If you love desserts that are deceptively simple yet absolutely delightful, then this Cherry Clafoutis Recipe is going to become your new favorite. This French-inspired baked custard combines the natural sweetness and juiciness of cherries with a light, tender batter that puffs up beautifully in the oven. The result is a warm, comforting treat that looks stunning and tastes even better, perfect for sharing with friends or indulging on a quiet evening at home.
Ingredients You’ll Need
Each ingredient in this Cherry Clafoutis Recipe is carefully selected to create an irresistible balance of creamy texture, fruity brightness, and subtle sweetness. You’ll find everything is easy to source, yet essential for crafting that perfect custard dessert.
- Unsalted butter (1 Tbsp): Used to generously grease the pan, ensuring your clafoutis slides out effortlessly with a golden edge.
- Sweet cherries (3 cups, stemmed and pitted): The star of the dish, these juicy cherries add bursts of flavor and natural juiciness.
- Whole milk (1 cup): Adds richness and moisture to create a smooth, custardy batter.
- Granulated sugar (1/2 cup): Provides just the right amount of sweetness without overpowering the tartness of the cherries.
- Large eggs (3): The binder that gives the clafoutis its custard-like structure and beautiful puff.
- Rum, kirsch, or Cognac (1 Tbsp, optional): A splash of boozy warmth that elevates the flavor—or swap this for extra vanilla if you prefer.
- Vanilla extract (2 tsp): Brings a fragrant sweetness that pairs perfectly with the cherries.
- All-purpose flour (1/2 cup, spooned and leveled): Helps create the light, tender crumb in the batter.
- Fine sea salt (1/8 tsp): Enhances all the flavors and balances the sweetness.
- Confectioners sugar (for dusting): Adds a pretty, delicate finish on top once baked.
- Heavy whipping cream (1 cup): For making the whipped cream that’s the perfect creamy companion.
- Powdered sugar (2 Tbsp): Lightly sweetens the whipped cream without weighing it down.
- Vanilla extract (1/2 tsp): Flavor boost for the whipped cream to keep every bite luscious.
How to Make Cherry Clafoutis Recipe
Step 1: Prepare the Oven and Cherries
Start by heating your oven to 350 ºF and placing a rack in the center to ensure even baking. Generously coat your 9-inch pie pan with the unsalted butter, not just on the bottom but all around the sides, so the clafoutis has that perfect golden crust to look and taste irresistible. Pit and stem your cherries carefully, then spread them evenly across the prepared pan. This sets the juicy foundation that will get enveloped in luscious custard.
Step 2: Blend the Batter
Into a blender, pour the whole milk, granulated sugar, eggs, your choice of rum or extra vanilla if you are skipping the liquor, vanilla extract, all-purpose flour, and salt. Blend everything on high speed for a full minute until the batter is silky smooth and just begging to rise in the oven. This blending creates the silky custard texture that’s signature to the Cherry Clafoutis Recipe, ensuring every bite is beautifully tender.
Step 3: Combine and Set to Bake
Pour that silky batter evenly over the cherries in your buttered pan. Give the pan a gentle shake or little jolt to help the batter settle perfectly around each berry. This ensures every cherry is immersed in the custard, creating a harmonious blend of fruit and batter after baking.
Step 4: Bake to Perfection
Place your pan in the preheated oven and bake for about 50 to 55 minutes. You’ll know it’s ready when the clafoutis is puffed up, nicely browned on the edges, and a toothpick inserted in the center comes out clean. Once baked, let it cool for around 20 minutes—that’s the sweet spot where it sets perfectly, retaining a slightly custardy texture inside that melts in your mouth. Finally, dust the top lightly with confectioners sugar for that classic French touch.
How to Serve Cherry Clafoutis Recipe
Garnishes
This Cherry Clafoutis Recipe deserves garnishes that highlight its creamy, fruity goodness. Dusting with confectioners sugar adds pretty visual appeal and a hint of sweetness. For an extra indulgence, add generous dollops of freshly whipped cream flavored with vanilla and a touch of powdered sugar—this creamy contrast makes every bite heavenly.
Side Dishes
While this dessert can absolutely shine on its own, pairing it with a crisp, refreshing side like a green salad tossed with a citrus vinaigrette or some lightly toasted nuts can balance richness beautifully. A scoop of vanilla ice cream or a simple fruit compote also pairs wonderfully, especially if you want to turn this dish into an elegant treat for guests.
Creative Ways to Present
For a charming presentation, try serving your Cherry Clafoutis Recipe straight from the pie pan, inviting friends to scoop generous slices themselves. Alternatively, portion it onto pretty plates and garnish with fresh mint leaves or a few whole cherries for an elegant touch. Adding a drizzle of lightly warmed fruit sauce or a sprinkle of toasted almonds can add texture and flair that impresses every time.
Make Ahead and Storage
Storing Leftovers
You can safely store any leftover Cherry Clafoutis in the refrigerator, covered tightly with plastic wrap or placed in an airtight container. It will keep well for up to 3 days, making it easy to enjoy this treat throughout the week without losing any of its delicate flavor or soft texture.
Freezing
While clafoutis is best fresh, you can freeze leftovers if needed. Wrap individual slices tightly in plastic wrap and then aluminum foil to protect against freezer burn. Freeze for up to one month; thaw overnight in the fridge before reheating gently.
Reheating
Reheat slices of Cherry Clafoutis gently in the oven at 325 ºF for about 10-15 minutes, or until warmed through. Avoid microwaving for best texture, as the oven will help maintain the tender custard and prevent it from becoming rubbery.
FAQs
Can I use frozen cherries for this Cherry Clafoutis Recipe?
Yes, you can substitute frozen cherries if fresh ones aren’t available. Just be sure to thaw and drain them well to avoid excess moisture, which can affect the texture of the clafoutis.
What can I substitute for alcohol in this recipe?
If you prefer to leave out the rum, kirsch, or Cognac, simply add an extra teaspoon of vanilla extract for that lovely depth of flavor without the alcohol.
Is it okay to skip the butter for greasing?
Butter gives the crust a wonderful flavor and helps prevent sticking, so it’s recommended. However, a neutral oil or a nonstick spray can work in a pinch, just be generous with the coating.
Can I make this recipe gluten-free?
Absolutely! Substitute the all-purpose flour with a gluten-free blend designed for baking. The texture might be slightly different but will still be delicious and tender.
How ripe should the cherries be?
Choose cherries that are ripe but firm for the best texture and flavor. Overripe cherries may release too much juice and make the clafoutis soggy.
Final Thoughts
This Cherry Clafoutis Recipe is a total gem for anyone who appreciates simple ingredients coming together to create something truly special. Its delicate custard, juicy cherries, and warm vanilla notes make it a gorgeous dessert that’s perfect for any occasion. Give it a try—you’ll be amazed at how effortless and rewarding it is to bake this little slice of French heaven in your own kitchen.
Print
Cherry Clafoutis Recipe
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour
- Yield: 6 servings
- Category: Dessert
- Method: Baking
- Cuisine: French
- Diet: Vegetarian
Description
This classic French Cherry Clafoutis is a simple yet elegant dessert featuring sweet cherries baked in a tender, custard-like batter. Lightly sweetened and aromatic with vanilla and a touch of rum, it’s perfect for showcasing fresh seasonal cherries. Served warm, dusted with powdered sugar, and complemented by whipped cream, this rustic treat is both comforting and impressive.
Ingredients
For the Clafoutis
- 1 Tbsp unsalted butter (to grease the pan)
- 3 cups sweet cherries (1 lb before pitting), stemmed and pitted
- 1 cup whole milk
- 1/2 cup granulated sugar
- 3 large eggs
- 1 Tbsp rum, kirsch or Cognac (optional, or add an extra 1 tsp vanilla)
- 2 tsp vanilla extract
- 1/2 cup all-purpose flour (spooned and leveled)
- 1/8 tsp fine sea salt
For Garnishing
- Confectioners sugar for dusting
- 1 cup heavy whipping cream
- 2 Tbsp powdered sugar
- 1/2 tsp vanilla extract
Instructions
- Prepare the oven and pan: Preheat your oven to 350°F (175°C) and position a rack in the center. Generously grease the bottom and sides of a 9-inch pie pan with 1 tablespoon of unsalted butter to prevent sticking and add flavor.
- Prepare the cherries: Pit and stem the cherries using a cherry pitter. Spread the cherries evenly over the bottom of the buttered pan, ensuring an even layer for the batter to surround.
- Make the batter: In a blender, combine the milk, 1/2 cup granulated sugar, eggs, rum (if using), vanilla extract, all-purpose flour, and fine sea salt. Blend on high speed for about one minute until the batter is smooth and uniform.
- Assemble the clafoutis: Pour the blended batter evenly over the cherries in the pan. Give the pan a gentle jolt or tap to allow the batter to settle evenly around the cherries.
- Bake: Place the pan in the preheated oven and bake for 50 to 55 minutes, or until the clafoutis is puffed, golden brown on top, and a toothpick inserted into the center comes out clean.
- Cool and serve: Remove from the oven and let it cool for about 20 minutes. Before serving, dust the top generously with confectioners sugar. Whip the heavy cream with powdered sugar and vanilla extract until soft peaks form, then serve dollops of whipped cream alongside each slice for a rich finish.
Notes
- Use a 9-inch pie pan or a similar sized oven-safe dish for best results.
- Rum, kirsch, or Cognac adds a lovely depth but can be omitted for a non-alcoholic version with extra vanilla.
- Fresh sweet cherries are ideal, but you can use frozen cherries if fresh are not available—just thaw and drain them first.
- Serve warm for the best texture and flavor.
- Whipped cream can be flavored with a hint of vanilla or a splash of liqueur for an extra touch.
