Cherry Clafoutis


Fresh cherries baked in a custard-like base with slivered almonds, almond and vanilla extract. Lightly dusted with powdered sugar.

Photography Credit: Elise Bauer

Have you ever made a clafoutis? My friend Garrett McCord taught me how to make this classic French treat years ago. It’s one of the easiest desserts you can make, especially if you find yourself with extra cherries or berries on hand. 

It’s a custard of sorts, a firm custard, one with enough structure to support a lot of fruit. The basic ingredients are sugar, eggs, flour, and fruit. Easy! For this cherry clafoutis we’ve also included some vanilla extract, almond extract, and blanched almonds.

Right out of the oven this clafoutis looks a little like a battlefield of cherries. Which is why I think one sprinkles powdered sugar over it before serving. Anything can be made pretty with powdered sugar, right?

As Garrett says, “if you’re a fan of desserts with little work and a lot of payoff, then clafoutis is the way to go.” Agreed!

Cherry Clafoutis Recipe

  • Prep time: 15 minutes
  • Cook time: 40 minutes
  • Yield: Serves 6

Traditional clafoutis is made with cherries that still have their pits. The pits give some almond flavor to the dish. But prepared that way can be a little more difficult to eat, so in this recipe we've pitted the cherries first. You can leave them in if you want.

Note that the texture of clafoutis is like a sturdy custard, so if it feels a little rubbery, that's just how it's supposed to be.


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


1 Preheat the oven to 350°F. Butter and lightly flour a 9X9 or 10X7 baking dish. Scatter the cherries and slivered almonds over the bottom of the dish.

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

3 Add the milk, almond extract, and vanilla extract. Whisk until smooth. Pour into the baking dish over the cherries and slivered almonds.

4 Bake for 35-45 minutes or until lightly browned and a tester inserted into the center comes out clean. Check about halfway through the baking and if the top is getting well browned tent it loosely with aluminum foil.

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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The easiest way to pit cherries? With a cherry pitter!

Cherry Clafouti

Showing 4 of 94 Comments / Reviews

  • Kathryn

    I ‘love’ this recipe..I shall prepare it this evening for dinner with thawed frozen mixed berries..It always turns out and is a sure- fire- thing..believe me!! It is light/to custard in texture..and the flavour is wonderful..I shall use a different liqueur tonight for a change instead of almond..stay tuned for a real hit..the recipe is really most simple and can be assembled very quickly..I plan the whole thing driving home from work or appointments`..
    Thank you so Elise!!!! Another real sweet winner!!!!


  • Carla

    I’ve made this recipe many times since it was first published. When cherries start appearing in my local grocery, I start thinking clafoutis. This recipe makes the purchase of a cherry pitter worthwhile! The texture is unusual and appealing to me, and the flavor of the fresh cherries and amaretto is great! I like having a dessert that has fresh fruit, eggs, milk, and no added fat. It satisfies my sweet tooth without being overly rich.


  • sandra keating

    Hi Can I assemble and prepare before hand and bake at last minute when guests arrive? Thanks Sandra

  • Sharon

    I will need to use frozen cherries. Should I defrost these before making the desert? Thank you.

  • Cheryl

    Sorry but I didnt care for this at all. Expected a softer custard and didn’t think it had much flavor.

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