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Cherry Clafoutis Recipe

This Cherry Clafoutis recipe creates a delightful French dessert featuring sweet cherries baked in a rich, custardy batter made with eggs, milk, crème fraîche, and a hint of vanilla and kirsch. It’s a rustic yet elegant dish, perfect for showcasing seasonal fruit, finished with toasted almonds and an optional dusting of confectioners' sugar. A simple yet impressive dessert for any occasion.
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Course lunch/dinner
Cuisine French
Servings 8 people
Calories 2271.1 kcal

Equipment

  • 1 Baking Dish 8-9 inch ceramic or cast-iron dish recommended for even baking.
  • 1 Large Mixing Bowl
  • 1 Whisk
  • 1 Cherry Pitter (highly recommended for efficiency)
  • 1 Measuring Cups and Spoons

Ingredients
  

Main

  • 4 cups sweet cherries
  • 1/2 cup turbinado or Demerara sugar
  • 1 to 2 tablespoons kirsch
  • 6 eggs
  • 1 cup whole milk
  • 2/3 cup crème fraîche
  • 2 teaspoons pure vanilla extract
  • 6 tablespoons flour
  • Pinch salt
  • 1/3 cup sliced almonds lightly toasted
  • Confectioners’ sugar optional

Instructions
 

  • Preheat your oven to 375°F (190°C) and lightly butter and flour an 8-9 inch baking dish.
  • Thoroughly pit the sweet cherries. In a bowl, toss the pitted cherries with 1/2 cup turbinado sugar and 1-2 tablespoons of kirsch; let them sit for 15-20 minutes.
  • In a large mixing bowl, whisk together the eggs, whole milk, crème fraîche, and pure vanilla extract until well combined.
  • In a separate bowl, whisk together the flour and a pinch of salt.
  • Gradually add the dry ingredients to the wet ingredients, whisking until the batter is smooth and free of lumps. Avoid overmixing.
  • Drain any excess liquid from the macerated cherries and arrange them evenly in the prepared baking dish.
  • Carefully pour the batter over the cherries in the dish.
  • Sprinkle the lightly toasted sliced almonds over the top of the batter.
  • Bake for 45-55 minutes, or until the clafoutis is puffed, golden brown, and set in the center (a knife inserted into the center should come out mostly clean).
  • Let cool for at least 15-20 minutes before serving. Dust with confectioners’ sugar, if desired, just before serving warm or at room temperature.

Notes

For best results, pit the cherries thoroughly; a cherry pitter makes this quick and mess-free. Macerating the cherries with a tablespoon of turbinado sugar and kirsch for 30 minutes before assembling will enhance their flavor and release their juices, preventing a watery clafoutis. Ensure the batter is smooth, but do not overmix, as this can develop the gluten too much, leading to a tougher texture. Baking in a slightly buttered and floured ceramic or cast-iron dish provides excellent heat distribution and a lovely crust. Serve warm, dusted with confectioners' sugar and optionally with a dollop of crème fraîche or vanilla ice cream.