Classic French Cherry Clafoutis
A rustic yet elegant French dessert, this cherry clafoutis is a creamy, lightly sweet custard baked with juicy cherries and topped with a dusting of powdered sugar. Easy to make and perfect for summer gatherings or cozy nights in.
Equipment
- Mixing bowl or blender
- 9-inch round baking dish or pie plate
- Whisk (if not using a blender)
- Measuring cups and spoons
- Cherry pitter (optional but helpful)
- Sifter for powdered sugar (optional)
Ingredients
- 3 large eggs
- 1 cup whole milk or half-and-half for richer texture
- ½ cup granulated sugar
- ½ cup all-purpose flour
- ⅛ teaspoon salt
- 1 teaspoon vanilla extract
- ¼ teaspoon almond extract optional
- 2½ cups fresh cherries pitted (or frozen and thawed)
- Butter for greasing the dish
- Powdered sugar for dusting
Instructions
- Preheat oven to 350°F (175°C). Generously butter a 9-inch round baking dish.
- Spread the pitted cherries evenly across the bottom of the prepared dish.
- In a blender (or bowl), combine eggs, milk, granulated sugar, flour, salt, vanilla, and almond extract. Blend or whisk until smooth.
- Pour the batter gently over the cherries.
- Bake for 35–40 minutes, until puffed and golden brown on the edges and just set in the center.
- Let cool slightly. Dust with powdered sugar before serving.
- Serve warm, room temperature, or chilled.
Notes
Use fresh sweet cherries when in season; frozen cherries work too but should be thawed and well-drained.
For extra flavor, add 1 tablespoon of kirsch or cherry liqueur to the batter.
To make it dairy-free, substitute almond milk or oat milk and skip the cream.
Tastes amazing with whipped cream, crème fraîche, or vanilla ice cream on the side.
Store leftovers in the fridge for up to 3 days.