Cherry clafoutis
If you love easy fruit desserts, this Cherry clafoutis recipe is one you need to try. This classic French dessert combines juicy cherries with a light, custard-like batter to create a sweet treat that looks elegant but requires very little effort. The batter comes together in minutes, and the oven does the rest of the work. Whether you are serving it for a family gathering, a summer brunch, or a special dessert after dinner, Cherry clafoutis always impresses.
What Is Cherry Clafoutis?
Cherry clafoutis is a traditional French dessert that features fresh cherries baked in a simple batter made with eggs, milk, sugar, and flour. As it bakes, the batter puffs up around the fruit and develops a soft texture that sits somewhere between a custard and a pancake. The result is a dessert that feels both rustic and sophisticated.
While traditional recipes often leave the pits in, I like to pit the cherries before baking because it makes the dessert easier and more enjoyable to eat.
Why You’ll Love This Recipe
One of the best things about Cherry clafoutis is its simplicity. You do not need special baking skills or complicated equipment. A blender or mixing bowl, a baking dish, and a handful of pantry staples are all you need.
This recipe is perfect for beginner bakers because it is very forgiving. Unlike cakes that require careful mixing and measuring, clafoutis comes together quickly and still delivers beautiful results. The cherries provide natural sweetness and a burst of juicy flavour in every bite.
You will also appreciate how versatile this dessert can be. Serve it warm from the oven, at room temperature, or chilled from the refrigerator. It tastes delicious at any temperature.
A Perfect Dessert for Cherry Season
Fresh cherries shine in this recipe. During the summer months, cherries are at their peak flavour, making Cherry clafoutis an excellent seasonal dessert. The fruit becomes soft and juicy as it bakes, creating a wonderful contrast with the tender custard.
A sliced cherry clafoutis with a soft custard filling and juicy cherries, dusted with powdered sugar and ready to serve.
If fresh cherries are not available, you can also use frozen cherries. Simply thaw and drain them well before adding them to the baking dish. This flexibility allows you to enjoy Cherry clafoutis throughout the year.
Easy Preparation with Everyday Ingredients
Another reason this dessert remains popular is its straightforward preparation. The ingredient list is short and consists of items many people already have in their kitchen. Eggs, milk, flour, sugar, vanilla, and cherries come together to create something truly special.
I prefer using a blender because it creates a smooth batter in seconds. Once the cherries are arranged in the baking dish, you simply pour the batter over them and bake until golden and set. The dessert rises beautifully in the oven and develops a lightly crisp edge while remaining soft in the centre.
Before baking: A dish filled with cherries and smooth batter, still liquid and uncooked.
After baking: A golden, fluffy dessert with a set batter and soft, baked cherries inside.
Great for Any Occasion
Cherry clafoutis fits almost any occasion. Serve it as a light dessert after dinner, bring it to a brunch gathering, or enjoy a slice with your afternoon coffee or tea. Its simple presentation and rich flavour make it suitable for both casual and special events.
A light dusting of powdered sugar adds the perfect finishing touch. You can also pair it with whipped cream, vanilla ice cream, or a spoonful of crème fraîche for an extra treat.
Give This Cherry Clafoutis a Try
If you are looking for an easy French dessert that highlights fresh cherries, this Cherry clafoutis recipe is the perfect choice. It delivers wonderful flavour, beautiful presentation, and effortless preparation in every bite.
After you make this recipe, be sure to explore the other dessert recipes on our blog. Browse our dessert collection and discover your next favourite recipe today!
Try cherry balsamic chicken for a sweet and savoury flavour experience inspired by cherry clafoutis desserts.
Cherry clafoutis
Ingredients
- 2 cups (300–400g) fresh cherries, pitted (traditional versions sometimes leave pits in for more flavour)
- 3 large eggs
- ½ cup (100g) sugar
- 1 cup (250ml) milk (whole milk preferred)
- ½ cup (60g) all-purpose flour
- 1 tsp vanilla extract
- A drop of almond extract optional
- ½ tbsp Kirsch optional, cherry liqueur
- 1 pinch of salt
- Butter for greasing the dish
- Powdered sugar for serving
Instructions
- Preheat oven to 170°C. Butter a 9-inch pie dish generously.Butter
- Spread the pitted cherries evenly in the dish.2 cups (300–400g) fresh cherries, pitted (traditional versions sometimes leave pits in for more flavour)
- In a blender, add eggs, sugar, milk, flour, salt, vanilla extract, almond extract and kirsch (if using).3 large eggs, ½ cup (100g) sugar, 1 cup (250ml) milk (whole milk preferred), ½ cup (60g) all-purpose flour, 1 tsp vanilla extract, A drop of almond extract, ½ tbsp Kirsch, 1 pinch of salt
- Blend for 20–30 seconds, just until completely smooth. Don’t over-blend (too much air can make it overly puffy then collapse).
- Pour the batter over the cherries.
- Bake for 35–40 minutes, until puffed and golden at the edges and set in the centre. A toothpick inserted near the centre should come out mostly clean.
- Begin checking for doneness after 30 minutes as all oven temperatures vary.
- Cool for 10–15 minutes.
- Dust with powdered sugar before serving.Powdered sugar
Notes
- The blender makes the batter silky and lump-free—very common in modern clafoutis recipes.
- Don’t overmix the batter; a few small lumps are fine. It will puff up in the oven and deflate as it cools—this is normal.
- Traditional versions often leave the cherry pits in, as they’re said to add an almond-like flavour during baking.
- Clafoutis is best served slightly warm or at room temperature.
- A dollop of lightly whipped cream is a nice accompaniment, though not traditional.
- You can substitute cherries with plums, blueberries, or pears (though then it’s technically a “flaugnarde”).
Frequently Asked Questions
Cherry clafoutis is a traditional French dessert made by baking fresh cherries in a sweet, custard-like batter.
Most modern recipes use pitted cherries for easier eating, but traditional French clafoutis is often made with the pits left in for extra flavour.
Yes, frozen cherries work well. Thaw and drain them thoroughly before using to prevent excess moisture in the batter.
Yes, you can bake it a day ahead and store it in the refrigerator. Serve chilled, at room temperature, or gently warmed.
This is completely normal. Clafoutis puffs up in the oven and settles as it cools.
Yes, replacing part of the milk with heavy cream will create a richer and creamier texture.
The top should be lightly golden, and the centre should be set.
Dust it with powdered sugar and serve warm or at room temperature. It pairs beautifully with whipped cream or vanilla ice cream.
Cover and refrigerate leftovers for up to 3 days. Reheat gently or enjoy cold.
Yes, you can make clafoutis with berries, plums, peaches, apricots, or pears, though technically it is called a flognarde when made with fruits other than cherries.
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