Name: Cherry Clafoutis Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 1 h 15 min
Cuisine: French
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

Jump to Recipe· 4.4 from 88 reviews

If you adore desserts that feel like a warm hug on a plate, then this Cherry Clafoutis Recipe is going to steal your heart. Imagine juicy cherries nestled in a tender, custardy batter that’s baked to golden perfection—a classic French treat that’s incredibly simple yet irresistibly elegant. Whether you’re serving it as a cozy family dessert or an impressive finale to a dinner party, the balance of sweet fruit and delicate pancake-like texture will have everyone asking for seconds.

Ingredients You’ll Need

A clear glass bowl filled with dark red cherries sits on a white marbled surface directly below a white cherry pitter machine. The machine has whole cherries inside its top compartment, and one cherry is caught midway, being pushed down through the pitting area with some cherry juice splashes visible. Around the machine on the white marbled surface, a few whole cherries with stems are placed. The scene shows a clean and simple setup focused on the cherries and the white cherry pitter. photo taken with an iphone --ar 4:5 --v 7

This Cherry Clafoutis Recipe relies on straightforward ingredients that you likely already have in your kitchen. Each component plays a crucial role—from the luscious cherries providing vibrant pop and tang, to the eggs and milk creating that smooth, custard-like base that’s so comforting.

Unsalted butter, 2 tablespoons: For greasing the pan, ensuring your clafoutis comes out beautifully golden and doesn’t stick.
Cherries, 2½ cups (12 oz), stemmed and pitted: Fresh or frozen, these are the star of the dish, bursting with juiciness and color.
Large eggs, 3: They bind the batter and add richness to the custard texture.
Whole or 2% milk, 1 cup: Adds creaminess and moisture to the custard batter.
Heavy cream, ¼ cup: Elevates the silky texture and gives the clafoutis a lovely richness.
Granulated sugar, ½ cup plus 2 tablespoons, divided: Sweetens the batter gently and creates a caramelized topping when sprinkled on before the second bake.
All-purpose flour, ½ cup (spooned and leveled): Provides structure to this delicate dessert without making it dense.
Salt, ¼ teaspoon: Enhances all the flavors and balances the sweetness.
Vanilla extract, 1 teaspoon: Adds a warm, aromatic note that pairs beautifully with cherries.
Almond extract, ⅛ teaspoon: A subtle nutty hint that brings depth and complements the fruit.
Confectioners’ sugar, for dusting (optional): A final flourish for a pretty presentation and touch of extra sweetness.

How to Make Cherry Clafoutis Recipe

Step 1: Prepare Your Oven and Pan

Start by preheating your oven to 375°F and placing the rack in the middle. This ensures even heat circulation which is key for an evenly baked clafoutis. Next, melt the butter in your chosen ovenproof skillet over medium heat. Swirl it around so every corner is coated. If you don’t have a skillet that can go in the oven, a 2-quart baking dish works just as well for melting the butter.

Step 2: Arrange the Cherries

Spread the stemmed and pitted cherries evenly across the base of your buttered skillet or baking dish. These little bursts of color and flavor will form the delightful bottom layer of your Cherry Clafoutis Recipe, making every bite a juicy surprise.

Step 3: Blend the Batter

Using a blender, combine the eggs, milk, heavy cream, half of the granulated sugar, flour, salt, vanilla extract, and almond extract. Blend until smooth and homogenous, which guarantees your batter will be light and fluffy, coating the cherries perfectly.

Step 4: Pour and Bake

Pour the silky batter over the arranged cherries in your pan. Bake for 20 minutes, then carefully remove the clafoutis and sprinkle it with the remaining 2 tablespoons of sugar. This final sprinkle is what creates that lovely caramelized crust on top which gives the dessert such character. Pop it back in the oven and bake for another 25 to 30 minutes until it’s just set and the top is golden brown. You want the clafoutis to have a bit of a wiggle, so don’t worry if it’s not perfectly firm.

Step 5: Cool and Serve

Let it cool on a wire rack for about 30 minutes—this lets it set fully and the flavors to meld beautifully. Dust with confectioners’ sugar if you like, then serve straight from the pan. This warm, comforting dessert is truly best enjoyed fresh and slightly warm.

How to Serve Cherry Clafoutis Recipe

The dish is a round baked dessert in a black cast iron skillet, sitting on a stove burner. It has a golden brown crust edge that is thick and rough in texture. The top layer is covered with dark purple berries, some of which are partly sunk into a lighter golden, slightly shiny batter. The berries appear juicy and add a dark, glossy contrast to the crust. The surface around the skillet is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Garnishes

To make your Cherry Clafoutis Recipe look even more inviting, consider a light dusting of confectioners’ sugar or a dollop of freshly whipped cream. Fresh mint leaves add a pop of color and a burst of freshness that contrasts wonderfully with the sweet, baked cherries.

Side Dishes

This clafoutis is a versatile dessert that pairs wonderfully with a scoop of vanilla ice cream or a spoonful of crème fraîche. For a brunch twist, serve it alongside a crisp green salad with a citrus vinaigrette or a selection of lightly salted nuts to balance the sweetness.

Creative Ways to Present

Present your Cherry Clafoutis Recipe in the skillet you baked it in for a rustic touch, or carefully slice and plate it for a prettier, more formal look. Adding a sprig of edible flowers or freshly sliced almonds on top can elevate the presentation and impress your guests effortlessly.

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have leftovers, store them in an airtight container in the fridge for up to 3 days. The texture softens beautifully overnight and the flavors deepen, making it equally delicious the next day.

Freezing

While clafoutis is best enjoyed fresh, you can freeze it if needed. Wrap it tightly in plastic wrap and aluminum foil, then freeze for up to 1 month. Thaw overnight in the fridge before reheating gently.

Reheating

Reheat individual portions in the microwave for about 30 seconds or until warm. To revive some crispness, a quick 5-minute toast in a 350°F oven works wonders, especially if you love that caramelized top texture.

FAQs

Can I use frozen cherries for this recipe?

Absolutely! Frozen cherries can be used—it’s best to thaw them and drain any excess juice to avoid a soggy clafoutis. Frozen cherries add convenience without sacrificing flavor.

Is it necessary to pit the cherries?

Yes, pitting cherries before baking is important. The pits are hard and unpleasant to bite into, so removing them makes the eating experience much more enjoyable and safe.

Can I make this recipe dairy-free?

You can substitute milk and cream with plant-based alternatives like almond or coconut milk, and use vegan butter or oil instead of regular butter. The texture may be slightly different, but it will still be delicious.

What’s the difference between clafoutis and a fruit tart?

Unlike a fruit tart that has a pastry crust, clafoutis is baked in a batter similar to a thick pancake or flan. It’s lighter, custardy, and wrapped around whole fruit, offering a more delicate texture.

Can I use other fruits instead of cherries?

Definitely! While cherries are traditional, you can use blueberries, raspberries, apricots, or sliced plums. Adjust baking time depending on the fruit’s moisture level.

Final Thoughts

This Cherry Clafoutis Recipe is a delightful way to celebrate the natural sweetness and beauty of cherries in a warm, comforting dessert that feels both simple and special. I hope you give it a try soon—it’s one of those dishes that’s as fun to make as it is to eat, and it truly shines when shared. Happy baking!