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!

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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Cherry Clafoutis

This French Cherry Clafoutis recipe has a creamy, custard-like texture and sweet bites of cherries throughout. Serve warm or cold with a dusting of powdered sugar.

Course brunch, Dessert, Lunch

Cuisine French

Prep Time 10 minutes minutes

Cook Time 45 minutes minutes

Total Time 55 minutes minutes

Servings 12

Calories 92kcal

Author Lauren Allen

Cost 6

Equipment

• Blender

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

US Customary – Metric

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.

Video

Notes

Cherries: Use fresh, sweet cherries or canned cherries (drained) Frozen cherries can also be used, just make sure you thaw and drain the excess liquid first. Cherry Clafouti is traditionally made with unpitted black cherries but I prefer to use pitted cherries so it’s easier to eat. If you decide to use unpitted cherries, make sure your guests are aware.

Variations: Clafoutis can also be made with plums, prunes, apples, pears, cranberries, or blackberries.

Reheating Instructions: Clafoutis lasts about 3 to 4 days, but is best served within 24 hours. It can be eaten cold or warmed up. If you choose to reheat it, microwave it in 15-second intervals until warm, or cover it with foil and bake in the oven at 350 degrees F for about 5 to 10 minutes.

 

 

 

Nutrition

Calories: 92kcal | Carbohydrates: 16g | Protein: 3g | Fat: 2g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 49mg | Sodium: 75mg | Potassium: 102mg | Fiber: 1g | Sugar: 12g | Vitamin A: 112IU | Vitamin C: 1mg | Calcium: 34mg | Iron: 1mg

I originally shared this recipe March 2021. Updated July 2024.