Cherry Clafoutis

Name: Cherry Clafoutis
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 6 servings
Cuisine: French
Ingredients: 2 lbs fresh dark sweet cherries (or jarred, drained), pitted; 1 1/2 cup whole milk; 1/2 cup heavy cream; 3 large eggs; 1/2 cup granulated sugar; 1/2 cup all-purpose flour; 1 tsp pure vanilla extract; 1/4 tsp almond extract; 1/8 tsp kosher salt; 2 tbsp unsalted butter, softened; 2 tbsp powdered sugar (for dusting)

A rustic French baked dessert with whole cherries suspended in a creamy, custardy batter that puffs and sets in the oven, dusted with powdered sugar and served warm from the dish.

60 minEasyServes 6220 cal/serving

FrenchDessertOvenVegetarianLow-SodiumPork-FreeNightshade-Free

Ingredients

2 lbs fresh dark sweet cherries (or jarred, drained), pitted
1 1/2 cup whole milk
1/2 cup heavy cream
3 large eggs
1/2 cup granulated sugar
1/2 cup all-purpose flour
1 tsp pure vanilla extract
1/4 tsp almond extract
1/8 tsp kosher salt
2 tbsp unsalted butter, softened
2 tbsp powdered sugar (for dusting)

Instructions

1

Preheat oven to 350°F (175°C). Grease a 10-inch round baking dish or cast-iron skillet generously with 2 tbsp softened unsalted butter.
2

Whisk together 3 large eggs, 1/2 cup granulated sugar, and 1/8 tsp kosher salt in a bowl until pale and slightly thickened. Whisk in 1/2 cup all-purpose flour until smooth.
3

Add 1 1/2 cup whole milk, 1/2 cup heavy cream, 1 tsp pure vanilla extract, and 1/4 tsp almond extract and whisk until a smooth, thin batter forms.
4

Arrange the 2 lbs pitted fresh dark sweet cherries (or jarred, drained) in a single layer over the bottom of the prepared baking dish. Pour the batter evenly over the cherries.
5

Bake for 35-40 minutes until the clafoutis is puffed, golden at the edges, and just set in the center when gently shaken.
6

Remove from the oven and let cool for 10 minutes - it will deflate slightly as it cools. Dust generously with 2 tbsp powdered sugar (for dusting) and serve warm directly from the dish.

Questions

Can I make Cherry Clafoutis dairy-free?

Yes. The dairy in this entry is 1 1/2 cup whole milk, 1/2 cup heavy cream, 2 tbsp unsalted butter, softened. Swap the milk for unsweetened oat or soy milk; the cream for full-fat coconut milk or an oat cooking cream; the butter for olive oil where it melts, or a plant-based block butter where it is creamed. The richness shifts slightly, but the method does not change.

Can I make Cherry Clafoutis gluten-free?

Yes. The gluten in this entry is 1/2 cup all-purpose flour. Swap the flour for a 1-to-1 gluten-free baking blend (where it only thickens a sauce, half as much cornstarch also works). Everything else proceeds as written.

How long does Cherry Clafoutis keep?

Store it airtight: two to three days at room temperature or up to a week refrigerated. It freezes for up to two months; thaw at room temperature.

Can I halve or double Cherry Clafoutis?

Yes. As written it serves 6. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. Doubled, split it across two pans and rotate them halfway; one crowded pan bakes unevenly.

Serve it with

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