This Cherry Clafoutis Recipe is a classic French dessert that’s effortless and elegant. With just six simple ingredients and minimal prep time, you’ll get a creamy, custard-like bake that highlights sweet, seasonal cherries.
This summer I’ve been enjoying cherries nearly every day after receiving an abundance from a local orchard in Idaho. Their sweetness inspired me to try cherries in several dishes, including a simple cherry compote and overnight oats, and ultimately led me to this clafoutis.
Clafoutis is slightly firm yet creamy and custard-like, with juicy cherries baked into a vanilla-scented batter. The edges turn golden and crisp while the center remains tender. A light dusting of powdered sugar and an optional spoonful of homemade whipped cream make a lovely finish.
Beyond its great flavor, this cherry dessert is rustic, elegant, and surprisingly easy — about 15 minutes of hands-on prep and just six primary ingredients.
Why you’ll love this recipe
- A classic French baked custard with sweet cherries and a silky texture.
- Simple, elegant, and ideal for summer gatherings or weeknight desserts.
- Only six main ingredients and roughly 15 minutes of active prep time.
- Works with fresh or thawed frozen cherries; other fruits can be substituted.
Recipe ingredients
Just six ingredients (plus a dusting of powdered sugar and optional whipped cream). Most are pantry and fridge staples.
- Cherries — 1 1/4 to 1 1/2 lbs. fresh cherries (about 3 cups), stemmed and pitted. If using frozen cherries, thaw and blot dry to remove excess moisture.
- Milk — 1 cup. Whole milk gives the richest result; full-fat coconut milk can be used for a dairy-free option.
- Eggs — 3 large eggs. They provide the custard-like texture and structure.
- Flour — 1/2 cup all-purpose flour to thicken the batter and give clafoutis its signature texture. A gluten-free 1:1 blend can be substituted if needed.
- Sugar — 1/2 cup granulated sugar in the batter, plus 1–2 tablespoons to sprinkle on top before baking if desired. Unrefined options like coconut or maple sugar may be used.
- Vanilla — 2 teaspoons vanilla extract. Almond extract can be used instead for a nuttier flavor.
- Salt — 1/4 teaspoon to balance the sweetness and enhance flavors.
See the recipe section below for exact quantities and step-by-step instructions.
How to make clafoutis with cherries
Clafoutis is one of the easiest desserts to prepare. Pit the cherries, blend the batter, pour over the fruit, and bake. Total hands-on time is about 10–15 minutes.
Pro tip: Pit cherries up to a few days ahead to speed assembly. If using frozen cherries, thaw and blot them dry to avoid watering down the custard.
Full instructions are included in the recipe card below.
Recipe FAQs
Clafoutis is a traditional French baked dessert that combines fruit with a thin batter similar to flan or crepe batter. It bakes into a custard-like dish with slightly firm texture and golden edges. Cherries are the classic choice, but stone fruits and berries work well, too.
Classically cherries are sometimes left unpitted to impart a subtle almond note, but pitting makes the clafoutis easier and safer to eat. I recommend pitting them unless you want that almond nuance.
Yes. Thaw them completely and blot dry before using to avoid excess moisture in the batter.
The clafoutis should be puffed and lightly golden with a slightly wobbly center. A toothpick inserted in the middle should come out clean or with a few moist crumbs, not raw batter. Start checking around 30 minutes, as ovens vary.
Yes. Because it contains milk and eggs, store clafoutis in the refrigerator. It’s best the day it’s made but will keep up to 3 days chilled.
Serving suggestions
Ways to serve this baked cherry custard:
- Dust with powdered sugar for a simple, elegant finish.
- Top with a dollop of whipped cream or coconut whipped cream for extra richness.
- Add fresh cherries and sliced almonds for color and crunch.
- Serve warm, at room temperature, or chilled — all are delicious.
Recipe notes
- Make-ahead: Pit cherries up to a few days ahead to speed prep. Frozen cherries work well when thawed and dried.
- Use a 9″ deep-dish pie pan; a 9×9″ square dish will also work but may alter baking time.
- Clafoutis keeps in the fridge for up to 3 days. Reheat gently if serving warm.
- Swap cherries for berries, sliced apples, apricots, or peaches for variations.
More summer dessert recipes you’ll love
- Blueberry galette
- Cherry almond cake
- French fruit tart
- Peach blackberry cobbler
- Strawberry rhubarb crisp with almond oat crumble
Did you try this recipe? If so, be sure to leave a review below and tag @flavorthemoments on social media so I can see what you made.
Cherry Clafoutis Recipe
This Cherry Clafoutis is a simple French dessert with a creamy, custard-like texture and plenty of fresh cherries. It’s an easy summer fruit dessert that takes about 15 minutes to prep.
Servings
8 servings
Prep & Cook Time
Prep: 15 mins • Cook: 35–45 mins • Total: ~1 hour
Equipment
- 9″ deep-dish pie plate (or similar baking dish)
- Blender or whisk
Ingredients
- 1.25–1.5 lbs fresh cherries (about 3 cups), stemmed and pitted
- 1 cup milk (whole milk preferred)
- 3 large eggs
- 1/2 cup granulated sugar (plus 1–2 tbsp for the top)
- 1/2 cup all-purpose flour
- 2 teaspoons vanilla extract
- 1/4 teaspoon sea salt
- Powdered sugar for dusting (optional)
- Whipped cream for serving (optional)
Instructions
- Preheat oven to 350°F (175°C). Generously grease a 9″ deep-dish pie pan with butter.
- Pit the cherries and arrange them in a single layer across the bottom of the prepared pan.
- In a blender, combine the milk, eggs, 1/2 cup sugar, flour, vanilla, and salt. Blend on high for about 1 minute until the batter is smooth, light, and frothy. Alternatively, whisk vigorously by hand until combined and slightly aerated.
- Pour the batter evenly over the cherries. Sprinkle 1–2 tablespoons of sugar over the top if desired.
- Bake 35–45 minutes or until the custard is puffed and golden and the center is slightly wobbly. Start checking at 30 minutes. If the top browns too fast, loosely tent with foil.
- Remove from the oven and cool on a wire rack for at least 20–30 minutes. The clafoutis will deflate slightly as it cools.
- Dust with powdered sugar and serve warm, at room temperature, or chilled with whipped cream if desired.
Notes
- Make ahead: Pit cherries up to a few days in advance. Thaw and drain frozen cherries thoroughly before using.
- Cooking time may vary with different dish sizes; a 9×9″ dish can be substituted but may require adjustments in baking time.
- Store leftovers covered in the refrigerator for up to 3 days.
- Try substituting other fruits such as berries, sliced apples, apricots, or peaches for variety.
Nutrition (approximate)
Serving: 1 slice • Calories: 152 kcal • Carbs: 27 g • Protein: 5 g • Fat: 3 g • Sugar: 20 g • Fiber: 1 g
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