Cherry Clafoutis

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Difficulty:

Easy

It happened! Cherry season hit the LA farmers markets and I am living my best life. Typically I’m a cherry straight to the face kinda gal, but I’ll make an exception and bake them for this Cherry Clafoutis!

Cherry Clafoutis from www.whatsgabycooking.com (@whatsgabycookin)

Okay so let’s get a few things out of the way up front. One – pitting cherries can be a pain in the butt at times. However, someone sent me this cherry pitter a few years ago and it’s so easy I can’t even complain.  Two – before my cherry pitter came into my life, I would only eat cherries raw. AKA – straight from the farmers market, right into my mouth, spit out the seed style. It’s really who I am at my core. But the world has opened up to me since I started baking with them and it’s time. Cherry season is SHORT so we have to soak it up!

Cherry Clafoutis from www.whatsgabycooking.com (@whatsgabycookin)

If you’ve never had or heard of a Clafoutis before, it’s a baked French fruit dessert that has a thick flan-like batter piled on top. It’s usually dusted with powdered sugar and served semi-warm and in my opinion, should always have a dollop of freshly whipped cream. It’s perfection. Easy to make and easier to eat – my favorite kind of recipe!! So hop to it, go grab some cherries from your local market and make this Cherry Clafoutis over the weekend!

Also – you could totally skip the cherries if you’re making this at any other time of the year and use another fruit – peaches, blackberries, blueberries… skies the limit!

Cherry Clafoutis from www.whatsgabycooking.com (@whatsgabycookin)

Cherry Clafoutis

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By:
Gaby Dalkin
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Servings:
0
Prep Time:
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Ingredients

  • 3 large eggs
  • ¼ cup white sugar
  • ¼ cup brown sugar
  • 6 tablespoons unsalted butter melted and cooled (plus extra for greasing the pan)
  • 1 cup all-purpose flour
  • ½ teaspoon kosher salt
  • 1 cup almond milk
  • ½ teaspoon almond extract
  • ½ teaspoon vanilla extract
  • 1 1/2 cups sweet cherries pitted
  • 1 cup blackberries
  • Powdered sugar for dusting

For the whipped cream

  • 2 cups heavy cream chilled
  • 2/3 cup powdered sugar
  • 1 teaspoon vanilla bean paste or 2 teaspoons vanilla extract

Instructions

  • Preheat oven to 400 degrees F.
  • In a large bowl, whisk together the sugars and eggs until pale yellow. Slowly add the melted cooled butter until evenly combined. Add the flour and salt and whisk until the batter is a smooth.
  • Slowly pour in the milk, whisking until smooth and shiny. Add both extracts and stir to combine.
  • Butter a 9 inch baking dish or skillet.
  • Place the cherries and blackberries in a buttered baking dish or skillet. Pour the batter over the fruit.
  • Bake 25 to 30 minutes, until lightly browned. Remove from the oven and let sit at least 15 minutes before dusting with powdered sugar. Serve and dollop with whipped cream

For the Cream

  • Whip the heavy cream, powdered sugar and vanilla bean until medium stiff peaks form and then set aside.
Cherry Clafoutis: Chef Vision

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27 comments

  1. Karina Shecter

    Do U have a cherry clafoutis recipe for a Keto lifestyle

    Almond flour, coconut flour zanthan gum etc

  2. Gigi

    I feel that I know the answer to this, but .. can you use all cherries? Why do you add blackberries, or is it because they’re in season as well?

    This looks awesome

  3. Tracy

    What do you think about using regular milk instead of almond milk? If so, should it be full fat? Also, what’s the desired consistency – is it more like pudding or cake?

    • Gaby

      totally do-able!! it’s a 1:1 ratio – any kind of milk works

  4. Monika

    I LOVE cherries, but have never made this. It is a little early for our cherries, but you can bet I will be doing this when the first crop shows up at the farmers market!

  5. Nina

    Question. So if you using another type of berry, same ratio? I am allergic to cherries. Thank you in advance.

    • Gaby

      I’m a scooper! But to each their own 🙂

    • Gaby

      you could- but let them totally thaw first and then blot them dry as they retain more moisture

  6. NPatel

    Can you use frozen cherries instead of fresh? Thanks!

    • Gaby

      you could- but let them totally thaw first and then blot them dry as they retain more moisture

  7. Rosanna Borbon

    Not a question, I just want to give you a shot out!!

    I absolutely love this recipe. I’ve done two of them already, but with blueberries instead of the cherry, but today I’ll be making one more batch with cherry and blueberries!! I can’t wait to eat.
    Thank you Gaby, your recipes are so simple and delicious!!

  8. Matt

    Any adjustments for a 9inch metal cake pan? My results were not the best.

    • Gaby

      I used a metal cake pan too – 9 inched! what about the results didn’t work out?

  9. Christine

    Just made this but the inside looks more doughy than crumbly in your pic. Did I do something wrong? Baked for at least 40 mins.

    • Gaby

      I don’t think mine looks crumbly? It’s more on the doughy side for sure! I think you’re good! How did it taste

    • Christine

      It tasted great! I’ll be making this again. Thank you for getting back to me so quickly.

  10. MJ

    Made this with cherries/blackberries & was devoured by all! So yummy! Thanks for recipe! Question: Can you make this recipe with strawberries?

  11. Marie

    Yum! Any tips for making ahead of time for a dinner party? Could I assemble and let it sit in the fridge before baking? Thanks!