What fruit is traditionally used in cherry clafoutis?

The classic fruit for clafoutis is fresh, ripe cherries. Traditionally, whole cherries with pits are used, as the pits add a subtle almond-like flavor during baking. However, pitted cherries can also be used for easier eating, and a small amount of almond extract can be added to the batter to replicate the flavor.

Should I leave the cherry pits in when making clafoutis?

Leaving the pits in is common in traditional recipes because they release a mild almond taste while baking. If you prefer not to deal with pits, you can remove them before baking and add a teaspoon of almond extract to the batter to maintain the signature flavor without the hassle.

How can I achieve the best texture for cherry clafoutis?

For a smooth, custard-like texture, use a mixture of milk and heavy cream in the batter. This combination prevents the clafoutis from becoming rubbery and creates a rich, silky consistency. Avoid overbaking to keep it tender.

What’s the best way to serve cherry clafoutis?

Cherry clafoutis is delicious served warm or at room temperature. You can dust it lightly with powdered sugar for added sweetness or pair it with a scoop of vanilla ice cream or a dollop of whipped cream for extra indulgence.

How should I store and reheat leftover cherry clafoutis?

Store any leftovers in an airtight container in the refrigerator for up to three days. To reheat, cover the clafoutis with foil and warm it in a 325°F (163°C) oven for about 15 minutes until heated through, which helps maintain its moist texture. Avoid microwaving to prevent it from becoming rubbery.

Cherry Clafoutis Recipe With Fresh Cherries And Classic Flavor

Ingredients

– Unsalted butter for greasing the pan

– 2½ cups sweet or tart cherries (Bing or Rainier), stemmed and pitted

– 3 large eggs

– 1 cup whole or 2% milk

– ¼ cup heavy cream

– ½ cup plus 2 tablespoons granulated sugar (divided)

– ½ cup all-purpose flour (measured and leveled)

– ¼ teaspoon salt

– 1 teaspoon vanilla extract

– ⅛ teaspoon almond extract

– Confectioners’ sugar (optional for dusting)

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Instructions

Making cherry clafoutis starts with simple steps that lead to a delicious result. Begin by preheating your oven to 375°F (190°C) and setting the rack in the middle for even baking. This ensures your clafoutis cooks just right every time.

First, melt butter in a 10-inch ovenproof skillet over medium heat and coat the sides to prevent sticking. Spread the 2½ cups of pitted cherries evenly in the pan for a fruity base. Here, you can try variations like in this blueberry cream cake recipe for more ideas on fruit bakes.

Next, blend the eggs, milk, heavy cream, ½ cup sugar, flour, salt, vanilla extract, and almond extract until smooth. Pour this batter over the cherries in the skillet. Using both milk and heavy cream makes the custard richer and smoother, as suggested in the tips.

Bake for 20 minutes, then sprinkle the remaining 2 tablespoons of sugar on top.

Return to the oven for another 25 to 30 minutes until it’s golden and just set; it should jiggle a bit but a toothpick should come out clean.

Let it cool on a rack for about 30 minutes, then dust with confectioners’ sugar if you like, and serve warm.

Notes

🍶 Using both milk and heavy cream creates a richer, silkier custard.
🧺 Use a cherry pitter or a simple alternative like a chopstick to easily pit cherries.
❄️ Frozen cherries can substitute fresh if fully thawed; texture may vary slightly.

Author: Brandi Oshea
Prep Time: 30 minutes
Baking Time: 45 minutes
Cook Time: 45 minutes
Category: Dessert
Method: Baking
Cuisine: French
Diet: Vegetarian

Nutrition

Serving Size: 1 slice
Calories: 215
Sugar: 23 grams
Sodium: 116 milligrams
Fat: 9 grams
Saturated Fat: 5 grams
Trans Fat: 0 grams
Carbohydrates: 30 grams
Fiber: 1 gram
Protein: 5 grams
Cholesterol: 91 milligrams