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This classic French cherry clafoutis pairs sweet red cherries with a rich baked custard. Baked in a cast-iron skillet for a rustic yet beautiful presentation. Top the slices of clafoutis with a dusting of powdered sugar and serve with vanilla ice cream or a dollop of freshly whipped cream.
What is Cherry Clafoutis?
Cherry clafoutis (pronounced "kla-foo-tee") is one of my favorite recipes to make when I need a low effort, high reward dessert.
If you've never had a clafoutis, it is a French dish that bakes fresh cherries in a custard batter to create a rich, crustless tart. It is most commonly dusted with powdered sugar and served as a dessert, but it can also be served at brunch.
The most traditional clafoutis recipes call for unpitted sour cherries, but I always use pitted sweet cherries, especially since I bought a very handy cherry pitter from Amazon. Other variations include swapping the cherries for berries, like in my berry clafoutis, or other stone fruit, such as apricots, plums, or peaches.
The batter for a clafoutis is similar in consistency to pancake batter - much like the batter for a dutch baby or crepes - but bakes up with a custardy texture. It's perfect for serving with a scoop of ice cream or a dollop of whipped cream!
Why You'll Love It
- Easy to make: Cherry clafoutis is an easy recipe with a big payoff. If you can pit fresh cherries (using a handy cherry pitter), then you can make this recipe. Trust me, your guests will be so impressed, they'll never guess it was so simple to make!
- No special equipment: The batter for cherry clafoutis comes together with just a whisk and one mixing bowl. I bake mine in a cast-iron skillet, but you could also use a pie plate. The only special equipment you may want would be a cherry pitter.
- Simple presentation: Baking the clafoutis in a cast-iron skillet makes for a rustic yet beautiful presentation. All you need is to add a dusting of powdered sugar and maybe a scoop of vanilla ice cream for serving - no fancy garnishes or toppings required!
- Rich flavor and texture: The sweet, lightly tart flavor of the cherries is enhanced by a bit of almond extract in this recipe. I love almonds and cherries together and the almond extract really elevates this recipe. Add in the rich, lightly sweet custard base and you've got one indulgent dessert or brunch dish!
Ingredients and Substitutions
- Fresh sweet cherries: I make my cherry clafoutis recipe with sweet cherries instead of sour cherries, since they're easier to find even outside of cherry season.
- Eggs: Three large eggs are what make this dessert so rich and custardy.
- Granulated sugar
- Vanilla extract: You can also use vanilla bean paste.
- Almond extract: Just a bit of almond extract adds the perfect amount of almond flavor to the dish. I recommend using pure almond extract, not almond flavoring. This can also be omitted.
- Whole milk: I recommend using whole milk for the best flavor and texture.
- Heavy cream: Using a mix of milk and cream makes this clafoutis extra rich, but you can use all milk if you prefer.
- All-purpose flour
- Salt: As always, a pinch of salt helps round out the flavors in this recipe.
- Butter: Though there is no butter in the clafoutis itself, we will generously butter the baking dish. This helps give the clafoutis those beautiful crisp edges. Don't be tempted to swap the butter for nonstick cooking spray or oil.
How to Make Cherry Clafoutis (Step-by-Step Photos)
This is a recipe overview. Scroll down to the full printable recipe card for the ingredient amounts and detailed instructions at the bottom of this post, or continue reading for lots of helpful tips!
- Prepare the cherries: Wash, dry, and pit the cherries. If you don't have a cherry pitter, you can use a straw or even a chopstick to pit them.
- Butter the skillet: Generously butter the inside of a 9-inch or 10-inch cast-iron skillet. Arrange the pitted cherries in an even layer in the bottom of the skillet.
- Make the batter: Whisk the eggs and sugar until pale and the mixture is slightly frothy. Add the vanilla and, if using, the almond extract.
- Finish the batter: Gradually whisk in the flour and salt, followed by the milk and cream. The batter will be thin.
- Assemble and bake: Pour the batter over the cherries in the skillet. Bake at 350°F for 35-40 minutes. The cherry clafoutis is done when it is puffed, golden, and the center is set.
- Serve: Let the clafoutis rest at room temperature for 10-15 minutes before serving. It will deflate slightly as it cools - don't worry, this is normal. Slice and serve warm or at room temperature.
Serving Suggestions
Cherry clafoutis can be served warm or at room temperature, and makes for a delicious dessert or brunch dish.
Before serving, I like to dust my clafoutis with powdered sugar. For dessert, I love adding a scoop of ice cream or a dollop of lightly sweetened whipped cream on the side.
For brunch, try serving it alongside savory recipes such as my mini quiches, beautiful puff pastry egg tarts, or a simple yet delicious sausage frittata.
FAQs
If sour cherries are in season, they make for an even more traditional clafoutis. When using sour cherries, you may want to increase the sugar in the batter slightly.
A 2-quart baking pan or 9-inch pie plate will work in place of the cast-iron skillet. Be sure to butter the inside of the dish generously before adding the cherries and the batter.
Yes. Thaw the pitted frozen cherries completely and drain off any juices before adding them to the pan.
More Cherry Desserts
Classic French Cherry Clafoutis
Equipment
- Cherry pitter
- 9-inch or 10-inch cast-iron skillet
- Large mixing bowl
- Whisk
Ingredients
- 3 cups fresh sweet red cherries
- 3 large eggs
- ½ cup granulated sugar
- 1 teaspoon pure vanilla extract
- ½ teaspoon almond extract optional
- ½ cup whole milk
- ½ cup heavy cream (see notes)
- ½ cup all-purpose flour
- 1 Pinch of salt
- Butter for greasing the skillet
- Powdered sugar for dusting
Instructions
- Preheat the oven to 350°F (180°C).
- Wash, dry, and pit the cherries. Once the pits are removed, leave them whole. Set aside.
- Generously butter a 9-inch or 10-inch (about 24 cm) cast-iron skillet. Set aside.
- In a large mixing bowl, whisk the eggs and sugar until pale and slightly frothy. Add vanilla (and almond extract if using). Gradually whisk in the flour and salt, then whisk in the milk and cream until smooth - it should be like thin pancake batter.
- Scatter the cherries evenly in the buttered skillet.
- Slowly pour the batter over the cherries. Bake for 35-40 minutes, or until puffed, golden, and set in the center.
- Remove the skillet from the oven and allow the clafoutis to cool for about 10-15 minutes before serving. The clafoutis will deflate slightly as it cools - this is normal.
- Serve warm or at room temperature. If desired, lightly dust with powdered sugar before serving with a scoop of vanilla ice cream or a dollop of whipped cream.
Notes
Ingredients
- If preferred, you can use all whole milk instead of a mix of milk and cream.
- You can use whole sour cherries in place of the sweet cherries. You may need to increase the sugar if using sour cherries.
Serving
- Clafoutis can be cut into wedges and served directly from the skillet or transferred to a platter before serving.
Nutrition
Nutrition Disclaimer:
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist's advice.
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