Description
This classic French Clafoutis recipe features juicy cherries baked in a delicate, custard-like batter. It’s a simple yet elegant dessert that showcases fresh seasonal fruit with a lightly sweetened, creamy texture. Perfect for a cozy gathering or a special occasion, this baked treat is traditionally made with cherries but can be swapped with other stone fruits or berries. The easy-to-follow steps make it accessible for bakers of all skill levels.
Ingredients
Scale
Fruit
- 3 cups cherries, pitted (or substitute with apricots or berries)
Batter
- 3 large eggs
- ¾ cup whole milk
- ½ cup granulated sugar, divided
- 1 teaspoon vanilla extract
- ½ cup all-purpose flour
- ¼ teaspoon salt
- 1 tablespoon unsalted butter, softened (for greasing)
Optional
- Powdered sugar for dusting
Instructions
- Preheat and prepare dish: Preheat your oven to 350°F (175°C). Generously butter a shallow 9-inch baking dish or pie dish to prevent sticking and enhance flavor.
- Arrange fruit and sugar: Spread the pitted cherries evenly over the bottom of the prepared baking dish. Sprinkle with 2 tablespoons of the granulated sugar to help macerate the fruit and add sweetness.
- Make the batter: In a mixing bowl, whisk together the eggs and remaining sugar until the mixture is pale and slightly thickened. This aerates the eggs for a lighter texture. Add the milk and vanilla extract and whisk until fully combined and smooth.
- Add dry ingredients: Gradually whisk in the all-purpose flour and salt until the batter is smooth and free of lumps, resembling a thin crepe batter consistency.
- Combine and bake: Carefully pour the batter over the sugared cherries in the baking dish, ensuring the fruit is evenly covered. Place the dish in the preheated oven and bake for 40 to 45 minutes, until the clafoutis is puffed, set in the center, and lightly golden around the edges.
- Cool and serve: Remove from the oven and let cool slightly—note that the clafoutis will deflate a bit as it cools, which is normal. Dust with powdered sugar before serving if desired. Serve warm or at room temperature.
Notes
- Traditional clafoutis uses cherries, but apricots, blueberries, raspberries, or other stone fruits work beautifully.
- The dessert puffs up during baking but will deflate slightly as it cools—this is expected and does not affect taste or texture.
- For extra flavor, you can add a splash of almond extract or a sprinkle of cinnamon to the batter.
- Serve warm for a comforting dessert or at room temperature for a more custard-like texture.
