Cherry Clafoutis Recipe
This Cherry Clafoutis recipe is a classic French dessert featuring fresh sweet cherries baked in a smooth, custard-like batter. Easy to prepare with simple ingredients, it offers a delightful balance of sweet, creamy, and fruity flavors. Perfect for warm or cold serving, it makes a versatile treat for any season.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: French
Ingredients
Scale
Fruit
- 1 1/2 cups fresh sweet cherries, pitted (or use canned cherries, drained – about 1 can)
Batter
- 3 large eggs, room temperature
- 1/2 cup all-purpose flour
- 1/2 cup granulated sugar, plus 2 tablespoons for topping
- 1 cup whole milk or half and half
- 1 1/2 teaspoons vanilla extract
- 1/2 teaspoon almond extract
- 1/4 teaspoon salt
Topping
- Powdered sugar, for dusting on top
Instructions
- Preheat and prepare dish: Preheat your oven to 350°F (175°C). Generously butter the bottom and sides of a 9 or 10 inch baking dish or pie plate to prevent sticking and add flavor.
- Arrange cherries: Evenly spread the pitted cherries on the bottom of the prepared baking dish to form a base layer for the clafoutis.
- Make batter: In a blender, combine the eggs, 1/2 cup sugar (reserving 2 tablespoons), milk, flour, vanilla extract, almond extract, and salt. Blend until the batter is completely smooth and homogenous.
- Combine and sprinkle sugar: Pour the batter gently over the cherries in the dish. Then sprinkle the reserved 2 tablespoons of granulated sugar evenly on top to create a slightly crisp, caramelized top after baking.
- Bake: Place the dish in the oven and bake for 35 to 45 minutes, or until the custard is just set and slightly golden on top. The clafoutis should be firm but still tender inside.
- Cool and serve: Allow the clafoutis to cool for at least 15 minutes before serving. Dust the top with powdered sugar just before serving. Enjoy warm, at room temperature, or cold, according to your preference.
- Store leftovers: Place any remaining clafoutis in an airtight container and refrigerate for up to 4 days. To reheat, use a microwave in short intervals or warm gently in the oven covered with foil.
Notes
- Cherries: Use fresh sweet cherries, canned (drained), or thawed frozen cherries with excess liquid removed. Traditionally, unpitted black cherries are used but pitted cherries make the dessert easier to eat. If using unpitted, inform guests accordingly.
- Variations: Substitute cherries with plums, prunes, apples, pears, cranberries, or blackberries for different flavors.
- Reheating: Clafoutis tastes best within 24 hours but can be stored up to 4 days. Reheat in 15-second microwave bursts until warm or in a 350°F oven covered with foil for 5 to 10 minutes.
Keywords: Cherry Clafoutis, French dessert, baked custard, cherry dessert, easy cherry recipe, summer dessert
Find it online: https://mjrecipe.com/cherry-clafoutis-recipe/