Cherry Clafoutis Recipe

Cherry Clafoutis is one of those quintessential French desserts that manages to be both rustic and refined at the same time. Imagine a sea of sweet, juicy cherries nestled beneath a creamy, slightly puffed custard that’s just barely set at the center and golden at the edges. Every bite delivers the comfort of homestyle baking with a hint of elegant French flair. If you’re seeking a dessert that truly celebrates the bright flavor of fresh cherries with minimal fuss, Cherry Clafoutis is the luscious, lightly sweet treat you’ll want to make again and again.

Ingredients You’ll Need

One of the best things about Cherry Clafoutis is how a handful of simple ingredients—each playing its own role—come together so beautifully. Each item in this lineup is easy to find, and their combination delivers the signature creamy texture, delicate aroma, and vibrant color of this French classic.

• Unsalted butter: Grease the pan generously to create a golden, nonstick base and add a lovely subtle richness.
• Fresh sweet cherries: Star of the show! Pitting them is worth it for that burst of sweet, juicy flavor in every bite.
• Large eggs: Essential for binding the batter and giving the clafoutis its custard-like texture.
• Granulated sugar: Adds just the right amount of sweetness to complement the cherries without overpowering them.
• Whole milk: Provides that creamy base, lending a soft, tender crumb to the dessert.
• Heavy cream: For extra richness and silkiness—your clafoutis will feel truly luxurious!
• All-purpose flour: A small amount forms the delicate structure, making the dessert puff slightly as it bakes.
• Vanilla extract: Adds beautiful aroma and warmth that pairs perfectly with the cherries.
• Almond extract (optional): Just a splash can bring a subtle, fragrant hint that plays up the cherry flavor.
• Salt: A pinch sharpens the flavors and keeps the sweetness in balance.
• Powdered sugar: For a final flourish—a light dusting turns your Cherry Clafoutis into a showstopper.

How to Make Cherry Clafoutis

Step 1: Prepare Your Baking Dish

Start by preheating your oven to 350°F (175°C). Take a moment to generously butter your 9-inch round baking dish or cast-iron skillet, making sure to cover every inch—even up the sides. This helps ensure your Cherry Clafoutis releases effortlessly and develops a gorgeously golden base.

Step 2: Arrange Those Cherries!

Scatter your freshly pitted cherries evenly across the bottom of the buttered dish. If you stumble across a cherry or two along the way, go ahead and sample—just to make sure they’re as sweet as can be. Lining the cherries in a single, even layer lets their flavor shine in every slice.

Step 3: Whiz Up the Batter

In a blender, combine the eggs, sugar, milk, heavy cream, flour, vanilla extract, almond extract (if you choose to use it), and salt. Blend everything together until the mixture is completely smooth and a little foamy on top. This quick blitz ensures your batter is lump-free and ensures the Cherry Clafoutis develops that signature silky texture.

Step 4: Pour and Bake

Pour the batter directly over the cherries in your prepared dish. The cherries might float or shift slightly, but that’s all part of the rustic appeal. Slide the pan into your preheated oven and bake for 35 to 40 minutes, or until the clafoutis is nicely puffed, gently golden on top, and a knife inserted into the center comes out clean.

Step 5: Cool and Finish

Once out of the oven, let your Cherry Clafoutis cool for at least 10 minutes. The dessert will deflate slightly as it cools—don’t worry, that’s perfectly normal! Just before serving, dust the top with a generous shower of powdered sugar for that iconic finishing touch.

How to Serve Cherry Clafoutis

Garnishes

Classic Cherry Clafoutis really shines with simplicity, but a light dusting of powdered sugar elevates its rustic beauty. For an extra dash of flair, top with a dollop of whipped cream or a spoonful of crème fraîche. A few extra fresh cherries on the side make your dessert pop with color and charm.

Side Dishes

While this French delight easily stands alone, you can pair Cherry Clafoutis with a scoop of vanilla ice cream for summery indulgence or serve it with a crisp green salad if you’d like a sweet-accented brunch. Lightly toasted almonds scattered on top can add a gentle crunch and tie in the almond extract flavor.

Creative Ways to Present

Try baking individual mini Cherry Clafoutis in ramekins for a dinner party or picnic—a real crowd-pleaser and so easy to serve. For a playful twist, offer a platter with slices garnished with edible flowers and a drizzle of cherry syrup, or layer with whipped mascarpone for a modern take on this classic dessert.

Make Ahead and Storage

Storing Leftovers

If you happen to have extra Cherry Clafoutis (a rare occurrence!), simply cover the baking dish with plastic wrap or transfer slices to an airtight container. Store in the refrigerator for up to three days. The flavors develop as it sits, making leftovers an especially delightful treat.

Freezing

You can freeze Cherry Clafoutis, but for best results, wrap individual slices tightly in plastic wrap and then foil to prevent freezer burn. Store for up to two months. Thaw overnight in the refrigerator for best texture, as freezing may slightly alter the custard’s delicate consistency.

Reheating

To enjoy your Cherry Clafoutis warm again, reheat gently in a 325°F (160°C) oven for 10 minutes or until just heated through. Microwaving is possible, but do so in short bursts as overcooking may toughen the custard. Dust freshly with powdered sugar before serving for that straight-from-the-oven magic.

FAQs

Can I use frozen cherries in Cherry Clafoutis?

Absolutely! Just thaw and drain frozen cherries thoroughly before layering them in your pan. Extra moisture may make the clafoutis softer, but the flavor is still wonderful.

Do I have to pit the cherries?

Traditionalists sometimes leave the pits in for added almond flavor, but for family-friendly convenience and worry-free eating, it’s best to pit the cherries before baking.

What’s the best pan to use?

A 9-inch round baking dish or a cast-iron skillet works beautifully, helping to create that lightly caramelized crust. Ramekins are a fun mini option for individual servings of Cherry Clafoutis.

Can I swap the fresh cherries for other fruit?

Though cherries are classic, you can make clafoutis with berries, sliced plums, apricots, or even pears when cherries are out of season. Each fruit lends its character while keeping the spirit of the dessert alive.

Is Cherry Clafoutis best served warm or cold?

Cherry Clafoutis is traditionally served warm or at room temperature, when its creamy texture truly shines. If chilled, let it sit out for about 15 minutes before serving for the best taste experience.

Final Thoughts

There’s something irresistibly inviting about Cherry Clafoutis—it welcomes you to slow down and savor the simple pleasures of fresh fruit and rich, homemade custard. I hope you’ll fall for it as much as I have! Gather your cherries and let this French classic become your new go-to dessert for friends, family, and just-because moments.

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