Cherry Clafoutis is one of those desserts that looks fancy but is surprisingly simple to make. It’s a baked French dessert, somewhere between a custard and a cake, traditionally made with cherries. This version is my go-to for a quick and impressive treat that everyone loves.
Why You Will Love This Recipe
What makes this Cherry Clafoutis so special? First, it’s incredibly easy. You basically just mix everything together and bake it. Second, it’s versatile. While cherries are classic, you can use other fruits like berries or plums. The texture is also amazing – a creamy, custard-like base with bursts of juicy cherries in every bite. Plus, it’s naturally gluten-free if you use gluten-free flour or cornstarch, making it a great option for those with dietary restrictions. It’s also a really easy dessert to prepare even for a beginner baker.
Ingredients
Here’s what you’ll need to make this delicious dessert:
- 1 pound fresh cherries, pitted
- ½ cup all-purpose flour (or gluten-free blend)
- ½ cup granulated sugar
- ¼ teaspoon salt
- 3 large eggs
- 1 ½ cups whole milk
- 1 teaspoon vanilla extract
- 2 tablespoons unsalted butter, melted
- Powdered sugar, for dusting (optional)
Step-by-Step Instructions
Step 1: Prep the Cherries
First, wash and pit your cherries. Pitting cherries can be a little messy, so I like to do it over a bowl to catch the juices. If you don’t have a cherry pitter, you can use a paring knife or even a clean paper clip.
Step 2: Preheat and Grease
Preheat your oven to 350°F (175°C). While the oven is heating up, grease a 9-inch baking dish (a pie plate or cake pan works great) with some of the melted butter.
Step 3: Combine Dry Ingredients
In a large mixing bowl, whisk together the flour, sugar, and salt. Make sure there are no lumps in the flour for a smooth batter.
Step 4: Add Wet Ingredients
Add the eggs, milk, vanilla extract, and the remaining melted butter to the bowl. Whisk everything together until you have a smooth batter. It should be thin, like pancake batter.
Step 5: Arrange Cherries
Pour the batter into the prepared baking dish. Then, scatter the pitted cherries evenly over the batter. They will sink a bit as it bakes, which is exactly what you want.
Step 6: Bake
Bake in the preheated oven for 45-50 minutes, or until the clafoutis is puffed up and golden brown. A knife inserted into the center should come out clean.
Step 7: Cool and Dust
Let the Cherry Clafoutis cool slightly before serving. Dust with powdered sugar, if desired. This adds a touch of sweetness and makes it look even more appealing.
Serving Suggestions
Cherry Clafoutis is wonderful served warm or at room temperature. It’s delicious on its own, but you can also pair it with a scoop of vanilla ice cream or a dollop of whipped cream for an extra special treat.
For presentation, consider using a pretty pie dish and dusting generously with powdered sugar right before serving. A sprig of mint can also add a nice pop of color.
This dessert is perfect for summer gatherings, potlucks, or even a simple weeknight treat. It’s elegant enough for a dinner party but easy enough for a casual get-together. It’s a refreshing alternative to heavier desserts.
Storage and Reheating
If you have any leftover Cherry Clafoutis, you can store it in the refrigerator for up to 3 days. Cover it tightly with plastic wrap or transfer it to an airtight container to prevent it from drying out.
To reheat, you can gently warm it in a 300°F (150°C) oven for about 10-15 minutes, or until heated through. You can also microwave it in short intervals (about 30 seconds at a time) until warm, but be careful not to overheat it, or it may become rubbery.
Key Details
- Prep time: 15 minutes
- Cook time: 45-50 minutes
- Servings: 6-8
- Equipment: 9-inch baking dish, mixing bowl, whisk, cherry pitter (optional)
Cherry Clafoutis
Ingredients
- 1 pound fresh cherries pitted
- ½ cup all-purpose flour or gluten-free blend
- ½ cup granulated sugar
- ¼ teaspoon salt
- 3 large eggs
- 1 ½ cups whole milk
- 1 teaspoon vanilla extract
- 2 tablespoons unsalted butter melted
Instructions
- Wash and pit your cherries. Pitting cherries can be a little messy, so I like to do it over a bowl to catch the juices. If you don't have a cherry pitter, you can use a paring knife or even a clean paper clip.
- Preheat your oven to 350°F (175°C). While the oven is heating up, grease a 9-inch baking dish (a pie plate or cake pan works great) with some of the melted butter.
- In a large mixing bowl, whisk together the flour, sugar, and salt. Make sure there are no lumps in the flour for a smooth batter.
- Add the eggs, milk, vanilla extract, and the remaining melted butter to the bowl. Whisk everything together until you have a smooth batter. It should be thin, like pancake batter.
- Pour the batter into the prepared baking dish. Then, scatter the pitted cherries evenly over the batter. They will sink a bit as it bakes, which is exactly what you want.
- Bake in the preheated oven for 45-50 minutes, or until the clafoutis is puffed up and golden brown. A knife inserted into the center should come out clean.
- Let the Cherry Clafoutis cool slightly before serving. Dust with powdered sugar, if desired. This adds a touch of sweetness and makes it look even more appealing.