Easy Cherry Clafoutis Recipe

I recently whipped up a Cherry Clafoutis that’s captured my heart. With the burst of fresh cherries, the rich creaminess from heavy cream and whole milk, and a hint of vanilla extract, this dessert offers an enticing blend of textures and flavors that make it truly memorable. I can’t wait to share more details.

I recently came across an awesome twist on a French classic and I’m excited to share it with you. This Easy Cherry Clafoutis recipe is a real find if you’re into sweet, lightly baked desserts that show off fresh fruit.

I start with 1 lb of pitted cherries to give the dish a true French flair, along with 3 large eggs and 3/4 cup of granulated sugar that blend perfectly into a smooth batter. I mix in 1/2 cup all purpose flour, a pinch of salt, and that irresistible 1 teaspoon of vanilla extract.

Then, I add 1 cup of whole milk and 1/2 cup heavy cream that make the texture super creamy. I like to think of it as one of my healthier clafoutis takes, kind of a modern twist on the classic cherry clafoutis recipe Julia Childs once admired.

Dust with powdered sugar and serve with whipped cream or vanilla ice cream for an extra treat you cant miss.

Why I Like this Recipe

I really love this recipe for a bunch of reasons. First, the cherries come out so juicy and bursting with flavor that they make every bite feel fresh and tangy. Second, I like how simple it is to whip up even if I’m not a super experienced baker – it’s straightforward enough that I never feel overwhelmed. Third, the creamy texture of the clafoutis mixed with that light dusting of powdered sugar (and sometimes extra whipped cream or vanilla ice cream) just makes it feel like a special treat every time I make it. And lastly, the way it fills the whole kitchen with a warm, inviting smell is just irresistible.

I start by preheating my oven to 375°F and lightly greasing a baking dish with butter so nothing sticks. I then spread out my 1 lb of pitted fresh cherries evenly on the bottom of the dish. In a bowl, I whisk together 3 large eggs and 3/4 cup granulated sugar until it looks smooth and a bit frothy. Next, I sift 1/2 cup all purpose flour with 1/2 teaspoon salt into the egg mixture and mix it well so there are no lumps. I slowly stir in 1 cup whole milk and 1/2 cup heavy cream, making sure the batter stays smooth (I always take my time here), and add 1 teaspoon vanilla extract too.

After that, I pour the batter evenly over the cherries and pop the whole dish into the oven. I bake it for about 35 to 40 minutes until the top is puffed up and lightly golden, and I check that a toothpick inserted in the center comes out mostly clean. Once done, I let it cool a little bit and dust it with powdered sugar. I like serving mine warm with either a dollop of whipped cream or a scoop of vanilla ice cream on top, extra sweetness if I’m feelin like it.

Ingredients

• Cherries: They supply fiber, vitamins, and add fresh, slightly tart, natural sweetness.
• Eggs: They provide protein, help bind ingredients, and add richness to the dessert.
• Sugar: It delivers the sweet taste and enhances flavors while boosting energy rapidly.
• Milk: Provides creaminess, extra protein, and supports a smooth, luxurious texture.
• Flour: Supplies structure, carbohydrates, and a gentle base for that perfect dessert consistency.
• Heavy cream: Adds richness, intensifies flavor, and creates a decadent, luscious finish.
• Vanilla extract: Adds a warm, aromatic boost, rounding out the dish beautifully.
• Salt: Enhances all flavors and balances sweetness in the final dish.

Ingredient Quantities

• 1 lb fresh cherries, pitted
• 3 large eggs
• 3/4 cup granulated sugar
• 1/2 cup all purpose flour
• 1/2 teaspoon salt
• 1 cup whole milk
• 1/2 cup heavy cream
• 1 teaspoon vanilla extract
• Powdered sugar (for dusting)
• Whipped cream or vanilla ice cream (for serving, optional)

How to Make this

1. Preheat your oven to 375°F and lightly grease a baking dish with butter so the clafoutis doesn’t stick.

2. Place your pitted cherries evenly on the bottom of the dish.

3. In a bowl, whisk together the eggs and granulated sugar until the mixture looks smooth and a bit frothy.

4. Sift the all purpose flour and salt into the egg mixture and whisk again so nothing lumps up.

5. Slowly stir in the whole milk and heavy cream making sure the batter stays smooth.

6. Add the teaspoon of vanilla extract and mix it in well.

7. Pour the batter evenly over the cherries in the dish.

8. Bake for about 35 to 40 minutes until the top is puffed up and lightly golden, and a toothpick inserted in the center comes out mostly clean.

9. Remove from the oven and let it cool a little bit before dusting with powdered sugar.

10. Serve warm with a dollop of whipped cream or a scoop of vanilla ice cream, if you like that extra sweetness.

Equipment Needed

1. Oven (set to 375°F)
2. Baking dish (lightly greased with butter)
3. Large mixing bowl
4. Whisk (manual or electric, whichever you got)
5. Sifter (or a fine mesh strainer for the flour and salt)
6. Measuring cups and spoons
7. Stirring utensil (a spoon or spatula works fine)
8. Cooling rack for letting the clafoutis cool a bit before dusting with powdered sugar

FAQ

Easy Cherry Clafoutis Recipe Substitutions and Variations

• Instead of fresh cherries, you can use frozen cherries, just let them thaw and drain before tossing them in.
• You can swap granulated sugar for brown sugar or even a bit of maple syrup if you want a slightly richer flavor; just watch the liquid part.
• If you dont have all purpose flour, try a gluten free flour blend for a friendly twist, maybe mix it with some tapioca starch for a smoother texture.
• For heavy cream, coconut cream is a pretty cool alternative that gives the dish a subtle tropical note if you’re keeping it dairy free.
• Replace whole milk with almond milk or soy milk if youre aiming for a dairy free version, though the flavor might change a bit.

Pro Tips

1. If your cherries are a bit too tart, try tossing them in a little extra sugar and let them sit for a few minutes before adding them to the dish. It gives a nicer, sweeter burst in every bite.
2. Sifting the flour and salt isn’t just for show – do it well to avoid nasty lumps in your batter. A smooth mix means your clafoutis will cook evenly.
3. Keep an eye on your oven temperature. Sometimes ovens run hot or cold, so using an inexpensive oven thermometer can really help you avoid overbaking or undercooking.
4. Once it’s out of the oven, let your clafoutis cool just a bit before dusting with powdered sugar and serving. This little rest time helps the custard set a bit, making it easier to serve without falling apart.