This French Cherry Clafoutis recipe has a creamy, custard-like texture and sweet bites of cherries throughout. We serve it warm or cold with a dusting of powdered sugar and a dollop of whipped cream or vanilla ice cream.
If you love dessert recipes, you have to try Flourless Chocolate Cake, Strawberry Rhubarb Crisp, or Cannoli Cake!
Cherry Clafoutis is the easiest French dessert you can make!
Cherry Clafoutis is the easiest French dessert you can make!This Cherry Clafouti (pronounced klah-foo-TEE) recipe became an instant family favorite after our friends from France introduced it to us. It’s a dense custard with delicious bites of sweet cherries throughout. It’s traditionally served as dessert, but my mom often made it for Sunday brunch, since it’s not overly sweet.
It’s very easy to make, with basic pantry ingredients and fresh or canned cherries. You could also swap the cherries for plums, prunes, apples, pears, cranberries, or blackberries. C’est délicieux!
How to Make Cherry Clafoutis:
Arrange Cherries: Butter the bottom of a 9 or 10 inch baking dish and arrange cherries evenly at the bottom.
Blend Batter: Add eggs, sugar (reserve 2 tablespoons for later), milk, flour, vanilla, almond extract, and salt. Blend until smooth then pour batter over cherries. Sprinkle reserved 2 Tablespoons sugar on top.
Bake and Serve: Bake at 350 degrees F until custard is set (about 35-45 minutes). Check at 30 minutes then loosely cover with foil so it doesn’t get too browned. Once cooled, lightly dust with powdered sugar. Clafoutis is delicious warm, room temp., or cold. Refrigerate leftovers.
Reheating Instructions:
Clafoutis lasts about 3 to 4 days, but is best served within 24 hours. It can be eaten cold or warmed up. Rewarm in the microwave or cover with foil and warm in the oven at 350 degrees F for about 5 to 10 minutes.
Similar Desserts to Try:
- Cherry Cobbler
- Bread Pudding
- Blackberry Cobbler
- Plum Cake
- Cherry Pie
- Apple Cobbler
- Peach Cobbler
- Triple Berry Pie
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Recipe
Cherry Clafoutis
Equipment
Ingredients
- 1 1/2 cups Fresh sweet cherries* , pitted (or use canned cherries, drained–about 1 can)
- 3 large eggs , room temperature
- 1/2 cup all-purpose flour
- 1/2 cup granulated sugar , plus 2 Tablespoons for topping
- 1 cup whole milk , or half and half
- 1 1/2 teaspoons vanilla extract
- 1/2 teaspoon almond extract
- 1/4 teaspoon salt
- powdered sugar , for dusting on top
Instructions
- Preheat oven to 350 degrees F. Generously butter the bottom of a 9 or 10 inch baking dish or pie plate.
- Arrange cherries evenly around on bottom of dish.
- In a blender, add eggs, sugar (reserve 2 Tablespoons), milk, flour, extracts and salt. Blend until smooth. Pour batter over cherries and sprinkle with reserved 2 Tablespoons sugar.
- Bake for about 35-45 minutes, just until custard is set.Allow to cool for at least 15 minutes before serving. Clafoutis is delicious served warm, room temp or cold.
- Store leftover cherry clafoutis in the fridge for up to 4 days.
Notes
Nutrition
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I originally shared this recipe March 2021. Updated July 2024.
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I think some guesses I made hurt the recipe. My sister made it and it was perfect.
I don’t have a cherry pitter so I cut the cherries in half to dg out the pit. I also blended the mix on high in the blended and other recipes specifically say blend on medium. Wondering if adding more air made the custard more dense?
One person said eggy and that’s how I would describe it.
Any thoughts?
Wondering why you have links to Amazon for very common ingredients?
I’ve made this years ago and forgot how delicious it is. Can’t wait to try it. Beautiful pics.
We get asked a lot what products we recommend. It’s an easy way to share what Lauren uses when she tests the recipe! Hope you get to make the clafoutis again soon Lynda!
So eggy and rubbery! I love a lot of other TBFS recipes but sadly this one missed the mark 🙁
I made this today and only baked it 30 minutes. The middle of it sunk down. Do you know why?
The custard was set and the edges were brown and risen.
It sounds like the clafoutis might have needed a bit more baking time. Even if the custard was set and the edges were browned, the middle can sometimes still be undercooked, causing it to sink as it cools. Try baking it for an additional 5-10 minutes next time. You can also check for doneness by inserting a knife or toothpick into the center; it should come out clean. Hope this helps!
I make this recipe all the time. I change out the fruit, depending on what’s in season. I’ve used blueberries, peaches, blackberries, pears, just about any fruit works. When I make it with blueberries I add some lemon zest to the custard mix. This basic recipe is quick and easy, and the results are always wonderful!
I just made this recipe last night with fresh cherries. It was so easy and delicious. We loved it.