Delicious Cherry Clafoutis is one of our favorite French desserts, with a creamy, custard-like texture and sweet bites of cherries throughout. Dust with powdered sugar and serve warm or cold with a dollop of whipped or vanilla ice cream.
I was first introduced to Cherry Clafouti as a teenager, at a brunch thrown by some family friends of ours from France. We loved it so much that my mom got the recipe and made it often for us for Sunday brunch (It’s traditionally a dessert, but I’ve always enjoyed it at breakfast-time!). Don’t be fooled by the fancy sounding name; it’s incredibly simple to make with basic pantry ingredients and fresh or canned cherries.
Traditional Cherry Clafoutis (pronounced klah-foo-TEE) is made with unpitted cherries (typically black cherries, too) for a stronger cherry flavor, but I prefer to use pitted cherries as it’s much easier to eat (and in my opinion, doesn’t sacrifice the taste, either)! Originated in the Limousin region of France, this dessert is made mainly with flour, sugar, milk, and fruit and is not super sweet, which is why a dusting of powdered sugar before serving gives it a subtle yet welcome boost in taste. This is the perfect recipe to make during cherry season, too, especially if you picked a copious amount and aren’t sure what to do with them all! Eat it as is or top it with whipped cream, yogurt, or vanilla ice cream, if desired.
- Cherries: Fresh, sweet cherries or canned and drained. You can also use frozen cherries but thaw and drain the excess liquid, first.
- Eggs: Make sure they are at room temperature.
- Sugar: Granulated, and powdered sugar for garnish.
- Milk: Whole milk or half and half for an even creamier taste.
- Extract: Both vanilla and almond.
How to Make Cherry Clafoutis:
- Preheat Oven and Prepare Baking Dish: Set oven to 350 degrees Fahrenheit and butter the bottom of a 9- or 10-inch round or oval baking dish (I use a shallow 10-inch round baking dish.
- Arrange Cherries: Place cherries evenly around the bottom of the dish.
- Blend Remaining Ingredients: In a blender, add all remaining ingredients: eggs, sugar (reserve 2 tablespoons for later), milk, flour, vanilla, almond extract, and salt. Blend until smooth, then pour the batter over the cherries and sprinkle with the 2 Tablespoons sugar.
- Bake and Serve: Just until custard is set, about 35-45 minutes. Check at 30 minutes and cover loosely with foil if you don’t want it overly browned. When cooled slightly, dust with powdered sugar. Clafoutis is delicious warm, room temp., or cold. I like to cut and serve it like a pie, in wedge slices.
- Refrigerate: Because Clafoutis contains eggs and has a custard consistency, it should be refrigerated once cooled.
- Variations: Clafoutis can also be made with black cherries, plums, prunes, apples, pears, cranberries, or blackberries.
- Unpitted Cherries: If you decide to make this recipe with unpitted cherries, make sure your guests are aware!
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.
- 1 1/2 cups Fresh sweet cherries, pitted or canned cherries, drained (about 1 can)
- 3 large eggs , room temperature
- 1/2 cup flour
- 1/2 cup granulated sugar , plus 2 Tablespoons for topping
- 1 cup whole milk or Half and Half
- 1 1/2 teaspoon Vanilla extract
- 1/2 teaspoon Almond extract
- 1/4 teaspoon salt
- powdered sugar , for dusting on top
- Preheat oven to 350 degrees F. Generously butter the bottom of a 9 or 10 inch round or oval baking dish. (I use a pie dish.)
- Arrange cherries evenly around on bottom of dish.
- In a blender, add all remaining ingredients: eggs, sugar, milk, flour, vanilla, almond extract and salt. Blend until smooth.
- Pour the batter over the cherries and sprinkle with the 2 Tablespoons sugar.
- Bake just until custard is set, about 35-45 minutes.
- Clafoutis is delicious served warm, room temp or cold.
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