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Easy Cherry Clafouti


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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!

Closeup view of a slice of cherry clafouti on a spatula.

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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!

Ingredients to make cherry clafouti with labels.

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. 

Two photo collage of fresh cherries in a casserole dish and clafouti batter in a bowl.

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. 

Two photo collage of custard batter and cherries in a baking dish before and after baking.

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.

When is cherry season?

Cherries are a late Spring and Summer fruit. They start showing up at the grocery store in May and are readily available through the end of the season in August. If you’re lucky enough to live in California, Washington, Oregon, Michigan or Colorado you’ll find the freshest cherries at your local farmer’s market. 

A slice of cherry clafoutis on a round white plate.

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: 

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

Two photo collage of a slice of cherry clafouti and a full pan of the dessert with text overlay.

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Pan of baked cherry clafouti custard dessert.

Cherry Clafouti

This simple dessert features sweet, juicy cherries and creamy custard with a hint of almond. It's the perfect addition to your family dinners, brunch or parties.
5 from 3 votes
Print Pin Rate
Course: Dessert
Cuisine: French
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 8
Calories: 185kcal
Author: Lori @ www.AReinventedMom.com


  • 3 cups pitted sweet cherries
  • 3 eggs
  • 3/4 cup sugar
  • 1 tablespoon brown sugar
  • 1/2 cup all-purpose flour, sifted
  • 1/8 teaspoon salt
  • 1 cup whole milk
  • 3/4 teaspoon almond extract
  • 2 teaspoons vanilla extract
  • Optional: powdered sugar for dusting


  • Preheat oven to 350 degrees F. Lightly spray a 10×7 baking dish with non-stick spray. Add the cherries to the sprayed dish, spreading to a single layer.
  • Whisk together the eggs, sugars, salt and flour until smooth.
  • Add milk, almond extract and vanilla extract to the egg mixture and continue whisking until smooth. Pour custard mixture into the baking dish.
  • Bake for 40-50 minutes, or until lightly browned (a toothpick inserted in the center should come out clean). Cool on a wire rack.


  • For best results, use whole milk or half & half.
  • The clafouti will puff up while baking and deflate while cooling.
  • Dessert can be served warm or cold. It does slice easier after it has cooled.
  • Store leftovers in an airtight container in the refrigerator for about 3 days. (I’m giving you permission to eat the leftovers for breakfast).
Tried this recipe?Mention @AReinventedMom or tag #areinventedmom

Nutritional Estimate

Calories: 185kcal | Carbohydrates: 36g | Protein: 4g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 65mg | Sodium: 72mg | Potassium: 196mg | Fiber: 1g | Sugar: 29g | Vitamin A: 172IU | Vitamin C: 4mg | Calcium: 56mg | Iron: 1mg

Nutritional information is provided as a reference, using an online calculator. We recommend verifying the information independently for accuracy.

Pan of cherry clafouti dusted with powdered sugar.
Closeup view of a slice of cherry clafoutis.
Two photo collage of a pan of Cherry Clafouti and closeup of a slice of clafoutis with text overlay.

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  1. We have a Cherry tree in our garden and are hoping for a good crop this year. Your Cherry Clafoutis look absolutely yummy. Pinned!

  2. We would really enjoy your beautiful Cherry Clafouti! Thanks so much for sharing with us at Full Plate Thursday and have a great weekend!
    Miz Helen

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