Cherry Clafoutis

It happened! Cherry season hit the LA Farmers Markets 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 in a round copper metal baking dish on a white washed wood background with a dusting of powdered sugar sprinkled over top and a spoonful or two missing from the bottom right corner of the baking dish.


 

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!

Whole red cherries with stems scattered on a white washed wooden table

Variations and Substitutions

Sweet Cherries - 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!

Almond Milk - 2% or whole milk would also work.

Ingredients

  • Eggs
  • White Sugar
  • Brown Sugar
  • Unsalted Butter
  • All-Purpose Flour
  • Kosher Salt
  • Almond Milk
  • Almond Extract
  • Vanilla Extract
  • Sweet Cherries
  • Blackberries
  • Powdered Sugar
  • Whipped Cream

How to Make Cherry Clafoutis

Start by preheating your oven to 400º F. Then, in a large bowl make the batter. 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. Then 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, and bake for 25 to 30 minutes, until lightly browned. Remove from the oven and let sit at least 15 minutes before dusting with powdered sugar. Serve semi-warm with a big dollop of whipped cream.

Tips & Tricks

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. I even add them to salads like this Cherry and Peach Panzanella. Cherry season is SHORT so we have to soak it up!

FAQ's

What does clafoutis mean in French?

Clafoutis is a batter poured over a layer of fruit and baked.

What does a clafoutis taste like?

If you've never had a Clafoutis before, it has a thick flan-like batter piled on top of a layer of fruit. 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.

Why is my cherry clafoutis rubbery?

If your oven is too hot the Cherry Clafoutis can easily overcook and become rubbery. Since all ovens run at slightly different temperatures I’d recommend an internal oven thermometer to ensure your oven is properly heated. They are 4 bucks and an essential tool when baking!

How to Store Cherry Clafoutis

Refrigerate any leftovers in an airtight container for 3-4 days. When ready to serve, cover with foil and reheat in the oven at 350ºF for 5-10 minutes, until warm.

Cherry Clafoutis in a round copper metal baking dish on a white washed wood background with a dusting of powdered sugar sprinkled over top and a spoonful or two missing from the bottom right corner of the baking dish and a serving of cherry clafoutis on a plate in the bottom right corner with a healthy dollop of whipped cream.
Cherry Clafoutis in a round copper metal baking dish on a white washed wood background with a dusting of powdered sugar sprinkled over top and a spoonful or two missing from the bottom right corner of the baking dish.

Cherry Clafoutis

Author: Gaby Dalkin
5 from 12 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 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Dessert
Cuisine French, Mediterranean
Servings 6 people

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 ½ cups sweet cherries pitted
  • 1 cup blackberries
  • Powdered sugar for dusting

For the whipped cream

  • 2 cups heavy cream chilled
  • 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.

Notes

  • 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!
  • Pitting cherries can be time-consuming so I like to use a cherry pitter. It's so easy I can't even complain. 
  • If your oven is too hot the Cherry Clafoutis can easily overcook and become rubbery. Since all ovens run at slightly different temperatures I’d recommend an internal oven thermometer to ensure your oven is properly heated. They are 4 bucks and an essential tool when baking!

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
Tried this Recipe? Tag me Today!Mention @WhatsGabyCookin or tag #whatsgabycooking!

59 Comments

  1. 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?

  2. 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!

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

  4. 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.

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

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

    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!!

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

  7. 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!

  8. 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?

  9. 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

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

    Almond flour, coconut flour zanthan gum etc

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