Description
Easy Cherry Clafoutis is a classic French dessert featuring a delicate baked custard with fresh or frozen cherries. This timeless recipe combines a smooth, subtly sweet batter with juicy cherries for a warm, comforting treat that’s simple to prepare and perfect for any season.
Ingredients
Scale
Clafoutis Batter
- 1 cup whole milk
- 3 large eggs
- 1/2 cup granulated sugar
- 1/2 cup all-purpose flour
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract (optional)
- 1/4 teaspoon salt
- 2 tablespoons unsalted butter (melted)
Filling & Garnish
- 2 cups fresh or frozen pitted cherries
- Powdered sugar (for dusting)
Instructions
- Preheat and Prepare: Preheat the oven to 350°F (175°C). Grease a 9-inch round baking dish or pie pan with butter or nonstick spray to prevent sticking.
- Make the Batter: In a blender or mixing bowl, combine the milk, eggs, sugar, flour, vanilla extract, almond extract (if using), salt, and melted butter. Blend or whisk until the batter is smooth and thoroughly combined.
- Set the Base: Pour a thin layer of the batter into the prepared baking dish. Bake this layer for about 5 minutes to help set the base slightly, ensuring the cherries don’t sink.
- Add Cherries and Batter: Carefully remove the dish from the oven and evenly distribute the pitted cherries over the partially set batter. Then, pour the remaining batter over the cherries, covering them.
- Bake Clafoutis: Return the dish to the oven and bake for 35 to 40 minutes, or until the clafoutis is puffed, golden around the edges, and a toothpick inserted into the center comes out clean.
- Cool and Serve: Allow the clafoutis to cool slightly before dusting the top with powdered sugar. Serve warm for the best flavor, though it can also be enjoyed at room temperature or chilled.
Notes
- Traditionally, clafoutis is made with unpitted cherries for extra flavor, but pitted cherries are easier to eat.
- You can substitute cherries with other fruits like berries, plums, or peaches to vary the recipe seasonally.
- Clafoutis is best served warm but also tastes delicious chilled or at room temperature.
