Cherry clafoutis is a classic French dessert made with fresh cherries baked in a soft, creamy custard-like batter. This version is made by hand in one bowl with simple pantry staples and no blender required. Lightly dusted with powdered sugar and topped with fresh cherries, it’s an elegant dessert that’s surprisingly easy to make.
There’s something beautiful about a cherry dessert in the summer. The deep red cherries peeking through the golden batter make this one of those desserts that looks far more impressive than the effort it takes to make.
I love that clafoutis sits somewhere between a cake, custard, and pancake. It’s rustic enough for an afternoon treat with coffee yet pretty enough to serve after dinner with a dusting of powdered sugar and a few fresh cherries on top. Best of all, it’s the kind of dessert you can mix in one bowl while the oven preheats.
What is Cherry Clafoutis?
Cherry clafoutis is a traditional French dessert made by baking cherries in a lightly sweet custard-like batter.
Why You’ll Love This Recipe
- Simple one-bowl batter with no blender required.
- Soft, creamy, custard-like texture with juicy fresh cherries.
- Perfect served warm, at room temperature, or chilled.
- An elegant French dessert that’s surprisingly easy to make.
Ingredients and Substitutions
- Fresh cherries – You’ll need about 500 g (1 pound) sweet cherries. Wash, pit, and dry them well before using. Frozen cherries can be used when thawed and drained.
- Butter for the pan – Prevents sticking and adds flavor to the edges.
- Sugar for the pan – Creates a delicate caramelized finish around the cherries.
- Eggs – Three large eggs give the batter its rich custard texture.
- Granulated sugar – Adds just the right amount of sweetness without overpowering the fruit.
- All-purpose flour – Gives the clafoutis enough structure while keeping it tender.
- Salt – Balances the sweetness.
- Vanilla extract – Complements the cherries beautifully. Almond extract can also be used (use only ¼ teaspoon).
- Heavy cream – Adds richness and creaminess to the batter.
- Whole milk – Helps keep the texture light and delicate.
- Melted butter – Adds flavor and keeps the batter soft and tender.
- Powdered sugar (optional) – For dusting before serving.
Traditionally, French cherry clafoutis is often made with unpitted cherries because the pits are said to add a subtle almond flavor. I prefer using pitted cherries for easier serving.
Step-by-step: How to Make Cherry Clafoutis
Prepare the Baking Dish
Preheat the oven to 350°F / 170°C. Generously butter a 9-inch pie dish or round baking dish.
Sprinkle 1 tablespoon sugar over the buttered surface, coating the bottom and sides evenly.
Make the Batter
In a medium bowl, whisk together the eggs and sugar until smooth and slightly lighter in color.
Add the flour, salt, and vanilla extract and whisk until smooth with no lumps remaining.
Gradually whisk in the heavy cream and milk until fully incorporated.
Finally, whisk in the melted butter. The batter should be smooth and pourable, similar to crêpe batter.
Assemble and Bake
Arrange the pitted cherries evenly over the bottom of the prepared dish.
Pour the batter slowly over the cherries, leaving some of the fruit visible on top.
Bake for 40 to 45 minutes, or until puffed, lightly golden, and just set in the center. A slight wobble in the middle is perfectly fine.
Cool and Serve
Allow the clafoutis to cool for at least 15 minutes before serving.
Dust generously with powdered sugar and garnish with a few fresh cherries, if desired.
Variations
- Add ¼ teaspoon almond extract for a classic cherry-almond flavor combination.
- Replace half the cherries with fresh raspberries for a mixed berry clafoutis.
- Sprinkle sliced almonds over the top before baking.
- Add the zest of one lemon or orange to brighten the flavor.
- Serve warm with lightly whipped cream or vanilla ice cream.
Cherry Clafoutis
Fresh cherries baked in a soft, creamy custard batter make this easy Cherry Clafoutis a beautiful French-inspired dessert. Made in one bowl with simple pantry staples, it’s perfect served warm, chilled, or dusted with powdered sugar for an elegant finish.
Video
Ingredients
- 500 g (1 lb) Fresh sweet cherries pitted
- 1 tbsp Soft butter or greasing the pan
- 1 tbsp Granulated sugar for coating the pan
- 3 large Eggs
- 100 g (½ cup) Granulated sugar
- 65 g (½ cup) All-purpose flour
- ⅛ tsp Salt
- 1 tsp Vanilla extract
- 120 ml (½ cup) Heavy cream
- 120 ml (½ cup) Whole milk
- Pinch of nutmeg for flavor
- 2 tbsp Unsalted butter melted and cooled
- Powdered sugar for dusting (optional)
Method
- Oven & Pan – Preheat the oven to 350°F / 170°C and grease a 9-inch pie dish with butter. Sprinkle with the sugar.1 tbsp Soft butter, 1 tbsp Granulated sugar
- Clafoutis Batter – In a bowl, whisk together the eggs and granulated sugar until smooth. Add the flour, salt, and vanilla extract and whisk until smooth. Gradually whisk in the heavy cream and milk. Stir in the melted butter until fully incorporated.3 large Eggs, 100 g Granulated sugar, 65 g All-purpose flour, ⅛ tsp Salt, 1 tsp Vanilla extract, 120 ml Heavy cream, 120 ml Whole milk, Pinch of nutmeg , 2 tbsp Unsalted butter
- Assemble – Arrange the pitted cherries evenly over the bottom of the dish. Pour the batter over the cherries.500 g Fresh sweet cherries
- Bake – Place the pie dish on a baking tray and bake for 40 to 45 minutes or until puffed, golden around the edges, and just set in the center.
- Cool & Serve – Cool for 15 minutes before serving. Dust generously with powdered sugar and garnish with fresh cherries, if desired.Powdered sugar
Notes
- Fresh sweet cherries give the best flavor and texture.
- Traditionally, cherry clafoutis is made with unpitted cherries, but pitted cherries make it easier to serve.
- The clafoutis will puff during baking and settle as it cools.
- Store leftovers covered in the refrigerator for up to 3 days.
- Freezing is not recommended.
Serve warm, at room temperature, or chilled.
Equipment you will need
Nutrition
Tried this recipe?
Mention @veenaazmanov_kitchen or tag #veenaazmanovkitchen!Tips for Success
- Pat the cherries dry after washing to prevent excess moisture in the batter.
- Whisk the flour into the eggs before adding the liquids for a smooth batter without lumps.
- Don’t overbake. The center should remain soft and custardy.
- The clafoutis will puff beautifully in the oven and settle slightly as it cools—this is completely normal.
- Dust with powdered sugar just before serving for the prettiest presentation.
more cherry recipes
- Baked Cherry Cheesecake
- Baked Chocolate Cherry Cheesecake
- Easy Cherry Cobbler Recipe
- Chocolate Cherry Mousse Cake
- Delicious Cherry Bars
- Fresh Cherry Pie Recipe
Troubleshooting
| Problem | Possible Cause | Solution |
|---|---|---|
| The center is still liquid | It needs more baking time | Bake for an additional 5 to 10 minutes |
| The cherries sank completely | They were very juicy | Pat them dry before adding to the pan |
| The batter is lumpy | Liquids were added too quickly | Add the milk and cream gradually while whisking |
| The clafoutis is rubbery | It was overbaked | Remove it when the center is just set |
Frequently Asked Questions
Yes. Thaw them completely and drain away any excess liquid before using.
Absolutely. This recipe is made entirely by hand with a whisk and one mixing bowl.
Yes. It can be made several hours ahead and served at room temperature or chilled from the refrigerator.
Both! It’s delicious warm from the oven, at room temperature, or chilled the next day.
I don’t recommend freezing it. The custard texture changes once thawed and can become watery.
Store covered in the refrigerator for up to 3 days.
more clafoutis recipes
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Hi, I’m Veena
I’m the recipe developer, baker, and food photographer behind Veena Azmanov Kitchen.
I’ve spent years developing and testing recipes, from everyday meals and homemade breads to cakes and desserts.
I share the practical tips and little details I’ve learned along the way so you can get great results in your own kitchen.
I haven’t had clafoutis since a trip to France years ago and seeing this recipe brought back memories. Made it yesterday and served it just slightly warm with powdered sugar. Simple and lovely.
Oh, I love when a recipe brings back a food memory like that. And slightly warm with powdered sugar is exactly how I like it too. So glad you found this one!