Your comment may need to be approved before it will appear on the site. Thanks for waiting. First time commenting? Please review the Comment Policy.
Easy delicious and will be making this a lot. Used sour cherries and lessened the sugar and didn’t have almonds. But you can’t go wrong with this dessert
Soooo good!!! I have made with both cherries and prunes and both delicous and easy to prepare. I left out the almonds and almond flavoring for the plum and added vanilla bean paste instead.
Fabulous. My French husband was very happy. It will now be one of our “go to” dessert. Made a small one first, perfect. Brought the larger one to a dinner party. Unanimous! They all loved it. Thanks! ps cut the sugar by more than half.
Can I double this and use a larger dish? Any idea how long it would bake for?
Also, can it be prepared a day ahead of time?
Hi, Sarah! Emma here, managing editor. I think you should be fine to double and bake in a 9×13 pan (or similar sized pan). Start checking it after 40 minutes and continue every 10 minutes until a toothpick inserted in the middle comes out clean. If the top seems to be getting too browned before the middle is set, cover the pan loosely with foil.
Regarding preparing it ahead, the texture changes after the clafouti has refrigerated. It goes from being a thick custard (like an extra-sturdy creme brulee or flan) to more like….oh…. kind of similar to bread pudding? I honestly LOVE clafouti leftovers and eat them for breakfast! You could certainly serve it as a dessert, too. Just know that the texture will be different. Enjoy!
The amount of sugar in this recipe is over 3 times what’s in the french recipe! It’s way too sweet, It was inedible for me!
MADE THIS with my granddaughter she wanted to put the almond in the cherry so that what she did, add a nice little crunch to each bite
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!!!!
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.
Hi Can I assemble and prepare before hand and bake at last minute when guests arrive? Thanks Sandra
Hi Sandra, I would assemble the batter separately, and then just put everything together and bake when you are ready.
I will need to use frozen cherries. Should I defrost these before making the desert? Thank you.
Hi Sharon, yes I would defrost and drain the cherries before using them in this recipe.
Sorry but I didnt care for this at all. Expected a softer custard and didn’t think it had much flavor.
This was divine! Can’t wait to try it with blueberries.
I tried it this morning with fresh strawberries from our garden, and used almond flour. Although it tastes delicious, the ‘custard’ has turned a bit eggy and omelette like. Is this normal and how would I stop this happening? It is not very custardy.
Hi Muriel, clafoutis tend to be more eggy than custardy. When we think of custard we think of creme brulee or something like that, soft. Clafoutis is firm, like a custard with structure. That said, it shouldn’t be like an omelette. Also, it should be eaten right away. If you refrigerate and then eat? Really firm.
I want to make this and wonder if I could use frozen cherries.
Yes, we use frozen cherries. I used frozen russian cherries and they were better than others
This reminds me somewhat of what my Swiss grandmother used to make
with Italian Prunes…which was to die for…
Can this be made with other fruits besides cherries and berries?
I do have a mixture of Bings and berries frozen and I think they would be marvelous for this
Thank you for introducing me to clafoutis, Elise! I made this tonight, with wonderful fresh ripe cherries, as the dessert for your Moroccan chicken recipe, and the whole dinner was really spectacular. Thanks again!
Hi Andy, I’m so glad you liked the clafouti and the chicken dish!
Has anyone tried baking this in individual ramekins? I’m guessing the cooking time would be less, but it would make for a nice presentation.
Just thought I’d let you know that I tried this tonight. Used 8 oz ramekins and the baking time was 35 minutes. Very tasty!
I made this when it was originally posted and it was good. it seemed so familiar to me but I couldn’t quite put my finger on why. While cleaning out my recipe folder, I ran across an old Bisquik recipe I used to make called Impossible Cherry Pie and is why this seemed so familiar. The basic difference is they use cherry pie filling as the fruit and finish it with a streusel topping. It is softer and creamier than a clafoutis yet still has structure enough to slice. I think a homemade cherry cobbler filling would work as the fruit and any streusel topping, too. Google it and compare.
i make a clafoutis with sliced fresh kiwi fruit, no almonds. very quick and easy and popular with everyone i have served it to, looks impressive for such a quick and easy dish
What a great story! I’ve never even heard of a clafoutis before but it look absolutely delicious. I’m surprised that a traditional clafoutis would even have the cherry pits in there, wouldn’t you break your teeth on them? Actually invested $12 in a hand held cherry pitter and it was the best thing I ever did! Now I can make recipes like this and put cherries in fruit salad. Going to a local farm soon to pick cherries with the family, can’t wait =)
Traditional clafoutis is a batter pudding – think sweet yorkshire pudding – but various chefs have made it eggier and eggier careering towards egg custard – seek out a batter recipe I think it works better. This one is sort of in the middle. Any stoned fruit will do – peaches, apricots, plums.