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Cherry clafoutis is a classic French dessert that pairs fresh fruit with a light custard-like batter that’s baked until puffy and golden. My version is lightened up and portioned into individual ramekins for the perfect summer dessert!
Easy Cherry Clafoutis Recipe
Clafoutis is a little hard to describe if you’ve never had it before. It’s puffy like a Dutch baby pancake, creamy like custard, and it’s made with fresh fruit like a classic tart. And, like so many French recipes, it’s made with a surprisingly short list of ingredients! Cherry clafoutis is an easy dessert to whip up when you have fresh cherries on hand. (You’ll also love my pumpkin hazelnut custard and flaugnarde of mixed berries, which are similar.)
Ingredients You’ll Need
Below are the ingredients for this cherry clafoutis. See the recipe card for exact measurements.
- Fresh cherries: Pit and halve the cherries before baking. Rainier and Bing cherries both work well here; you want sweet cherries, not tart.
- Eggs are a key ingredient since clafoutis is a custard.
- Raw sugar: Monk fruit sweetener would work fine too.
- All-purpose flour to give the batter structure.
- Salt balances the sweetness.
- Fat-free milk: This is my swap to lighten up the traditional cherry clafoutis recipe.
- Vanilla extract: Or, for a different spin on this recipe, use almond extract instead.
- Powdered sugar for dusting before serving.
- Baking spray to keep the clafoutis from sticking to the ramekins.
This elegant dessert comes together with just a few simple steps.
- Prepare the ramekins: Preheat the oven to 350°F. Coat four 5-ounce ramekins with baking spray and lightly dust with flour.
- Add the cherries: Divide the halved cherries among the prepared ramekins.
- Make the batter: Whisk together the eggs, sugar, flour, and salt until smooth. Add the milk and vanilla, then whisk again until combined.
- Fill the ramekins: Pour the batter evenly over the cherries.
- Bake: Bake for 25 to 28 minutes, or until the tops are lightly golden and a toothpick inserted into the center comes out clean.
- Cool and serve: Let the clafoutis cool slightly or to room temperature. Dust with powdered sugar just before serving.
Ingredients
- 1 1/3 cups pitted cherries, sliced in half
- 2 large eggs
- 1/4 cup raw sugar
- 1/4 cup unbleached all-purpose flour, sifted
- pinch salt
- 1/2 cup fat free milk
- 1 tsp vanilla extract
- powdered sugar for dusting
- baking spray
Instructions
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Preheat the oven to 350F°.
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Lightly spray 4 5-oz ramekins with baking spray and dust with a little flour. Toss in the cherries.
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Whisk the eggs, sugar, salt, and flour in a medium bowl together until smooth.
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Add the milk and vanilla extract. Whisk until smooth then pour into the baking dish.
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Bake for 25-28 minutes or until lightly browned and a toothpick inserted into the center comes out clean.
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When you pull it put of the oven it will wiggle and puffed up and will deflate while cooling.
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Cool on a wire rack.
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When cool, dust with powdered sugar and serve.
Last Step:
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Nutrition
- Don’t stress if it deflates: Just like Dutch babies, clafoutis naturally puffs up tall while baking, then settles as it cools.
- Dust with powdered sugar just before serving: If you dust it when it’s fresh out of the oven, the powdered sugar will melt right into the cherry clafoutis.
- Serve slightly warm or at room temperature: I think the texture is best when the clafoutis is just a little bit warm.
- Substitute fresh blueberries, raspberries, or sliced peaches.
- After assembling, sprinkle sliced or slivered almonds on top for a little crunch. This is especially good if you use almond extract instead of vanilla.
- Serve with a dollop of whipped cream.
- Refrigerator: Cover the cherry clafoutis and refrigerate leftovers for up to 3 days.
- To serve again: Enjoy chilled, or let the clafoutis come to room temperature before serving. You can also warm it briefly in the microwave for 10 to 15 seconds.
