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Classic Cherry Clafoutis

Jessica T. Brown
A tender, custard-like French dessert made with fresh cherries and a lightly sweet almond-flavored batter.
Easy to prepare, elegant, and naturally satisfying.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Dessert
Cuisine French
Servings 6

Equipment

  • 1 9x9-inch or 10x7-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 9x9-inch or 10x7-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.