Fresh Cherry Clafoutis

Fall might be just around the corner, but there’s still time to savor one more cherry dessert before summer fades. This Fresh Cherry Clafoutis is the effortless French classic that turns a bowl of ripe cherries into an elegant dish worth serving at brunch or bringing out for guests at the end of a dinner party.

I love using cherries in both sweet and savory recipes, such as my Grilled Pork Loin with Cherry Bourbon Compote. They are the perfect ingredient that adds that balance of sweetness with just the right amount of tart.

Ingredients

Fresh Cherry Clafoutis is a classic French dessert, and though it sounds fancy, it comes together with just a handful of pantry staples. If you can whip up a batter for crepes, you already have the skills to make this confection the process is nearly identical.

• Sweet Cherries – These are the leading ladies of the dish. Look for plump, ripe fruit; mixing in a few sour cherries adds a lovely tartness that balances the dessert’s sweetness.
• Cognac or Rum – This adds depth of flavor to the batter, and as the alcohol cooks off in the oven it helps the batter puff and rise.
• Large Eggs – The eggs add richness and help bind everything together as it rises gently in the oven.
• Sugar – Just enough for a lightly sweet dessert, not an overly sugary one.
• All-Purpose Flour – Because this is a thin batter, it uses very little flour compared to a traditional cake.
• Salt – A pinch enhances every other flavor in the dish.
• Milk – There’s more milk than flour in this batter, which is what gives the finished clafoutis its soft, custard-like set.
• Butter – Used to grease the baking dish so the clafoutis releases cleanly once baked.
• Vanilla Extract – Adds warm, aromatic sweetness throughout the batter.
• Powdered Sugar – A light dusting over the top right before serving is all this dessert needs to shine.

How to Make Fresh Cherry Clafoutis

This elegant dessert comes together in one bowl and one pan, perfect for impressing friends and family without much fuss.

Substitutions

While fresh cherries are the absolute best for this dish, you can also use frozen cherries that have been defrosted and drained. This will allow you to make this dessert year round.

Variations

Cherries are the traditional choice for clafoutis, but the same custard base welcomes other fruit. Try swapping in sliced plums, halved apricots, or a mix of blackberries and other berries. For extra depth, add a splash of almond extract in place of the rum, or a spoonful of heavy cream for extra body.

• Peaches
• Apricots
• Raspberries
• Blueberries
• Strawberries

Tools for Fresh Cherry Clafoutis

Using a cherry pitter will help easily remove the pits. The only other tools needed are a mixing bowl either mixer or whisk, and baking dish.

Storage

This dessert can be served warm or cold. If you’re serving it later the same day, leave it covered at room temperature; for longer storage, keep it wrapped in the refrigerator for up to a few days.

Top Tip for Fresh Cherry Clafoutis

This is a thin, light batter, so avoid overmixing, it will keep the finished clafoutis tender and airy, with that unmistakable rich flavor cherries are known for.