Easy and Delicious Cherry Clafoutis
Sunshine, warm breezes, and the sweet, juicy taste of perfectly ripe cherries – that’s what summer is all about. And what better way to celebrate the season than with a dessert that captures all those flavors in one delightful bite? Enter the clafoutis, a rustic French dish that’s as easy to make as it is delicious.
Clafoutis (pronounced “klah-foo-TEE”) isn’t your typical pie or cake. It’s more like a flan, with a light, custardy base studded with plump, bursting cherries. The batter itself is simple – just eggs, flour, sugar, and milk – flavored with vanilla or almond extract. But the real magic lies in the fruit. Traditionally made with black cherries, clafoutis is also fantastic with other stone fruits like peaches, plums, or apricots.
The beauty of clafoutis lies in its simplicity. It’s a dessert that doesn’t require fancy ingredients or complicated techniques. In fact, it’s perfect for beginner bakers or those who are short on time. With minimal prep and a short baking time, you can have a warm, comforting dessert on the table in no time.
Here’s what makes Cherry Clafoutis so special:
- Bursting with flavor: Fresh, seasonal fruit takes center stage, its sweetness complemented by the creamy custard.
- Incredibly versatile: Swap out the cherries for other fruits, or add a splash of liqueur for a touch of sophistication.
- Effortlessly elegant: Despite its humble origins, clafoutis looks impressive on a plate. Dust it with powdered sugar or serve it with a dollop of whipped cream for an extra touch of decadence.
- Perfect for any occasion: Clafoutis is ideal for a casual afternoon tea, an impressive potluck dish, or a delightful end to a summer dinner party.
So, this summer, ditch the complicated desserts and embrace the rustic charm of clafoutis. It’s a taste of sunshine on a plate, a celebration of summer’s bounty, and a guaranteed crowd-pleaser.
How to make Cherry Clafoutis – The ingredients
Here’s a breakdown of the ingredients for clafoutis:
- Ripe cherries (pitting them is optional): This is the star of the show! One pound is roughly about 2-2 ½ cups of cherries. You can use any cherries, but sweet, juicy cherries are ideal. Pitting them is optional – leaving the pits in can add a touch of almond flavor, but be sure to warn whoever is eating it!
- Kirsch (cherry liqueur), fruit brandy, or 1 tablespoon of lemon juice: These add a touch of boozy sweetness (with Kirsch) or a brighter acidity (with lemon juice) to the fruit and complement the cherry flavor. If you don’t have any alcohol on hand, lemon juice is a perfectly good substitute.
- Powdered sugar: This adds a touch of sweetness to the macerating cherries, helping draw out their juices and creating a slightly syrupy base.
- All-purpose flour: This forms the base of the batter, giving the clafoutis its structure.
- 3 tablespoons of granulated sugar: This sweetens the batter.
- Milk or light cream: The milk or cream adds richness and moisture to the batter, making the clafoutis nice and custardy.
- Large eggs: Eggs bind the batter together and help it rise slightly in the oven.
- Zest (grated yellow peel) of ½ lemon: Lemon zest adds a bright, citrusy flavor that complements the cherries’ sweetness and the custard’s richness.
- Ground nutmeg: Nutmeg adds a warm, subtle spice to the clafoutis.
- Vanilla extract: Vanilla extract adds another layer of complexity to the flavor profile.
A simple recipe
- Prep the Cherries: Decide if you want to pit them, then toss them with your chosen liquid (Kirsch, brandy, or lemon juice) and sugar. Let them sit for 1-2 hours.
- Preheat and Prep the Pan: Preheat the oven to 375°F and butter your baking dish.
- Mix the Batter: Sift flour into a bowl, whisk in sugar and milk/cream until smooth. Then beat in eggs, lemon zest, nutmeg, and vanilla extract.
- Assemble and Bake: Pour the batter over the cherries in the dish and bake for 45 minutes, or until set.
- Serve: Enjoy warm or at room temperature.
Tips for the perfect Cherry clafoutis:
- Use ripe, but not mushy, cherries.
- Don’t overmix the batter – a few lumps are perfectly fine.
- Dust with confectioner sugar if preferred.
- Let the clafoutis cool slightly before serving – it will set as it cools.
- Serve warm or at room temperature.
- Make sure you buy a good orange liqueur.
- This recipe is similar to Blueberry Clafoutis.
- Updated from French Cookbook, written by Carole Clements & Elizabeth Wolf-Cohen
With a little planning and some love, you can create a clafoutis that’s as beautiful to look at as it is delicious to eat. Now, get out there, grab some fresh cherries, and get baking!
Enjoy!
Cherry Clafoutis
Ingredients
- 1 pound ripe cherries
- 2 tablespoon Kirsh or fruit brandy or 1 tablespoon lemon juice
- 1 tablespoon confectioner’s sugar
- 3 tablespoon flour
- 3 tablespoon granulated sugar
- ¾ milk or light cream
- 2 eggs
- Grated zest of ½ lemon
- Pinch of ground nutmeg
- ¼ teaspoon vanilla extract
Instructions
- Prep the Cherries: Decide if you want to pit the cherries. In a bowl, toss them with your chosen liquid (Kirsch, brandy, or lemon juice) and powdered sugar. Let the cherries sit for 1-2 hours, allowing the flavors to meld.
- Preheat and Prepare the Dish: Turn your oven on to 375 degrees Fahrenheit (190 degrees Celsius). Generously butter an 11-inch oval baking dish or another shallow ovenproof dish you have on hand.
- Mix the Batter: Sift the flour into a separate bowl. Add the granulated sugar and slowly whisk in the milk or cream until everything is smoothly combined. Beat the eggs, lemon zest, nutmeg, and vanilla extract until the batter is well-combined and lumps-free.
- Assemble and Bake: Spread the cherries evenly across the bottom of your buttered baking dish. Carefully pour the batter over the cherries. Bake the clafoutis for 45 minutes, or until the edges are puffed and set. A knife inserted in the center should come out clean.
- Serving: Enjoy your clafoutis warm or at room temperature
Notes
- Dust with confectioner sugar if preferred. Remove seeds from cherries if preferred, or bake whole.
- Updated from French Cookbook, written by Carole Clements & Elizabeth Wolf-Cohen
Nutrition
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on the products used.
Nutrition info is automatically generated and provided as a courtesy and as an estimate only.
Originally published on June 12, 2015. Revised and updated.
I’ve always wanted to try a clafoutis without pitting the cherries. Have you done it before? I’m told it adds to the flavor but I feel like it could be cumbersome to eat…
I’ve always made mine with cherries. The pit taste bitter and impossible to chew. Eating too many pits can cause some harm to the body. This is something to definitely research. But again there are different types of cherries. The ones from back home are not the same in the states.