Easy Cherry Clafoutis : A Timeless French Dessert

Elegant, comforting, and delightfully French, this Easy Cherry Clafoutis is one of those rare desserts that strikes the perfect balance between rustic and refined. With just a few pantry staples and juicy cherries, you can bake a beautifully puffed custard-like treat that looks straight out of a Parisian café—without the fuss.

Whether you’re craving something cozy and not overly sweet, or looking for an impressive dish for brunch or dinner parties, this French classic is ready to deliver. And yes, it’s far easier to make than it sounds.

This recipe is inspired by the traditional Cherry Clafoutis Recipe Julia Childs made famous, but simplified for modern home kitchens. So, let’s dive in.

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Why This Is the Best Easy Cherry Clafoutis Recipe

This cherry clafoutis wins hearts because it checks all the boxes: it’s quick, impressive, and uses simple ingredients. Here’s what makes it truly special:

• Minimal prep and one bowl—no fancy techniques required
• Seasonal and flexible—works with fresh or frozen cherries
• Elegant yet unfussy—perfect for both casual and formal occasions
• Customizable and healthy options with easy ingredient swaps
• Authentic French flavor in a light, custardy base

This dessert may sound sophisticated, but it’s one of the most approachable French dessert recipes you’ll ever make.

What Is Cherry Clafoutis?

Clafoutis (pronounced kla-foo-TEE) is a baked French dessert traditionally made with black cherries arranged in a buttered dish and covered with a thick, eggy batter—somewhere between pancake and custard. It’s baked until puffed and golden, then dusted with powdered sugar.

Originating from the Limousin region of France, clafoutis has become a beloved staple not only in French households but also across the world. Julia Child helped introduce the dessert to American kitchens, showcasing its charm in her cookbooks and television programs.

While purists insist on unpitted cherries for added almond-like aroma, modern recipes usually go with pitted ones for ease of eating. It’s part of what makes clafoutis one of the most adaptable cherry desserts in the French culinary canon.

Ingredients You’ll Need for Cherry Clafoutis

This recipe uses easy-to-find ingredients and a handful of seasonal cherries. Here’s what you’ll need:

• 1 tablespoon unsalted butter (for greasing the dish)
• 2 cups fresh or frozen sweet cherries, pitted
• 3 large eggs
• ½ cup granulated sugar
• 1 cup whole milk (or half-and-half for a richer texture)
• ½ cup all-purpose flour
• 1 teaspoon pure vanilla extract
• ¼ teaspoon almond extract (optional, enhances cherry flavor)
• Pinch of salt
• Powdered sugar, for dusting

Optional toppings: whipped cream, crème fraîche, or sliced almonds for serving.

This recipe serves 6–8 people and is baked in a 9-inch round baking dish or oven-safe skillet.

Step-by-Step Instructions for Making Cherry Clafoutis

Step 1: Preheat and prep
Preheat your oven to 350°F (175°C). Butter your baking dish generously and set aside.

Step 2: Arrange the cherries
If using fresh cherries, pit them and pat dry. If using frozen, thaw and drain well. Spread the cherries evenly in the prepared baking dish.

Step 3: Blend the batter
In a mixing bowl, whisk together the eggs and sugar until pale and frothy. Add the flour, milk, vanilla extract, almond extract (if using), and salt. Whisk until smooth. You can also use a blender to make this step even quicker.

Step 4: Pour and bake
Pour the batter gently over the cherries. Transfer the dish to the oven and bake for 35–40 minutes, or until the clafoutis is puffed, golden, and a toothpick inserted in the center comes out clean.

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Step 5: Cool and serve
Allow the clafoutis to cool for 10–15 minutes. Dust with powdered sugar before serving warm or at room temperature.

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Fresh vs Frozen Cherries: What Works Best?

You can use either fresh or frozen cherries for this clafoutis. Fresh cherries offer more texture and a natural sweetness, especially when they’re in peak season (late spring to early summer). If using frozen, make sure to thaw and drain well to avoid extra moisture that can affect the custard’s structure.

For a more rustic and traditional touch, consider using unpitted cherries—but warn your guests!

How to Make a Healthy Clafoutis

Looking to lighten up your dessert? You absolutely can without sacrificing too much flavor.

• Use low-fat or plant-based milk instead of whole milk
• Swap sugar for a natural sweetener like coconut sugar or maple syrup
• Replace half the flour with almond flour or whole wheat flour for extra nutrients
• Add more fruit for natural sweetness and fiber
• Use less powdered sugar for dusting or skip it altogether

These tweaks make this a go-to healthy clafoutis option that still satisfies sweet cravings.

Cherry Clafoutis Variations to Try

Clafoutis is traditionally made with cherries, but you can easily experiment with other ingredients. Here are a few favorites:

• Chocolate Cherry Clafoutis: Add mini chocolate chips to the batter
• Mixed Berry Clafoutis: Combine cherries with raspberries or blueberries
• Savory Clafoutis: Use zucchini, cherry tomatoes, and goat cheese (just omit sugar)
• Peach or Plum Clafoutis: Sub in sliced stone fruits for a summery twist
• Almond Clafoutis: Sprinkle sliced almonds on top before baking

The base batter is incredibly versatile, making this one of the most fun clafoutis recipes to personalize.

Serving Suggestions for Clafoutis

Cherry clafoutis is best enjoyed warm or at room temperature. It can be served plain or dressed up, depending on the occasion.

• Dust with powdered sugar right before serving
• Add a dollop of whipped cream or Greek yogurt
• Serve with a side of fresh berries or a light fruit compote
• Garnish with fresh mint or edible flowers for a brunch presentation

Because it’s light and fruit-forward, it also makes a lovely ending to a rich meal or an elegant brunch centerpiece.

Storage and Make-Ahead Tips

Clafoutis stores well and can be prepared a few hours ahead of serving.

To store leftovers:
Let the dish cool completely, cover with foil or plastic wrap, and refrigerate for up to 3 days.

To reheat:
Warm in a 300°F (150°C) oven for 10–12 minutes or microwave individual slices for 30 seconds. Serve warm, but avoid overcooking when reheating.

Make-ahead tip:
You can mix the batter up to 1 day in advance and store it in the refrigerator. Just give it a quick whisk before pouring over the fruit.

Common Mistakes to Avoid When Making Clafoutis

Clafoutis is simple, but a few easy errors can affect the texture or flavor. Watch out for these common mistakes:

• Too much fruit: This can weigh down the custard
• Underbaking: A runny center means it’s not fully set
• Skipping the buttered dish: The batter may stick without proper greasing
• Wet cherries: Excess liquid from frozen cherries can dilute the batter
• Overmixing: A blender is fine, but don’t overwork the batter or it may be dense

With a little care, your clafoutis will be as perfect as those from a French bistro.

Tools You’ll Need for This Recipe

No fancy equipment required—just these kitchen basics:

• Mixing bowl or blender
• Whisk or hand mixer
• 9-inch round baking dish, pie dish, or cast iron skillet
• Measuring cups and spoons
• Sifter (for powdered sugar)

These simple tools make it easy for beginners to get started with French desserts easy enough for any level.

Why French Dessert Recipes Like Clafoutis Are Timeless

There’s a reason French dessert recipes like clafoutis have stood the test of time. They emphasize simplicity, seasonal produce, and natural flavors—no gimmicks, just good food.

Clafoutis, in particular, embodies that effortless elegance. It’s quick to make, uses real ingredients, and brings people together around the table. Whether you’re serving it after dinner or at a weekend brunch, it feels special without being pretentious.

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Frequently Asked Questions (FAQ) About Cherry Clafoutis

Can I make cherry clafoutis with other fruits?
Absolutely. Try plums, peaches, apricots, berries, or pears. Just keep the fruit-to-batter ratio in check.

Do I need to pit the cherries?
For convenience and guest safety, yes. But traditional French recipes sometimes leave the pits in for added flavor.

Can I make clafoutis ahead of time?
Yes! It can be made a few hours ahead and served at room temperature. Refrigerate leftovers and reheat gently if desired.

Can I freeze clafoutis?
Technically yes, but it’s best fresh. The custard texture may change slightly once frozen and thawed.

Is clafoutis supposed to be gooey in the center?
It should be just set—soft and custardy but not runny. Use a toothpick test or gently press the center.

What’s the difference between clafoutis and flaugnarde?
Flaugnarde is the name for clafoutis made with fruits other than cherries. Same batter, just a different name.

Final Thoughts and Call to Action

This Easy Cherry Clafoutis is proof that classic French desserts don’t need to be complicated. With just a few ingredients and simple steps, you can serve a stunning dish that feels straight out of a European kitchen.

Whether you’re new to baking or looking to expand your dessert repertoire, this clafoutis is a must-try. It’s one of those recipes that’s guaranteed to impress without the stress.

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