Welcome to the ultimate guide for creating a truly exquisite yet wonderfully simple Cherry Clafoutis. This traditional French dessert, often described as a delightful cross between a custard and a cake, boasts a smooth, velvety texture that will melt in your mouth. Imagine a rich, flan-like batter generously studded with sweet, juicy cherries – optionally enhanced with a hint of bourbon – and lightly dusted with a cloud of icing sugar. It’s an effortlessly elegant treat that captures the essence of summer in every bite, perfect for any occasion from a casual brunch to a sophisticated dinner party.
Whether served warm from the oven, at a comfortable lukewarm temperature, or refreshingly chilled, this clafoutis offers incredible versatility. Pair it with a dollop of tangy crème fraîche, a cloud of freshly whipped cream, or a scoop of your favorite vanilla bean ice cream to elevate it into an unforgettable dessert experience. Easy to prepare and ready in under an hour, this recipe ensures you can indulge in a taste of French patisserie without spending hours in the kitchen. Get ready to embrace the cherry season with this irresistible classic!
Unveiling the Charm of Clafoutis: A French Culinary Gem
For those new to the world of French desserts, let’s introduce you to clafoutis – a truly unique and charming baked dish. Originating from the Limousin region of France, clafoutis is traditionally made with unpitted black cherries, baked into a thick, flan-like batter. The batter itself is a harmonious blend of eggs, flour, sugar, butter, milk, and cream, creating a texture that’s richer and denser than a crêpe but lighter than a conventional cake. The traditional inclusion of cherry pits isn’t accidental; they release a subtle, delicate almond-like flavor during baking, infusing the entire dessert with an added layer of aromatic depth. While purists might insist on keeping the pits, modern recipes, including this one, often call for pitted cherries for ease of eating.
Beyond its classic cherry incarnation, clafoutis is wonderfully adaptable to a variety of seasonal fruits. Imagine it with plump plums, crisp apples, sweet pears, or a medley of your favorite berries. Each fruit brings its own unique character to the dish, making clafoutis a year-round delight. Once baked to golden perfection, it’s typically dusted with a generous veil of icing sugar and served slightly warm, often accompanied by a spoonful of whipped cream or crème fraîche. Its rustic elegance and comforting warmth make it a staple in French households and a beloved dessert worldwide.
Why This Easy Cherry Clafoutis Recipe Will Become Your New Favorite
As an ardent admirer of cherries, I can confidently say that this clafoutis recipe stands out as one of the most delightful ways to savor these seasonal gems. If, like me, you find yourself enchanted by the irresistible sweetness and juiciness of fresh cherries, you’ll also adore my other cherry-centric creations like the Homemade Cherry Pie and the decadent Chocolate Cherry Brownies. The cherry season is a fleeting pleasure, typically gracing us with its presence during July and August in the UK, so making the most of it with recipes like this clafoutis is an absolute must.
The primary reason I cherish this particular recipe is its sheer simplicity and ease. Preparing the clafoutis batter is remarkably straightforward, requiring only **nine basic, readily available ingredients**. You’ll be pleased to know that it’s largely a one-bowl wonder, cutting down significantly on washing up. From start to finish, whisking together the batter takes literally about five minutes, making it an ideal choice even for impromptu dessert cravings or busy weeknights.
The most time-consuming step, if any, is pitting the cherries. While a dedicated cherry pitter is a fantastic tool to have, don’t fret if you don’t own one. Our FAQ section offers several clever alternatives using common kitchen utensils. Beyond that, no special equipment is needed. A simple kitchen whisk works perfectly to create a smooth batter, though a hand-held electric mixer can certainly speed things up if you prefer. This recipe truly empowers anyone, regardless of baking experience, to create a stunning and delicious French dessert with minimal fuss.
Essential Ingredients for a Perfect Cherry Clafoutis
Creating this delightful cherry clafoutis relies on a short list of simple, everyday ingredients. Chances are, most of these staples are already in your pantry or refrigerator. Let’s delve into some key components and discuss how they contribute to the magic of this dessert:
- Fresh Cherries: These are undoubtedly the stars of our clafoutis. For this recipe, I’ve had wonderful results using a mix of dark red and yellow Rainier cherries, which offer a beautiful color contrast and superb sweetness. Any variety of sweet cherries will work splendidly, so feel free to use whatever fresh, ripe cherries are available and in season. If you prefer a tart counterpoint, a mix of sweet and sour cherries can also be lovely.
- Dark Rum or Bourbon: While optional, a couple of tablespoons of dark rum or bourbon truly elevate the cherries, imparting a deep, complex flavor that complements their natural sweetness. The alcohol bakes out, leaving behind only the rich aroma. Kirsch, a cherry brandy, is another traditional and excellent choice if you have it. Whiskey can also be used as an alternative. If you prefer to omit alcohol, simply skip this step; the clafoutis will still be delicious.
- Eggs: Eggs are crucial for the custard-like structure of clafoutis. It’s best to use medium-sized eggs for this recipe. Using too many egg whites in proportion to flour can lead to a slightly rubbery texture, so consistent egg size helps maintain the ideal smooth and creamy consistency. Ensure they are at room temperature for better incorporation into the batter.
- Plain Flour & Ground Almonds: These form the backbone of our dry ingredients. Plain all-purpose flour provides structure, while ground almonds (also known as almond meal or almond flour) add a delicate, nutty flavor and contribute to the clafoutis’ tender crumb and luxurious mouthfeel. The combination creates a more sophisticated texture than flour alone.
- Milk & Cream: For the richest, most decadent clafoutis, whole milk is highly recommended due to its higher fat content. However, other types of milk can be used if necessary, though the texture might be slightly less rich. You will also need heavy or double cream, which is essential for achieving that characteristic velvety, creamy finish. Like the eggs, ensure your dairy is at room temperature.
- Vanilla Extract or Vanilla Bean Paste: Vanilla is a quintessential flavor enhancer that harmonizes beautifully with cherries and the rich custard base. Vanilla bean paste offers a more intense flavor and visual flecks of vanilla bean. For an added layer of flavor complexity, you can also use almond extract, either in conjunction with vanilla or as a standalone substitute, playing into the traditional almond notes of clafoutis.
- Butter: Melted and cooled butter adds richness and moisture to the batter, contributing to the smooth texture.
- Sugar & Salt: Caster sugar or granulated sugar provides the sweetness, balancing the tartness of the cherries. A pinch of salt enhances all the other flavors, bringing them into sharper focus.
- Lemon Zest (Optional): A teaspoon of finely grated lemon zest can add a bright, fragrant lift to the clafoutis, cutting through the richness and highlighting the fruit flavors. It’s a small addition that makes a big difference.
Crafting Your Perfect Cherry Clafoutis: A Step-by-Step Guide
Making this cherry clafoutis is a delightful and straightforward process, perfect for bakers of all skill levels. Follow these steps for a wonderfully smooth and flavorful dessert:
- Prepare Your Cherries: Begin by washing and pitting your fresh sweet cherries. If you opt for the delicious boozy twist, place the pitted cherries in a medium bowl and toss them with dark rum or bourbon. This allows them to soak up the alcohol’s flavor while you prepare the batter. If you prefer a non-alcoholic version, simply skip this step.
- Whisk the Eggs: In a large mixing bowl, beat the medium eggs until they are smooth and lightly aerated. This usually takes about one minute with a hand whisk or an electric mixer. You’re looking for a consistent, homogenous mixture, not necessarily a frothy one.
- Combine Dry and Wet Ingredients: Once the eggs are smoothly beaten, sift the plain all-purpose flour and ground almonds directly into the bowl. This prevents lumps and ensures a light batter. Add the caster or granulated sugar, a pinch of salt, and the vanilla extract or paste (and optional lemon zest). Whisk everything together until the mixture is smooth and well combined.
- Incorporate Butter and Dairy: Gently pour the melted and cooled butter into the batter, whisking continuously until fully incorporated. Finish by gradually whisking in the whole milk and double cream. Continue whisking until you achieve a beautifully smooth, thick, and pourable batter. Ensure there are no streaks of unmixed ingredients.
- Assemble and Bake: Pour the prepared batter into your lightly greased baking dish (a 25cm flan/tart dish or any oven-safe equivalent). Distribute all the soaked cherries evenly over the batter. Don’t discard any luscious juice accumulated at the bottom of the cherry bowl – drizzle it over the top of your clafoutis for extra flavor, or reserve it to use as a garnish when serving. Bake in a preheated oven at 190°C (180°C fan) for approximately 30-35 minutes, or until the top is beautifully golden brown and a toothpick inserted into the center comes out clean, or with just a few moist crumbs for a creamier clafoutis. If the top starts to brown too quickly, loosely cover it with aluminum foil and continue baking until done.
Once baked, remove the clafoutis from the oven and allow it to cool slightly before serving. This brief resting period helps the custard set and allows the flavors to meld beautifully. The aroma filling your kitchen will be irresistible!
Serving Your Delicious Cherry Clafoutis
The beauty of cherry clafoutis lies not only in its ease of preparation but also in its versatility when it comes to serving. While it’s tempting to dive right in, allowing the clafoutis to cool for about 20 minutes after baking will help it set properly and ensure a cleaner slice. Once slightly cooled, a light dusting of icing sugar or powdered sugar adds a delicate sweetness and a visually appealing finish. Then, carefully slice it into individual pieces.
For an authentic French experience, serve each slice with a generous dollop of cool, tangy crème fraîche. Alternatively, a cloud of freshly whipped cream provides a delightful contrast to the warm, custardy texture. If you’re a fan of colder accompaniments, a scoop of premium vanilla bean ice cream creates a heavenly marriage of warm and cold. For an extra touch of freshness and color, scatter a few fresh cherries on top of each serving. Clafoutis is equally delicious served warm, at room temperature, or chilled from the refrigerator, making it adaptable to any preference or occasion. Its comforting nature makes it ideal for a cozy dessert, while its elegant presentation makes it perfect for entertaining.
Make-Ahead Tips and Storage Guidelines
One of the many advantages of this cherry clafoutis recipe is its flexibility for make-ahead preparation, making it a fantastic option for entertaining or for simply enjoying over a couple of days.
You can prepare your cherries and soak them in the chosen alcohol (rum, bourbon, or kirsch) a full day in advance. Simply cover the bowl and store them in the refrigerator until you’re ready to bake. The same applies to the clafoutis batter itself. You can whisk it together the day before, cover the bowl tightly with plastic wrap, and store it in your fridge. Just be sure to give the batter a vigorous whisk right before pouring it into your baking dish the next day, as some separation may occur during storage. This prep-ahead strategy allows for a quick and effortless assembly on the day of serving.
Any leftover clafoutis can be stored in an airtight container in the refrigerator for up to two days. While it’s delightful served fresh and warm, leftovers are equally delicious when enjoyed cold straight from the fridge. If you prefer to reheat it, you can do so gently in a microwave for a minute or two, or warm it in a low oven (around 150°C/300°F) until just heated through. Avoid overheating, as this can dry out the custard. This versatility means you can enjoy a taste of France long after the initial bake!
Frequently Asked Questions About Cherry Clafoutis
Here are some common questions and helpful answers to ensure your clafoutis turns out perfectly every time:
Why is my clafoutis rubbery?
A rubbery texture in clafoutis is usually a sign of overbaking or too high an oven temperature. Clafoutis is a delicate custard, and prolonged or intense heat can cause the proteins in the eggs to seize up, leading to a tough consistency. For my fan-assisted oven, 30-35 minutes at 170°C (338°F) usually yields the perfect soft, custardy texture. Try reducing your oven temperature slightly or shortening the baking time next time. Remember that every oven can vary. Also, as mentioned in the ingredient notes, using medium-sized eggs is crucial. Too high a ratio of egg whites to flour can also contribute to a rubbery texture, so consistent egg size is important for the desired velvety finish.
I don’t have a cherry pitter; what else can I use instead?
No cherry pitter? No problem! Many household items can come to your rescue. The goal is to find something thin and firm enough to push the pit out without completely crushing the cherry. Excellent alternatives include a toothpick, the narrow end of a piping nozzle or pastry tip, a chopstick, or even a sturdy drinking straw. Simply push the chosen tool through the stem end of the cherry until the pit pops out the other side. For more ingenious methods, this helpful post from The Spruce Eats provides a comprehensive guide to various alternative pitting techniques.
Can I use frozen or canned cherries?
Absolutely! While fresh fruit generally yields the best flavor and texture, you can certainly adapt this recipe for frozen or canned cherries, making it a dessert to enjoy year-round. If using frozen cherries, there’s no need to thaw them first; simply add them directly to the batter. However, be aware that frozen cherries will release more moisture during baking, which might slightly increase the baking time. Keep an eye on the clafoutis and bake until a toothpick comes out clean. If using canned cherries, opt for those packed in water or light syrup, and make sure to drain them very well. You might also want to rinse them gently under cold water before adding them to the batter to prevent the fruit from “bleeding” excessive color into your beautiful custard.
Can this recipe be made gluten-free?
Yes, it can! This particular recipe is actually an adaptation of a fantastic gluten-free version. For a dedicated gluten-free cherry clafoutis, I highly recommend following the recipe from Allana’s blog, Bojon Gourmet. She offers excellent guidance on substitutions to achieve the perfect texture without gluten.
What else can I use instead of a flan/tart dish?
No specialized flan or tart dish? No worries at all! Any oven-safe dish will work perfectly well for clafoutis. A Pyrex-style baking dish, a cast-iron skillet (which also looks beautiful for serving), or even a heat-proof ceramic bowl can be excellent substitutes. The key is to use a dish that is roughly 25cm (10 inches) in diameter or has a similar capacity to ensure the clafoutis bakes evenly and sets correctly.
Can I freeze this cherry clafoutis?
Unfortunately, clafoutis does not fare well when frozen. The delicate, custard-like texture tends to become mushy and separates upon freezing and defrosting. For the best culinary experience, it’s highly recommended to enjoy clafoutis fresh from the oven or stored in the refrigerator for a maximum of two days. This ensures you savor its intended smooth and creamy consistency.
Can I use other fruits in clafoutis?
Absolutely! Clafoutis is wonderfully versatile. While cherries are traditional, you can substitute them with almost any fruit. Popular choices include plums, peaches, apricots, berries (raspberries, blueberries, blackberries), apples, or pears. If using fruits with high water content, like some berries, you might want to toss them with a teaspoon of flour or cornstarch before adding to the batter to absorb excess moisture. For larger fruits like apples or pears, slice them thinly and consider a light sauté beforehand for tenderness. Adjusting the sugar content slightly based on the sweetness of your chosen fruit can also be beneficial.
We hope this comprehensive guide inspires you to create your own delightful Easy Cherry Clafoutis. Its simple elegance and irresistible flavor make it a truly rewarding dessert to bake and share.
If you’ve tried this Easy Cherry Clafoutis recipe or any of my other culinary creations, I would love to hear from you! Please feel free to leave a comment and a rating below to share your experience. Your feedback is incredibly valuable and helps others discover wonderful recipes.
To easily pin this recipe and save it for future baking adventures, use the save button on the recipe card or on any of the beautiful photos throughout this post. Happy baking!
This post was originally published in August 2019 and has been lovingly updated with new photos, expanded content, and additional recipe tips to enhance your baking success.
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Cherry Clafoutis
Delicious recipe for traditional, French-style cherry clafoutis. This soft and custardy cake is packed with fresh cherries and can be served warm or cold.
Equipment
- 25 cm flan dish or oven-safe dish
- cherry pitter (optional)
- mixing bowl
- whisk
Ingredients
- 400 g fresh sweet cherries (pitted)
- 2 tablespoon dark rum or bourbon (optional)
- 45 g butter (melted and cooled)
- 3 medium eggs
- 55 g caster sugar or granulated sugar
- 40 g ground almonds
- 70 g plain flour
- 1 teaspoon vanilla bean paste or vanilla extract
- ¼ teaspoon salt
- 180 ml whole milk
- 60 ml double cream
- 1 teaspoon lemon zest (optional)
- 2 tablespoon icing sugar (optional)
- 1 pot creme fraiche (for serving, optional)
Instructions
- Preheat the oven to 190°C (180°C fan). Lightly grease a 25 cm round flan/tart dish or other oven-safe dish with some butter and set aside.
- In a medium bowl, mix the pitted cherries and rum/bourbon (if using) and set aside while you prepare the batter.
- In a large bowl, beat the eggs until smooth. Sift the plain/all-purpose flour and ground almonds into the eggs, then add the caster/granulated sugar, salt, vanilla extract/paste, and lemon zest (if using). Whisk until completely smooth. Add the melted and cooled butter and whisk again. Gradually whisk in the whole milk and double cream until you have a smooth, thick batter.
- Pour the batter into the prepared baking dish and evenly arrange the cherries on top. Drizzle any leftover cherry/rum juice from the bowl over the clafoutis. Bake for 30-35 minutes in the middle of the oven until golden brown. It is ready when a toothpick inserted into the center comes out clean or with only a few moist crumbs. Take it out of the oven and allow to cool slightly for about 20 minutes before serving. Dust the clafoutis with some icing sugar and serve it with a dollop of crème fraîche or whipped cream on top, and perhaps a few fresh cherries.
Please note that all my recipes are developed and tested in metric grams. I recommend that you use digital scales for more accurate results. I have provided a conversion to US customary in the recipe, but please note that I haven’t tested using this method.
Notes
- Make sure all your ingredients are at room temperature for optimal mixing and baking.
- The batter can be prepared a day ahead and stored in the fridge. Be sure to whisk the batter well before pouring into the dish on baking day, as it may separate slightly.
- If you don’t have a specific flan dish, any oven-safe dish will work. Pyrex-style dishes, a cast-iron skillet, or even a heat-proof large bowl can be used as alternatives.
- Any leftover clafoutis can be stored in an airtight container in the fridge for up to two days. It can be reheated in the oven or microwave, but it is also delightful served cold.
- Clafoutis is not suitable for freezing, as its texture can become mushy upon thawing.