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!
Servings: 8 people
Calories: 163kcal
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 | Carbohydrates: 22g | Protein: 5g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 78mg | Sodium: 126mg | Potassium: 157mg | Fiber: 1g | Sugar: 12g | Vitamin A: 295IU | Vitamin C: 2mg | Calcium: 56mg | Iron: 1mg