Cherry Clafoutis (French Rustic Dessert, Made Simple)

Let me tell you something about French desserts. Most of them sound intimidating. Crème brûlée? Need a torch. Croissants? Good luck with all those butter folds. But clafoutis (pronounced kla-foo-TEE)? That’s the French dessert for the rest of us.

This Cherry Clafoutis is essentially a baked custard poured over fresh or frozen cherries. It’s somewhere between a pancake, a flan, and a fruit tart. The texture is soft, custardy, and slightly puffy. The cherries burst with jammy sweetness. And the slivered almonds on top add a lovely crunch.

It’s rustic. It’s forgiving. And it looks beautiful dusted with powdered sugar.

I stumbled across this recipe years ago when I had too many cherries and no idea what to do with them. Now it’s my go-to when I want something impressive without spending all day in the kitchen. Ten minutes of prep. Forty-five minutes in the oven. And you’ve got dessert for six people.

Let’s make some French magic.

Also try my Plum Yogurt Muffins recipe.

Why You’ll Love This Recipe

• Rustic and forgiving. Clafoutis doesn’t need to look perfect. That’s the beauty of it.
• Tastes like fancy bakery. But takes almost no effort.
• Uses fresh or frozen cherries. Make it year-round.
• One baking dish. Minimal cleanup.
• No stand mixer required. Just a blender or whisk.
• Impressive but easy. Dust with powdered sugar and everyone thinks you’re a chef.
• Perfect for summer cherries. But delicious any time of year.

Also try my Blueberry Chia Seed Pudding recipe.

What You’ll Need to Make

Prep Time: 10 mins | Cook Time: 45 mins | Serves: 6

You’ll need a medium-sized baking dish (approx 10½” x 7¾” x 2″ deep), a blender (or a large bowl and whisk), a small bowl for the cherries, a spatula, and a toothpick for testing doneness.

Ingredients (Serves 6):

• 1 tbsp unsalted butter (room temperature, for greasing)
• 2 cups fresh pitted cherries (or one 12 oz bag frozen cherries, thawed and drained)
• ½ cup white sugar (keep 1 tablespoon divided)
• 1-2 tbsp almond-flavored liqueur, such as amaretto (optional)
• 3 large eggs
• 1¼ cups whole milk
• 2 tsp real vanilla extract
• 1 tsp almond extract
• 1 cup all-purpose flour
• ⅓ cup slivered almonds
• Powdered sugar, for dusting

Also try my Yogurt and Ricotta Berry Whip recipe.

What You’ll Need to Do

Alright, let’s make a French dessert that won’t make you want to throw your kitchen tools across the room. (P.S. for in-process photos check the recipe card at the end of this post)

1| First, grease your baking dish. Take that room temperature butter and smear it all over the inside of your dish. Get the corners. Get the edges. Set it aside.

2| If you’re using frozen cherries, thaw them first and drain off all the liquid. Put them in a bowl, add 1 tablespoon of sugar, and if you’re feeling fancy, a splash of amaretto. If you’re not using liqueur, gently press the cherries to release any remaining liquid. Toss everything together and set aside. Fresh cherries? Just pit them. No sugar needed yet.

3| Now preheat your oven to 350°F. Make sure the top rack is in the center position.

4| Make the batter. Crack your eggs into a blender. Add the milk, vanilla extract, almond extract, the remaining sugar (except that 1 tablespoon you used for the cherries), and the flour. Pulse until everything is combined and looks foamy. Here’s the important part – do not over-blend. Over-blending activates the gluten and gives you tough, rubbery clafoutis. Just until combined. That’s it.

5| No blender? Use a large bowl and a whisk. Whisk vigorously until smooth and foamy. Same rule – don’t overmix.

6| Arrange the cherries in the bottom of your greased baking dish. Spread them out evenly. Then pour the batter right over the top.

7| Sprinkle the slivered almonds in a single layer over the batter. Gently press them down with a spatula so they’re mostly submerged but still near the top. This gives you that nutty crunch on every bite.

8| Bake for 40-45 minutes. After 35 minutes, do the toothpick test – stick a toothpick into the center. If it comes out clean, you’re done. If not, give it a few more minutes. Don’t over-bake or it’ll get dry.

9| Let it cool for 15 minutes before slicing. This is important. The clafoutis needs time to set.

10| Dust with powdered sugar right before serving.

11| Serve warm or at room temperature. Both are delicious.

Enjoy with a fork. Or a spoon. Whatever works.

Also try my Blackberry and Apple Cake recipe.

Easy Ingredient Swaps

1| No fresh cherries? Use frozen cherries (thaw and drain well). Or use any berry – blueberries, blackberries, raspberries.

2| No amaretto? Skip it. Or use brandy, rum, or a splash of cherry juice.

3| No almond extract? Use extra vanilla extract. Different flavor but still delicious.

4| No whole milk? Use 2% milk or half-and-half. Don’t use skim – too thin.

5| No slivered almonds? Use sliced almonds, chopped pecans, or skip them entirely.

6| Gluten free: Use a good 1:1 gluten free flour blend (like King Arthur or Bob’s Red Mill).

7| Dairy free: Use vegan butter and oat milk or almond milk.

Also try my Lemon Blueberry Yogurt Cake recipe.

Some Twist and Tweak Ideas

1| Mixed berry clafoutis: Use a mix of cherries, blueberries, and raspberries.

2| Peach clafoutis: Swap cherries for fresh sliced peaches. Incredible in summer.

3| Chocolate cherry: Add ¼ cup mini chocolate chips with the cherries.

4| Lemon cherry: Add 1 tbsp lemon zest to the batter. Bright and fresh.

5| Nutella swirl: Dollop spoonfuls of Nutella on top of the batter and swirl with a knife.

6| Coconut version: Use coconut milk instead of whole milk. Top with shredded coconut.

7| Savory clafoutis: Omit sugar, add cheese and herbs, use vegetables instead of fruit.

Some Helpful Tips

1| Don’t over-blend the batter. Over-blending = gluten activation = rubbery clafoutis. Pulse just until combined. A few small lumps are fine.

2| Pit fresh cherries carefully. Use a cherry pitter or cut them in half and remove the pit. Nobody wants to break a tooth on a hidden pit.

3| Thaw and drain frozen cherries well. Excess water makes the clafoutis soggy. Press out as much liquid as you can.

4| Let it cool before slicing. 15 minutes minimum. If you cut it hot, it’ll fall apart. Patience pays off.

5| Dust with powdered sugar right before serving. It absorbs moisture and gets sticky if you do it too early.

6| Test for doneness early. Ovens vary. Start checking at 35 minutes. A clean toothpick = done.

Also try my Whole Wheat Fig and Banana Loaf recipe.

Some Budget-Friendly Tips

1| Use frozen cherries. Cheaper than fresh, especially when cherries aren’t in season. Just thaw and drain well.

2| Buy slivered almonds in bulk. A little goes a long way. Store leftovers in the freezer so they stay fresh.

3| Almond extract lasts forever. One bottle will last through dozens of batches.

4| Whole milk is cheaper than fancy alternatives. And it works best for the custardy texture.

5| Skip the amaretto. It’s delicious but optional. Save your money.

6| Use what you have. Clafoutis is forgiving. Any fruit works. Any milk works. Make it yours.

Some Serving Ideas

1| As dessert. Dust with powdered sugar. Serve warm or at room temperature.

2| With whipped cream. A dollop of lightly sweetened whipped cream on top.

3| With vanilla ice cream. Warm clafoutis + cold ice cream = heaven.

4| For brunch. Clafoutis straddles the line between dessert and breakfast. Serve with coffee.

5| For a crowd. This recipe serves 6. Double it for a larger group.

6| With fresh berries on the side. Extra fruit never hurts.

7| As a snack. Leftovers (if there are any) are delicious cold straight from the fridge.

Some Storage and Reheating Tips

Fridge: Store in an airtight container for up to 4 days. Clafoutis is actually delicious cold, straight from the fridge.

Freezer: Freeze for up to 2 months. Wrap individual slices in plastic wrap, then foil. Thaw overnight in the fridge.

Reheating from fridge:

• Microwave: 20-30 seconds per slice. Quick and easy.
• Oven: 300°F for 5-8 minutes. The edges get slightly crispy again.
• Eat cold: Honestly, I like it cold. The custard texture is amazing.

Reheating from frozen: Thaw overnight in the fridge, then reheat as above. Or microwave from frozen for 45-60 seconds.

Do not reheat more than once. Take out only what you’ll eat.

Final Thoughts

Look, I’m not a pastry chef. I don’t own a torch. I don’t have time for laminated dough. But I still want to eat desserts that make me feel like I’m at a little café in Paris. That’s where clafoutis comes in.

It’s rustic. It’s forgiving. It’s made in one dish with simple ingredients. And it tastes like you tried way harder than you actually did.

The cherries get jammy. The custard is soft and creamy. The almonds add crunch. And that powdered sugar dusting? It’s the chef’s kiss.

Make it when cherries are in season. Make it with frozen berries in January. Make it because you want dessert and you don’t want to work for it.

However you end up here, you’re getting a French dessert that’s actually easy. And that’s a rare thing.

Now go pit some cherries.

~ Danny

P.S. If you try the peach version in summer, let me know. That’s my seasonal favorite. Serve it with vanilla ice cream. You won’t regret it.