Cherry Clafoutis

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It happened! Cherry season hit the LA markets and deliveries and I am living my truth. 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 (@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 (@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 (@whatsgabycookin)

Cherry Clafoutis

5 from 9 votes
This Cherry Clafoutis is the perfect way to use all those cherries during the summer season! It's quick, easy and SO FREAKING GOOD.
Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Course Dessert
Cuisine French, Mediterranean
Servings 6 people


  • 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


  • 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.


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.

Nutrition Information

Calories: 639kcal | Carbohydrates: 57g | Protein: 8g | Fat: 43g | Saturated Fat: 26g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 0.5g | Cholesterol: 202mg | Sodium: 306mg | Potassium: 261mg | Fiber: 3g | Sugar: 39g | Vitamin A: 1709IU | Vitamin C: 8mg | Calcium: 141mg | Iron: 2mg


  1. Do U have a cherry clafoutis recipe for a Keto lifestyle

    Almond flour, coconut flour zanthan gum etc

  2. 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. 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?

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

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

    2. 5 stars
      I just made this tonight using frozen mixed berries, and it was awesome! I am sure Gaby is correct that the texture will be more the way it is supposed to be if you thaw and drain them first, but I didn’t take the time and it still turned out delicious! I just tented it with foil for about 35 minutes, then baked uncovered for another 15-20 (watching it every 10 minutes or so until it turned golden), since the cold berries made it cook more slowly. SO delicious!!

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

  6. 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!!

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

  7. 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.

    1. 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

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

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

  9. 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!

  10. This by far is my favourite dessert but I’ve been intimidated to try. I really like this recipe and feel I can do it however the size of the cooking vessel was not provided and I feel is imperative to the suggested cooking time. Can you kindly provide that detail?

  11. As of today, May 11th, 2020, fresh cherries are $5.99 lb. Need to wait until the price goes down. Recipes does look delicious.

  12. Really looking forward to trying this recipe. I’m out and the store was out of almond extract. Any suggestions. Can you make without?

  13. 1. I’m obsessed with your food it always tastes amazing and I can almost always make it using things I have at home which is awesome! 2. When I made mine it was a more solid almost gelatin like texture. It still tasted great but I am not sure where I went wrong. The only difference was that I used 2% milk could that be the cause of the difference in texture?

  14. Delicious recipe but I didn’t butter the bottom of the dish well enough and missed out on the beautiful crust at the bottom of the pan. I’ve also made this with black raspberries and they are equally as good.

  15. Seen u on Home&Family today it was a repeat but the Cherry Clafoutis looked so good I had to get the recipe ❤️

  16. I want to make this with apples. I am not a fan of berries in baked goods. Would it be the same portion of fruit? 2.5 cups in this case.

    1. 5 stars
      Came out great with apples! About 2.5 apples does the trick. I used an Apple corer and considered leaving them in slices but cut them into smaller pieces, glad I did. In addition to describing the consistency as flan like I would also say it is similar to bread pudding. I did also use while milk and not almond. I will be enjoying mine with vanilla ice cream! I know I will make this again!

  17. I’m having issues with this recipe… have made it twice now. The first time I used the almond milk, and it took almost twice as long to cook through. This time I used 2 percent milk instead, cooked it about 30-32 minutes, and it seemed to come out perfect! Brown on top and felt nice and firm . But once I let it cool the center once again turned liquid. I ate it tonight (before I knew), some of the end and it was wonderful! But now that I see it’s not cooked all the way through I think I need to get rid of it.

    Any clue what is going on here?

    1. are you using different baking vessels? The only thing I can think of is if you’re using a glass baking dish. LMK

  18. Hi Gaby,
    I am using a 9 inch oval staub ceramic.
    My only other thought at this point is to try it in my toaster oven and see if that works out. If so, I have an oven issue (which would be joyous considering its one year old). If not, ??? Have you ever tried this in a toaster oven before?

    If you have any other ideas please let me know! Thanks!!

  19. 5 stars
    I’ve made this a couple times now and it turns out delicious every time! It’s a quick recipe that my family loves! It goes fast every time!

  20. 5 stars
    Made this for dinner guests tonight & it was AMAZING! Love that it is not too sweet. I used all cherries because that’s what I had, but I am excited to try it with other berries next time.
    I used gluten free flour as one of our guests is GF and you couldn’t even tell! Thanks Gaby!

  21. 5 stars
    Thought it was good, is it supposed to be more like pudding/ custard or more firmer? Mine was more firmer than a custard would be.
    Thought maybe baked to long.

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