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!
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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!
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.
- White Sugar
- Brown Sugar
- Unsalted Butter
- All-Purpose Flour
- Kosher Salt
- Almond Milk
- Almond Extract
- Vanilla Extract
- Sweet Cherries
- 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!
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.
- 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
- ⅔ 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.
- 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!
So good! Have tried other recipes and they haven’t been this good.
Yes!! All things cherry!! Can't wait to dive into this!
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!
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!!
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?
are you using different baking vessels? The only thing I can think of is if you're using a glass baking dish. LMK
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.
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!
Seen u on Home&Family today it was a repeat but the Cherry Clafoutis looked so good I had to get the recipe ❤️
Cherries are just arriving here. So excited for this!
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.
Loved this recipe! Made it for a grieving neighbor. Turned out great!
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?
no the milk shouldn't make a different! It was gelatin-like once it baked?
Really looking forward to trying this recipe. I'm out and the store was out of almond extract. Any suggestions. Can you make without?
you can use vanilla!
I am so looking forward to making this!! Would a rectangular 9x13in baking dish work?
That would be a little bit big! 9 inch round or oval would be better!
As soon as cherries here hit the markets, I am making this!!!
As of today, May 11th, 2020, fresh cherries are $5.99 lb. Need to wait until the price goes down. Recipes does look delicious.
bookmark this for later!!