Fresh Cherry Clafoutis Recipe | Classic French Dessert
Learn how to bake an authentic French cherry clafoutis with simple ingredients for a light summer dessert.
Cherry clafoutis is a classic French dessert in which fresh, whole cherries are suspended in a simple batter of eggs, milk, wheat flour, and sugar, then baked until the custard-like mixture turns lightly golden and just set. Traditionally prepared in a shallow ceramic dish so the fruit can release its juices and perfume the batter, the clafoutis is occasionally flavored with vanilla or a splash of kirsch and finished with a dusting of icing sugar. Served warm or at room temperature, this dish is most often enjoyed from late spring through early summer, aligning with the peak cherry harvest and making it a seasonal staple for family meals and casual gatherings alike.
Fresh Cherry Clafoutis Recipe | Classic French Dessert
Ready in hardly more time than it takes to pit the fruit, this clafoutis is a week-night lifesaver: one bowl, a quick whisk, and straight into the oven. The same base works just as well with apricots, plums, or berries, so once cherries disappear from the market you can keep the recipe in rotation year-round.
Prep Time
15 minutes
15 minutes
Cook Time
40 minutes
40 minutes
Total Time
55 minutes
55 minutes
Ingredients
Fresh cherries (about 600 g)
- Large eggs (4)
- All-purpose flour (≈100 g)
- Granulated sugar (≈100 g)
- Whole milk (≈25 cl)
- Unsalted butter (melted, plus a little for greasing)
- Vanilla sugar or vanilla extract
- Pinch of fine salt
- Optional / suggested additions:
- Icing (confectioners’) sugar, for dusting
- Kirsch or dark rum, a splash to macerate the cherries
- Slivered or flaked almonds for topping
Method
Preheat the oven to 180 °C (350 °F)
- Rinse the cherries, pat them dry and leave the pits in for authentic flavour
- Generously butter a shallow baking dish and sprinkle it with a thin layer of sugar
- Spread the whole cherries evenly over the base of the prepared dish
- In a mixing bowl whisk the eggs with the granulated sugar until pale and slightly foamy
- Sift the flour with a pinch of salt into the egg mixture and whisk until completely smooth
- Gradually pour in the milk and vanilla extract, whisking to form a thin, lump-free batter
- Carefully pour the batter over the cherries, ensuring they remain evenly distributed
- Optional: dot the surface with a few small cubes of butter for extra richness
- Slide the dish onto the middle rack and bake until the clafoutis is puffed, golden and set in the centre, about 35–40 minutes
- Transfer the dish to a wire rack, let it cool until just warm, then dust with icing sugar and serve
Nutrition
Calories
1792 kcal Protein
50 g Fat
54 g Carbs
285 g Fiber
16 g Sugar
192 g
1792 kcal Protein
50 g Fat
54 g Carbs
285 g Fiber
16 g Sugar
192 g
Notes
Chef’s note: Toss the cherries with a teaspoon of sugar and a splash of kirsch 15 minutes before baking—this light maceration concentrates their juices without making the batter runny. If you like a subtle nutty lift, swap 2 tablespoons of the flour for finely ground almonds; the clafoutis will set just as neatly but taste richer.
why this recipe
There is something irresistibly comforting about a warm slice of fresh cherry clafoutis—the way the ripe, jewel-red fruit releases its juices into a soft, vanilla-scented batter creates a harmony of flavors and textures that feels both rustic and refined. This recipe celebrates cherries at their seasonal peak, letting their natural sweetness shine without overwhelming them with sugar, while the light custard, quick to whisk together, bakes up with a golden halo that looks as elegant on a brunch table as it does at the end of a summer dinner. With minimal ingredients, no fussy techniques, and an aroma that perfumes the kitchen in under an hour, it proves that a truly memorable dessert can be effortless, making every bite a testament to the beauty of simplicity done right.
FAQs
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Frequently Asked Questions
Do I really have to leave the pits in the cherries, or can I pit them before baking?
Leaving the pits in is traditional—the stones contain compounds that lend a subtle almond-like aroma and help the fruit hold its shape—but it isn’t mandatory. If you prefer easier eating, feel free to pit the cherries; just know they’ll release a bit more juice, so lightly flour or sugar-coat them and bake the clafoutis 5 minutes less to avoid a soupy center.
Can I make this clafoutis with frozen or canned cherries when fresh ones aren’t available?
Yes. You can substitute frozen or well-drained canned cherries; just thaw (or rinse) them thoroughly, pat dry, and toss with a teaspoon of flour or cornstarch to absorb excess moisture. Bake the clafoutis as directed, checking for doneness 5 minutes earlier, since the fruit will already be partly cooked and can make the custard set a little faster.
How do I store leftover clafoutis, and can I reheat it without drying it out?
Once completely cooled, cover the dish (or transfer slices to an airtight container) and refrigerate for up to 2 days; the custard is delicate, so avoid leaving it at room temperature for long periods. To reheat, tent the clafoutis loosely with foil and warm it in a 150 °C/300 °F oven for about 8–10 minutes, or microwave individual portions on medium-low power in 20-second bursts—just until the chill is off—to keep the texture moist and prevent the edges from drying out.