Cherry Clafoutis

This Cherry Clafoutis recipe features a rich custard-like filling dotted with fresh tart cherries. It comes together in minutes and makes an impressive yet super easy dessert!

Love cherries like we do? Don’t miss our recipes for cherry pie filling and no-bake cherry cheesecake.

Best Cherry Clafoutis

Clafoutis is one of those desserts that sounds – and even looks – fancy but is actually so incredibly simple. It’s a popular French dessert that’s a bit similar to flan with a thick and creamy custard-like filling. It can be made with a variety of fruits but in this recipe, we’re using tart fresh cherries.

Cherry clafoutis is made in a cast iron skillet, in part for appearance and also because the cast iron distributes heat evenly and ensures the clafoutis cooks properly. Plus it helps the edges brown. If you’ve never tried clafoutis, this recipe is a great place to start!

Why You’ll Love This Cherry Clafoutis Recipe

• Great way to use fresh cherries. A lot of cherry desserts use cherry pie filling, but this clafoutis uses fresh cherries. It’s one of my favorite ways to use fresh cherries when they’re in season.
• Easy to make. One reason I love clafoutis so much is that it’s super simple. All you need to do is whisk together the ingredients, pour it into the skillet over the cherries, and bake.
• Can be prepared in advance. I’ve included instructions for making the batter ahead of time, which is perfect for enjoying the dessert fresh with little prep. The leftovers also store for a few days.

Ingredients Needed

This cherry clafoutis recipe is made with fresh cherries, eggs, and a handful of pantry ingredients.
(Scroll down to the recipe card below for details and measurements.)

• Fresh cherries – Pitted.
• Eggs – Provides structure to the batter.
• Sugar – For sweetness.
• Milk – I used whole milk but 2% will work too.
• Extracts – Vanilla and almond for a variety in flavor.
• Amaretto liqueur – The addition of amaretto liqueur enhances the almond flavor and adds a subtle sweetness to the clafoutis. Feel free to omit it if you prefer a non-alcoholic version.
• Flour – Simple all purpose flour, spooned and leveled for accurate measuring.
• Salt – Helps balance the sweetness.
• Unsalted butter – For greasing the pan.
• Garnishes – Powdered sugar and almonds.

How To Make Cherry Clafoutis

Here’s an overview of how to make this simple French dessert.
(Scroll down to the recipe card below for details and measurements.)

1. Make the custard. Whisk together the eggs and sugar until fluffy. Gradually at the milk, extracts, and amaretto. Sift in the flour and salt. Whisk until the batter is smooth.
2. Prepare the skillet. Heat the cast iron skillet in the preheating oven. Grease the warm pan with butter.
3. Assemble. Arrange the pitted cherries in the greased skillet. Evenly pour the batter on top.
4. Bake. Bake at 350F for 40-45 minutes, until the cherry clafoutis is set and golden brown on top.
5. Serve. Let cool slightly before serving. Dust with powdered sugar and sliced almonds.

Tips for Success

Here are a few helpful tips for making this cherry clafoutis recipe.

• How to easily pit cherries. Use a cherry pitter for quick and easy removal of cherry pits. Alternatively, you can carefully slice each cherry in half and remove the pits with a small spoon.
• Can I use a different pan? While a cast iron skillet gives a rustic feel and even heat distribution, you can also use a pie dish or baking dish of similar size.
• How do I know when clafoutis is done? The clafoutis is done when it’s set and golden brown on top, with a slight jiggle in the center when gently shaken. You can also insert a toothpick into the center, if it comes out clean, the clafoutis is ready.
• Can I make clafoutis in advance? You can prepare the batter and pit the cherries ahead of time. When you’re ready to bake, simply give the batter a stir, assemble the clafoutis, and bake it in the preheated oven.

Proper Storage

• Fridge. Leftover clafoutis should be stored in an airtight container in the refrigerator for up to 2 days.
• Freezer. Freezing cherry clafoutis is not our preference, since the texture once thawed is not ideal. But it can be frozen up to 2 months in a freezer-safe container.

More Cherry Recipes:

• Cherry Cheesecake Tacos
• Cherry Cheesecake In A Jar
• Easy Cherry Dump Cake
• Cherry Fluff

I hope you love this delicious and easy recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on TikTok, Facebook, Instagram, Pinterest, and YouTube!

Cherry Clafoutis

5 from 3 Ratings

This Cherry Clafoutis recipe features a rich custard-like filling dotted with fresh tart cherries. It comes together in minutes and makes an impressive yet super easy dessert!

Print Recipe Rate Recipe Pin Recipe

Prep Time 15 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour

Servings: 8 slices

Cook ModePrevent your screen from going dark

Ingredients

• 3 cups fresh cherries , pitted
• 3 large eggs
• 1/2 cup granulated sugar
• 1 cup whole milk
• 1 teaspoon vanilla extract
• 1/2 teaspoon almond extract
• 2 tablespoons amaretto liqueur (optional)
• 1/2 cup all-purpose flour , spooned and leveled
• 1/4 teaspoon salt
• 1 tablespoon unsalted butter , for greasing
• 1/4 cup powdered sugar , for dusting (optional)
• 1/4 cup almonds , sliced, for garnish (optional)

Instructions

• Preheat the oven to 350 degrees Fahrenheit. Place a 10-inch cast iron skillet in the oven while it preheats.
• In a large mixing bowl, whisk together the eggs and granulated sugar until light and fluffy. Gradually whisk in the whole milk, vanilla extract, almond extract, and amaretto liqueur (if using) until well combined.
• Sift in the all-purpose flour and salt. Whisk until the batter is smooth and free of lumps.
• Carefully remove the hot cast iron skillet from the oven and grease it with butter, until the bottom and sides are well coated.
• Arrange the pitted cherries evenly in the bottom of the greased skillet.
• Pour the batter over the cherries, gently spreading it to cover them evenly.
• Return the skillet to the oven and bake for 40-45 minutes, or until the clafoutis is set and golden brown on top. It should have a slight jiggle in the center when gently shaken.
• Once baked, remove the skillet from the oven and let it cool slightly before serving.
• Dust the top of the clafoutis with powdered sugar and garnish with sliced almonds.

Notes

Easily pit the cherries. Use a cherry pitter for quick and easy removal of cherry pits. Alternatively, you can carefully slice each cherry in half and remove the pits with a small spoon.

Don’t have a cast iron pan? While a cast iron skillet gives a rustic feel and even heat distribution, you can also use a pie dish or baking dish of similar size.

 

Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.

Other Notes

Course: Dessert

Cuisine: American

Keyword: cherry clafoutis, cherry clafoutis recipe

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