Cherry Clafoutis

This post may contain affiliate links. For more information, please see our affiliate policy.

You can thank the French for coming up with Cherry Clafoutis: the easiest, most delicious fruit dessert you’ll ever make. Even if you’ve never been a great baker, this foolproof recipe is so simple and forgiving, you may surprise yourself.

A cast iron skillet with Cherry Clafoutis.


 

A good Cherry Clafoutis recipe should be simple to execute and delicious to taste. Some recipes call for roasting the cherries first, but that completely misses the whole point of a Clafoutis! Simplicity is the name of the game.

This Cherry Clafoutis recipe has a soft, almost custard-like base from an easy, one-bowl batter, and all the fresh cherries you are looking for.

Cherry Clafoutis 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, slice by marvelous slice.

Recipe ingredients

Labeled ingredients for Cherry Clafoutis.

At a Glance: Here is a quick snapshot of what ingredients are in this recipe.
Please see the recipe card below for specific quantities.

Ingredient notes

  • 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.

Step-by-step instructions

  1. 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.
A bowl of chopped fresh cherries.
  1. 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.
A bowl of Clafoutis batter.
  1. 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).
A cast iron skillet with melted butter in the bottom.
  1. Immediately pour batter into skillet and top evenly with cherries (it’s okay if some sink into the batter). Transfer skillet to upper rack.
A cast iron skillet with unbaked Cherry Clafoutis.
  1. 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. 
A cast iron skillet with Cherry Clafoutis.
  1. Transfer to a wire rack and cool 25 minutes. Dust with powdered sugar.
Dusting powdered sugar over Cherry Clafoutis.
  1. Slice in to wedges to serve (or use a spoon and scoop).
Slices of Cherry Clafoutis on a plate.

Recipe tips and variations

  • 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).
A cast iron skillet with Cherry Clafoutis.

Recipe FAQs

How do you pronounce “clafoutis”?

This French word is pronounced “klah-foo-TEE.”

What is a 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 south central France; it takes its name from clafir, a word meaning “to fill.”

What fruits can be used to make a clafoutis?

Although it’s made traditionally made with cherries, you can use whatever fruit your heart desires. Stone fruits work particularly well: peaches, apricots, plums, or prunes. Berries are good, too.

Can you use canned or frozen fruit in clafoutis?

Don’t let a shortage of fresh fruit stop you from making clafoutis. Frozen or canned fruit is perfectly fine; just make sure the fruit is thawed and/or drained beforehand.

Slices of Cherry Clafoutis on a plate.

More fresh fruit desserts

Join Us

HUNGRY FOR MORE? Sign up for our weekly newsletter and follow along on FacebookPinterest, and Instagram for our latest recipes! Tag all your glorious creations #culinaryhill so we can eat vicariously through you.
A cast iron skillet with Cherry Clafoutis.

Cherry Clafoutis

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.
Prep Time 10 minutes
Cook Time 25 minutes
Resting time 25 minutes
Total Time 35 minutes
Servings 6 servings (1 slice each)
Course Dessert
Cuisine French
Calories 385
5 from 4 votes

Ingredients 

Instructions 

  • 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.

Notes

  1. 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.
  2. Yield: This recipe makes 1 Cherry Clafoutis with 6 slices (or more depending on how you cut them).
  3. 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).

Nutrition

Serving: 1sliceCalories: 385kcalCarbohydrates: 44gProtein: 7gFat: 21gSaturated Fat: 12gTrans Fat: 1gCholesterol: 186mgSodium: 188mgPotassium: 369mgFiber: 2gSugar: 39gVitamin A: 938IUVitamin C: 9mgCalcium: 91mgIron: 1mg
Did you make this recipe?Tag @culinaryhill on Instagram so we can admire your masterpiece! #culinaryhill
Website | + posts

Meggan Hill is a classically-trained chef and professional writer. Her meticulously-tested recipes and detailed tutorials bring confidence and success to home cooks everywhere. Meggan has been featured on NPR, HuffPost, FoxNews, LA Times, and more.

Quick & Easy Meals in Under 30 Minutes!
15 simple recipes for busy weeknights.

You May Also Like

Questions and Comments

Thank you for your comments! Please allow 1-2 business days for a reply. Our business hours are Monday through Friday, 9:00 am PST to 5:00 pm PST, excluding holidays. Comments are moderated to prevent spam and profanity.

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Comments

  1. I have made this several times & it is wonderful! I suggest anyone try this. I have tried others & they are not as good as this one. I have been to Paris & this recipe is great. Thank You :)

  2. This recipe is simply the best. I know it’s a bit past cherry season, but frozen cherries are what I use so it really doesn’t matter. There’s a ton of versions out there but this one nails it. It’s very French and so so so good. 5 stars