Classic Cherry Clafoutis
Classic Cherry Clafoutis is a traditional French dessert featuring juicy cherries baked in a light, eggy custard until puffed and golden.
Imagine a slice that’s silky yet tender, with pops of jammy cherries and the sweet scent of vanilla drifting through your kitchen comforting, cozy, and irresistible. I still remember making this with Mom on rainy summer days, fingers stained pink from pitting cherries, everyone sneaking bites straight from the pan. What makes this recipe extra special is its effortless magic no fancy tools, just honest ingredients and a bake that hugs the edges for a caramelized finish every time.
You’re about to discover a dessert that feels nostalgic, homey, and truly foolproof let’s dive in together.
Why You’ll Love This Cherry Clafoutis
- Cozy, nostalgic comfort: Every spoonful of this Classic Cherry Clafoutis is like a warm hug from a French summer, with a custardy middle dotted by juicy jammy cherries.
- Wonderfully simple: Just a handful of pantry staples and a bowl no fancy gadgets or culinary degrees required. It’s the kind of bake that feels easy and doable on any day.
- Adaptable for any occasion: Whether you’re hosting brunch or need a sweet evening treat, this clafoutis slides effortlessly onto the table elegant yet unfussy.
- Irresistible aroma: The sweet, creamy scent of vanilla mingles with bubbling cherries as it bakes, filling your kitchen with pure comfort and childhood memories.
Ingredients You’ll Need
- Fresh or frozen cherries: The star of the show! Sweet bing cherries bring classic flavor, while sour cherries offer a slight tang. If using frozen, just thaw and pat dry.
- Large eggs: These create that luscious, custardy base you’ll crave in every bite.
- Granulated sugar: Adds gentle sweetness and helps the edges turn just a bit caramelized and golden.
- Whole milk: For an ultra-creamy custard. You can swap in your favorite non-dairy milk (like almond or oat) for a lighter twist just keep flavors subtle.
- All-purpose flour: Provides just enough structure so the clafoutis puffs but stays silky inside.
- Vanilla extract: Just a splash evokes those cozy, fresh-from-the-oven aromas. Try almond extract if you’re feeling adventurous!
- Powdered sugar: A classic snowy dusting for serving, making every slice feel extra special.
How to Make Classic Cherry Clafoutis
- Prepare Your Baking Dish
Grease a round baking dish with butter or nonstick spray, then give it a soft dusting of sugar if you’d like those dreamy caramel edges. - Whisk Up the Batter
In a mixing bowl, beat the eggs and sugar until they’re pale and a little frothy (you should see tiny bubbles). Gently add flour, salt, and vanilla, whisking smooth. Gradually whisk in milk until you’ve got a silky, pourable batter thinner than pancake mix. - Scatter Those Cherries
Tumble your pitted cherries into the prepared dish. Whether you arrange them in neat little circles or just scatter wildly, either way brings plenty of rustic charm to your Classic Cherry Clafoutis. - Pour, Bake, and Watch the Magic
Carefully pour the batter over the cherries. Slide it into the oven and let it bake. You’ll know it’s ready when the top is puffed, frilly at the edges, and deeply golden, with a creamy-set center that still jiggles softly when shaken. The aroma? Pure heaven think weekend mornings and homemade cinnamon rolls. - Cool and Dust
Let your clafoutis cool for several minutes it’ll gently sink, which is exactly as it should be. Dust with a snowy layer of powdered sugar and serve warm, cozy, and full of homemade love.
Tips for the Best Results
- Pit Cherries With Ease: If you don’t have a cherry pitter, push a chopstick or sturdy straw through each cherry to pop out the pit quick, a little messy, but oddly satisfying. It’s worth it for that burst of real fruit in every bite.
- Custard Texture Matters: For a creamy, dreamy center, whisk the batter until silky and pour it over the cherries just before baking. Don’t overbake look for golden edges and a barely-jiggly middle that sets as it cools.
- Caramelized Edges for Days: Brushing the baking dish with butter and dusting with sugar before adding the batter gives your clafoutis irresistible caramelized edges, like the best part of a crème brûlée.
- Serve Warm for Maximum Coziness: Enjoy your Classic Cherry Clafoutis still warm from the oven, when the custard is at its softest and the aroma fills your kitchen with pure comfort. It’s true French café magic at home.
Variations You Can Try
Go for seasonal fruits: Swap the cherries for ripe blueberries, sliced plums, or thinly sliced pears. Each fruit brings its own sunshine and gentle sweetness summer’s best flavors in a custardy blanket.
Add a nutty or zesty twist: Scatter sliced almonds on top for toasty crunch or grate in some lemon zest for a whisper of brightness. These small changes add texture and aroma that makes the clafoutis unforgettable.
Mini clafoutis for gatherings: Pour the batter and fruit into ramekins for adorable, portioned treats perfect for brunch parties or dessert boards. The individual servings feel special and bake up beautifully.
Try a berry blend: Not just for cherries combine berries for a mixed fruit version. If you’re a blueberry fan, you’ll love the cozy vibes of these blueberry oatmeal muffins, too!
Let your pantry and mood guide you with clafoutis, there’s always room to make it your own.
How to Store Leftovers
- Fridge Storage: Cover leftover Classic Cherry Clafoutis tightly and tuck it into the refrigerator as soon as it’s cooled. It’ll stay creamy and fresh for a couple of days perfect for sneaking a forkful with your morning coffee.
- Countertop Warning: This dessert is best enjoyed fresh or chilled. Because of its custard base, avoid leaving it out on the counter for more than a few hours.
- Reheating Gently: Warm individual slices in the microwave for just a few seconds, or pop the baking dish into a low oven until barely heated through. This helps bring back that cozy, just-baked softness.
- Freezing: You can freeze clafoutis slices in an airtight container, but the texture may turn a bit grainy or watery when thawed. If you do freeze it, reheat gently and serve with a little extra powdered sugar for cheer.
Perfect Pairings
- A cloud of powdered sugar: The classic finishing touch just a gentle snowfall of powdered sugar on top brings old-world Parisian charm and a hint of sweetness.
- Dreamy dollop of crème fraîche: The cool, creamy tang of crème fraîche melts into the still-warm clafoutis, making every bite a little cozier.
- Side by side with coffee or tea: A hot mug and cherry clafoutis are made for each other. Add a swirl of cream to your coffee or steep your favorite black tea for an effortlessly elegant brunch.
- Scoop of vanilla ice cream: As the warmth from the clafoutis meets cold, melty ice cream, you’ll understand comfort on a whole new level.
- Brunch table companions: Pair it with apple muffins or pillowy brioche doughnuts for a craveable, shareable spread that feels like a warm hug.
Classic Cherry Clafoutis
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Lightly grease a 9-inch round baking dish with butter or nonstick spray. Optionally, dust with a bit of sugar for caramelized edges.
- In a mixing bowl, whisk the eggs and sugar until smooth and slightly frothy. Add flour, salt, and vanilla extract, mixing until well combined. Slowly whisk in the milk to form a smooth batter, slightly thinner than pancake batter.
- Scatter the pitted cherries evenly in the prepared dish.
- Carefully pour the batter over the cherries. Bake in the center of the oven for 35–40 minutes, or until puffed, golden on the edges, and just set in the middle. A gentle jiggle is okay—it will firm up as it cools.
- Let the clafoutis cool for 10–15 minutes. It will deflate slightly. Dust with powdered sugar before serving.
Nutrition
Notes
Tried this recipe?
Let us know how it was!Can I use frozen cherries for cherry clafoutis?
Absolutely! Just thaw your frozen cherries and pat them dry before adding them to the dish. That way, your clafoutis won’t get watery, and you’ll still get those pockets of juicy, jammy fruit. It’s a wonderful shortcut, especially when fresh cherries are out of season.
How do I know when clafoutis is done baking?
Look for puffed, golden edges and a center that jiggles gently like a soft-set custard. The aroma will fill your kitchen with cozy sweetness. If you insert a knife near the center, it should come out mostly clean but with a hint of creaminess.
Can I make cherry clafoutis ahead of time?
Yes! You can bake it a day in advance; just cool, cover, and refrigerate. Warm slices gently before serving to bring back that custardy magic. It’s a wonderful make-ahead option for brunches or cozy gatherings, and the flavors only deepen overnight.
What’s the best way to serve cherry clafoutis?
Serve it warm with a generous dusting of powdered sugar and, if you feel fancy, a dollop of crème fraîche or vanilla ice cream. Pairing it with coffee or tea makes every bite feel like a homey, special treat straight from a Parisian café.
