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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, Triple Berry Crisp, or Cannoli Cake!
Cherry Clafoutis is the easiest French dessert you can make!
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
- Cherry Pie
- Apple Cobbler
- Peach Cobbler
- Triple Berry Pie
Cherry Clafoutis
Equipment
Ingredients
- 1 1/2 cups Fresh sweet cherries*, , pitted (or use canned cherries, drained–about 1 can)
- 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
- powdered sugar, , for dusting on top
Instructions
- Preheat 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.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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I originally shared this recipe March 2021. Updated July 2024.
So easy and so good! I made it with a can of cherry pie filling because that’s what I had on hand. I plan to make it again as intended but regardless it was great!
Cherries on sale in January!! Bought enough for clafoutis and snacking and breakfast too!I have made your recipe many times and it is easy and delicious, as always. Thank you.
Thank you Lauren for this great tasting and easy to make recipe. My husband and I enjoyed it for dessert last evening with ice cream. I enjoyed it this morning for breakfast. It is a delightful tasty and light treat. Love it!!!
A new favorite dessert. I was sent home with a large bag of thawed sweet cherries after my day at the Food Pantry. They couldn’t be refrozen. When I found this recipe I hit the jackpot! Just needed to drain them well first.
What could be easier? Quick, simple, delicious. It not only looks fancy but tastes that way too.
Thank you for sharing this gem!
Loved it, can I freeze? Would love to make several while cherries are in season
This recipe was so delicious. It is a new favorite. Did it with cherries but will use it with other fruit.
I have made clafoutis before but this recipe is easy and fabulous. My thanks💕
Can this be made with almond milk?
Yes, that would be fine, it just wont bake quite as rich/creamy.
Can you use a whisk or handheld mixer instead of blending?
Sure. Enjoy!
I had a similar experience growing up – we had a French neighbor who would often make this. I have since forgotten about it, but seeing this post brought back a flood of memories. I made it last weekend for old times sake and it made me so happy. It was even better than I remember and is something that I want to introduce to my kids. Thanks for sharing.
This looks delicious! I’m going to make it for Easter dinner – Thank you!