Cherry Clafoutis, my take on the classic French dessert. It's an almond custard pie dessert filled with delicious ripe cherries, beautifully baked and so easy to put together. Sprinkle it with powdered sugar, and you have a scrumptious summer dessert for every occasion.
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What is a clafoutis?
Clafoutis is a French dessert that has a sweet batter with the consistency of a thick flan. It can also be called cherry custard pie. Traditionally, clafoutis is made with black cherries, and usually pits are not removed.
They are said to contain the active chemical in almond extract, which is released during baking, thus giving the clafoutis a distinctive almond flavour.
Now, while this sounds rather yummy, l would recommend you remove the pits if you have kids, l would not trust they can easily remove them.
Instead, you can add almond extract to the batter, and also some ground almond, for extra flavour. The taste can be enhanced also by using vanilla extract, they both work beautifully here.
If you google the term clafoutis, you might find the very slightly different spelling too, clafouti, but it really is the same delicious and finger-liking dessert.
Ingredients needed
This dessert is super easy to make, and, apart from the cherries, which are at their best in summer, the rest of the ingredients are easily available all year round.
- cherries - you can use any kind of cherries, the ones I used were black cherries
- melted butter
- flour - I used plain flour, as the self-raising one is not a must
- ground almonds - they can be optional, but I like the taste and consistency they give to the clafoutis
- sugar - I used granulated sugar
- eggs
- milk - preferably full-fat milk
- almond extract - it can be swapped for vanilla extract if you don't have any
How to make a cherry clafoutis
- grease an oven-proof dish with butter, and sprinkle some granulated sugar over
- pit the cherries, and arrange them on the bottom of the dish
- in a jug, whisk together the milk, egg, a pinch of salt, melted butter and almond extract
- separately, sift the hour, and add the ground almonds and sugar
- pour in the wet ingredients and mix to get a smooth batter
- pour it over the cherries and chocolate chips and baked for 35-40 minutes at 190 degrees Celsius (375 Fahrenheit)
Tips and tricks
If you don't happen to have cherries, they can successfully be replaced by other fruit like blueberries, plums, blackberries, cranberries, etc
When you make the batter, this is pretty runny, unlike most cakes, where the batter is way more consistent. It's even thinner than the crêpes batter, but that's not a problem really, it's meant to be this way.
Baking time can vary greatly depending on the oven and oven dish used. The cake is ready when the top is golden and the custard at the bottom is set - based on that, you can estimate when it's ready by checking the oven after 30 minutes.
Other cherry recipes
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Cherry Clafoutis
Ingredients
- 100 g plain flour
- 85 g granulated sugar
- 2 tablespoon melted butter + 1 teaspoon to brush
- 2 large egg
- 2 tablespoon ground almonds
- 1 cup milk
- 1 teaspoon almond extract
- ½ teaspoon vanilla extract
- 2 cup pitted cherries (or enough to cover the bottom of the pan)
- powder sugar to sprinkle
Instructions
- Preheat the oven to 190 degrees Celsius (375 degrees Fahrenheit).
- Brush the bottom of an oven dish with butter, then sprinkle a tablespoon of granulated sugar over.
- In a jug whisk the eggs, then add the milk, melted butter, and almond extract.
- In a large bowl, sift in the flour, add the sugar and ground almonds and mix well to combine.
- Make a well in the middle of the dry ingredients and gradually whisk in the liquid until you get a lump-free batter.
- Arrange the cherries on the bottom of the skillet .
- Pour over the batter and bake for 35 to 40 minutes until set and a skewer inserted in the middle comes out clean.
- Serve either warm or cold from the fridge with some powder sugar sprinkled over.
Video
Notes
- Click on the US Customary link to see the measurements displayed in cups and ounces.
- The servings can be adjusted by clicking the number next to Servings.
- If you don't happen to have cherries, they can successfully be replaced by other fruit like blueberries, plums, blackberries, cranberries, etc
- When you make the batter, this is pretty runny, unlike most cakes, where the batter is way more consistent. It's even thinner than the crêpes batter, but that's not a problem really, it's meant to be this way.
- Baking time can vary greatly depending on the oven and oven dish used. The cake is ready when the top is golden and the custard at the bottom is set - based on that, you can estimate when it's ready by checking the oven after 30 minutes.
Nutrition
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Patricia
Do you think the amounts of ingredients will be fine if I use a 10 inch pan? Thanks!
Daniela Apostol
I would say you need to double up the amount of ingredients used, my pan was a lot smaller than that.
Ellie
This looks fantastic! Almonds and cherries - YUMMY! 🙂
Daniela Anderson
Thank you, Ellie! Glad you like it!
Soniya
This is such a delightful dish.. now I know what to make what all those cherry we got this weekend 🙂
Daniela Anderson
Thank you! I'm sure you'll like it 😁
Molly Kumar
This looks gorgeous and a perfect dessert to use cherries. I love summer because of all the berry-cherry abundance and would be trying your recipe soon.
Daniela Anderson
Thank you, Molly!
Marisa Franca @ All Our Way
What a beautiful dessert. I'v never tried a clafoutis -- it reminds me of an upside down cake. The addition of chocolate with cherries is spot on. They make a perfect combination. Cherries are really in season right now -- this is the time for me to make a clafoutis.
Daniela Anderson
Thank you! I think chocolate and cherries go so well in any dessert. Glad you like it!
Eileen Kelly
I love Clafoutis! Such a delicious recipe! I have about 2 pounds of cherries in the fridge, I now know what I am making!
Daniela Anderson
It's a delicious dessert, l'm sure you'll love it!
Veena Azmanov
I love a good Clafoutis.. such a versatile recipe. Never tired it with Chocolate chips but an absolutely perfect combination with cherries! Yum!
Daniela Anderson
Thank you 🙂
HealthierSteps (@Healthiersteps)
What a treat for summertime! It looks like it just melts in the mouth, I'm adding this recipe to my todo list.
Daniela Anderson
Thank you, I am sure you will like it 🙂
Stephanie@ApplesforCJ
This is such a beautiful dessert. Love the cherry and chocolate chip combination. Didn't know that about leaving the pits in. Interesting!
Sandy Lagrange
The recipe says pitted which means to take out the seed aka pit.
Gloria Duggan
Wow....this is a STUNNING dessert. Love using my cast iron pans too. This would be perfect for entertaining both in taste and presentation. Cherries are delicious.
Noel Lizotte
So pretty. I love the addition of the chocolate chips to this recipe. There's something about the combination of chocolate and cherries that is simply divine! - Will be pulling out my cast iron and trying this recipe soon.
Adriana Martin
I love baking clafoutis such an easy dessert and then adding the chocolate makes it even more wonderful. What a great idea =)
Valerie Gray (@valmg)
I've heard of Clafoutis but have never had it. It looks terrific. Do you have a sub for the almonds and almond extract?
Daniela Anderson
Thank you! Vanilla extract can be used instead, just double the amount and it should be fine. The ground almonds can be omitted altogether, it should not alter the texture.
Sarah
This clafoutis looks divine! I never knew about leaving the pits in! That would make the job much easier, but I would be worried about eating a pit. I agree, cherry season is much too short and we need to make good use of this perfect produce. I like the addition of chocolate, too! Can never go wrong with chocolate!
Daniela Anderson
Thank you! I avoid leaving the pits in for the same reason. I know that removing the pits can be a boring task, but l guess better safe than sorry.
strawberryblondiekitchen
Wow, this looks absolutely delicious. I happen to have a bag of cherries begging to be made into this very soon!
Daniela Anderson
Thank you! I hope you'll like it 😊
Tasty Eats Ronit Penso
Such an original idea, to add chocolate to clafoutis. Looks very tasty! 🙂
Daniela Anderson
Thank you, l'm glad you like it 😊