Delicious and simple to prepare, cherry clafoutis is a classic French dessert that takes only minutes to assemble and under an hour to bake. Tart cherries nestle in a silky, pancake-like batter flavored with a hint of almond. The result is a gently sweet, lightly custardy tart with a golden top and bursts of bright cherry flavor. It’s rustic, fuss-free, and perfect for both family desserts and casual entertaining.
Have you tried a cherry clafoutis, or as the French call it, clafoutis aux cerises? I recently adapted a classic version and loved how the cherries pair with a touch of almond extract. This version keeps preparation straightforward: the fruit goes straight into the baking dish, the batter is blended until frothy, and the whole pan bakes until set and golden. The texture is somewhere between flan and cake — creamy in the middle with a lightly crisped edge.
What is a Clafoutis?
Clafoutis (pronounced “klah-foo-tee”) is a rustic French tart made by baking fruit — traditionally cherries — in a thin, custard-like batter. The finished dessert is golden on top with a tender, slightly creamy interior and the natural tartness of the fruit cutting through the richness.
Why You’ll Love This Recipe
- Very easy to make. The batter is blended, poured over fruit, and baked — minimal hands-on time.
- Bright, balanced flavors. Tart cherries and a hint of almond complement the rich, milky batter.
- Comforting and satisfying. The contrast between juicy cherries and smooth custard-like batter is simply irresistible.
- Flexible. While cherries are classic, other stone fruits or berries work well too.
- Great for entertaining. Make it ahead and reheat briefly before serving or serve at room temperature.
Ingredient Notes
- Cherries: Fresh black or sour cherries are ideal; remove stems and pits before using. If using frozen or canned, drain any excess juice.
- Almonds: Slivered almonds add a pleasant crunch. You can substitute chopped almonds, other nuts, or omit them entirely.
- Eggs: Use large eggs at room temperature for a smooth, well-emulsified batter.
- Flour: All-purpose flour gives the right structure; avoid specialty flours unless you test proportions.
- Milk: Whole milk yields a richer texture; lower-fat milks will still work but produce a lighter custard.
- Almond extract: Use sparingly — about 1/2 teaspoon adds a pleasant note without overwhelming the fruit.
For exact quantities and the full recipe, refer to the recipe section below.
Recipe Variations
Switch the fruit: Stone fruits like apricots, plums, or sliced peaches work beautifully. Pears, apples, or mixed berries also make delicious alternatives. Aim for roughly 3 cups of prepared fruit.
Try different nuts: Walnuts or pecans are tasty substitutions for almonds. If you prefer a smoother texture, pulse the nuts into the batter rather than sprinkling them on top.
Flavor swaps: Instead of almond extract you can use vanilla or a splash of cherry liqueur if desired. Small amounts change the character subtly.
Serving suggestions: A light dusting of powdered sugar is traditional. Serve warm with whipped cream or a scoop of vanilla ice cream for an extra-special finish.
How to Make Cherry Clafoutis
- Prepare the fruit layer: Preheat oven to 375°F (190°C). Place butter in a 2-quart baking dish and put it in the oven until melted. Remove the dish, then spread stemmed, pitted cherries in a single layer and sprinkle with slivered almonds.
- Make the batter: In a blender combine 1/3 cup granulated sugar, 1/2 cup all-purpose flour, 1 1/4 cups whole milk, 3 large eggs, 1 teaspoon vanilla extract, 1/2 teaspoon almond extract, and a pinch of salt. Blend on high until smooth and frothy, about 1 minute.
- Assemble: Pour the batter evenly over the cherries. Sprinkle the remaining 2 tablespoons of sugar lightly over the top for a touch of caramelized sweetness.
- Bake: Bake at 375°F for 45–50 minutes, until the top is golden and a toothpick inserted in the center (where there are no cherries) comes out clean. Let cool 10–15 minutes — the center may sink slightly — then dust with confectioners’ sugar if desired and serve warm or at room temperature.
Expert Tips
Remove pits and stems: Always pit cherries before baking. Use a cherry pitter or cut cherries in half and remove pits.
Use room-temperature ingredients: Room-temperature eggs and milk help produce a smooth, even batter for the best custard texture.
Blend until frothy: A short high-speed blend yields a light, aerated batter. You can also whisk vigorously by hand if needed.
Avoid over-baking: Pull the clafoutis from the oven once it’s golden and set but still slightly wobbly in the center; it will firm as it cools.
Storage Tips
Storage: Clafoutis is best the day it’s baked but can be refrigerated in an airtight container for up to 3 days.
Reheat: Warm individual slices or the whole dish in a 325°F (160°C) oven for about 10 minutes, covered with foil, until heated through.
Freezing: Clafoutis does not freeze well; the custard and fruit can become watery and change texture when thawed.
Recipe FAQ
Related Recipes
If you enjoyed this simple French tart, you may also like other fruit-forward cakes and pies that pair well with seasonal produce.
Nantucket Cranberry Pie
French Yogurt Cake (Gâteau Au Yaourt)
Lemon Ricotta Cake with Almonds
Cherry Cream Cheese Pie
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Cherry Clafoutis (quick and easy)
Ingredients
- 2 Tablespoons (30 g) unsalted butter
- 1 pound (450 g) fresh black cherries, about 3 cups, stemmed and pitted
- ½ cup (54 g) slivered almonds
- ⅓ cup plus 2 Tablespoons granulated sugar, separated
- ½ cup (62 g) all-purpose flour
- 1 ¼ cup (300 ml) whole milk, room temperature
- 3 large eggs, room temperature
- 1 teaspoon pure vanilla extract
- ½ teaspoon almond extract
- Pinch of salt
- Confectioners’ sugar for dusting (optional)
Instructions
- Preheat the oven to 375°F (190°C).
- Place the butter in a 2-quart baking dish and warm it in the oven until melted while the oven preheats.
- Remove the dish, arrange the cherries in a single layer, and sprinkle the almonds over them.
- In a blender combine 1/3 cup granulated sugar, flour, milk, eggs, vanilla, almond extract, and salt. Blend on high until smooth and frothy, about 1 minute.
- Pour the batter over the cherries and sprinkle the remaining 2 tablespoons of sugar evenly over the top.
- Bake at 375°F for 45–50 minutes, until the top is golden and a toothpick inserted into the center (avoiding cherries) comes out clean.
- Allow the clafoutis to cool for 10–15 minutes (the center may sink a bit). Dust with confectioners’ sugar if desired and serve warm or at room temperature.
Notes
Frozen or canned cherries: Thaw and drain frozen cherries and discard excess liquid. If using canned cherries, drain and pat them dry before using.
Nuts: Substitute other nuts or omit if preferred.
Storage: Store in an airtight container in the refrigerator up to 3 days. Reheat covered in a 325°F oven for about 10 minutes.
Recipe adapted from a classic clafoutis formula.
Carbs: 34 g