This classic cherry clafoutis is packed with morsels of sweet, juicy cherries baked in a delightfully dense custard. This French delicacy is a celebration of summer’s bounty, and it’s surprisingly easy to make.A slice of cherry clafoutis topped with whipped cream with a piece on a fork.

What is a cherry clafoutis?

Cherry clafoutis (pronounced klah-foo-tee) is a French dessert that originated in the Limousin region of France. It is a simple yet elegant dish, often served during the summer months when cherries are in season. The dessert features ripe cherries baked in a crepe-like batter.

Traditional French clafoutis is made with unpitted cherries because the pits contain amygdalin, the same active chemical found in almond extract, which gives the batter a lovely, subtle nutty flavor as it bakes. Nowadays most recipes call for pitted cherries for ease of eating and use almond extract to give it the same flavor. Cherry clafoutis baked in a white pie plate on top of a burgundy napkin.

Why you’ll love this recipe:

  • Easy prep – All you have to do is pit your cherries, whip up an easy thin batter by hand, combine the two, and bake.
  • Taste – This cherry clafoutis is soft and fragrant with a hint of vanilla and almond. Every bite is filled with chunks of cherries bursting with flavor. The edges are crispy and golden, while the center is silky and custardy. It’s like a Dutch baby pancake and cherry custard pie combined into one amazing dish.
  • Versatile – You can enjoy clafoutis for breakfast, brunch, or as a dessert topped with whipped cream or ice cream. You can also use other seasonal stone fruit or berries.

Cherry clafoutis baked in a white pie plate dusted with powdered sugar.

Ingredients you’ll need:

  • Fresh sweet or sour cherries
  • granulated sugar & salt
  • milk & eggs
  • vanilla & almond extract
  • all-purpose flour & powdered sugar
  • butter

How to make cherry clafoutis:

(the ingredient amounts are listed in the printable recipe card further below)

  1. Generously butter a 9″ pie dish. Spread the cherries out in a single layer in the prepared dish and set aside.
  2. In a large bowl, whisk together the sugar, eggs, and extracts until combined. Next whisk in the flour and salt until smooth.
  3. Then lastly whisk in the buttermilk. Pour the batter over the cherries.
  4. Bake at 350F for 35-45 minutes or until it’s golden around the edges and the custard is just set.

process images of how to make cherry clafoutis by hand

Expert tip:

How to easily pit cherries – All you need is a metal or sturdy reusable plastic straw. Insert the straw into the cherry where the stem was attached. Push through until you make contact with the pit and continue pushing until the pit pops out.

How to serve:

Clafoutis is best enjoyed while it’s still warm from the oven. Dust with a little powdered sugar before serving, and for a special occasion serve with some whipped cream or vanilla ice cream.

FAQ:

Can you use frozen cherries in clafoutis?

Fresh is best, but you can use frozen or even canned cherries. Just make sure to thaw, drain, and pat them dry with a paper towel to remove any excess liquid, or the clafoutis will be watery.

Can you freeze cherry clafoutis?

Unfortunately, not. The texture becomes mushy after freezing and defrosting. It’s best eaten fresh or stored in the fridge for up to three days. A slice of cherry clafoutis topped with whipped cream on a light grey plate.

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Cherry Clafoutis

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  • Author: Lily Ernst
  • Prep Time: 20 min
  • Cook Time: 35 min
  • Total Time: 55 minutes
  • Yield: 8
  • Category: breakfast
  • Method: bake
  • Cuisine: French
Print Recipe

Description

This classic cherry clafoutis is packed with morsels of sweet, juicy cherries baked in a delightfully dense custard.

Ingredients

  • butter to grease the baking dish
  • 2 cups pitted sweet or sour cherries, cut in half
  • 1/4 – 1/2 cup granulated sugar (1/4 cup for sweet cherries, 1/2 cup for sour)
  • 3 large eggs
  • 1 tsp vanilla extract
  • 1/2 ts almond extract
  • 1/2 cup (63g) all-purpose flour
  • 1/2 tsp salt
  • 1 cup (250ml) milk of choice
  • powdered sugar for dusting

Instructions

  1. Preheat oven to 350F and generously butter a 9″ pie dish.
  2. Spread the cherries out in a single layer in the prepared dish and set aside.
  3. In a large bowl, whisk together the sugar, eggs, and extracts until combined.
  4. Next whisk in the flour and salt until smooth.
  5. Then lastly whisk in the buttermilk. Pour the batter over the cherries.
  6. Bake for 35-45 minutes or until it’s golden around the edges and the custard is just set.
  7. Dust with powdered sugar before serving. Best served while still warm from the oven or at room temperature.

Notes

Leftovers can be covered and stored in the fridge for up to 3 days. Please note that once it’s been chilled the custard firms up quite a bit.

Recipe adapted from DavidLebovitz.com