Description
This Cherry Clafoutis is a classic French dessert featuring sweet, juicy cherries baked in a creamy, custard-like batter. Light, simple, and elegant, it’s perfect for any occasion and can be served warm, at room temperature, or cold.
Ingredients
Scale
Cherries
- 1 1/2 cups fresh sweet cherries, pitted (or 1 can canned cherries, drained)
Clafoutis Batter
- 3 large eggs, room temperature
- 1/2 cup all-purpose flour
- 1/2 cup granulated sugar, plus 2 tablespoons reserved for topping
- 1 cup whole milk, or half and half
- 1 1/2 teaspoons vanilla extract
- 1/2 teaspoon almond extract
- 1/4 teaspoon salt
For Serving
- Powdered sugar, for dusting
Instructions
- Preheat and Prepare Dish: Preheat your oven to 350°F (175°C). Generously butter the bottom and sides of a 9 or 10 inch baking dish or pie plate to prevent sticking.
- Arrange Cherries: Evenly distribute the pitted cherries on the bottom of the prepared baking dish to ensure each slice has plenty of fruit.
- Make the Batter: In a blender, combine the eggs, 1/2 cup sugar (reserving 2 tablespoons for topping), milk, flour, vanilla extract, almond extract, and salt. Blend until the batter is completely smooth and well combined.
- Assemble and Sprinkle Sugar: Pour the smooth batter evenly over the cherries in the baking dish. Sprinkle the reserved 2 tablespoons of sugar evenly on top to create a slight crispness during baking.
- Bake: Place the baking dish in the oven and bake for 35-45 minutes, or until the custard is set and the top is lightly golden. The clafoutis should be firm but slightly wobbly in the center.
- Cool and Serve: Remove from oven and allow to cool for at least 15 minutes. Dust the top with powdered sugar before serving. This dessert can be enjoyed warm, at room temperature, or chilled.
- Storage: Store any leftovers in the refrigerator for up to 4 days. When reheating, microwave in 15-second increments or cover with foil and warm in a 350°F oven for 5-10 minutes.
Notes
- Cherries: Fresh, sweet cherries are ideal, but canned (drained) or thawed frozen cherries also work well. Traditionally, unpitted black cherries are used, but pitting them makes eating easier. If using unpitted cherries, inform guests to avoid pits.
- Variations: This recipe can be adapted to other fruits such as plums, prunes, apples, pears, cranberries, or blackberries for different flavor profiles.
- Reheating: Clafoutis tastes best within 24 hours but can be refrigerated for up to 4 days. Reheat gently using a microwave in short bursts or in an oven covered with foil at 350°F for 5 to 10 minutes.
Keywords: Cherry Clafoutis, French Dessert, Baked Cherry Custard, Classic Clafoutis, Easy Cherry Dessert