Cherry Clafoutis: The Dessert That’s Easier Than Pie (And Just as Delicious)

Imagine a dessert that’s part custard, part cake, and 100% French. Now imagine it’s so easy to make, you could do it half-asleep. That’s Cherry Clafoutis for you.

It’s the kind of dessert that makes you look like a culinary genius without breaking a sweat. Perfect for brunch, dinner parties, or just because you deserve something sweet. And the best part?

It’s forgiving. Mess up a little? No one will notice.

Mess up a lot? Call it “rustic.” Let’s get into why this recipe is a game-changer.

What Makes Cherry Clafoutis So Good?

Cherry Clafoutis is the ultimate crowd-pleaser. It’s rich, creamy, and just sweet enough without being cloying.

The cherries burst with flavor, and the custard-like batter bakes into a golden, slightly puffy masterpiece. It’s also versatile—serve it warm, cold, or room temperature, and it still tastes amazing. Plus, it’s French.

Say “Clafoutis” at your next dinner party, and watch everyone’s eyebrows raise. FYI, it’s pronounced “cla-foo-tee,” but feel free to butcher it. The dessert won’t judge you.

Ingredients You’ll Need

Here’s what you’ll need to whip up this French classic:

2 cups fresh cherries (pitted, unless you enjoy a surprise crunch)
3 large eggs (the fresher, the better)
1 cup whole milk (skim milk is for cereal, not clafoutis)
1/2 cup granulated sugar (plus extra for sprinkling)
1/2 cup all-purpose flour (no need to sift, we’re not perfectionists here)
1 tsp vanilla extract (the good stuff, not the imitation kind)
1/4 tsp salt (because even desserts need a little balance)
1 tbsp unsalted butter (for greasing the pan)
Powdered sugar (for dusting, because presentation matters)

Step-by-Step Instructions

Follow these steps, and you’ll have a Cherry Clafoutis that’ll make your taste buds sing:

Preheat your oven to 350°F (175°C). While it heats up, butter a 9-inch pie dish or baking pan.
Don’t skimp on the butter—this is dessert, not a diet plan.
Arrange the cherries in the dish. Spread them evenly, like you’re setting up a tiny cherry army. Sprinkle a little sugar over them for extra sweetness.
Whisk the eggs, sugar, and salt in a bowl. Beat them until they’re pale and slightly frothy. This is your chance to work out any pent-up aggression.
Add the flour gradually. Whisk until smooth.
No lumps allowed—unless you’re into that sort of thing.
Stir in the milk and vanilla extract. Mix until everything is well combined. The batter should be thin, like pancake batter. If it’s thicker, add a splash more milk.
Pour the batter over the cherries. Make sure they’re evenly covered.
This is their moment to shine.
Bake for 40–45 minutes. The clafoutis should be golden and set in the middle. If it jiggles like a bowl of jelly, give it a few more minutes.
Let it cool slightly. Dust with powdered sugar before serving. Voilà!
You’re practically French now.

Storage Instructions

Got leftovers? Lucky you. Store your Cherry Clafoutis in an airtight container in the fridge for up to 3 days.

You can eat it cold, but reheating it in the oven at 300°F (150°C) for 10 minutes brings back that fresh-baked magic. Pro tip: Don’t freeze it. The texture won’t be the same, and you’ll regret it.

Trust me.

Benefits of This Recipe

Why should you make Cherry Clafoutis? Let me count the ways. First, it’s easy.

Even if you’re not a baker, you can nail this. Second, it’s versatile. Swap cherries for other fruits, and it’s still delicious.

Third, it’s impressive. Serve it to guests, and they’ll think you spent hours in the kitchen. Fourth, it’s comfort food.

Warm, sweet, and satisfying—what more could you want?

Common Mistakes to Avoid

Even the easiest recipes have pitfalls. Here’s what to watch out for:

Overmixing the batter. It should be smooth, but don’t go crazy. Overmixing can make it tough.
Using canned cherries. Fresh is best.
Canned cherries can make the clafoutis soggy. IMO, it’s worth the extra effort.
Not greasing the pan enough. Stuck clafoutis is a tragedy. Butter that pan like your life depends on it.
Overbaking. The clafoutis should be set but still slightly jiggly in the center.
Overbaking dries it out.

Alternatives to Try

Not a cherry fan? No problem. Here are some tasty alternatives:

Blueberry Clafoutis: Swap cherries for blueberries.
It’s just as delicious and equally Instagram-worthy.
Peach Clafoutis: Use sliced peaches for a summery twist. Add a sprinkle of cinnamon for extra flair.
Chocolate Clafoutis: Add 1/4 cup cocoa powder to the batter and skip the fruit. Chocolate lovers, rejoice.
Savory Clafoutis: Yes, it’s a thing.
Skip the sugar, add cheese and veggies, and you’ve got a brunch-worthy dish.

FAQs

Can I use frozen cherries?

Yes, but thaw and drain them first. Excess moisture can mess with the texture.

Do I have to pit the cherries?

Technically, no. Traditional French recipes leave the pits in for extra flavor.

But if you’re serving it to guests, pitting is probably a good idea.

Can I make this gluten-free?

Absolutely. Swap the all-purpose flour for a gluten-free blend. Just make sure it’s a 1:1 substitute.

What’s the best way to serve Cherry Clafoutis?

Warm, with a dusting of powdered sugar.

Add a dollop of whipped cream or a scoop of vanilla ice cream if you’re feeling fancy.

Can I double the recipe?

Sure, but you’ll need a larger baking dish. Keep an eye on the baking time—it might need a few extra minutes.

Final Thoughts

Cherry Clafoutis is the dessert you didn’t know you needed. It’s simple, elegant, and downright delicious.

Whether you’re a seasoned baker or a kitchen newbie, this recipe is foolproof. So grab those cherries, preheat your oven, and get ready to impress. And if it doesn’t turn out perfect the first time, who cares?

Call it “rustic” and try again. Bon appétit!