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Cherry Clafoutis is the kind of dessert I crave on a summer afternoon, served warm from the oven or chilled straight from the fridge. Its creamy custard base and the pop of cherries in every bite feels like pure comfort with a touch of French elegance. This is my favorite brunch centerpiece when cherries are in season or when I need to clear out some canned fruit from the pantry.
I first made Cherry Clafoutis for a spring picnic and everyone went back for seconds. The simplicity of the prep makes it an automatic go to any time I find cherries on sale.
Ingredients
- Fresh sweet cherries: They give juicy bursts in every slice Look for plump unblemished fruit or use quality canned or frozen cherries
- Large eggs: Room temperature eggs give a fluffier finish Crack into a separate bowl first to check freshness
- All-purpose flour: Just enough to thicken the custard without making it dense Use fresh flour for a smooth batter
- Granulated sugar: Sweetens the custard and gives the top a lovely golden finish Sprinkle a little extra on top for a crisp edge
- Whole milk or half and half: Adds richness and that classic custard texture Choose high quality milk for the best flavor
- Vanilla extract: Enhances the natural sweetness Go for pure vanilla not imitation
- Almond extract: A little brings out the flavor of the cherries Use with a light hand for balance
- Salt: Balances the sweetness Just a pinch to bring all the flavors together
- Powdered sugar: Adds an elegant finish Dust just before serving for the prettiest look
Step-by-Step Instructions
- Prepare the Dish:
- Generously coat the bottom and sides of a nine or ten inch baking dish with butter Make sure every spot is covered so nothing sticks and the clafoutis lifts out easily
- Arrange the Cherries:
- Spread the pitted cherries evenly over the bottom of the dish If using canned or frozen make sure they are well drained and patted dry to prevent soggy custard
- Blend the Custard:
- Add eggs granulated sugar milk flour vanilla almond extract and salt to a blender Blend until everything is silky smooth and no lumps remain This step is key for a custard that cooks evenly and has the lightest texture
- Combine and Top:
- Pour the blended batter gently over the cherries so they stay evenly distributed Sprinkle the reserved sugar on top so you get a bit of caramelized crunch as it bakes
- Bake:
- Place the dish in a preheated three hundred fifty degree oven Bake for thirty five to forty five minutes or until the center is just set and the edges are golden The custard should puff and look slightly browned
- Cool and Serve:
- Let the clafoutis cool for at least fifteen minutes before serving This allows the custard to finish setting and makes it easier to slice Dust with powdered sugar just before serving
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The pop of almond extract is what makes this clafoutis memorable for me It reminds me of baking with my grandmother who always added almond to cherry desserts My kids say the powdered sugar on top feels like the final touch of magic
Storage Tips
Let the clafoutis cool to room temperature before refrigerating Cover tightly and store in the fridge for up to four days It tastes great cold or reheated for a few seconds in the microwave or oven A quick dusting of fresh powdered sugar keeps it looking bakery fresh
Ingredient Substitutions
If you are short on fresh cherries canned or frozen work just as well Just drain them and blot dry to keep your custard from watering out Use pears plums or blackberries if cherries are out of season Milk can be swapped for half and half for extra richness
Serving Suggestions
Serve warm for dessert with a scoop of vanilla ice cream or freshly whipped cream For a brunch spread let the clafoutis cool and serve it in neat square slices alongside coffee and fruit For a special touch add a handful of sliced almonds on top before baking
Cultural Context
Clafoutis hails from the Limousin region of France Traditionally made with black cherries often unpitted the dessert was a way to showcase summer fruit with minimal ingredients Over time home bakers have adapted it for all kinds of fruit and modern conveniences like the blender
Recipe FAQs
- → Can I use canned or frozen cherries?
Yes, canned cherries (drained) or thawed frozen cherries work well. Remove excess liquid for best results.
- → Is clafoutis served hot or cold?
It can be served warm, at room temperature, or chilled, according to taste preference.
- → Can I substitute another fruit for cherries?
Yes, try plums, apples, pears, cranberries, or blackberries for delicious variations.
- → How should I store leftovers?
Keep clafoutis covered in the refrigerator for up to four days. It stays moist and flavorful when chilled.
- → What’s the traditional texture of clafoutis?
Clafoutis has a soft, custard-like base that envelops the fruit, offering a delicate and creamy bite.