Easy Cherry Clafouti

With juicy cherries and a hint of almond flavor, this delicious Cherry Clafouti recipe is one of the first dishes I make when cherry season rolls around. It’s perfect as a light, summer dessert and leftovers make a fantastic breakfast treat.

This rustic French dessert pairs sweet cherries with a rich, custard-like batter, making it both easy to prepare and scrumptious. It’s a great way to showcase fresh cherries when they’re in season. And that “crust” around the edges – bomb!

I used to purchase cherries in bulk through my co-op (I’m so bummed this isn’t available in my area any longer). These days I like to purchase them at our local farmers market when they come into season.

After eating a couple bags straight up, the first dish I make is this Cherry Clafouti (pronounced klah/foo/tee).  

Isn’t that a fun word?!  I like to make it just so I can say “Clafouti”!!!  Sorry, my inner 10 year old comes out when I’m talking about this much-loved dish.

You’ll love this simple dessert – it’s perfect for any occasion from family dinners to parties. And it’s easy enough for beginner bakers. So give it a try – you won’t be disappointed.

What is Clafouti?

While the name sounds all fancy, this is really just a simple French dessert with a custard-like texture. And the fact that it contains eggs means it’s perfectly OK to eat for breakfast, right? Just sayin!  

While traditional clafoutis calls for black cherries, you can make this flan-like dessert using apples, pears, blackberries, peaches or red sweet cherries like I’m using today. 

The simple batter is very thick, so it holds a pile of fruit beautifully!

Cherry Clafouti Ingredients Needed

• whole cherries – pits removed. I prefer to use fresh fruit with this recipe.
• eggs – let the eggs come to room temperature so the filling is smooth and creamy 
• sugars – you’ll need both granulated and brown sugars
• all-purpose flour – be sure to sift the flour before making the batter
• salt – I use kosher
• milk – whole milk gives the dessert a creamier texture
• flavorings – almond extract and vanilla extract
• optional toppings: powdered sugar for dusting, whipped cream or ice cream

How to Make Clafoutis with Cherries

Grease a 10×7 baking dish with cooking spray and preheat the oven to 350 degrees F. 

Place the pitted cherries in the bottom of the dish in a single layer. Whisk together the eggs, salt, and sugars in a large bowl. Pour in the milk and extracts, and continue mixing. 

Pour the batter over the cherries and bake until the top is a light, golden brown. Allow the clafoutis to cool completely on a wire rack. 

Dust with powdered sugar, a dollop of whipped cream or a scoop of vanilla ice cream before serving if desired. 

Tips for Making Cherry Clafouti

• I use a cherry pitter to quickly remove the cherry pits.
• To avoid a rubbery texture on the custard, it’s important to measure the sugar correctly and to not over bake it.
• Use a toothpick or cake tester to test for doneness – it should come out clean after inserting in the center of the dish. 
• It will puff up while baking, but will go back down as it cools.
• If you’re truly feeling adventurous, feel free to substitute other berries or types of fruit. Although I haven’t strayed from my favorite cherry version yet, I have been told this recipe is just as tasty with other fruits.
• To make this dish ahead of time, prepare as directed and store covered in the refrigerator for up to 24 hours. Remove from the frig and bake as directed. Don’t forget to allow time for it to cool before serving. 

Recipe Substitutions

• You can use frozen cherries in a pinch – just pat them dry before adding to the baking dish.
• For a luxurious custard texture, use heavy cream or half and half in place of the whole milk.

How to Store and Reheat Leftovers 

This dish is best when eaten within the first 24 hours of making. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. 

You can serve this summer dessert warm or cold – it’s divine either way. If you choose to warm it up, heat in 15 second intervals in the microwave until warm. You can also warm it up by baking it in the oven for a few minutes covered, at 350 degrees F. 

More Tasty Treats for Fruit Lovers: 

• Blackberry Lemon Muffins {with Crumb Topping}
• Ambrosia Salad with Cool Whip
• Nantucket Cranberry Pie Recipe
• No Bake Lemon Icebox Pie
• Crockpot Apple Dump Cake

This post was originally published on 7/15/14 and updated on 7/12/16 and 6/7/24.