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Classic Cherry Clafoutis (pronounced “klafuti”) is a traditional French dessert with a thick, rich, eggy custard and plenty of fresh cherries.
The easy to make, delicious custard filling comes together in just minutes making this a perfect, anytime dessert. The almond and cherry flavor combination is one of my favorites and this recipe does not disappoint. Next time you want to serve a rustic, but elegant dessert without spending much time in the kitchen, whisk up this terrific French favorite.
We adore cherry season!
Whether snacking on a bowl of fresh cherries or soaking them in Kirsch for a batch of homemade Cherry Ice Cream, cherry season is a welcome event at our house. These beautiful little stone fruits with the vibrant red color are low in calories and good for you too! Cherries can promote healthy sleep, are loaded with antioxidants, and can help lower bad cholesterol. Click HERE to read more about the amazing health benefits of cherries. For longer storage and better flavor, keep your fresh cherries in a ziploc bag in the refrigerator. Rinse with cold water just before eating.
Traditionally, the French leave the pit in the cherry when baking clafoutis.
Cherry pits are said to add a touch of almond flavor to the dish. Personally I don’t want my company spitting out pits while trying to eat dessert, or cracking a tooth at the table. So we pit our cherries and add 1/2 teaspoon of almond extract to bring the almond flavor to the front. Feel free to make your clafoutis with or without the pits and let us know how it goes!
Cherry Clafoutis is also delicious topped with sliced almonds before baking.
My husband’s favorite way to enjoy Cherry Clafoutis is with the optional topping of sliced almonds. I divide the simple batter between two smaller shallow baking dishes and top one with sliced almonds. We love it both ways so if you’re an almond fan, I recommend adding almonds. The crisp toasted almonds are a nice contrast to the soft, warm, juicy cherries and eggy custard. So good.
Our Cherry Clafoutis puffs up almost like a German pancake or Dutch Baby.
The clafoutis grows almost twice its size then collapses immediately once removed from the oven. But don’t let it bother you; it’s supposed to do that! Allow the clafoutis to rest for 15 to 20 minutes, then slice and serve slightly warm dusted with powdered sugar.
I also enjoy my slice of Cherry Clafoutis served with a dollop of lightly sweetened whipped cream. It’s so good, and warm, sweet, creamy, and delicious with pops of juicy cherries in every bite!!
Pick up some fresh cherries at the market and bake this Cherry Clafoutis today!
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PRINT THE RECIPE!
- 1 tablespoon unsalted butter
- granulated sugar for coating the baking dish
- 3 cups cleaned, pitted, whole cherries
- ½ cup granulated sugar
- ½ teaspoon almond extract
- 1 teaspoon vanilla extract
- 4 large eggs
- 1 cup whole milk
- ½ cup heavy cream
- ¾ cup all-purpose flour
- ¼ teaspoon salt
- ¼ cup sliced almonds (optional)
- powdered sugar for serving
- Lightly whipped cream for serving, if desired
- Preheat oven to 350°F
- Butter an 8 cup shallow baking/casserole pan, or combination of smaller baking dishes for individual servings. Lightly sprinkle the buttered dish with granulated sugar to coat. Spread the cherries evenly across the bottom of the pan(s). Set aside.
- In the carafe of a blender combine ½ cup granulated sugar, almond and vanilla extracts, eggs, milk, cream, flour and salt. Blend for 1 minute or until frothy. Alternatively, whisk, blend or beat the ingredients together in a medium bowl until combined and frothy.
- Gently pour the custard mixture into the dish with the fruit. Try not to cover the cherries completely. The dessert is prettiest when the cherries peek through the top of the custard. Sprinkle with sliced almonds if using. Bake for 45-50 minutes or until the top is lightly browned and the middle has a slight jiggle.
- Cool the clafoutis for 15-20 minutes and serve warm dusted with powdered sugar and soft whipped cream if desired.
- The base custard recipe was originally adapted from Woman’s Day
Kitchen Essentials – the Cherry Pitter
I’ve been using this same cherry and olive pitter for years and it’s still going strong. It’s easy to use, clean and store, and is priced under $10 on Amazon. Click on the photo for more information or to order on Amazon.
Saving Room for Dessert is a participant in the Amazon Services LLC Associates Program ~ I earn a small commission, at no additional cost to you, which I use to pay for web hosting and services for this blog.
Looking for more delicious recipes?
This summer churn up a batch of our homemade fresh Cherry Ice Cream with dark chocolate! Click HERE to get the recipe.
Our Peach & Raspberry Clafoutis is based on a traditional French dessert made with seasonal fresh fruit, covered in a thick custard-like batter, then baked. Click HERE to get the recipe for Peach & Raspberry Clafoutis.
I’m smitten with this recipe for Fresh Cherry Relish from Cooking Light. It’s great on pork or lamb and even chicken. We all know chocolate and cherries pair perfectly together so I feel pretty positive these Chocolate Chip Cherry Bars from Averie Cooks are phenomenal. Averie says they’re easy to make too! Bonus 🙂 And finally, check out this post from The Pioneer Woman for Individual Cherry Almond Crisps. Bet they are good served warm with a scoop or two of vanilla 🙂
Thanks so much for stopping by! Tricia
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