Cherry Clafoutis

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

Cherry Clafouti
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.

Cherry Clafouti
Elise Bauer

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

Prep Time 15 mins
Cook Time 40 mins
Total Time 55 mins
Servings 6 servings

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.

Feel free to reduce the sugar to 1/4 cup if you are working very sweet cherries, or would prefer a less sweet clafoutis.


  • 2 cups fresh sweet cherries, pitted

  • 2 tablespoons blanched slivered almonds

  • 3 eggs

  • 1/2 cup sugar (can reduce to 1/4 cup)

  • 1 tablespoon brown sugar

  • 1/2 cup all-purpose flour

  • 1/8 teaspoon salt

  • 1 cup milk (2% or whole milk)

  • 3/4 teaspoon almond extract (can sub 2 teaspoons of Amaretto)

  • 1 1/2 teaspoons vanilla extract

  • Powdered sugar for dusting


  1. Butter and flour baking dish, scatter with cherries and slivered almonds:

    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.

    Elise Bauer
    Elise Bauer
  2. Make batter with eggs, sugar, salt, and flour:

    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.

  4. Pour batter into the baking dish over the cherries and slivered almonds
    Elise Bauer
    Elise Bauer
  5. Bake:

    Bake at 350°F 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.

  6. Remove from oven to cool:

    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.

  7. Dust with powdered sugar:

    When cool dust the clafoutis with powdered sugar. Serve.

Cherry Clafouti
Elise Bauer
Nutrition Facts (per serving)
223 Calories
5g Fat
38g Carbs
6g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 6
Amount per serving
Calories 223
% Daily Value*
Total Fat 5g 6%
Saturated Fat 2g 8%
Cholesterol 97mg 32%
Sodium 96mg 4%
Total Carbohydrate 38g 14%
Dietary Fiber 2g 5%
Total Sugars 28g
Protein 6g
Vitamin C 3mg 17%
Calcium 75mg 6%
Iron 1mg 7%
Potassium 227mg 5%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.