Cherry Clafoutis Recipe

If you’ve never experienced a classic French clafoutis, get ready to fall in love! This Cherry Clafoutis Recipe bakes up into a custardy, golden-topped dessert studded with juicy cherries—simple, rustic, and unbelievably delicious whether served warm or at room temperature.

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Ingredients You’ll Need

This Cherry Clafoutis Recipe is proof that you don’t need a long grocery list for something magical—just a handful of everyday staples and some gorgeous cherries do the trick! Every ingredient has a job: rich eggs and milk give the custard its creamy base, while flour and cherries create that signature contrast of tender and juicy bites.

• Unsalted Butter: Greasing the pan with butter not only prevents sticking but also adds a subtle richness to the clafoutis’ golden edges.
• Sweet Cherries: Pitted fresh cherries are the soul of this dessert—choose ripe, sweet ones for the best flavor and texture.
• Whole Milk: Essential for a creamy custard that’s neither too rich nor too light; whole milk creates just the right balance.
• Granulated Sugar: Adds sweetness to both the batter and the cherries, highlighting their natural flavors.
• Large Eggs: The backbone of the custard; they give the clafoutis its lovely, silky structure.
• Rum, Kirsch, or Cognac (optional): Just a splash brings out the cherries’ complexity—feel free to add more vanilla if you prefer to skip the alcohol.
• Vanilla Extract: Classic vanilla is a must for aromatics and depth; you’ll taste the difference.
• All-Purpose Flour: A modest amount thickens the batter, setting the delicate custard just enough around the fruit.
• Fine Sea Salt: Enhances all the sweet flavors; just a pinch perks up the entire dish.
• Confectioners Sugar: A fluttering snowfall on top right before serving makes it oh-so-inviting.
• Heavy Whipping Cream, Powdered Sugar, Vanilla Extract (for whipped cream): Lightly sweetened whipped cream is the ultimate finishing touch—blissful clouds to crown every slice.

Variations

Part of what makes this Cherry Clafoutis Recipe such a standout is just how flexible it is. Try it with whatever fruit looks irresistible at the market, or adjust to fit your favorite flavors or dietary needs!

• Make It Boozy: Use a splash of kirsch, rum, or Cognac for grown-up depth, or keep it alcohol-free and amp up the vanilla.
• Swap the Fruit: Why not experiment with plums, apricots, pears, or apples? Even a combo like apricots and raspberries is swoon-worthy.
• Gluten-Free Twist: Try your favorite 1:1 gluten-free all-purpose flour instead of regular flour for a tender, wheat-free treat.
• Berry Bonanza: Blueberries, blackberries, or a medley of juicy seasonal berries work beautifully in place of cherries.

How to Make Cherry Clafoutis Recipe

Step 1: Prep Your Pan and Fruit

Preheat your oven to 350°F with a rack in the center. Generously grease a deep 9-inch pie pan (or an 8-cup baking dish or 10-inch cast iron if you like a rustic look) with softened butter. Pit the cherries—this is honestly the most “work” you’ll do—then scatter them evenly into the prepared pan.

Step 2: Whiz Up the Batter

In a blender, combine the milk, granulated sugar, eggs, your pour of rum or extra vanilla, flour, and sea salt. Blend on high speed for a minute—this will make the batter silky smooth, light, and perfectly pourable.

Step 3: Pour and Settle

Pour the batter gently over the cherries. Don’t worry if some cherries float or peep out—the rustic look is part of the charm! Jiggle the pan just a bit to help the batter settle in and around the fruit.

Step 4: Bake to Perfection

Slide the pan into the oven and bake for 50–55 minutes, or until the clafoutis is puffed, lightly browned, and a toothpick poked into the center comes out clean. (Your kitchen will smell heavenly, by the way!) Let it cool for about 20 minutes—it will gently deflate and set into the creamiest custard.

Step 5: Whip and Serve

Just before serving, beat heavy cream with powdered sugar and vanilla until you get soft, billowy peaks. Slice the clafoutis, dust with confectioners sugar, and add a generous dollop of whipped cream for that finishing touch!

How to Serve Cherry Clafoutis Recipe

Garnishes

A dusting of confectioners sugar is the iconic touch, giving your Cherry Clafoutis Recipe a snowy, irresistible look. For extra pizzazz, a few whole fresh cherries or gentle spoonfuls of lightly whipped cream lift each slice to dessert heaven.

Side Dishes

This dreamy dessert really shines solo, but it’s also wonderful paired with a bowl of fresh summer berries, a simple fruit salad, or even a scoop of vanilla bean ice cream for the ultimate treat.

Creative Ways to Present

For a showstopping presentation, bake the clafoutis in individual ramekins for personal portions, or use a cast iron skillet for a rustic, family-style centerpiece. Add a sprig of mint or edible flowers for that “just picked from the garden” charm!

Make Ahead and Storage

Storing Leftovers

If you find yourself with leftovers (lucky you!), simply cover the pan with plastic wrap or foil and refrigerate for up to three days. The Cherry Clafoutis Recipe stays moist and tasty, though the texture will be most tender on day one.

Freezing

Freezing isn’t ideal for clafoutis, as the delicate custard can turn watery after thawing, but you can absolutely freeze individual slices for up to one month in an airtight container. Thaw overnight in the fridge before gently reheating.

Reheating

To bring back that fresh-baked warmth, pop servings in the microwave for 10–15 seconds, or reheat in a low oven (300°F) for about 10 minutes. Serve right away, topped with fresh cream for ultimate coziness!

FAQs

Final Thoughts

I hope this Cherry Clafoutis Recipe makes its way into your kitchen soon—it’s one of those desserts that feels sophisticated, yet brings all the warmth and joy of home baking. Don’t wait for a special occasion; treat yourself and your loved ones to a slice of the French countryside, one bite at a time!

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