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You can thank the French for coming up with cherry clafoutis: the easiest, most delicious dessert you’ll ever make. Even if you’ve never been a great baker, this foolproof recipe is so forgiving and simple to whip up that you just may surprise yourself.
This is the perfect dessert to make for a dinner party with close friends, because it comes together quickly and gives you time to catch up. Place a cherry clafoutis out on the table, piping hot and fresh out of the oven, and watch it disappear, scoop by marvelous scoop.
Making clafoutis for two, or for a crowd? Click and slide the number next to “servings” on the recipe card below to adjust the ingredients to match how many you’re feeding—the recipe does the math for you, it’s that easy.
How do you pronounce clafoutis?
Great question! Just in case you’re struggling, you pronounce it as “klah-foo-TEE.”
What is Cherry Clafoutis?
Technically, clafoutis is a baked custard that is studded with fresh fruit, traditionally cherries. It is made with a batter pudding with a light, slightly eggy texture that firms as it cools. Because of its high egg and cream content, it bakes up rather flat and should be enjoyed right away.
Where does Cherry Clafoutis come from?
Clafoutis is from rural southern central France; it takes its name from clafir, a word meaning “to fill.” Although it’s made with cherries, in reality you can use whatever fruit or berry your little French heart desires.
How do you make Cherry Clafoutis?
This dessert is about as simple and satisfying as it gets! While your skillet or baking dish is heating up in the oven, you make a quick batter out of flour, sugar, eggs, milk, salt, vanilla, and cream.
After the skillet is buttered, the batter gets poured in the hot pan and then you arrange the cherries evenly inside the batter. Everything gets baked at 425 degrees until a wooden skewer or toothpick inserted in the middle comes out clean.
Slice it up or scoop it out and serve all by itself or with ice cream.
What other fruit can be used to make clafoutis?
If you can dream it, you can clafoutis it! Any stone fruit works well…think peaches, apricots, plums or prunes. Berries are good, too. Frozen, fresh or canned, it doesn’t matter as long as the fruit is drained and thawed beforehand.
Some really spectacular sounding combinations: pears and raisins, cherry and slivered almonds, pineapple and kiwi fruit, apricot and Amaretto, or blackberry and pistachio.
Can you make Cherry Clafoutis without dairy?
In case you’re avoiding dairy, substitute 1 cup almond milk and 2/3 cup non-dairy creamer for the milk and cream in this recipe. Use coconut oil for the pan.
Can you make Cherry Clafoutis gluten-free?
If you’re looking for a fast and elegant gluten-free dessert, look no further. For this recipe, substitute coconut flour or almond flour instead of all-purpose flour.
Can you make clafoutis without sugar?
Since clafoutis is so versatile and forgiving, it can certainly be made with less sugar (¼ cup total) or even with a sugar-free baking substitute or stevia.
Can you make a Cherry Clafoutis using canned cherries?
Don’t let a shortage of fresh fruit stop you from making clafoutis. If you would rather use canned cherries (or pears) go right ahead, just drain the fruit before using it.
Can you make Cherry Clafoutis in a cast iron pan?
Yes you can, and in fact I recommend it. But any wide, shallow baking dish or casserole will do nicely.
How do you pit cherries?
If you can believe it, when this dessert was first created the pits were left in the cherries to bake. The pits gave the clafoutis a slight almond taste, which is why some people make this with a tiny bit of almond extract.
Today, it might be best to pit the cherries before adding them to the batter. I use this cherry pitter, but you can also use an empty wine bottle and a wooden chopstick. Here’s how:
Position the cherry on the mouth of the bottle, hold it carefully, then poke the chopstick through the cherry where the stem would be. The pit should pop out of the fruit and into the bottle, and you’re left with a pitted cherry.
Can you make Cherry Clafoutis ahead of time?
Because of the delicate nature of this dessert, it shows and tastes best when made at the last minute when the guests arrive. I would assemble the ingredients beforehand, including the batter, and then put everything together just before you need it.
Can this recipe be doubled?
As this recipe is very forgiving, you can double or triple it, just as long as you have a wide enough baking dish so that your clafoutis cooks evenly, without getting overdone on the edges and undercooked in the middle.
Can you make Cherry Clafoutis in individual servings?
If you’re thinking about making clafoutis in individual ramekins for a romantic dinner for two or a dinner party where everyone gets their own dessert, you may have to shorten the baking time. Clafoutis poured into 8 ounce ramekins should take about 10-15 minutes in the oven. Place the ramekins on a baking sheet for easy removal from the oven.
- 1 1/2 pounds fresh sweet cherries pitted and halved (see note 1)
- 1/2 cup + 2 teaspoons all-purpose flour divided
- 1 teaspoon lemon juice
- 1/8 teaspoon ground cinnamon
- 4 large eggs
- 2/3 cup granulated sugar
- 2 1/2 teaspoons vanilla extract
- 1/4 teaspoon Salt
- 1 cup heavy cream
- 2/3 cup whole milk
- 1 tablespoon butter
- 2 teaspoons powdered sugar for dusting
- Adjust oven racks to upper and lower-middle positions. Place a 12-inch oven-safe skillet on the upper rack. Line a rimmed baking sheet with aluminum foil for easy cleanup and place on lower rack. Preheat the oven to 425 degrees.
- In a medium bowl, add cherries, 2 teaspoons flour, lemon juice, and cinnamon. Toss until evenly coated.
- In a large bowl, whisk together eggs, sugar, vanilla, and salt until pale and smooth, about 1 minute. Whisk in remaining ½ cup flour until smooth. Whisk in cream and milk until combined.
- Carefully remove skillet from oven (handle will be very hot). Add butter and swirl to coat bottom and sides of skillet (butter will melt and brown quickly).
- Immediately pour batter into skillet and top evenly with cherries (it's okay if some sink into the batter). Transfer skillet to upper rack.
- Bake until puffy and golden brown, about 18 to 22 minutes, rotating skillet halfway through baking time. The center of the clafouti should reach 195 degrees on an instant-read thermometer and the edges will be dark brown.
- Transfer to a wire rack and cool 25 minutes. Dust with powdered sugar. Slice into wedges to serve.
- Cherries: I like to use a cherry pitter to remove pits, but you can also use a pairing knife. This recipe calls for fresh cherries, but you can substitute frozen or even canned cherries. Thaw and/or drain the cherries in advance, then make the recipe as directed.
- Yield: This recipe makes 1 Cherry Clafoutis with 6 slices (or more depending on how you cut them).
- Storage: Store leftover Clafoutis covered in the refrigerator for up to 4 days. For better leftovers, reheat extra Clafoutis before digging in (the microwave is fine).
Meggan Hill is the Executive Chef and CEO of Culinary Hill, a popular digital publication in the food space. She loves to combine her Midwestern food memories with her culinary school education to create her own delicious take on modern family fare. Millions of readers visit Culinary Hill each month for meticulously-tested recipes as well as skills and tricks for ingredient prep, cooking ahead, menu planning, and entertaining. She graduated from the University of Wisconsin-Madison and the iCUE Culinary Arts program at College of the Canyons.