Cherry Clafoutis

This dessert is loved for its rustic charm and ease of preparation, making it perfect for a family meal or special occasion. Cherry clafoutis is a fruit-based dessert and symbolizes the arrival of sunny days with the brightness of cherries in the heart of a soft dough.

Cherry Clafoutis

Originating from the charming Limousin region, cherry clafoutis is a classic pastry that combines simplicity and deliciousness.
Clafoutis combines the creamy texture of a flan with whole cherries, often left with their pits to intensify their flavor.
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 6


  • 1 mixing bowl
  • 1 whisk or electric mixer
  • 1 baking dish


  • 3 cups cherries (500 g or 1½ cups of frozen cherries or pitted cherries)
  • 4 eggs
  • ¾ cup all purpose flour (100 g)
  • ½ cup sugar (120 g)
  • milk (30 cl or plant-based milk for non-dairy option)
  • ½ tbsp blossom water (or vanilla extract)
  • 1 pinch salt
  • optional: powdered sugar
  • 1 packet vanilla sugar (1 tbsp)


  • Preheat the oven: preheat your oven to 410°F. Grease a baking dish with butter to prevent sticking.
  • Prepare the Cherries:
    Fresh cherries: wash and pit the fresh cherries.
    Frozen cherries: let them thaw and remove all the remaining water.
    Optional: cut them in half for a burst of flavor in every bite.
  • Create the Batter: in a mixing bowl, combine the eggs, sugar, milk, flour, blossom water (or vanilla extract), and a pinch of salt. Blend or whisk using a hand mixer until the mixture is smooth and well combined.
  • Layer the Cherries: arrange the pitted cherries in a single layer at the bottom of the prepared baking dish. The cherries will create a beautiful pattern as they bake.
  • Pour in the Batter: pour the batter over the cherries, ensuring an even distribution. The batter will surround the cherries, creating a custard-like texture as it bakes.
  • Bake to Perfection: place the baking dish in the preheated oven and bake for 35-40 minutes or until the clafoutis is set and golden brown on top. A toothpick inserted into the center should come out clean. Sprinkle the vanilla sugar.
  • Cool and dust: allow the cherry clafoutis to cool slightly before dusting the top with powdered sugar. This adds a touch of sweetness and a hint of elegance.
  • Serve the clafoutis: slice the clafoutis into wedges and serve either warm or at room temperature. For an extra flourish, you can add a dollop of whipped cream or a scoop of vanilla ice cream.


  1. Use ripe fruit: Clafoutis is traditionally made with cherries, but you can use other fruits like berries, plums, apples, pears or apricots. Using ripe fruit will give you the best flavor.
  2. Pit your cherries: If you're using cherries, pitting them is optional. Leaving the pits in can add a subtle almond flavor to the clafoutis, but be sure to warn your guests.
  3. Serve at the right temperature: Clafoutis can be enjoyed warm, at room temperature, or cold. The flavor and texture can change slightly with the temperature, so try it out to see which way you prefer.
  4. Dusting with powdered sugar: Before serving, dust the clafoutis with powdered sugar for an added touch of sweetness and a more appealing presentation.
  5. Adding flavor: You can infuse your clafoutis with additional flavors like vanilla, almond extract, or citrus zest to complement the fruit.
Keyword Cherry, French Flavour, Quick & Easy
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