Easy Cherry Clafoutis Recipe | Classic French Cherry Dessert

Cherry clafoutis looks fancy, tastes incredible, and comes together faster than most weeknight desserts. Think of it as a cross between a custard and a pancake, studded with juicy cherries that soften and burst as it bakes. You whisk a simple batter, pour it over fruit, and slide the dish into the oven—no mixer, no stress.

This is the kind of French classic you make once and then keep on repeat all summer. I’ll walk you through the batter, the cherries (pitted or not—let’s talk about it), and the exact bake time so you get a silky set center and lightly caramelized edges. You’ve got this.

Why This Easy Cherry Clafoutis Recipe Delivers

• Foolproof batter: Simple pantry ingredients blend into a smooth custard that bakes up tender, not rubbery.
• Perfect cherry-to-batter ratio: Enough fruit to shine without sinking the custard.
• Balanced sweetness: Lightly sweet batter lets the cherries lead; a dusting of powdered sugar finishes it.
• Works with fresh or frozen cherries: I’ll show you how to adjust so you never wait on cherry season.
• One bowl, one pan: Minimal cleanup for maximum payoff.

Ingredients

For the clafoutis

• 1 pound (450 g) cherries, stems removed; pitted or unpitted
• 3 large eggs, at room temperature
• 3/4 cup (150 g) granulated sugar
• 1 cup (240 ml) whole milk
• 1/2 cup (60 g) all-purpose flour
• 2 tablespoons unsalted butter, melted and cooled slightly, plus extra for the pan
• 1 teaspoon vanilla extract
• 1/8 teaspoon almond extract (optional, but lovely)
• 1/4 teaspoon fine sea salt
• Zest of 1/2 lemon (optional for brightness)

To finish

• Powdered sugar, for dusting
• Lightly sweetened whipped cream or vanilla ice cream (optional)

Ingredient notes

• Cherries: Sweet cherries (Bing, Rainier) work best. Tart cherries taste great too—reduce lemon zest and add 1 extra tablespoon sugar if using.
• Dairy: Whole milk gives the best texture. You can swap half the milk for cream for a richer result.
• Flour: A small amount provides structure without turning cakey.
• Almond extract: A tiny splash boosts cherry flavor without overwhelming it.

How to Make This Classic Cherry Clafoutis

1) Prep the pan and cherries

1. Heat the oven to 350°F (175°C). Generously butter a 9-inch (23 cm) pie dish, quiche pan, or oval gratin dish.
2. Wash and dry the cherries. Pit them if you prefer. Traditional clafoutis often leaves pits in for deeper flavor, but remove pits if serving to kids or anyone who might bite down hard.

2) Make the batter

1. In a medium bowl, whisk the eggs and sugar until the mixture looks pale and slightly thick, about 30–45 seconds.
2. Whisk in milk, vanilla, almond extract (if using), salt, and lemon zest until smooth.
3. Sprinkle the flour over the surface and whisk just until no dry spots remain. Whisk in the melted butter. The batter should look silky and pourable.

3) Assemble

1. Scatter the cherries evenly in the buttered dish.
2. Pour the batter over the cherries. Tap the dish once on the counter to release big air bubbles.

4) Bake and finish

1. Bake 35–45 minutes, until the clafoutis puffs, the edges turn golden, and the center sets but still has a gentle wobble. A knife inserted near the center should come out mostly clean.
2. Cool on a rack 10–15 minutes. Dust with powdered sugar right before serving.
3. Serve warm, at room temperature, or lightly chilled. Add whipped cream or ice cream if you like.

Timing tips

• Fresh cherries: Usually done around 38–42 minutes.
• Frozen cherries: Do not thaw. Add 5–8 minutes to bake time and expect slightly deeper color.

How to Store Cherry Clafoutis

• Room temperature (same day): Keep loosely covered for up to 6 hours.
• Refrigerator: Cover and refrigerate for 2–3 days. The texture firms as it chills.
• Reheating: Warm slices in a 300°F (150°C) oven for 10–12 minutes or microwave 20–30 seconds.
• Freezing: Not ideal. The custard can weep after thawing. If you must, wrap tightly and freeze up to 1 month; thaw in the fridge and rewarm gently.

Benefits of Making Cherry Clafoutis at Home

• Fast dessert, big payoff: From pantry to oven in about 15 minutes.
• Show-stopping with zero fuss: Puffed edges and glossy cherries look bakery-worthy without special tools.
• Flexible and forgiving: Works with different cherry varieties and various pan shapes.
• Make-ahead friendly: Bake earlier in the day and serve later; it tastes great warm or at room temperature.
• Not too sweet: Satisfies dessert cravings without heavy frosting or layers.

What to Avoid for Best Results

• Overmixing the flour: Whisk just until smooth to avoid a tough texture.
• Skipping the buttered dish: Butter adds flavor and prevents sticking. Don’t skimp.
• Overbaking: Pull it when the center still has a soft wobble. Overbaking creates a rubbery custard.
• Uneven cherry layer: Spread fruit in a single, even layer so the custard sets uniformly.
• Serving immediately from the oven: Give it 10 minutes to settle so slices hold together.

Cherry Clafoutis Variations to Try

• Cherry-kirsch: Add 1 tablespoon kirsch (cherry brandy) to the batter for classic depth.
• Brown butter twist: Brown the butter until nutty, cool slightly, then whisk into the batter for a richer flavor.
• Almond crunch: Sprinkle 2 tablespoons sliced almonds over the top before baking.
• Cocoa-cherry: Swap 2 tablespoons flour for unsweetened cocoa powder; add 1 extra tablespoon sugar.
• Lemon sugar finish: Mix powdered sugar with a little lemon zest for a bright dusting.
• Gluten-free: Use a cup-for-cup gluten-free flour blend or 1/3 cup fine almond flour plus 3 tablespoons cornstarch.
• Dairy-light: Use 2% milk and 1 tablespoon extra butter; texture stays tender.

FAQ

Should I pit the cherries?

Traditionalists leave pits in for a hint of almond flavor. I usually pit for easier eating. If you leave pits, warn guests clearly and slice carefully.

Can I use frozen cherries?

Yes. Use them straight from the freezer so they don’t leak too much juice. Add 5–8 minutes to the bake time.

Why did my clafoutis deflate?

It always deflates a bit as steam escapes. That’s normal. Aim for a gentle set center, then let it rest 10 minutes for the best texture.

How do I know it’s done?

The edges puff and turn golden, and the center jiggles softly without looking wet. A knife near the center should come out mostly clean.

Can I make it ahead?

Bake it earlier in the day and serve later. Rewarm gently if desired. I don’t recommend mixing the batter far in advance—make it fresh for best lift.

What pan works best?

A 9-inch pie dish, 10-inch quiche pan, or oval gratin dish with similar volume. Avoid very deep pans, which lengthen bake time and overcook edges.

How sweet is it?

Moderately sweet. If your cherries taste very tart, add 1–2 tablespoons extra sugar to the batter.

Conclusion

Cherry clafoutis proves that elegant desserts can be incredibly simple. Whisk, pour, bake—then slice into soft custard studded with jammy cherries and a shower of powdered sugar. Keep this recipe close during cherry season and pull it out anytime you want something special with minimal effort. Your kitchen will smell like a French bakery, and you’ll feel like a dessert pro.

Easy Cherry Clafoutis Recipe | Classic French Cherry Dessert

A classic French cherry clafoutis with a silky custard-like batter baked over juicy cherries, finished with powdered sugar. Simple to make in one bowl and perfect warm or at room temperature.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 42 minutes mins

Total Time 57 minutes mins

Servings 8 slices

Ingredients

  

Ingredients

• 1 pound (450 g) cherries, stems removed; pitted or unpitted
• 3 large eggs, at room temperature
• 3/4 cup (150 g) granulated sugar
• 1 cup (240 ml) whole milk
• 1/2 cup (60 g) all-purpose flour
• 2 tablespoons unsalted butter, melted and cooled slightly, plus extra for the pan
• 1 teaspoon vanilla extract
• 1/8 teaspoon almond extract (optional)
• 1/4 teaspoon fine sea salt
• Zest of 1/2 lemon (optional)
• Powdered sugar, for dusting
• Lightly sweetened whipped cream or vanilla ice cream (optional)

Instructions

 

Instructions

• Heat the oven to 350°F (175°C) and generously butter a 9-inch pie dish, quiche pan, or oval gratin dish.
• Wash and dry the cherries, and pit them if desired.
• In a medium bowl, whisk the eggs and sugar until pale and slightly thick, about 30–45 seconds.
• Whisk in the milk, vanilla, almond extract if using, salt, and lemon zest until smooth.
• Sprinkle the flour over the surface and whisk just until no dry spots remain, then whisk in the melted butter.
• Scatter the cherries evenly in the buttered dish and pour the batter over them.
• Tap the dish once on the counter to release big air bubbles.
• Bake until puffed with golden edges and a softly set center, about 35–45 minutes; a knife near the center should come out mostly clean.
• Cool on a rack for 10–15 minutes, then dust with powdered sugar.
• Serve warm, at room temperature, or lightly chilled, with whipped cream or ice cream if desired.

Notes

For frozen cherries, do not thaw and add 5–8 minutes to the bake time. If using tart cherries, reduce lemon zest and add 1 tablespoon extra sugar. Avoid overmixing the flour and overbaking to keep the custard tender. A 9-inch pie dish or similar-volume pan works best. Warn guests if leaving pits in the cherries.