Experience the delicate charm of French desserts with this Cherry Clafoutis, a custard-like baked treat that perfectly balances tender cherries with a lightly sweet, fluffy batter.
By using pitted cherries, it’s easy to enjoy without fuss, while the addition of almond extract or slivered almonds adds a subtle nutty depth.
Naturally rich in protein from eggs and fiber from fresh cherries, this dessert is a healthier indulgence.
Quick to prep, low-effort, and versatile, it’s ideal for everyday breakfasts, brunches, or elegant dessert offerings.
Classic Cherry Clafoutis
Equipment
- 1 9×9-inch or 10×7-inch baking dish,
- buttered and floured
- 1 Mixing Bowl
- Whisk
- Measuring cups and spoons
- Wire cooling rack
- Sifter for powdered sugar
Ingredients
- 2 cups fresh sweet cherries pitted
- 2 tablespoons blanched slivered almonds
- 3 large eggs
- ½ cup granulated sugar optional: reduce to ¼ cup for less sweetness
- 1 tablespoon brown sugar
- 1/8 teaspoon salt
- ½ cup all-purpose flour
- 1 cup whole or 2% milk
- ¾ teaspoon almond extract or 2 teaspoons amaretto as substitute
- 1 ½ teaspoons vanilla extract
- Powdered sugar for dusting
Instructions
- Preheat the Oven and Prepare Dish: Begin by preheating your oven to 350°F (175°C). While the oven warms, take a 9×9-inch or 10×7-inch baking dish and generously butter the bottom and sides. Lightly dust the dish with flour, shaking out any excess. This prevents the custard from sticking while creating a subtly crisp edge. Preparing the dish properly ensures your clafoutis will release easily and maintain its delicate texture.
- Arrange Cherries and Almonds: Scatter 2 cups of pitted fresh sweet cherries evenly across the bottom of the prepared baking dish. If you enjoy a nutty undertone, sprinkle 2 tablespoons of blanched slivered almonds over the cherries. This creates a beautiful base layer and adds texture to the smooth custard, giving each bite a balance of fruitiness and crunch.
- Whisk Eggs and Sugars: In a medium mixing bowl, crack 3 large eggs and add ½ cup granulated sugar and 1 tablespoon brown sugar. Using a whisk, beat the mixture until the eggs are fully incorporated and the sugar is dissolved. The mixture should appear smooth and slightly frothy. This step is crucial for creating a light, airy custard that will rise slightly during baking.
- Incorporate Salt and Flour: Add 1/8 teaspoon salt and ½ cup all-purpose flour to the egg mixture. Whisk gently but thoroughly until the flour is completely blended and the batter is lump-free. This step ensures the custard sets properly while remaining tender, avoiding any pockets of raw flour.
- Mix in Milk and Extracts: Gradually whisk in 1 cup whole or 2% milk, ¾ teaspoon almond extract (or 2 teaspoons amaretto as an alternative), and 1 ½ teaspoons vanilla extract. Whisk until the batter is smooth, creamy, and well-combined. The milk thins the batter, while the extracts infuse the clafoutis with rich, fragrant notes that complement the cherries perfectly.
- Pour Batter Over Cherries: Carefully pour the prepared batter over the cherries and almonds in the baking dish. Ensure the batter spreads evenly to cover all the fruit. The cherries should be submerged just below the surface, allowing the custard to bake around them and creating a cohesive, evenly set dessert.
- Bake the Clafoutis: Place the dish in the preheated oven and bake at 350°F (175°C) for 35–45 minutes. The exact time may vary depending on your oven, so check around 30 minutes. The clafoutis is done when the edges are lightly browned and a knife or toothpick inserted into the center comes out clean. If the top begins to brown too quickly, loosely tent the dish with aluminum foil to prevent over-browning while the center finishes baking.
- Cool the Clafoutis: Remove the clafoutis from the oven and place it on a wire cooling rack. You will notice it jiggles slightly in the center—this is normal and indicates a tender, custardy texture. Allow it to cool for at least 10–15 minutes. The dessert will deflate slightly as it cools, forming a delicate, rustic appearance that is characteristic of traditional clafoutis.
- Dust with Powdered Sugar: Once cooled to your preference, lightly dust the top of the clafoutis with powdered sugar using a sifter or fine-mesh strainer. This adds a subtle sweetness and an elegant presentation. The powdered sugar can be added just before serving to prevent it from absorbing moisture and dissolving.
- Serve and Enjoy: Cut the clafoutis into wedges or squares using a sharp knife. Serve warm, at room temperature, or chilled according to your preference. The tender custard paired with juicy cherries makes it perfect for brunch, dessert, or an elegant snack. For added flair, consider a dollop of whipped cream or a scoop of vanilla ice cream on the side—though it’s delightful on its own.
Notes
- Traditional clafoutis uses cherries with pits, which give a subtle almond flavor, but pitted cherries make eating easier.
- The custard has a firm, slightly wobbly texture—if it seems “rubbery,” that is normal.
- You can reduce granulated sugar to ¼ cup if your cherries are very sweet or you prefer a less sweet dessert.
- Slivered almonds add a crunchy texture and nutty flavor, but they can be omitted if desired.
- This recipe is versatile: serve warm, at room temperature, or chilled.
- Use a buttered and floured dish to prevent sticking and to create slightly crisp edges.
- Dusting with powdered sugar just before serving improves presentation and keeps it looking fresh.
Chef’s Secrets To Perfect Clafoutis
The key to a perfect clafoutis is balance and gentle technique.
Whisk the eggs and sugars until slightly frothy to ensure a light custard.
Gradually add the flour to avoid lumps and prevent a dense texture.
When mixing in milk and extracts, do so slowly to create a smooth batter.
Bake at a moderate temperature and watch for browning; tenting with foil helps the top remain tender.
Using pitted cherries reduces fuss, but leaving pits in can subtly enhance flavor, reminiscent of classic French versions.
Serving Suggestions For Elegant Pairings
Cherry Clafoutis is a versatile dessert that pairs beautifully with many accompaniments.
Serve slightly warm with a dollop of lightly sweetened whipped cream or a scoop of vanilla ice cream.
For brunch, it pairs wonderfully with fresh fruit salads or a side of yogurt.
Drizzling a small amount of amaretto syrup or honey over the top adds depth.
Garnish with extra slivered almonds or a few whole cherries for an eye-catching presentation.
This dish is also excellent for casual gatherings or a sophisticated dessert course.
Storage Tips For Freshness And Flavor
Store clafoutis in the refrigerator in a tightly covered dish or wrapped in plastic wrap to maintain moisture.
It keeps well for up to 3 days, although the texture is best enjoyed within 24 hours.
For longer storage, the baked clafoutis can be cut into individual portions and frozen; thaw in the fridge overnight before serving.
Avoid leaving it out at room temperature for extended periods, as the custard can become too soft.
Powdered sugar should be added just before serving to keep it visually appealing.
Frequently Asked Questions About Clafoutis
1. Can I use frozen cherries instead of fresh?
Yes! Thaw frozen cherries and drain any excess liquid to prevent the batter from becoming too watery. Fresh cherries are ideal, but frozen ones work well, especially when out of season.
2. Can I leave the cherry pits in?
Absolutely. Leaving pits in is traditional and adds a subtle almond-like flavor. However, it can make eating slightly more challenging, so pitted cherries are often preferred for convenience.
3. Can I substitute milk with a dairy alternative?
Yes, you can use almond milk, oat milk, or other plant-based milks. Keep in mind that flavor and texture may change slightly, and you may need to adjust sweetness depending on the milk used.
4. How do I prevent the top from over-browning?
If the top browns too quickly, loosely cover the clafoutis with aluminum foil midway through baking. This allows the custard to cook fully without burning the surface.
5. Can I prepare clafoutis ahead of time?
Yes! You can prepare the batter and assemble it in the dish, then cover and refrigerate for a few hours before baking. It’s also great for making a day in advance and serving at room temperature or gently reheated.
