy cherries! Served this for dessert last night and it was a hit all around the table! Delicious!
Awesome, Sara, I’m so glad it was a hit, thank you!
This Cherry Clafoutis is seriously making me hungry!