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Baked cherry clafoutis dessert in a round dish topped with powdered sugar and flaked almonds

Cherry Clafoutis Recipe

Jill Colonna
A traditional French baked custard dessert from the Limousin region made with fresh cherries and a lighter batter with less sugar. Delicious served slightly warm, at room temperature or chilled.
5 from 4 votes
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Dessert, Party Food, Picnics
Cuisine French
Servings 6 people
Calories 289 kcal

Equipment

Ingredients
  

For the ovenproof dish:

  • 10 g (1 tbsp) butter
  • 10 g (1 tbsp) sugar

Clafoutis batter:

  • 500 g (18oz) fresh black cherries washed, not pitted (see NOTES)
  • 50 g (2oz/6 tbsp) plain flour (all-purpose)
  • ½ teaspoon vanilla powder (extract or paste)
  • 60 g (2½oz or ⅓ cup) sugar
  • good pinch sea salt (fleur de sel)
  • 4 eggs organic
  • 1 egg yolk
  • 200 ml (7fl oz/ ¾ cup) single cream 15% fat (or 'half and half' see NOTES)
  • 2 tablespoon Kirsch/Amaretto liqueur (or 3-4 drops almond extract)

Instructions
 

  • Preheat the oven to 200°C/400°F (180°C fan/gas 6).
    Butter an ovenproof china or pyrex dish large enough to hold the cherries in a single layer. Sprinkle in the sugar, shaking it all around so that it coats the surface of the dish. Place the cherries in it (that have been washed and dried).
  • Combine the dry ingredients in a large bowl: flour, vanilla, salt and sugar. Using a balloon whisk, mix in the eggs and yolk until the mixture is smooth.  
    Continue whisking adding the cream and Kirsch. Pour over the cherries.
  • Bake for about 35 minutes until set and lightly browned.

Video

Notes

How to Serve: Leave to cool and serve at room temperature directly from the dish or chilled.
Pitted vs Non-Pitted Cherries: Traditional French clafoutis is made with whole cherries, stones included (weighed above with stones) which add a subtle almond flavour during baking. If you prefer without, then pit them first.
Cream: I use a half fat cream (15%) which is the equivalent of 'half and half'. Otherwise use 100ml each of heavy cream and whole milk.
Gluten-Free Cherry Clafoutis: Replace the flour with 25g (3 tbsp) cornflour/cornstarch or use ground almonds for an even lighter texture.
Frozen Cherries: As frozen has more liquid, bake for an extra 10-15 minutes.
More Clafoutis Ideas -Try these gluten-free clafoutis recipes:
See more French custard-style desserts and seasonal variations in my Master Crème Caramel collection.

Nutrition

Calories: 289kcalCarbohydrates: 29gProtein: 7gFat: 16gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.1gCholesterol: 182mgSodium: 68mgPotassium: 230mgFiber: 2gSugar: 19gVitamin A: 1650IUVitamin C: 9mgCalcium: 58mgIron: 1mg
Keyword cherry clafoutis recipe, cherry clafoutis recipe uk, easy french dessert recipe, traditional French cherry clafoutis recipe
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