Cherry Clafoutis
Cherry clafoutis is a classic French dessert with fresh cherries baked in a custard-like batter. It is a simple yet elegant dessert showcasing cherries’ natural sweetness and juiciness.
This cherry clafoutis is a must-try for summer—swap out the typical pastries and whipped cream for a delightful twist. It’s also ideal for when cherries are in season.
This dessert combines a tender, custardy batter with sweet, juicy cherries, giving you a taste of two treats in every bite. As it bakes, the cherries release their juices, infusing the clafoutis with extra richness and moistness.
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For coffee lovers, the Mocha Loaf offers a delicious mix of chocolate and espresso in every bite. Our Vegan Carrot Cake Banana Bread is a healthy and tasty option that everyone can enjoy. If you crave something tangy and sweet, the Lemon Cake with Cheese Frosting is a must-try. Lastly, don’t miss out on the Chocolate Éclairs, a classic French dessert that’s both simple and elegant.
I love whipping up quick, restaurant-quality desserts that are easy to make and taste amazing. With simple ingredients, I can create delicious treats for my family. Sharing homemade desserts creates special memories that last.
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What is Clafoutis?
Clafoutis is a classic French dessert featuring fresh fruits (usually cherries) baked in a custard-like batter. It’s known for its creamy texture and the delightful contrast between the soft fruits and the lightly firm custard base. This dessert is simple yet elegant, often enjoyed warm with a dusting of powdered sugar, perfect for any occasion.
Here’s what you’ll need
- Cherries: Use fresh, ripe cherries for optimal deliciousness.
- Flour: All-purpose flour works well.
- Sugar: Granulated sugar is commonly used.
- Milk: Whole milk provides a richer texture.
- Butter: Unsalted butter, melted.
- Eggs: Fresh eggs at room temperature.
- Vanilla Extract: Use pure vanilla extract.
- Lemon Juice: Freshly squeezed lemon juice.
- Optional Cherry Syrup: As a topping.
Step-by-step instructions
Start by prepping your ingredients for the cherry clafoutis. Halve the cherries, whisk the eggs with the sugar and vanilla, and measure out the milk and flour.
Having everything ready makes the process go smoothly, and a bit of prep helps everything come together effortlessly!
- Preheat your oven to 180°C (350°F) and grease a baking dish with butter or cooking spray. Arrange pitted cherries in a single layer to cover the bottom of the dish.
- In a mixing bowl, combine flour and sugar.
- In the same bowl, add milk, melted butter, eggs, vanilla, and lemon juice, whisking continuously until smooth and lump-free.
- Pour the batter over the cherries in the baking dish, ensuring they are evenly covered.
- Bake in the preheated oven for 40-45 minutes, or until the clafoutis is set and golden brown on top. Test for doneness by inserting a toothpick into the centre – if it comes out clean, it’s ready. Once baked, let the clafoutis cool for a few minutes.
- Optional: Drizzle cherry syrup over the clafoutis for extra flavour.
- Serve warm or at room temperature, optionally with vanilla ice cream or whipped cream.
- Store any leftovers in an airtight container in the refrigerator.
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Variations
- Mixed Berry – Swap cherries for a mix of fresh raspberries, blueberries, and blackberries for a tangy twist.
- Almond – Add almond flour or ground almonds to the batter for a subtle nutty hint.
- Chocolate – Stir in chocolate chips or chopped dark chocolate for a delicious chocolatey experience in every bite.
- Lemon – Mix in lemon zest for a refreshing, citrusy note that pairs perfectly with the soft cake.
- Coconut – Replace some flour with desiccated coconut to bring in a subtle tropical touch and a bit of crunch.
- Nutella – Swirl in Nutella before baking to create pockets of rich chocolate hazelnut goodness.
- Spiced – Add cinnamon, nutmeg, or cardamom to the batter for a warm, cosy hint that’s perfect for fall.
Storage
After cooling, store any leftover cherry clafoutis in an airtight container in the fridge for up to 3 days. To reheat, warm it gently in the oven at 300°F (150°C) for 10-15 minutes, or microwave for 30-45 seconds. It’s best served warm or at room temperature for the best taste and texture.
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Cherry Clafoutis
Ingredients
- 500 g Pitted cherries enough to cover the bottom of the tray
- 140 g flour all-purposed
- 90 g sugar
- 240 ml at room temperature milk
- 40 g melted butter
- 4 eggs
- 1 tsp vanilla extract
- 1 tbsp lemon juice
Optional: cherry syrup as a topping
Instructions
- Preheat your oven to 180°C (350°F).
- Grease a baking dish or tray with butter or cooking spray to prevent sticking.
- Arrange the pitted cherries in a single layer to cover the bottom of the tray.500 g Pitted cherries
- In a mixing bowl, combine the flour and sugar.140 g flour, 90 g sugar
- In the same bowl, whisk together the milk, melted butter, eggs, vanilla, and lemon juice, whisking continuously, until you have a smooth batter.240 ml at room temperature, 40 g melted butter, 4 eggs, 1 tsp vanilla extract, 1 tbsp lemon juice
- Pour the batter over the cherries in the baking dish, ensuring that the cherries are evenly covered.
- Place the baking dish in the preheated oven and bake for approximately 40-45 minutes, or until the clafoutis is set and golden brown on top. You can test if it’s done by inserting a toothpick into the center of the clafoutis – if it comes out clean, it’s ready.
- Once cooked, remove the clafoutis from the oven and let it cool for a few minutes.
- Optional: Drizzle cherry syrup over the clafoutis as a topping for extra flavor and sweetness.
- Serve the clafoutis warm or at room temperature. It can be enjoyed on its own or with a scoop of vanilla ice cream or a dollop of whipped cream.
- Leftover clafoutis can be stored in an airtight container in the refrigerator for a couple of days.
- Enjoy your homemade clafoutis with cherries!
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Notes
- Fresh, ripe cherries are best for clafoutis. You can use frozen cherries, but fresh ones will give a better texture and flavour.
- Make sure to butter your baking dish well to prevent the clafoutis from sticking.
- Overmixing the batter can make the texture too dense. Just mix until smooth.
- You can adjust the sugar level in the batter based on the sweetness of the cherries.
- Clafoutis is best served warm or at room temperature. It will firm up as it cools, so don’t worry if it looks a bit wobbly straight out of the oven.
- Store any leftovers in the fridge for up to 2-3 days. It can also be reheated gently in the oven or microwave.
What a beautiful recipe! I’m excited to try baking it this weekend, thank you for sharing.
It looks delicious and looks so easy to make. I will definitely add this to my Thanksgiving menu list.
Exactly what a dessert should be. Just right, not over the top.
What a deliciously easy dessert to make using beautiful fresh ripe cherries. I image this would be delicious warm with a scoop of ice cream, yum!