Cherry Clafoutis :7 Sweet Reasons to Try This Easy recipe

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Let me tell you about the time I fell head over heels for clafoutis. It was one of those lazy Sunday afternoons , cloudy skies, a slow jazz playlist humming in the background, and me, determined to use up the bowl of cherries sitting on my counter before they turned into a fruit fly convention.

I remembered a recipe I’d seen years ago in an old French cookbook, something called clafoutis, a name that sounded just as cozy and elegant as the dessert itself. It was supposed to be simple, rustic, the kind of dish you throw together with pantry staples and whatever fruit you’ve got hanging around.

Well, let me tell you , that first cherry clafoutis changed everything. It was warm and custardy with juicy cherries hidden like little jewels under a golden, puffed crust. I took one bite and instantly felt like I was sipping coffee on a stone terrace in southern France. The best part? It took barely 10 minutes to throw together.

If you’ve never made this classic French dessert before, now’s the time. Whether you’re baking for brunch, a casual dinner party, or just a treat-yourself moment, this Cherry Clafoutis is your golden ticket to bakery-level comfort with practically zero fuss.

Why You’ll Love This Cherry Clafoutis

• Quick and easy. It only takes about 10 minutes of prep time , your blender does most of the work.
• Cozy and elegant. This is one of those rare desserts that feels fancy but tastes like a warm hug.
• Serve it hot or cold. Perfect fresh out of the oven, chilled the next morning, or even room temp with coffee.
• Customizable. Swap out the cherries for pears, berries, or plums , it’s incredibly forgiving.
• Pantry-friendly. Eggs, flour, sugar, milk , if you bake at all, you’ve probably already got most of what you need.

Ingredients

Here’s everything you’ll need to make a classic Cherry Clafoutis. The full measurements are listed in the recipe card below, but this list gives you a sense of what to gather and how flexible it can be.

Fresh sweet cherries

I usually pit fresh sweet cherries, especially in summer when they’re in season. But when I’m in a hurry or out of season, canned cherries or thawed frozen ones work just as well. Just make sure they’re well drained.

Large eggs

The base of this dessert is custard, so eggs are essential. They help it puff up beautifully in the oven.

All-purpose flour

This gives the clafoutis a bit of structure , almost like a flan-meets-pancake hybrid. For a gluten-free option, you can try a 1:1 gluten-free flour blend.

Granulated sugar

Most of it goes into the batter, but we reserve a couple spoonfuls to sprinkle on top, giving the crust a slightly crackly finish I absolutely love.

Whole milk

I usually go with whole milk, but I’ve also made this with half-and-half for extra richness. Both work great.

Vanilla and almond extracts

Vanilla is classic, but almond gives it that extra depth that pairs so well with cherries.

Salt and powdered sugar

Just a pinch of salt rounds things out, and a dusting of powdered sugar at the end makes it feel like a little French bakery moment.

Make-ahead tip: You can pit your cherries the day before and store them in the fridge. That’s honestly the only “hard” part of this recipe!

How to Make Cherry Clafoutis

1. Preheat and Prep Your Dish

Start by preheating your oven to 350°F. Generously butter the bottom and sides of a 9- or 10-inch pie dish or baking dish. This helps the clafoutis release easily and gives the edges that golden, buttery crust.

Alya Tip: I like to use softened butter and get into every corner with a pastry brush or my fingers , rustic baking is hands-on!

2. Layer the Cherries

Arrange your pitted cherries evenly across the bottom of the prepared dish. You don’t need to overthink this , just aim for a single layer so each bite gets a cherry.

Mini Story: One time, I forgot to spread them out and ended up with a clafoutis that was half cherry, half plain. Still tasty, but not quite the balance I love!

3. Blend the Batter

In a blender, combine your eggs, granulated sugar (save two tablespoons for later), milk, flour, vanilla, almond extract, and salt. Blend until completely smooth.

Alya Tip: If you don’t have a blender, whisk everything in a large bowl. Just make sure to mix until totally smooth.

4. Pour and Sprinkle

Carefully pour the batter over the cherries. Then, take those two reserved tablespoons of sugar and sprinkle them evenly over the top. This little extra step gives the top a subtle crunch and caramelized finish.

5. Bake to Perfection

Place your dish in the oven and bake for 35 to 45 minutes. The edges will puff up, and the center should be just set , it should have a slight jiggle but no liquid.

Sensory cue: Your kitchen will start to smell like a buttery, sweet cloud around minute 30. That’s your sign it’s almost done!

6. Cool and Serve

Let the clafoutis cool for at least 15 minutes before serving. It will deflate slightly as it cools , that’s totally normal.

Bonus: It tastes just as dreamy at room temperature or straight from the fridge the next day.

Pro Tips

• Use a cherry pitter if you’re working with fresh cherries. It’s a game changer.
• Don’t overbake. The clafoutis should be set but still custardy in the middle. Overbaking makes it dry.
• Let it cool. I know it’s tempting to dig in right away, but 15 minutes of cooling helps the texture settle perfectly.
• Make it ahead. Bake it the night before and serve chilled with coffee in the morning.
• Common mistake: Pouring a warm custard into a cold dish can lead to uneven baking. Make sure your dish isn’t straight-from-the-fridge cold.

Recommended Equipment for This Recipe

• Cherry pitter, for quick prep with fresh cherries
• Blender or whisk and mixing bowl
• 9 or 10-inch pie dish or baking dish
• Measuring spoons and cups
• Fine mesh strainer or sifter, for powdered sugar dusting

Serving Suggestions

• Serve warm with a dusting of powdered sugar and a scoop of vanilla ice cream.
• For brunch, pair it with a hot latte or a glass of sparkling rosé.
• Serve chilled with whipped cream or Greek yogurt and a handful of fresh berries on top.
• A fun twist? Add a drizzle of chocolate sauce or cherry liqueur for dessert-night vibes.

My family once had it cold for breakfast with coffee , not traditional, but absolutely delightful.

Storage and Make-Ahead Tips (100 words)

• Refrigerate leftovers in an airtight container for up to four days.
• Serve cold or warm. Reheat in the microwave in 15-second intervals, or cover with foil and warm in the oven at 350°F for 5 to 10 minutes.
• Freezing isn’t ideal, as the custard texture can become watery after thawing.
• Leftover magic: Cut into slices and serve with yogurt and granola for a fancy breakfast parfait.

Closing Thoughts

This Cherry Clafoutis is one of those beautiful, simple desserts that feels like a quiet luxury. It’s soft and custardy, sweet but not too sweet, and bursting with juicy cherry goodness.

Whether you’re serving it for brunch or winding down with a slice after dinner, this is the kind of recipe that makes you feel like you’ve done something special.

Don’t forget to check the recommended tools above to make your baking even easier!

FAQs About Cherry Clafoutis

Can I use canned or frozen cherries?

Yes. Just drain canned cherries well or thaw and drain frozen ones to prevent excess moisture.

Do I need to pit the cherries?

Traditional clafoutis is made with unpitted cherries, but for ease of eating (and safety), I always pit mine. Let your guests know if you leave them in.

Is clafoutis served hot or cold?

Both! It’s delicious warm right out of the oven, but just as good chilled the next day.

Can I make it dairy-free?

Yes. Use a plant-based milk like almond or oat and dairy-free butter. The texture will be slightly different but still tasty.

What can I use instead of cherries?

You can use blackberries, plums, sliced apples, pears, or even cranberries. Just adjust sugar slightly if using tart fruit.