Easy Cherry Clafoutis Recipe

I love bringing a taste of France to my kitchen with this Cherry Clafoutis. Fresh pitted cherries combine with granulated sugar, eggs, and whole milk; a touch of vanilla extract rounds out the flavor in a smooth, enticing custard. The result is simply delicious and always leaves me craving more.

I recently tried making an Easy Cherry Clafoutis and I just had to share it. This French dessert really surprised me with its creamy texture and burst of sweet cherries that just melt in your mouth.

I started off with 3 cups of fresh, pitted cherries, mixed them with 1/2 cup of granulated sugar, and folded in 1/2 cup of all purpose flour along with a pinch of salt. The custardy base comes together with 3 large eggs, 1 1/2 cups whole milk, and 2 teaspoons of vanilla extract, giving the dish a smooth and rich finish.

I prepared my baking dish by greasing it with 2 tablespoons of unsalted butter, letting everything bake perfectly. Once out of the oven, I dusted it with powdered sugar and served a little scoop of vanilla ice cream.

It definitely reminded me a bit of traditional French dessert recipes and I can’t wait for you to give it a try!

Why I Like this Recipe

I’ve always been a sucker for this French Cherry Clafoutis. I preheated my oven to 375°F and greased my dish with melted unsalted butter so nothing would stick, then I spread out 3 cups of fresh, pitted cherries over the bottom. Next up, I whisked 3 large eggs with 1/2 cup granulated sugar until they were pretty much combined, and then I sifted in 1/2 cup all-purpose flour along with a pinch of salt—yeah, I know it sounds basic but it’s key! Slowly, I mixed in 1 1/2 cups whole milk and 2 teaspoons of vanilla extract until the batter got smooth. I poured the whole thing over the cherries, popped it in the oven for about 40 to 45 minutes, and watched it set and puff up just a little. When it came out, I let it cool a bit, dusted it with powdered sugar, and if I was feeling extra, I served it with a scoop of vanilla ice cream.

Here are some reasons I really like this recipe:

1. I love how the sweet cherries and creamy custard come together in a way that reminds me of summer days and warm memories.
2. I appreciate that it’s super simple to make, even if I mess up a whisk or two, it still turns out tasting amazing.
3. I enjoy the little texture contrast between the soft, baked batter and the burst of juicy cherries.
4. I like that this dish is versatile; dusting it with powdered sugar or adding ice cream just makes it more fun and customizable for any occasion.

Ingredients

• Cherries offer juicy sweetness, fiber, and a naturally tart burst of flavor.
• Sugar, mostly carbohydrates, makes this dessert delightfully sweet while balancing cherry tartness.
• Flour provides structure and a tender, custard-like texture that holds everything together.
• Eggs add protein and richness, thickening the batter into a light, airy treat.
• Whole milk contributes creaminess and calcium, ensuring a smooth and delicious consistency.
• Vanilla extract gives an aromatic, warm sweetness that lifts the overall flavor.
• Unsalted butter, melted for greasing, offers a gentle richness that completes the clafoutis.

Ingredient Quantities

• 3 cups fresh pitted cherries
• 1/2 cup granulated sugar
• 1/2 cup all purpose flour
• A pinch of salt
• 3 large eggs
• 1 1/2 cups whole milk
• 2 teaspoons vanilla extract
• 2 tablespoons unsalted butter, melted (for greasing the dish)
• Powdered sugar for dusting (optional)
• Vanilla ice cream for serving (optional)

How to Make this

1. Preheat your oven to 375°F and grease your baking dish with the melted unsalted butter so nothing sticks.

2. Spread out 3 cups of fresh pitted cherries evenly in the bottom of the dish.

3. In a large bowl, whisk together 3 large eggs and 1/2 cup granulated sugar until it’s well combined.

4. Sift in 1/2 cup all-purpose flour and add a pinch of salt, then mix lightly.

5. Slowly whisk in 1 1/2 cups whole milk and 2 teaspoons of vanilla extract until smooth.

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

7. Bake the clafoutis in the preheated oven for about 40 to 45 minutes until the custard is set and just slightly puffed up.

8. Remove from the oven and let it cool for a few minutes.

9. Dust with powdered sugar, and if you like serve with a scoop of vanilla ice cream.

Equipment Needed

1. Preheated oven
2. Baking dish (preferably glass or ceramic) and a tool to grease it (like a pastry brush or paper towel)
3. Large mixing bowl
4. Whisk
5. Sifter for the flour
6. Measuring cups and spoons
7. Cooling rack or plate for letting the clafoutis cool
8. Dusting sieve (or a small sifter) to dust powdered sugar
9. Serving spoon and bowl if you plan to add ice cream

FAQ

Easy Cherry Clafoutis Recipe Substitutions and Variations

• If you dont have granulated sugar, you can use light brown sugar or even honey to sweeten your clafoutis
• If you run out of all purpose flour, try using whole wheat flour for a nuttier flavor
• You can use almond milk or oat milk in place of whole milk if thats what you have on hand
• If you don’t have unsalted butter available, a light coating of coconut oil works just fine for greasing the dish

Pro Tips

1. Make sure your eggs and milk are at room temperature before you start; it helps keep the custard smooth and stops it from curdling which can seriously mess up the texture.
2. Don’t overmix the batter once you added the flour – stirring it too much can make it tough and you really want that light, airy feel.
3. Keep an eye on the baking time, because every oven is a little different and you dont want it to be undercooked in the middle or burnt at the edges.
4. After you take it out of the oven, let it sit for a few minutes so the custard can fully set – this little wait can really improve the overall texture.