Have you ever had a cherry clafoutis (pronounced cla-foo-tee)?!
If not, you’re in for a real treat. This cherry clafoutis recipe is incredibly easy, packed with fresh cherries, almond extract, and takes almost no time to whip up!
What is a clafoutis?
A traditional clafoutis is a French dessert typically made with fruit.
The batter consists of sugar, milk, eggs, and a bit of flour. The clafoutis batter is similar to custard (or flan) in texture!
While most clafoutis recipes typically contain cherries, you can use whatever fruit you’d like. If it’s cherry season, I recommend making this clafoutis with some sweet cherries at least once.
To make this cherry clafoutis, you’ll need:
- Cherries – Feel free to use fresh, sweet cherries or frozen cherries! Tart cherries (or even sour cherries) work well, too! We’ll get into whether or not you should use pitted cherries (or unpitted cherries) in the next section.
- Sugar – A bit of granulated sugar helps to sweeten this cherry clafoutis!
- Flour – You don’t need a lot of flour, but it is needed to make this cherry clafoutis recipe.
- Eggs – Three eggs are needed in this cherry clafoutis!
- Milk – I recommend sticking with whole milk for this cherry clafoutis. Almond milk might work though too!
- Almond extract – Almond extract tastes amazing in a cherry clafoutis. I 100% recommend it, but you can omit it if you don’t have it (or aren’t a fan of it).
- Vanilla bean paste – I would choose vanilla bean paste over vanilla extract every day, but use what you have!
- Butter (or oil) – You’ll need this to coat the bottom of a cast iron skillet or baking dish.
- Powdered sugar – Completely optional, but I love a cherry clafoutis dusted with powdered sugar!
How to make a cherry clafoutis
If you plan on using frozen cherries, let them thaw on the counter while the oven is preheating.
If you are planning on using fresh cherries, you have two options:
- Keep the cherry pits in while baking.
- Use a cherry pitter to remove the cherries before baking.
Traditionally, in France the pits are kept in because the pits contain amygdalin which contains the same chemical found in almond extract! Some of the amygdalin is released from the pits into the clafoutis batter while baking and gives it that subtle almond flavor you’re after.
I tend to take the cherry pits out and use almond extract instead! It makes eating the cherry clafoutis so much easier.
So, first thing you’ll need to do is remove the cherry pits with a cherry pitter! I love the OXO Good Grips Cherry Pitter – it also allows you to pit olives!
After all of the cherries have been pitted, preheat the oven to 350 degrees Fahrenheit. Then melt the butter in a cast iron skillet and set to the side.
Note: You can also use a baking dish – use what you have!
In a large bowl, add the sugar, eggs, milk, almond extract, and vanilla bean paste and whisk until fully combined. Then add in the flour and whisk again until smooth.
Add the pitted cherries to the cast iron skillet. Then pour the batter over the cherries. Bake for an hour or until the cherry clafoutis is puffed in the center and golden brown around the edges.
The cherry clafoutis will deflate as it cools. Once it’s cooled a bit, sprinkle with powdered sugar and enjoy! You can also serve this with whipped cream, vanilla ice cream, or as is!
Frequently asked questions
Have a question not answered below? Feel free to leave me a comment and I’ll do my best to answer it 🙂
Can I store this cherry clafoutis?
While you can technically store this cherry clafoutis, it’s typically best right after it’s made. You can, however, store it in the refrigerator and reheat it in the microwave or oven. Keep in mind that the fruit will make your clafoutis soggy overtime.
A clafoutis will not freeze well!
Are there other fruits I can use to make a clafoutis?
Yes! You can technically use any fruit you’d like.
Feel free to use raspberries, blackberries, blueberries, or any other type of fruit you have at home!
Can I make the clafoutis batter ahead of time?
Of course! Feel free to make the batter up to two days in advance. Store it in the fridge in an airtight container, though!Print
How to Make a Cherry Clafoutis
Simple, delicious, and almost too pretty to eat, this cherry clafoutis will become your new favorite breakfast (or dessert)!
- Prep Time: 10 Minutes
- Cook Time: 1 Hour
- Total Time: 1 Hour & 10 minutes
- Yield: 6 Servings 1x
- 2 cups cherries
- 2/3 cups sugar
- 1/2 cups flour
- 3 eggs
- 1 cup milk
- 1 TBSP almond extract
- 1 TBSP butter
- 1 TSP vanilla bean paste
- *Optional – powdered sugar
- Preheat the oven to 350 degrees Fahrenheit. Melt the butter in a cast iron skillet and set to the side.
- Whisk the sugar, eggs, milk, almond extract, and vanilla bean paste until fully combined. Then add in the flour and whisk until smooth.
- Place the cherries at the bottom of the cast iron skillet and pour the clafoutis batter on top.
- Bake for 1 hour or until the clafoutis is puffed in the center and golden brown on the edges. The clafoutis will deflate as it cools!
- Sprinkle with powdered sugar, serve, and enjoy!