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.
What Is Cherry Clafoutis?
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 vs. Cherry Cobbler
Clafoutis is like a custard with fruit in it, but unlike a traditional custard, it has flour in it that gives it more structure. A cobbler is baked fruit with a topping of dropped biscuits or other dough. They're both delicious ways to use up cherries.
How to Pit Cherries
Traditionally, a French cherry clafoutis contains fruit with pits. We prefer to eat this treat without pits. No cherry pitter? No problem. You can smack a cherry with the flat side of a knife blade to pop the pit out, dig the pit out with a paper clip, poke the pit out with a chopstick, or invert a pastry tip onto a cutting board and push the cherry down on it.
Fresh vs. Frozen Cherries
Fresh cherries work better for this recipe because they'll give more flavor, but you can use frozen cherries if that's what you have to work with. Defrost and drain the cherries then pat them dry before adding them to the dish.
How to Store Clafoutis
Store covered clafoutis at room temperature for two days or refrigerate tightly covered up to four days.
More Cherry Dessert Recipes to Love
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 with very sweet cherries, or would prefer a less sweet clafoutis.
2 cups fresh sweet cherries, pitted
2 tablespoons blanched slivered almonds
3 large eggs
1/2 cup granulated sugar (can reduce to 1/4 cup)
1 tablespoon brown sugar
1/8 teaspoon salt
1/2 cup all-purpose flour
1 cup whole milk or 2%
3/4 teaspoon almond extract (can sub 2 teaspoons of amaretto)
1 1/2 teaspoons vanilla extract
Powdered sugar, for dusting
Preheat the oven:
Preheat the oven to 350°F.
Prepare the dish:
Butter and lightly flour a 9 x 9-inch or 10 x 7-inch baking dish. Scatter the cherries and slivered almonds over the bottom of the dish.
Make the batter:
Whisk the eggs, granulated sugar, and brown sugar together until combined. Whisk in the salt and flour until smooth. Then whisk in the milk, almond extract, and vanilla extract
Pour batter into the dish:
Pour the batter into the baking dish over the cherries and slivered almonds.
Bake at 350°F for 35 to 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.
Remove from the oven to cool:
When you pull it out 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.
Dust with powdered sugar:
When cool, dust the clafoutis with powdered sugar. Serve.
|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 5g||6%|
|Saturated Fat 2g||8%|
|Total Carbohydrate 38g||14%|
|Dietary Fiber 2g||5%|
|Total Sugars 28g|
|Vitamin C 3mg||17%|
|*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.|