Easy Fresh Cherry Clafoutis Recipe Perfect for Summer Desserts
A simple and comforting French dessert featuring fresh cherries baked in a silky custard, perfect for summer and ready in under 45 minutes.
- Prep Time: 15 minutes
- Cook Time: 35-40 minutes
- Total Time: 50-55 minutes
- Yield: 6 servings 1x
- Category: Dessert
- Cuisine: French
Ingredients
Scale
- 2 cups (300 grams) fresh cherries, pitted
- 3 large eggs, room temperature
- 1 cup (240 ml) whole milk
- ½ cup (60 grams) all-purpose flour, sifted
- ⅓ cup (65 grams) granulated sugar
- 1 teaspoon vanilla extract
- ¼ teaspoon almond extract
- Pinch of salt
- 2 tablespoons (30 grams) unsalted butter, melted
- Powdered sugar (optional, for dusting)
Instructions
- Preheat your oven to 350°F (175°C). Butter your baking dish generously with about 1 tablespoon of the melted butter, coating the bottom and sides evenly.
- Rinse and pit about 2 cups (300 grams) of fresh cherries. Pat them dry gently with a paper towel and set aside.
- Crack 3 large eggs into a large bowl. Whisk until the yolks and whites are fully combined and slightly frothy, about 1 minute.
- Stir in ⅓ cup (65 grams) granulated sugar, 1 teaspoon vanilla extract, and ¼ teaspoon almond extract until well combined and fragrant.
- Sift ½ cup (60 grams) all-purpose flour and a pinch of salt directly into the egg mixture. Whisk gently until smooth and free of lumps, avoiding overmixing.
- Gradually whisk in 1 cup (240 ml) whole milk and the remaining 1 tablespoon melted butter. The batter should be thin and pourable, like heavy cream.
- Spread the pitted cherries evenly across the bottom of the buttered baking dish. Pour the batter over the cherries, coating them evenly without stirring.
- Place the dish on the middle rack of the preheated oven. Bake for 35-40 minutes, or until puffed, golden around the edges, and a knife inserted near the center comes out clean or with a few moist crumbs.
- Let cool for 10-15 minutes; it will deflate slightly. Dust with powdered sugar if desired. Serve warm or at room temperature.
Notes
If edges brown too quickly, cover loosely with foil halfway through baking. Use fresh ripe cherries for best texture. Allow clafoutis to cool before slicing for cleaner cuts. Frozen cherries can be used if thawed and drained well. For gluten-free, substitute flour with almond or gluten-free blend. For dairy-free, use plant-based milk and butter alternatives.
Nutrition
- Serving Size: 1 slice (approximate
- Calories: 200
- Sugar: 18
- Sodium: 90
- Fat: 9
- Saturated Fat: 5
- Carbohydrates: 25
- Fiber: 2
- Protein: 6
Keywords: cherry clafoutis, summer dessert, easy cherry dessert, French custard dessert, fresh cherry recipe