Cherry Clafoutis is a classic French dessert with a soft, custard-like center, lightly golden edges, and sweet, juicy cherries. The batter combines eggs, milk, cream, vanilla, and almond extract for a delicate flavor and smooth texture. I prepare it in a blender and bake it in a skillet, making it a simple option for family dinners, weekend treats, or special occasions. It can be served slightly warm, at room temperature, or chilled.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
2 tablespoons unsalted butter
2½ cups (12 oz) cherries, stemmed and pitted
3 large eggs
1 cup whole or 2% milk
¼ cup heavy cream
½ cup plus 2 tablespoons granulated sugar, divided
½ cup all-purpose flour, spooned into a measuring cup and leveled-off
¼ teaspoon salt
1 teaspoon vanilla extract
⅛ teaspoon almond extract
Optional Garnish
– Confectioners’ sugar, for dusting (optional)
Directions
1. Preheat the oven: I preheat the oven to 375°F and position the oven rack in the middle.
2. Prepare the skillet: I melt the butter in a 10-inch cast-iron or nonstick ovenproof skillet over medium heat, swirling to coat the bottom and sides. Alternatively, I melt the butter in a 2-quart baking dish in the oven.
3. Add the cherries: I arrange the stemmed and pitted cherries in an even layer across the bottom of the prepared skillet or baking dish.
4. Make the batter: In a blender, I combine the eggs, milk, heavy cream, ½ cup of granulated sugar, flour, salt, vanilla extract, and almond extract. I blend on medium speed until smooth and well combined.
5. Combine: I pour the batter evenly over the cherries, allowing it to spread throughout the skillet.
6. Bake: I bake the clafoutis for 20 minutes, then carefully remove it from the oven and sprinkle the remaining 2 tablespoons of sugar over the surface.
7. Finish baking: I return the skillet to the oven and bake for another 25–30 minutes, until golden brown and just set. The center should wobble slightly, but a toothpick or knife inserted into it should come out clean.
8. Cool and serve: I let the clafoutis cool on a wire rack for about 30 minutes. Before serving, I dust it with confectioners’ sugar, if desired, and serve directly from the skillet.
Servings and Timing
Servings: 8
Prep Time: 30 minutes
Cook Time: 45 minutes
Cooling Time: Approximately 30 minutes
Total Time: 1 hour 15 minutes (excluding cooling)
Variations
For a different fruit flavor, I can replace the cherries with blueberries, raspberries, blackberries, or sliced peaches. I can also add lemon zest for a citrus note, use vanilla bean seeds instead of vanilla extract, or add sliced almonds for extra texture. For a chocolate variation, I scatter a few dark chocolate chips among the cherries before adding the batter. A 1:1 gluten-free baking flour blend can also be used in place of all-purpose flour, although the finished texture may vary.
Storage/Reheating
I store leftover Cherry Clafoutis in an airtight container in the refrigerator for up to 3 days. For longer storage, I wrap individual portions tightly and freeze them for up to 2 months, then thaw them overnight in the refrigerator. To reheat, I warm portions in a 300°F oven for about 10–15 minutes or microwave them in short 15–20-second intervals until heated through. I can also serve the clafoutis chilled or at room temperature.
FAQs
Can I use frozen cherries instead of fresh cherries?
Yes, I can use frozen cherries after thawing and draining them thoroughly. I pat them dry before adding them to the skillet to reduce excess moisture.
Do I need to pit the cherries?
I recommend pitting the cherries before baking. Although traditional French clafoutis sometimes contains whole cherries, removing the pits makes the dessert easier to serve and eat.
Can I make Cherry Clafoutis without a blender?
Yes, I can whisk the ingredients together in a mixing bowl until smooth. If the batter contains lumps, I strain it through a fine-mesh sieve before pouring it over the cherries.
How do I know when Cherry Clafoutis is done?
The surface should be golden brown, and the center should be set with a slight wobble. I check doneness by inserting a toothpick or knife into the center; it should come out clean.
Why is my Cherry Clafoutis rubbery?
Overbaking or using too much flour can make the custard rubbery. I measure the flour carefully and remove the dessert from the oven as soon as the center is set.
Can I make Cherry Clafoutis ahead of time?
Yes, I can bake it several hours ahead, let it cool, and refrigerate it until serving. I serve it chilled, at room temperature, or gently reheated.
What is the best pan for Cherry Clafoutis?
I use a 10-inch cast-iron or nonstick ovenproof skillet. A 2-quart baking dish also works if I don’t have a suitable skillet.
Why does Cherry Clafoutis deflate after baking?
Clafoutis naturally puffs up during baking and settles as it cools. This is normal, and the finished dessert should have a soft, custard-like texture rather than a fluffy cake texture.
Can I make Cherry Clafoutis gluten-free?
I can substitute a 1:1 gluten-free baking flour blend for the all-purpose flour. The texture may be slightly different depending on the flour blend.
What can I serve with Cherry Clafoutis?
I usually serve it with a dusting of confectioners’ sugar. Whipped cream, vanilla ice cream, or fresh cherries also make simple accompaniments.
Conclusion
Cherry Clafoutis is a simple French dessert that combines juicy cherries with a creamy, lightly sweetened custard. The blender batter and skillet preparation make it easy to prepare without complicated techniques. I serve it warm or chilled, depending on the occasion, with a light dusting of confectioners’ sugar. It’s a practical dessert for family gatherings, weekend baking, or a seasonal cherry treat.
Cherry Clafoutis is a classic French dessert featuring sweet, juicy cherries baked in a delicate, creamy custard with lightly golden edges. Made with a simple blender batter flavored with vanilla and almond extract, this elegant dessert is perfect for family gatherings, weekend baking, or special occasions and can be enjoyed warm, chilled, or at room temperature.
Author:Amy
Prep Time:30 minutes
Cook Time:45 minutes
Total Time:1 hour 15 minutes
Yield:8 servings
Category:Dessert
Method:Baking
Cuisine:French
Diet:Vegetarian
Ingredients
2 tablespoons unsalted butter
2½ cups (12 oz) cherries, stemmed and pitted
3 large eggs
1 cup whole or 2% milk
¼ cup heavy cream
½ cup plus 2 tablespoons granulated sugar, divided
½ cup all-purpose flour, spooned into a measuring cup and leveled off
¼ teaspoon salt
1 teaspoon vanilla extract
⅛ teaspoon almond extract
Confectioners’ sugar, for dusting (optional)
Instructions
Preheat the oven to 375°F (190°C) and position the oven rack in the middle.
Melt the unsalted butter in a 10-inch cast-iron or nonstick ovenproof skillet over medium heat, swirling to coat the bottom and sides evenly. Alternatively, melt the butter in a 2-quart baking dish in the oven.
Arrange the stemmed and pitted cherries in an even layer across the bottom of the prepared skillet or baking dish.
In a blender, combine the eggs, milk, heavy cream, ½ cup granulated sugar, all-purpose flour, salt, vanilla extract, and almond extract. Blend on medium speed until the batter is completely smooth and well combined.
Pour the prepared batter evenly over the cherries, allowing it to spread naturally throughout the skillet and surround the fruit.
Transfer the skillet to the preheated oven and bake for 20 minutes. Carefully remove it from the oven and sprinkle the remaining 2 tablespoons of granulated sugar evenly over the surface.
Return the skillet to the oven and continue baking for another 25–30 minutes, until the clafoutis is golden brown and just set. The center should have a slight wobble, but a toothpick or knife inserted into the center should come out clean.
Remove the clafoutis from the oven and place the skillet on a wire rack. Allow it to cool for approximately 30 minutes. The custard will naturally settle slightly as it cools.
Dust the surface with confectioners’ sugar if desired. Slice into 8 portions and serve directly from the skillet, slightly warm, at room temperature, or chilled.
Notes
Frozen cherries: Substitute frozen cherries for fresh cherries if needed. Thaw completely, drain thoroughly, and pat dry before adding them to the skillet to prevent excess moisture.
Cherry preparation: Remove the pits before baking for easier serving and eating. Traditional French clafoutis sometimes uses whole cherries, but pitted cherries are more convenient.
Fruit variations: Replace the cherries with blueberries, raspberries, blackberries, or sliced peaches for a different seasonal dessert.
Citrus variation: Add freshly grated lemon zest to the batter for a bright citrus flavor that complements the cherries.
Vanilla variation: Substitute vanilla bean seeds for vanilla extract to create a richer vanilla flavor.
Almond topping: Sprinkle sliced almonds over the batter before baking for additional texture and a delicate nutty flavor.
Chocolate variation: Scatter a few dark chocolate chips among the cherries before pouring in the batter for a chocolate-cherry dessert.
Gluten-free option: Replace the all-purpose flour with an equal amount of 1:1 gluten-free baking flour blend. The finished custard texture may vary slightly depending on the blend.
No blender needed: Whisk the batter ingredients together in a mixing bowl until smooth. If lumps remain, strain the batter through a fine-mesh sieve before pouring it over the cherries.
Pan options: Use a 10-inch cast-iron skillet, a nonstick ovenproof skillet, or a 2-quart baking dish. Make sure the pan is oven-safe.
Prevent rubbery texture: Measure the flour carefully and avoid overbaking. Remove the clafoutis when the center is just set with a slight wobble.
Natural deflation: Clafoutis puffs up during baking and settles as it cools. This is normal and creates its signature soft, custard-like consistency.
Make ahead: Bake the clafoutis several hours before serving, allow it to cool, and refrigerate until needed. Serve chilled, at room temperature, or gently reheated.
Refrigerator storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Freezer storage: Wrap individual portions tightly and freeze for up to 2 months. Thaw overnight in the refrigerator before serving or reheating.
Oven reheating: Warm individual portions in a preheated 300°F (150°C) oven for approximately 10–15 minutes until heated through.
Microwave reheating: Heat individual slices in short 15–20-second intervals until warmed to your preference.
Serving suggestions: Dust with confectioners’ sugar or serve with whipped cream, vanilla ice cream, or additional fresh cherries.
Nutrition information is estimated per serving and may vary depending on the type of milk, cherry variety, and optional garnishes.
