Easy Cherry Clafoutis: Your Ticket to Rustic French Magic
Hey friends, Jackson here from Food Meld! Let me tell you about the dessert that flipped my whole perspective on baking upside down: Cherry Clafoutis (pronounced kla-foo-TEE, say it with flair!). Picture this: a golden, puffy cloud hugging juicy cherries in a custardy embrace that’s somehow both cake and pudding. It’s the kind of dessert that looks fancy but secretly comes together faster than your weeknight pasta. When my neighbor Madame Dubois handed me a warm slice years ago, I was hooked—not just by the flavor, but by how effortlessly elegant simple ingredients could be. That’s the Food Meld spirit: no fuss, big flavor, and a whole lot of “why didn’t I try this sooner?” energy. Whether you’re dessert-shy or a baking pro, this clafoutis is your golden ticket to wow moments. Let’s turn your kitchen into a Parisian patisserie—minus the intimidating vibes!
Madame Dubois and the Gateway Dessert
Back in my college days, I lived next door to this fiery French grandma who believed dessert was love served on a plate. One sweltering July afternoon, she caught me eyeing her cherry tree like a raccoon planning a heist. Next thing I knew, I was in her kitchen watching her toss cherries into a dish with reckless abandon. No measuring cups, no stress—just flour flying, eggs cracking, and batter splashing into a buttered dish. “Voilà, Jackson!” she declared, pulling this puffed golden miracle from the oven. That first bite? Magic. The custard hugged the cherries like sunshine, and the edges were crisp like caramelized dreams. She winked: “In France, we leave pits in—more flavor, more life!” (We’re skipping that today—your dentist will thank us). That clafoutis taught me food isn’t about perfection; it’s about sharing joy. Every time I bake it, I swear I smell her lavender perfume and hear her chuckle: “Mangez bien, riez souvent!” (Eat well, laugh often!).
Gather Your Flavor Squad
Here’s what you’ll need (spoiler: pantry staples save the day!):
- 1½ cups fresh sweet cherries, pitted – The rockstars! Fresh cherries sing here, but no shame in canned (drained well!) when they’re out of season. Chef hack: Toss them in 1 tbsp flour first to prevent sinking!
- 3 large eggs (room temp!) – They blend smoother than a jazz solo when not cold. Forgot to thaw? Soak ’em in warm water for 5 mins.
- ½ cup all-purpose flour – The backbone. For gluten-free pals, swap 1:1 with almond flour—adds a nutty bonus!
- ½ cup granulated sugar + 2 tbsp – The ½ cup sweetens the batter; the 2 tbsp on top? That’s your crispy crown jewel.
- 1 cup whole milk or half-and-half – Whole milk = classic silkiness. Half-and-half? Decadence mode. Dairy-free? Almond milk works—just add 1 extra egg yolk for richness.
- 1½ tsp vanilla extract – The warm hug in every bite. Bourbon vanilla? *chef’s kiss*
- ½ tsp almond extract – Secret weapon! Makes cherries pop like confetti. Allergic? Skip it—vanilla holds the fort.
- ¼ tsp salt – Balances the sweet. Kosher salt preferred—it’s gentler.
- Powdered sugar, for dusting – The snowy finish that says “I’m fancy but approachable.”
Let’s Bake Some Joy (Blender Optional!)
Step 1: Fire up your oven to 350°F (175°C). Grab a 9- or 10-inch pie dish and butter it like you’re protecting a treasure map—generously! Cold butter? Use your fingers to smear it into every nook. Why? This gives you those golden, crispy edges we live for.
Step 2: Scatter cherries evenly across the dish. Channel your inner artist—no cherry left behind! Pro tip: If they’re wet, pat ’em dry. Soggy cherries = weepy clafoutis.
Step 3: Now, the fun part! Dump eggs, milk, flour, ½ cup sugar, vanilla, almond extract, and salt into a blender. Blitz for 30 seconds until smoother than a jazz riff. No blender? Whisk like you’re in a pancake race—get every lump out! Chef insight: Over-mixing? Myth. This batter loves a good whirl.
Step 4: Pour that silky batter over the cherries. It’ll look thin—that’s perfect! Clafoutis is a custard-chameleon. Sprinkle the reserved 2 tbsp sugar over the top. This isn’t just sweet—it’ll crackle into a caramelized crust.
Step 5: Bake 35-40 minutes. DO NOT OPEN THE OVEN until the 35-minute mark! Peeking causes dramatic collapses (we’ve all been there). It’s ready when puffed like a golden pillow, edges are brown, and the center jiggles just slightly—like Jell-O on a trampoline. A toothpick should come out clean-ish (a few crumbs are fine).
Step 6: Let it cool for 15 minutes. It’ll deflate—that’s its charm! Dust with powdered sugar through a sieve (or a fork if you’re rebel-chic). Serve warm. Cue the “oohs!”
Serve It Like a Sunbeam
Slide that beauty onto the table straight from the dish—rustic is the vibe! I like big spoons for scooping clouds of custard and cherries onto plates. Dust extra powdered sugar for drama. Pair with:
- A dollop of barely-sweetened whipped cream
- Vanilla ice cream melting into the cracks
- Or my fave: black coffee for contrast
Serve it warm, and watch people lean in closer. Food magic, activated!
Mix It Up, Make It Yours!
1. Berry Bonanza: Swap cherries for raspberries, blackberries, or mixed berries. Reduce sugar by 2 tbsp—berries are tangier!
2. Boozy Twist: Soak cherries in 2 tbsp kirsch or amaretto before baking. Adulting level: upgraded.
3. Nutty Crunch: Sprinkle sliced almonds or crushed hazelnuts on top with the sugar. Texture party!
4. Chocolate Seduction: Add ¼ cup cocoa powder to the batter. Cherries + chocolate = romance.
5. Savory-Sweet Brunch: Skip sugar, add ½ cup grated Gruyère, and swap cherries for caramelized onions. Mind. Blown.
Confessions from My Clafoutis Chronicles
Okay, real talk: my first attempt looked like a cherry meteor hit a flour moon. I used cold eggs, under-baked it, and cried over a soggy center. But guess what? It STILL tasted incredible! That’s the beauty of clafoutis—it’s resilient. Over the years, I’ve tweaked it: blending for silkiness, adding almond extract for depth, and always buttering the dish like my life depends on it. Madame Dubois used to leave pits in for “almond-like flavor,” but I pit ’em now—because nobody wants an emergency dental visit. Pro tip: Bake it in a cast-iron skillet for extra crispy edges. And if it collapses? Call it “rustic” and serve it with extra whipped cream. Perfection is overrated; flavor is forever.
Clafoutis SOS: Your Questions, Answered!
Q: Can I use frozen cherries?
A: Absolutely! Thaw ’em first, drain WELL, and pat dry. Toss in 1 tbsp flour to soak up extra juice. Pro move: Roast frozen cherries at 400°F for 10 mins first to intensify flavor.
Q: Why did mine turn out rubbery?
A: Overbaking is the usual suspect. Pull it when the center jiggles slightly—it sets as it cools. Also, check your oven temp! An oven thermometer is cheaper than dessert tears.
Q: Can I make this ahead?
A: It’s best fresh, but you can prep batter (without cherries) 1 day ahead. Store in fridge, blend again before pouring over cherries. Bake time may increase by 5-10 mins if batter is cold.
Q: Help! My clafoutis is soupy in the middle.
A: Two fixes: 1) Bake longer in 5-min increments. 2) Next time, place your pie dish on a preheated baking sheet—it boosts bottom heat for even cooking. Also, ditch wet cherries!
Nutritional Nibbles (Per Serving)
Calories: ~220 • Fat: 5g • Carbs: 38g • Protein: 6g • Sugar: 28g
Note: Using half-and-half adds ~30 calories/serving. Sub almond milk & reduce sugar to ⅓ cup for lighter vibes!
Cherry Clafoutis
- Total Time: 50 minutes
- Yield: 6 - 8 1x
Description
Cherry Clafoutis was the first French dessert I ever tried, made by a dear neighbor who believed in sharing food like love—warm and abundant. This custardy, cake-like dish is bursting with sweet cherries and lightly golden on top. It’s perfect served warm with a dusting of sugar and a good story on the side.
Ingredients
1½ cups fresh sweet cherries, pitted (or 1 can, drained)
3 large eggs (room temperature)
½ cup all-purpose flour
½ cup granulated sugar (plus 2 tbsp for topping)
1 cup whole milk (or half and half)
1½ tsp vanilla extract
½ tsp almond extract
¼ tsp salt
Powdered sugar, for dusting
Instructions
Preheat oven to 350°F (175°C). Generously butter a 9 or 10-inch pie plate.
Spread cherries evenly over the bottom.
In a blender, combine eggs, ½ cup sugar, milk, flour, vanilla, almond extract, and salt. Blend until smooth.
Pour batter over cherries. Sprinkle top with reserved 2 tbsp sugar.
Bake for 35–40 minutes, until puffed and golden. Center should be just set.
Cool slightly and dust with powdered sugar before serving.
Notes
Delicate, fruity, and perfectly rustic—this clafoutis is as lovely to look at as it is to eat.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
Nutrition
- Calories: 220 per serving
- Sugar: 28g per serving
- Fat: 5g per serving
- Carbohydrates: 38g per serving
- Protein: 6g per serving
Final Thoughts: Rustic, Radiant, and Ready for Seconds 🍒✨
There’s something almost magical about Cherry Clafoutis. It’s a dessert that whispers “French countryside” while shouting “anyone can bake this!”—and that’s the kind of kitchen confidence we’re here for. Whether you’re serving it warm to impress dinner guests or sneaking a spoonful straight from the dish the next morning (no judgment), this clafoutis delivers every time: tender, custardy, joyfully imperfect.
So grab your cherries, preheat that oven, and channel your inner Madame Dubois. Because you deserve a dessert that’s simple, stunning, and full of soul.
With powdered sugar on my sleeves and a grin I can’t wipe off,
– Jackson from Food Meld 🍒💛
