Cherry season is short, so it’s worth having a few good desserts on hand to make the most of it. In this post, we’re featuring a detailed recipe for cherry clafoutis — a rustic French dessert that’s part custard, part cake — along with a roundup of other cherry dessert ideas to try while cherries are at their best.
What Is Clafoutis?
Clafoutis is a traditional French dessert made by baking fresh fruit — classically cherries — in a light, custard-like batter. It’s not quite a cake and not quite a pie; the batter puffs up around the fruit as it bakes, creating a tender, slightly eggy texture that’s simple to make and beautiful to serve. Traditionally, the cherries are left unpitted, which is said to add extra flavor during baking, but pitting them makes for easier eating.
Ingredients
- 3 cups fresh cherries, pitted (about 1 lb)
- 3 large eggs
- ⅔ cup granulated sugar, divided
- 1 cup whole milk
- ¼ cup heavy cream
- 1 teaspoon vanilla extract
- ¼ teaspoon almond extract (optional, enhances the cherry flavor)
- ⅔ cup all-purpose flour
- ¼ teaspoon salt
- 1 tablespoon unsalted butter, for greasing the dish
- Powdered sugar, for dusting
Equipment
- A 9-inch round or oval baking dish (a pie dish or shallow gratin dish works well)
- A mixing bowl and whisk (or a blender)
- A cherry pitter (optional)
Instructions
Step 1: Prep the dish and cherries
Preheat your oven to 350°F (175°C). Butter the baking dish generously, then sprinkle a tablespoon of the sugar over the buttered surface, tilting the dish to coat evenly — this helps create a light caramelized edge. Pit the cherries if you prefer, then arrange them in a single, even layer in the prepared dish.
Step 2: Make the batter
In a mixing bowl, whisk the eggs with the remaining sugar until light and slightly foamy. Whisk in the milk, heavy cream, vanilla extract, and almond extract (if using). Add the flour and salt, whisking until smooth with no lumps. Alternatively, you can combine all the batter ingredients in a blender and blend until smooth.
Step 3: Pour the batter over the cherries
Pour the batter evenly over the cherries in the prepared dish, making sure the fruit is evenly distributed and mostly submerged.
Step 4: Bake
Bake for 35-45 minutes, until the clafoutis is puffed, golden brown, and set in the center — a knife inserted near the middle should come out mostly clean. The center may still have a slight jiggle, similar to a baked custard, which is normal.
Step 5: Cool and serve
Let the clafoutis cool for about 15-20 minutes before serving — it will deflate slightly as it cools, which is expected. Dust with powdered sugar just before serving. It’s delicious warm or at room temperature, on its own or with a dollop of whipped cream.
Tips for the Best Clafoutis
- Don’t overbake it. The center should be just set, similar to a custard — overbaking can make it rubbery.
- Use ripe, sweet cherries for the best flavor, since the batter itself isn’t very sweet.
- Let it rest for a few minutes after baking before slicing, as it firms up slightly as it cools.
- Try other stone fruits like plums or apricots in place of or alongside the cherries.
Storage
Store leftover clafoutis covered in the refrigerator for up to 2-3 days. Serve chilled or gently reheated in a low oven.
More Cherry Desserts to Try
Beyond clafoutis, here are a few more sweet ways to use fresh cherries:
- Cherry almond crisp — pitted cherries topped with a buttery almond-oat streusel, baked until bubbly.
- Chocolate-covered cherries — fresh cherries dipped in melted dark chocolate for a simple, elegant treat.
- Cherry hand pies — individual, flaky hand pies filled with a sweet cherry filling, perfect for picnics.
- No-churn cherry ice cream — a simple, egg-free ice cream swirled with a homemade cherry sauce.
- Cherry galette — a rustic, free-form pastry filled with sweetened cherries and folded up around the edges.
Final Thoughts
Cherry clafoutis is a beautifully simple way to let fresh cherries shine, with minimal prep and a stunning presentation. Once you’ve tried it, the other cherry desserts above are worth exploring too, especially while cherries are in season and at their best.
