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    Home » Dessert

    Cherry Clafoutis

    Published: Jun 14, 2020 · Modified: Nov 10, 2021 · 5 Comments

    Jump to Recipe Print Recipe Save Recipe Saved!
    Cherry clafoutis is an easy, classic French dessert that's part cobbler and part custard. It's also a delicious way to use fresh summer cherries!
    Cherry clafoutis is an easy, classic French dessert that's part cobbler and part custard. It's also a delicious way to use fresh summer cherries!
    Cherry clafoutis is an easy, classic French dessert that's part cobbler and part custard. It's also a delicious way to use fresh summer cherries!
    This post contains affiliate links. As an Amazon Associate I earn from qualifying purchases.

    Cherry clafoutis is an easy, classic French dessert that’s part cobbler and part custard. It’s also a delicious way to use fresh summer cherries!

    cherry clafoutis with a scoop taken out

    It’s cherry season!

    In case you’re wondering, cherry season is the most wonderful season of them all!

    Each summer, I do a little happy dance when the cherries begin to appear at the grocery store.

    Typically, I eat most of my cherries raw as soon as I get home from the store, because I just can’t contain my excitement.

    Sometimes though, I use whatever cherries escaped my snacking to make cherry chocolate chip milkshakes (yum!) or add them to this seared salmon with cherry almond topping.

    And of course, I love to use sweet cherries to make the classic French dessert cherry clafoutis.

    This recipe is based on Dory Greenspan’s recipe for whole-cherry clafoutis from her book Around My French Table.

    What is Clafoutis?

    Clafoutis is a classic French dessert.

    I like to think of it as a cross between an American-style cobbler and a custard. It’s denser than cobbler, but not quite as dense and creamy as custard.

    If that doesn’t make sense, just know that it’s delicious and you should try it.

    Can I Use a Different Fruit?

    Yes, you can!

    It’s delicious with strawberries, raspberries, and blueberries. I like to use a mixture of all three in this berry clafoutis.

    Should I Pit the Cherries First?

    In my opinion, the answer is a million times YES.

    According to Dory Greenspan, the French typically do not pit their cherries before making clafoutis, because you lose a little bit of cherry juice when you pit them.

    While I never want to disagree with the French or Dory Greenspan about food, personally, I highly recommend pitting the cherries first.

    Especially if you’re serving this clafoutis to guests, and (extra) especially if those guests aren’t used to spitting out cherry pits in front of company.

    If you choose to leave the cherries whole, just make sure to warn your friends and family before they take a bite.

    What’s the easiest way to pit cherries?

    If possible, use a cherry pitter (like this OXO cherry pitter).

    At first, it might seem like an unnecessary kitchen tool (a unitasker with only one trick), but trust me, when you’re staring at a bowl of cherries, a cherry pitter will become your best friend.

    However, if you don’t have a cherry pitter, here’s what I used to do.

    Place each cherry at the top of a glass bottle (the opening should be smaller than the cherry). Use a chopstick and push straight through the cherry. The pit will fall into the bottle, and the cherry will be ready to use!

    If you don’t have a cherry pitter OR a bottle and chopstick, you can also cut each cherry in half and remove the pit by hand.

    Can I Use Canned or Jarred Sour Cherries Instead?

    You sure can.

    As much as I love cherry clafoutis with sweet cherries (like Bing or Rainier), they’re only available for a few months each year.

    Another option is to use sour cherries in a can or jar. These usually come packed in syrup, so just make sure to drain the syrup before baking.

    My friend Melanie loves to make her clafoutis with jarred Morello cherries.

    How to Make Cherry Clafoutis

    Start by placing a knob of butter in a pie pan, and then place the pie pan in the oven while it pre-heats.

    Next, whisk together flour, eggs, milk, cream, a dash of salt, and a little vanilla or almond extract.

    Whisk the Flour, Sugar, Eggs + Milk
    Whisk the Flour, Sugar, Eggs + Milk

    Pull the pie pan out of the oven.

    Add the cherries, and then pour the batter over the cherries.

    Melt Butter in a Pan + Add Cherries
    Melt Butter in a Pan + Add Cherries
    Top with the Batter
    Top with the Batter

    Finally, bake until the clafoutis is golden. The center should still jiggle a little when you pull it out of the oven.

    Let it set for at least five minutes, and then serve it warm or cool.

    This dessert is delightful with a scoop of ice cream on a hot summer day.

    Bake Until Golden
    Bake Until Golden

    Do you have more cherries than you can possibly use? Learn how to freeze cherries for later!

    cherry clafoutis with a scoop taken out
    Print Recipe Save Recipe Saved!
    5 from 4 votes

    Cherry Clafoutis

    Cherry clafoutis is an easy, classic French dessert that's part cobbler and part custard. It's also a delicious way to use fresh summer cherries!
    Author: Sarah Trenalone
    Prep Time15 mins
    Cook Time40 mins
    Total Time55 mins
    Course: Dessert
    Cuisine: French
    Diet: Vegetarian
    Servings: 8 people
    Calories: 163kcal
    Freezer Friendly?
    No
    Will It Keep?
    4-5 Days
    Prevent your screen from going dark

    Ingredients

    • 1 tablespoon butter
    • ¼ cup heavy whipping cream
    • 1 cup milk (2% or whole, not skim)
    • ⅔ cup flour
    • 3 eggs
    • ¼ cup sugar
    • 2 teaspoons vanilla or almond extract
    • ¼ teaspoon salt
    • 2 cups sweet cherries, pitted (fresh or frozen) Do not thaw frozen cherries before baking
    • Optional (To Serve): powdered sugar

    Instructions

    • Preheat oven 400ºF.
    • Add butter to the bottom of a deep dish pie pan (or 8″x8″ baking dish). Place in oven while it’s preheating.
    • In a large mixing bowl, add all remaining ingredients except the cherries. Whisk well.
    • Remove pie pan from the oven, and add cherries to the pan. Pour batter over fruit.
    • Bake 35-40 minutes until clafoutis is golden and a knife inserted in the center comes out clean.
    • Allow to cool 5-10 minutes. 
      Note: If you skip the cooling time, the clafoutis won't hold its shape when cut.
    • Dust clafoutis with powdered sugar (optional), and serve with fresh berries if desired.
    • Store leftover cobbler in the fridge for up to 4-5 days.

    Notes

    No fresh or frozen cherries?  You could also use sour cherries packed in syrup, taking care to drain the syrup before baking.
    Want to use unpitted cherries?  Make sure everyone eating the clafoutis realizes there are pits in it!  Provide a bowl to dispose of the pits.
    Gluten-Free Adaptions: I have not personally tested this recipe with gluten-free flour, but readers have reported that it works well with Bob’s Red Mill 1 for 1 GF flour + ⅔ teaspoon baking powder.

    Nutrition

    Calories: 163kcal (8%) | Carbohydrates: 22g (7%) | Protein: 5g (10%) | Fat: 7g (11%) | Saturated Fat: 4g (25%) | Cholesterol: 78mg (26%) | Sodium: 126mg (5%) | Potassium: 157mg (4%) | Fiber: 1g (4%) | Sugar: 12g (13%) | Vitamin A: 295IU (6%) | Vitamin C: 2mg (2%) | Calcium: 56mg (6%) | Iron: 1mg (6%)
    Tried this recipe?Leave a comment and rating below!
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    About Sarah Trenalone

    Sarah is the primary creator at Champagne Tastes. She's a photographer, food writer and traveler, and is certified in Backcountry Kitchen and Backcountry Navigation from the Colorado Outward Bound School and Identifying Wild Plants from Backpacker.

    Reader Interactions

    Comments

    All commentsI made this
    1. Lori

      June 20, 2020 at 3:44 pm

      5 stars
      This was easy to make and turned out beautifully! It was tasty but not too sweet and not heavy. It’s a great go to recipe when you need something quick and delicious.

      Reply
      • Sarah Trenalone

        June 25, 2020 at 10:05 pm

        Yay!! Glad you loved it!

        Reply
    2. Nicole Dodridge

      June 25, 2020 at 10:01 pm

      5 stars
      If you’re at a high altitude like I am. You will need to add 2TBS more of flour and it only needs 25-28 minutes to cook. Also turn your temperature up to 415*. It turned out great and tastes so yummy.

      Reply
      • Sarah Trenalone

        June 25, 2020 at 10:05 pm

        Yayyy I’m glad you loved it! Thanks for the high altitude tips 💕

        Reply
    3. Alisha

      July 18, 2021 at 9:36 pm

      5 stars
      I wasn’t sure what to expect from this, since it’s a consistency that’s a bit unfamiliar to me, but it’s delicious! I opted for almond extract because I love almond in everything. And, after one experience of pitting cherries with a chopstick and a bottle, I’m so glad that we went ahead and bought a cherry pitter. It went much faster!

      Reply

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