Name: Cherry Clafoutis
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: French
Ingredients: 3 cups pitted cherries (fresh or thawed frozen, excess juice drained); 2 tablespoons unsalted butter, melted (plus extra for greasing the pan); 3 large eggs; 1/2 cup heavy cream; 1/3 cup whole milk; 1/3 cup granulated sugar (plus 1 tablespoon for dusting the pan); Pinch of salt; 1/3 cup all-purpose flour; 1/4 teaspoon vanilla extract or a pinch of vanilla powder

Jump to Recipe

Cherry Clafoutis is a timeless French cherry dessert that transforms simple ingredients into a tender, custardy bake filled with juicy cherries. This easy cherry clafoutis recipe delivers a lightly sweet batter that surrounds the fruit and bakes into a golden, delicate texture. If you love a quick cherry dessert that feels elegant yet effortless, this classic clafoutis belongs in your kitchen. With minimal prep and everyday ingredients, Cherry Clafoutis creates a beautifully rustic dessert that works for brunch, afternoon gatherings, or a relaxed evening treat.

Story

The first time I baked Cherry Clafoutis, I wanted something unfussy yet refined. I had a bowl of ripe cherries on the counter and needed a dessert that came together quickly. Cherry Clafoutis solved that instantly. Unlike complicated pastries, this baked cherry custard relies on simple mixing and careful baking.

Cherry Clafoutis originates from the Limousin region of France, where cooks traditionally leave the pits inside the cherries for deeper flavor. However, I prefer pitted cherries for convenience and easier serving. Because the batter resembles a rich crepe mixture, Cherry Clafoutis rises gently in the oven and settles as it cools, forming its signature custardy center.

What makes this easy cherry clafoutis recipe so reliable is its balance. The eggs create structure, the cream adds richness, and the cherries release bright juices while baking. As a result, Cherry Clafoutis feels both rustic and polished at the same time.

Ingredients

3 cups pitted cherries (fresh or thawed frozen, excess juice drained)
2 tablespoons unsalted butter, melted (plus extra for greasing the pan)
3 large eggs
1/2 cup heavy cream
1/3 cup whole milk
1/3 cup granulated sugar (plus 1 tablespoon for dusting the pan)

Pinch of salt
1/3 cup all-purpose flour
1/4 teaspoon vanilla extract or a pinch of vanilla powder

Step-by-Step Instructions

Preparing the Ingredients

Preheat the oven to 350°F. Grease a 9-inch baking dish or pie pan generously with butter, then sprinkle 1 tablespoon of sugar evenly across the surface. This light coating prevents sticking and adds subtle caramelization.

If using frozen cherries, thaw them completely and drain well. Pat the cherries dry with paper towels to remove excess moisture. Spread the cherries in a single, even layer over the bottom of the prepared baking dish.

Cooking Instructions

In a large mixing bowl, beat the eggs, sugar, and salt with an electric mixer for about 5 minutes until the mixture turns pale and slightly thickened. This step builds structure and creates a lighter texture.

Add the heavy cream, milk, cooled melted butter, and vanilla. Mix until smooth and fully combined.

Sift in the flour and mix gently for about 1 minute, just until the batter looks smooth and lump-free. Avoid overmixing, as this can make the custard dense.

Pour the batter evenly over the cherries. Bake for 30 to 35 minutes, until the top turns golden brown and the center sets. Insert a toothpick into the center; it should come out clean.

Let the Cherry Clafoutis cool slightly before serving. It will deflate gently as it cools, which gives it the traditional texture of a classic clafoutis.

Tips for Perfect Results

Common Mistakes to Avoid

Do not skip draining the cherries thoroughly. Excess moisture can prevent the custard from setting properly. Also, avoid overmixing the batter after adding flour. While it may seem harmless, overmixing creates toughness instead of tenderness. Finally, bake until fully set; underbaking leads to a loose center that will not slice cleanly.

Pro Tips for Better Flavor

For deeper flavor, allow the batter to rest for 10 minutes before pouring it over the cherries. This short rest helps the flour hydrate evenly. Additionally, use ripe, sweet cherries whenever possible. A light dusting of powdered sugar right before serving adds contrast and visual appeal. For a richer presentation, serve this quick cherry dessert with softly whipped cream or vanilla ice cream.

Serving and Storage

How to Serve

Serve Cherry Clafoutis slightly warm or at room temperature. Slice directly from the baking dish and dust with powdered sugar just before serving. This French cherry dessert pairs beautifully with coffee, tea, or a small scoop of vanilla ice cream.

How to Store Leftovers

Store leftovers covered in the refrigerator for up to 3 days. To reheat, warm individual slices gently in a low oven or microwave for short intervals. Avoid overheating, as this can dry out the custard.

Conclusion

Cherry Clafoutis proves that simple ingredients can create a truly memorable dessert. This easy cherry clafoutis recipe combines creamy batter and juicy cherries in one effortless bake. Whether you serve it for brunch or dessert, this classic clafoutis delivers comfort and elegance in every slice. Try it once, and it may become your favorite baked cherry custard.

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Frequently Asked Questions

Can I use frozen cherries for Cherry Clafoutis?

Yes, frozen cherries work well in Cherry Clafoutis. Just thaw them completely and drain thoroughly to prevent excess moisture from affecting the texture.

Why does clafoutis deflate after baking?

Cherry Clafoutis rises slightly in the oven because of the eggs. As it cools, it naturally settles. This gentle deflation is completely normal and part of its traditional texture.

Can I make this dessert ahead of time?

You can bake Cherry Clafoutis a few hours in advance and store it at room temperature. For longer storage, refrigerate and reheat gently before serving for the best texture.