Cherry Clafoutis

What is it about custard? Whether I’m making a buttermilk quiche, microwave lemon curd, or chocolate peanut butter ice cream, there’s just something about its smooth, creamy texture that I can’t get enough of.

I love making cherry clafoutis! The custard takes only minutes to assemble and is a terrific way to showcase fresh cherries in summer or frozen cherries in cooler months. My version of this rustic French treat is lightly sweetened and includes a hint of almond extract.

If you’re unfamiliar, clafoutis is a classic dessert in which fruit, traditionally cherries, and a flan-like egg batter are baked together. As the clafoutis bakes, the edges puff up around the fruit and turn golden. Essentially an egg custard with flour added to hold its shape, this cherry clafoutis recipe is smooth, creamy, and loaded with fruit!

Why You’ll Love This Recipe

✔️ Cherry clafoutis is easier to make than pancakes.
✔️ Most of the time is spent hands-off.
✔️ You can serve it for breakfast, brunch, snack, or dessert!

Ingredients To Make Cherry Clafoutis

Ingredient Notes

• Almond Extract: Adds a subtle, nutty flavor that complements the cherries since almonds and cherries are both members of the Rosaceae family, which includes many fruiting plants.
• All-Purpose Flour: Provides structure to the clafoutis.
• Butter: Adds richness and moisture to the batter and helps create a slightly crispy edge when used to grease the baking dish.
• Eggs: The backbone of the custard, eggs also help the clafoutis rise slightly as it bakes.
• Frozen or Fresh Cherries: The star ingredient! Traditional clafoutis recipes often use cherries with the pits still in. The pits are said to release a subtle almond-like flavor during baking, enhancing the overall taste. However, this can make the clafoutis more challenging to eat, as diners must navigate around the pits. Using pitted cherries makes the clafoutis easier to eat and more convenient for serving, especially if you have children or guests. The choice is yours!
• Salt: Enhances the flavors of the other ingredients and balances the sweetness.
• Sugar: Sweetens the clafoutis and helps caramelize the top.
• Vanilla: Adds a warm, sweet flavor that complements the cherries and the almond extract.
• Whole Milk: Provides moisture and helps to create the custard-like consistency of the clafoutis.

It’s important to note that when making substitutions in recipes, the texture and flavor may be slightly different. However, these substitutes are the best options for changing the original recipe.

Ingredient Substitutions

• Almond Extract: Substitute with an equal amount of vanilla extract or Amaretto.
• Frozen or Fresh Cherries: For a different flavor profile, use other fruits such as plums, apricots, or blueberries. Rhubarb is also great!
• Salt: Use sea salt or kosher salt in the same quantity for a slight variation in flavor.
• Vanilla: Replace with an equal amount of almond or another flavor extract, such as orange or lemon.

Recipe Variations

Try any of the following for a twist on this cherry clafoutis recipe:

• Chocolate Chips: Sprinkle chocolate chips over the cherries after pouring in the batter.
• Citrus Zest: Whisk lemon or orange zest into the batter for a fresh, citrusy flavor.
• Coconut: Sprinkle shredded coconut over the cherries before adding the batter.
• Coconut Milk: Use coconut milk and dairy-free butter to make dairy-free clafoutis.
• Cream Cheese: Dollop pieces of softened cream cheese into the batter before baking.
• Different Fruit: Replace cherries with plums, apricots, or peaches for a different fruit clafoutis.
• Dried Fruit: Soak dried cherries or cranberries in warm water or liqueur and use them instead of fresh or frozen cherries.
• Liqueur: Soak the cherries in a tablespoon of Amaretto, kirsch, brandy, or Grand Marnier before adding to the batter.
• Mixed Berries: Combine cherries with other berries for a mixed berry clafoutis.
• Nuts: Sprinkle slivered almonds or chopped hazelnuts over the top before baking.
• Spices: Add a pinch of cinnamon, nutmeg, or cardamom to the batter for a warm, spiced variation.

How To Make Cherry Clafoutis

STEP 1: Use your hands to butter a baking dish.

STEP 2: Whisk the flour, sugar, and salt in a mixing bowl. Add the milk and whisk smooth.

STEP 3: Add the eggs, vanilla, and almond extract to the bowl. Whisk everything together to a smooth batter.

STEP 4: Add ¾ cup of batter to the buttered dish and bake for 8 to 10 minutes. The pre-baked bottom helps the cherries sit in place.

STEP 5: Pour the remaining custard over the pre-baked bottom layer.

STEP 6: Arrange the cherries in the dish and bake for 60 to 65 minutes (frozen cherries) or 45 to 50 minutes (fresh cherries). The clafoutis is done when the edges are puffy and golden and the middle is wobbly but not wet.

Expert Tips

1. You can use pitted or un-pitted cherries. Let people know if you leave the pits in! Broken teeth are not fun.
2. To easily pit cherries, push the stones out and through using the tip of a metal straw.
3. The custard will deflate almost immediately after you remove it from the oven. This is normal!

Recipe Notes

• It’s common to dust powdered sugar over clafoutis for garnish. This is optional.
• Clafoutis is best eaten warm after baking but can be served hot or cold.

Storage & Reheating

• Once cool, wrap the baking dish tightly with plastic wrap, and store the cherry clafoutis in the fridge for up to two days.
• To reheat, microwave on half power for 20 to 30 seconds.

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