Cherry clafoutis combines summer fresh cherries with a dense custard to make a mouthwatering bite. The super simple dessert is a crowd-pleaser and comes together in a flash.
Summertime Cherry Clafoutis
If you've never heard of cherry clafoutis, you're not alone. It's one of those desserts I've seen around plenty but never actually tried. With summer cherries at their peak, I thought this was the perfect time to try out this simple custard dessert, and I was glad I did. It was bright, creamy, and rich in the best way possible.
The hardest part of this recipe is making sure that all of the pits are out of the cherries. You can do this by hand or use a cherry pitter. I recommend using a cherry pitter but double-check each as you go just to ensure the pit comes out. A surprise cherry pit is not what you want to bite down into!
This dessert's texture is unlike any you've had before. It is half-flan-like and like a Dutch baby. It's creamy, rich, and smooth all in one bite. The cherries poke out to cut through the richness to create a bright bite. This dessert can be made year-round with other fruits like berries, peaches, or apples. The versatile base seamlessly lends to different flavor profiles.
I found that using a combination of milk and heavy cream made the base of the clafoutis super creamy. Some recipes use just milk, but the addition of heavy cream adds a creaminess to the batter so the dessert doesn't turn out rubbery.
Looking for more cherry desserts? Try my chocolate cherry brownies or white chocolate cherry blondies.
Why I Love This Cherry Clafoutis
- Quick and Simple - The dessert comes together super fast. The hardest part is pitting all of the cherries.
- Seasonal - This dessert showcases the seasonal cherries in the best way. You can swap out the cherries for whatever is in season any time of the year.
Ingredients Needed For Cherry Clafoutis
See below for all the details on what you'll need to make the full recipe.
- Cherries - Use fresh cherries for the best flavor.
- Whole Milk - The base of the batter.
- Heavy Cream - Makes the batter creamy
- Butter - Melt the butter in the pan beforehand so nothing sticks.
- Almond Extract - A small addition adds an excellent flavor.
Directions For How To Make Cherry Clafoutis
- Prepare.
Preheat the oven to 375 degrees and prepare a cast iron pan. Place the pan in the oven while it is preheating to warm up.
- Prepare the cherries.
Pit the cherries and place them in a bowl. Set to the side.
- Make the batter.
In a blender, combine the flour, sugar, eggs, milk, cream, and extracts. Blend until smooth. Set to the side.
- Melt the butter.
Take the cast iron pan out of the oven and let the butter melt all around it, coating the sides.
- Place the cherries.
Carefully place the cherries all around the cast iron pan. The pan will be hot, so be careful.
- Pour in the batter.
Pour the batter into the pan, making sure to distribute it evenly so that it touches all of the cherries.
- Bake the clafoutis.
Bake the clafoutis for 50 minutes. When it is ready, the Clafoutis will wiggle, and a toothpick will come out clean.
Serving Suggestion
The cherry Clafoutis is a rich and creamy dessert, perfect for an end-of-summer meal. To finish it off, top it with a dusting of powdered sugar.
Make Ahead and Storage
The cherry clafoutis tastes best when made fresh but can be made beforehand. Make the dessert, let it fully cool, and place it in the refrigerator until it is ready to serve. Any extra can also be kept in an airtight container in the fridge for three days. Since the dessert has an egg base, it isn't the best to freeze it.
Tips and Variations
- Cast Iron - If you don't have a cast iron pan, you can use a round baking or casserole dish. Look for something that is sort of deep.
- Fruit Swap - Cherries are not the only fruit that can be used in the clafoutis. Swap in peaches, berries, or apples.
- Heat It Up - Don't skip warming the cast iron pan in the oven while it preheats. This will enhance the clafoutis and ensure it doesn't stick when serving.
FAQs
Clafoutis means batter pudding in French. It describes the texture of the dessert.
If your cherry clafoutis is rubbery, your oven is probably too hot. The dessert can easily be overcooked, leading to a rubbery texture. Keep an eye on the oven and make sure it is properly heated.
A Dutch baby is more like a crisp pancake. The ingredients are similar, but the cooking methods differ. Clafoutis are creamy and not doughy.
Cherry Clafoutis
Ingredients
Equipment
Method
- Preheat the oven to 375 and place the cast iron pan in the oven to warm up.
- Prepare the cherries by washing them and putting them. Set to the side.
- Blend the flour, sugar, eggs, milk, cream, and extracts until smooth in a blender or hand blender. Set to the side.
- Take the warm cast iron pan out of the oven and place the butter in it to melt. Make sure to move the butter around to reach all of the corners.
- Arrange the cherries in the cast iron pan. It will be hot, so do this carefully. Cover the surface area of the pan with the cherries. Then, pour the batter around the cherries.
- Place the cast iron pan back in the oven and bake the clafoutis for 50 minutes. When ready, the clafoutis will be slightly wiggly, and a toothpick will come out clean.
- Let the clafoutis cool for about 30 minutes, then dust with powdered sugar.
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