Cherry clafoutis is a deceptively simple French dessert that looks elegant on a dinner table. Lightly dusted with powdered sugar and best served warm or at room temperature, this custard-like tart showcases fresh cherries and requires just pantry staples. It’s an impressive, budget-friendly finale for any meal.
What makes this cherry dessert special
Clafoutis sits between a flan and a thick custard. It’s made by pouring a thin, egg-based batter over fruit and baking until puffed and set. The result is creamy, slightly jiggly in the center, and browned on top.
- Rustic presentation: No pie crust needed; fruit is placed directly in a buttered dish.
- Fast prep: Batter mixes like pancake batter and uses common ingredients.
- Flavor note: Cherries pair beautifully with a whisper of almond or vanilla.
Ingredients for a classic cherry clafoutis (serves about 10)
- 3 cups fresh sweet cherries, stems removed and pitted
- 3 large eggs
- 2 tablespoons unsalted butter, melted and cooled
- ½ cup granulated sugar, plus 1–2 tablespoons for the pan
- ½ cup all-purpose flour
- Pinch of salt
- 1 cup milk (whole milk preferred)
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- Butter to grease the baking dish
- Powdered sugar for dusting before serving
Tools, timing and yield
- Oven temperature: 350°F (175°C)
- Baking dish: 8–9 inch round or similar shallow pan
- Prep time: ~10 minutes
- Cook time: 35–50 minutes, depending on pan and cherries
- Total time: about 1 hour
- Yield: about 10 slices
Step-by-step: how to assemble and bake
- Preheat the oven to 350°F. Generously butter the bottom and sides of the pan.
- Sprinkle 1–2 tablespoons granulated sugar over the buttered surface and tilt to coat evenly.
- Arrange the cherries in the pan in a single layer to cover the bottom.
- In a bowl, whisk the eggs with the granulated sugar, a pinch of salt, and the extracts until smooth.
- Stir in the cooled melted butter.
- Add the flour and whisk until no lumps remain, then slowly whisk in the milk. The batter should be thin and pourable.
- Pour the batter evenly over the cherries. Tap the pan gently to remove air bubbles.
- Bake 35–50 minutes until the clafoutis is puffed and the edges are set. The center should still wobble slightly.
- Remove from oven and let rest a few minutes. Dust with powdered sugar and serve warm, room temperature, or chilled.
Tips for perfect texture and flavor
- Don’t overbake: Overcooking yields a rubbery texture. Aim for a golden top and a slightly jiggly center.
- Pitting cherries: Traditional recipes sometimes leave pits in place for a subtle almond-like note. If you prefer safety and texture, pit the cherries.
- Almond flavor: Add almond extract if you skip pits. It mimics the hint of bitter almond released by cherry stones.
- Thin batter: The batter should be more fluid than cake batter; this creates the custard-like set.
- Cooling: The clafoutis slices more cleanly after cooling to room temperature.
Variations and serving ideas
- Swap cherries for berries, sliced stone fruit, or apple slices for seasonal twists.
- Stir a tablespoon of orange liqueur into the batter for a boozy scent.
- Serve with a dollop of crème fraîche, vanilla ice cream, or a spoonful of whipped cream.
- For a gluten-free version, substitute a 1:1 gluten-free flour blend.
Nutritional snapshot and portion guide
- Estimated calories per slice: ~148
- Carbs: ~24 g; Sugars: ~18 g
- Protein: ~3.8 g; Fat: ~4.3 g
- Cholesterol and sodium come mainly from the eggs and butter; adjust portions to suit dietary needs.
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Health advocate and wellness researcher, Dr. Monroe brings clarity to confusing health trends with science-backed advice. Her mission is to help readers live vibrantly, from the inside out.