Cherry Clafouti

Fresh cherries baked in a custard-like base with slivered almonds and a splash of Amaretto, then lightly dusted with powdered sugar.

Traditional clafoutis recipes call for using cherries with their pits still in, which are supposed to lend some almond flavor to the dish. In this recipe the pits are removed, making the clafouti easier to eat, but you can do it either way.

  • Yield: Serves 6.

Ingredients

  • 2 cups of fresh sweet cherries, pitted
  • 2 tablespoons of slivered almonds
  • 3 eggs
  • 1 cup of sugar
  • 1 tablespoon of brown sugar
  • 1/2 cup of all-purpose flour, sifted
  • 1/8 teaspoon of salt
  • 1 cup of whole milk
  • 2 teaspoons of Amaretto -or- 3/4 teaspoon of almond extract
  • 1 1/2 teaspoons of vanilla extract
  • Powdered sugar for dusting

Method

1 Preheat the oven to 350F. Butter and lightly flour a 9X9 or 10X7 baking dish. Toss in the cherries and slivered almonds.

2 Whisk the eggs, sugars, salt, and flour together until smooth.

3 Add the milk, Amaretto (or almond extract, if using), and vanilla extract. Whisk until smooth. Pour into the baking dish.

cherry-clafouti-a.jpg cherry-clafouti-b.jpg

4 Bake for 40-50 minutes or until lightly browned and a toothpick inserted into the center comes out clean. When you pull it put of the oven it will wiggle a bit which is normal. Place on a wire rack to cool. The clafoutis will have puffed up quite a bit and will deflate while cooling. When cool dust the clafoutis with powdered sugar. Serve.

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Comments

  1. debbie

    Mmm, clafoutis! But I’ve only ever made a cherry one with jarred cherries: too lazy to pit them and I don’t like the idea of breaking a tooth on a little rock. This looks gorgeous, and I love the almond/amaretto addition.

  2. Karina

    Fresh picked cherries taste like summer. Garrett- you created a beautiful dish. I have always wanted to make a clafouti. I may have to be brave and attempt it (gluten-free and vegan; but it’s doable, right?).

  3. Elise

    Karina – I once made a gluten-free clafouti with almond flour and figs which turned out great. Just make sure you use the almond flour that is from blanched almonds. If it has specks from the skin it will be too bitter.

  4. Jon

    I found some cranberries buried in the freezer. Could I use those or would they be too tart?

    I think they would be fine, the eggy part is sweet so it may balance it out. Give it a shot and let us know how it goes! ~Garrett

  5. Tartelette

    Clafouti is my breakfast item of choice. My grandma started making it for my grandfather because he would not eat breakfast otherwise and I do just the same. Always lovely to see around. Beautiful picture!

    Elise’s pictures are always so stunning. And Helen, I agree with you, clafoutis makes for a perfect breakfast! ~Garrett

  6. MenuManiac

    Last summer, I was on Vancouver Island at Fairburn Farm. We enjoyed a wonderful cherry clafoutis. Each guest was asked to keep their cherry pits. Whoever had the most pits, won a prize of some sort (in this case I believe it was a gift certificate for dinner). It’d be fun to do something like that at the end of dinner with friends. Maybe whoever has the most pits has to host next!

    I LOVE that idea! But what happens if there is a tie? ~Garrett

  7. DK

    I have made clafoutis few times before but always found them very eggy! Can I just use egg whites instead of whole egg?

    No, and clafoutis is supposed to be eggy. Whole eggs are the main ingredient. ;) ~Garrett

  8. Elana

    This recipe sounds great and very easy. Some members in my family are lactose intolerant. Can I substitute rice milk, soy milk or non-dairy whip cream?

    I think that would work. Give it a shot. If it works, I hope you’ll let us know in the comments, Elana. I’m rooting for ya’! ~Garrett

  9. Marleen

    I have never tried making clafoutis, but I will since it sounds quite easy AND I might even be able to save some cherries from our tree from the birds.
    Does the clafoutis come out of the dish or do you serve it IN the dish?

    Just cut it into pieces and serve. The pieces should come out no problem due to buttering and flouring the dish. ~Garrett

  10. Mariana

    The clafoutis looks delicious. I’ve been meaning to try and make one, but keep eating all the cherries and end up with none left.

    But did you know that, traditionaly, clafoutis should be done with un-pitted cherries? Apparently, the traditional clafoutis flavour comes from the pits. While baking, they give flavour to the dough. Or so they say!

    I mention that in the note on the recipe. Feel free to leave the pits in, but I find it makes for much easier eating without. ~Garrett

  11. Brittany

    This looks great! Can this be made and eaten later, or does it need to be served right away?

    Either way. Just don’t powder it until just before serving. ~Garrett

  12. Cookin' Canuck

    Beautiful photo! I have plenty of strawberries right now. Do you think that they would work well in this recipe, or would they release too much liquid?

    You should be fine as the cherries released a lot of juice. ~Garrett

  13. Barb

    Do you think you could make it with spelt flour or is the gluten important in making it rise?

    I am not familiar with gluten-free baking. I suggest giving it a try yourself and hope you share the results with us in the comments. ~Garrett

  14. Judy

    After reading the recipe (and seeing the picture) I got up and made it, as I happened to have a bowl of fresh cherries. It was delicious. I added a few more almonds and a bit of cinammon too…
    Thanks!

  15. Caroline

    The first cherry clafoutis I ever made was from illicitly picked (as we later discovered) sour cherries growing by a canal in Burgundy. We were in a barge at the time and floated away with the farmer still shaking his fist at us. I’ve made other clafoutis since, but none ever matched the amazing flavor that those French cherries gave to my first attempt.

  16. Anna

    We planted a cherry tree quite a few years ago now and found clafouti recipes when searching out what to do with all the cherries. We will have to try this one for sure. This is very similar to an apple flognard. Both are “ancient” recipies.

  17. Maria and Lisa

    We just made cherry clafoutis a couple of weeks ago. We had been dying to make it for so long. Yours looks wonderful and we want to try your recipe. Our was eggy and very custardy so we are curious as to how this one will turn out. Thanks!

  18. Kate

    This looks like a great recipe! Do you think blueberries could also be used, or would they contain too much liquid?

    Give it a shot and see. ~Garrett

  19. Erika

    Made this tonight and just ate some. Wonderful! I assumed I had almond extract, turned out I didn’t, but as far as I can tell it still tastes divine.

  20. Archana

    This looks absolutely delicious. clafoutis is something I have not heard before, but have tasted a similar preparation, but was named something else. Where is it originated?

    France.

  21. Jim

    Garrett, I made this last night using Rainier cherries. It was so good. I plan on using a little more Amaretto next time.

  22. Kay

    I made this for Sunday night dinner and it was amazing. It was so easy and delicious – I love the elegant name! A new springtime favorite.

  23. Christina

    I saw this recipe and just HAD to try it. I am so glad I did. It is amazing and melts in your mouth. Thank you so much for sharing this wonderful Recipe. We didn’t have a few things, almonds, amaretto, vanilla but it still turned out great. I’m eating it as we speak with ice cream. :) Have a Beautiful Day.

    Christina

  24. Joyce

    Oh my goodness! This was good. I used a bag of frozen raspberries for this recipe and it turned out wonderfully. I took the berries and lightly coated them with flour and poured them into the baking dish. No problems at all.

  25. Barb

    Hi…do you think low fat milk would work or should I melt a bit of butter and add it to compensate for the low fat milk?

    If so how much butter would you suggest?

    I would suggest a bit of cream, but butter may work. Just a tablespoon or so. ~Garrett

  26. beth

    To jon who asked about cranberries: I’d suggest tossing in some pistachios – I’ve done biscotti with cranberries and pistachios, and it’s a lovely combination. :)

  27. Sarah

    I had clafouti for the first time a few weeks ago at a restaurant and LOVED it. I wanted to replicate at home but for the life of me couldn’t remember what it was called, so thanks Elise and Garrett! The clafouti I had was blueberry… do you think the almonds and amaretto would still work with that? Or does anyone have better suggestions?

    I think it would be great. ~Garrett

  28. jess

    Do you think sour cherries would work with this? Or rhubarb?

    I have only made this with cherries or blackberries, if anyone wants to try any other spices, herbs, flavors or fruits go with my blessing and give it a shot. If it works or if it doesn’t I hope you’ll let us know. ~Garrett

  29. Natalie

    Christina – You don’t happen to have a friend from Australia coming to visit you, do you? I’m from Australia and in just over a week I’m escaping winter and coming to the states! I would LOVE to make this using some fresh berries picked there. Would frozen berries thawed be a technically correct substitute? What about apricots with cinnamon and perhaps nutmeg?

  30. Anna

    I make clafouti often in the spring and summer when fresh fruit is abundant. I don’t use just cherries, I use peaches, blueberries, strawberries, fresh figs, etc., whatever I have in abundance. I don’t think I even follow a recipe, I just adjust amounts based on how much I want to make. It’s rather forgiving, isn’t it?

    But, since my kitchen is gluten-free (no wheat) and generally low carb, I make clafouti with either almond flour/meal or coconut flour and less sugar than is usually called for (most of the time I sub maple syrup or honey for the granulated sugar.

    And I love the amount of eggs in this sort of treat – I use pastured “backyard” eggs from chickens who eat a naturally omnivorous diet of bugs, worms, and green leaves, not just grain & soy based chicken feed – eggs provide a decent amount of protein and nutrients to balance the sugar. So leftover clafouti stands in for a good snack or easy breakfast for my son to dish up himself. If I have abundant eggs I add an extra yolk or two to make it really rich and extra nutritious.

    When I have abundant fruit, I make two clafoutis and share one with neighbors. The effort is the same, so why not?

  31. Lori

    Great easy recipe … because I had a lot of berries and no cherries, I used 1 cup of blueberries and 1 cup of blackberries and it turned out great …. since I wasn’t sure about the almond extract w/ the berries I reduced it to 1/4 tsp (based on another berry clafouti recipe on the web). Now, however, I think that the amount of almond extract in the recipe would work fine. also only had 2/3 cup milk so used 1/3 cup soy milk.

  32. Anna

    I make clafouti frequently with summer fruits – whatever is local, seasonal, abundant, and not too juicy – fresh figs, peaches, apricots, strawberries, etc. I actually don’t use cherries very often because they aren’t an easily crop grown in Southern California, so not local.

    My version is Gluten-Free. I use about 1/4 cup coconut flour or 1/3 to 1/2 cup almond flour instead of wheat flour (varies depending on how much I am making). I also lower the sugar content. I’ve used coconut milk as well as cow milk, plain yogurt, too. I don’t do low fat. I often add spices like cardamon, cinnamon, allspice, you know, “pie spices”.

    Clafouti batter is very forgiving in my experience, as long as you use enough eggs to “set” the custard. I often add a extra yolk or two to enrich the flavor and the nutrient content. Once I start making clafouti in the late spring/early summer and my memory of the batter is refreshed, I rarely consult a recipe; I just “eyeball” amounts based on ratios and how much fruit I have/how much clafouti I want to make/size of the baking dish.

    I usually make the clafouti for dessert because it’s so easy and full of healthy ingredients (esp low sugar, no grain versions with pastured eggs). But leftovers are also great for breakfast and nutritious snacks (easy for my 10 year old to dish up for himself). Clafouti is a favorite with our family.

  33. Kelsey

    This looks amazing. I have a similar recipe and once I ended up using cranberries because my cherries had gone bad. It worked so well I made it another time with rhubarb. I think those substitutions might work for this cake, too.

  34. Amanda

    I made this in a 2.5 quart round casserole dish because I did not have the 10 x 7 dish or a 9 x 9 square (loaf pan, 8 x 8 or 9 x 13 is all I have), and it worked just fine. Used almond extract. My husband loved it but thought we should try the amaretto next time. Delicious, definitely a keeper! Thanks for another great recipe!

  35. Stacey Snacks

    Garrett,
    Can I do this in a cast iron skillet?
    What do you think?

    Not sure. Try it out. Can’t see why not. ~Garrett

  36. Sherri Steiner

    I made this wonderful Cherry Clafouti. It was my first time to make and eat a Clafouti. I added fresh raspberries along with the cherries and served it to my Bible study group of 5. We all gave it a thumbs up. It reminded me of the fruit and custard pie, (without the crust) that my mom used to make. I will definately make this easy recipe again. I wonder if I can double the recipe and do in a 9 x 13 pan to take to carry-in meals? Thanks Garrett for sharing.

  37. Chef Shosh

    Can’t wait to try this! The recipe I’ve used in past is much simpler. I like the addition of the amaretto and slivered almonds. After next farmer’s market, I’ll give the gluten free version a try with almond flour probably. Mmmmm. Thanks for posting!

  38. Ashley

    I have never had or made clafoutis, but I love cherries and trying new things, so I was excited to try this recipe out! The cherry and almond flavors mesh beautifully, what a great taste! Oh, and warm cherries, mmmm! It definitely had a French style/taste to it too. My only complaint was that it tasted kind of eggy, but maybe its supposed to taste that way? I wouldn’t know since I have never had it before. I realize it is custard-esque, therefore many eggs, but did anyone else notice the egg taste?

    It should taste eggy due to the many eggs and little flour. The fresher your eggs (Farmer’s Markets!) the better the clafoutis. ~Garrett

  39. Ashley

    Thanks for the tip Garrett. I would definitely make it again. I actually just had some with my coffee this morning and I think it tasted even better after it sat overnight! I am going to have to share it with neighbors before I eat the whole thing myself! Maybe it was the heat that made me think of cooked eggs.

    I love clafoutis for breakfast! Delicious cold with a hot cup of Darjeeling. ~Garrett

  40. Percival

    I tried this dish last night and all of my cherries and almonds floated to the top before it baked. :( Not that everything didn’t taste good together, it just wasn’t as pretty as I was hoping. Any tips for helping it all stick together?

  41. Barb

    Garrett, I decided to go buy the whole milk for this and I also used fresh blueberries. Plus I made it low carb and it tasted great. I used Splenda for the sugar (I’ll reduce the amount next time) Splenda brown sugar and Carbquick for the flour.
    The blueberries made the bottom a funny color but it still tasted great. :)

  42. G

    I just made this and enjoyed it very much (cherries and raspberries, no Amaretto as the kids had it too). Next time I will double the batter, though, as I felt there wasn’t enough “dough” around the fruit.

    You should be able to use Amaretto as the alcohol will cook out. ~Garrett

  43. Sarah

    And we thought we didn’t like clafoutis! My husband and I were scraping the pan with a giant spoon last night. This was easy, eggy, almondy, and wonderful! Thanks Garrett.

  44. Barbara

    OMG! This is so good! And so EASY! I’m making it with cherries for the first time today. I’ve made it with fresh blueberries and with fresh raspberries (my fav so far). Yummy! Like Sarah said in another post, my husband and I scarfed down the whole thing in a day! I need to say that I left out the almonds and “flavoring” and it still was delicious!

  45. Diane

    I knew that cherry pitter would come in handy! This was great. My husband can’t stop raving about it. I did use 2% milk as that was all I had and I think it was fine with that.

  46. Jess

    We all just finished scraping our bowls. I made the recipe without the almonds, and baked it in a large, deep pie dish. This clafouti is a keeper. Thank you!

  47. Janine

    Mine did not rise. I don’t know if the dish was too big, but it seemed like very little dough. I peeked in the oven a few times, but it did not rise like in your picture. When it started getting brownish on the top, I took it out. I cut it to check and it was still moist inside. Is it supposed to be like this? Either way, it was very flat.

    It should be moist but not runny and should have a custard-like consistency. As for being flat, yes, it should be somewhat so. ~Garrett

  48. TJ

    This turned out great! It didnt exactly come out as the pictures but it tasted amazing! I didnt have almond extract or amaretto but I thought it was still good. I used strawberries instead and it was delicious. Thanks for the recipe!

  49. Susan

    This was delicious and I love how the dark cherries retain some body even after the long cooking time. Very nice.

  50. Jessica

    I just tried it with whole small plums and chopped peaches. Heavenly, absolutely heavenly. I will definitely make this again. Absolutely, positively fabulous. Thanks so much for posting the recipe!

  51. Sarah

    I loved it! I’m allergic to dairy, so I substituted 3/4 c almond milk and 1/4 c coffee rich for the milk, and it turned out fine.

  52. Ari

    Garrett, this was delicious!! I noticed one comment asked about lactose intolerance; it can absolutely be made with de-lactosed (is that how you call it?) milk. I’m intolerant too; however, I made it with regular milk and it’s just fine. Thanks a lot!! Oh, did I mention it is so fast and effortless?? WOW!! Greetings from Mexico!

  53. Anca

    Hi guys! I’m not at all the kitchen type, but I could not miss this clafouti. I’ve made it twice since reading the recipe: once for me and my boyfriend and the second for my parents. They were absolutely crazy about it and even though mom only enters the kitchen to prepare a tea or boil an egg she said she has to try it too. Unfortunately we will have to wait for next year’s fresh cherries. But you made it worthy! Thanx for the delight! Regards from Romania!

  54. Ivy

    I just made this for my family this morning using 2 1/2 cups of apricots, and an apricot nut and crushed almond mixture instead of the slivered almonds. It was delicious! We were scraping the pan it was so good. :D Thank you!

  55. Eyeballkid

    What did I do wrong? This recipe tasted absolutely divine but had a most unpleasant “gummy” texture (not a custardy kinda texture at all). My guests seemed quite impressed (they each requested a copy of the recipe :-) ) but I wasn’t wild about the texture. Should I add more eggs or egg yolks? Would beating it harder have made a difference? I love Bird’s Custard powder: would adding some of that be a good idea?
    I’d like to hear what y’all think.

    Not familiar with the custard powder you mention. As for the gumminess, I can’t quite say. A simple beating till the ingredients are combined should do the trick. ~Garrett

  56. Tao

    This was delicious! I seriously CAN NOT bake, but I made this for dinner and it turned out perfect! It was so good that I couldn’t get enough. And even my friend, who is French, said it’s very close to what his mother used to make. Can’t believe how easy it is and how good it is. Amazing… thank you for the recipe!

  57. Yoshi

    This recipe seems amazing! I am making this for a project and have to double the recipe to serve 12. I did some research on multiplying recipes and I think that I can just double everything except for the salt and the baking time (Which I will watch closely and configure manually). Is this right? I’m making this tomorrow so please respond!

    Should work fine I would think. Just use a big enough pan as it might not work if the vessel you cook it in isn’t wide enough (too deep might result in liquid insides and burnt outsides). ~Garrett

  58. Yoshi

    Also, I’m using Peaches (canned fresh and no sugar) instead of cherries, as they were out of season. Is that all right? I think so.

    Peaches sound great, though I’m not sure how well canned ones will hold. Give it shot and let us all know. =) ~Garrett

  59. Denise

    Elise,

    I love your blog full of delicious ideas, recipes and photos.You have expanded my culinary adventures. One request…would you be so kind as to phonetically translate some of the dishes that you make? How does one correctly prounounce ‘clafouti’, for example. There is nothing like making an exotic dish and then not knowing how to say it–or saying it wrong and having the ‘guest’ correct you!

    You pronounce it as “klah-foo-TEE.” ~Garrett

  60. Leah Marie

    This recipe was fantastic! Since we have a sour cherry tree in our yard I opted to use sour cherries rather than sweet cherries. I didn’t add any extra sugar and everyone thought it was delicious. There was a nice contrast between the sour cherries and sweet custard. If someone else wanted to try with sour cherries but didn’t like the tartness I would suggest adding only a couple extra teaspoons of sugar.

  61. annika

    I have made this several times now and have always loved it. This weekend I made it in muffin tins so that all the edges were a bit crispy. It was heavenly

  62. Melanie

    A tip from my French grandmother is to use Montmorency cherries. They are tart but can be pitted easily and the mix of sweet and tart is very tasty!

  63. Croft

    Could you make cup-cakes out of this? Instead of pouring into large dish, pour into cup-cake papers for small individual servings?

    I only ask because knowing me, I don’t leave corners with my sweets.

    It’s an interesting idea, mini-clafoutis. Give it a try and let us know how it goes. ~Garrett

  64. Kellie

    Garrett, can you use tinned cherries, if out of season? Do you need to alter any of the mixture ingredients? And any tips for ensuring not too soggy, other than draining the cherries?

    I think that should be fine. I haven’t tried it myself. ~Garrett

  65. TaraM.

    I made this clafoutis with fresh cherries – the first crop from my new tree! ;) It was excellent. I left out the almond extract because I didn’t have it, but everything else was so quick to pull together. And I have some left over for breakfast tomorrow, which is even better.

  66. H

    Eeek… I just tried this recipe for the first time and it came out really, really sweet. I was curious so I compared it to other clafoutis recipes around the web and it seems like this one has a LOT more sugar. The Julia Child recipe has only 1/3rd a cup of white sugar and no brown sugar. I couldn’t find any other recipes that called for 3 eggs and a full cup plus of sugar. Is that just a matter of taste? The sugar pretty much drowned out my cherries.

    All recipes vary. If you want, feel free to reduce the sugar in this recipe or try various other recipes to see what works best for you. ~Garrett

  67. Monami

    Loved it! Added toasted almonds and Amaretto. Family devoured it with Vanilla ice cream. Planning to serve left overs for breakfast with banana shake. Thanks!

  68. Tricia

    Love the clafoutis recipe. I would have never thought to put almonds in it but what a clever idea! I bought a cherry pitter for $10 at Target and it was the best money ever spent. I had my 6-year-old pitting cherries for an hour and it really kept him busy. He was proud of his work and I appreciated his help.

  69. Sarah

    I used only half a cup of white sugar, still used the brown sugar and powdered sugar for dusting, and got rave reviews. I think you could use even less sugar if it was to be for breakfast instead of dessert.

  70. Dee

    Is this more for dessert or breakfast/brunch? Anxious to try, just want to know what time of day. Thank you.

    Whenever you want. ~Garrett

  71. Christopher

    I served this as the fifth course at a “french” dinner party. It was a perfect ending. I used mixed berries which I marinated in kirsch first, and omitted the amaretto. Everyone loved it. Every man at the table had seconds! (I think the ladies wanted to, but had better will power.)