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.
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.