Cherry clafoutis is a light summer dessert made with fresh cherries and a simple batter. It’s easy to make and delicious dusted with powdered sugar and served warm from the oven.
When cherries are in season I go a little crazy and scoop up as many as I can at the market. We can snack on them all day long so they disappear fast at our house but during this last haul I managed to save a few to bake with and I made cherry clafoutis.
What is Cherry Clafoutis?
It’s a French dessert that’s a cross between a cake and a custard. Clafoutis is easy to make and a great way to showcase in-season cherries.
The batter is like a thick custard that you pour over the top of the cherries in a baking dish. When it’s baked the batter bakes up light and is flavored with the juices released by the cherries as they bake. It’s not overly sweet and the light texture makes it a really nice summer dessert.
You can make one big cherry clafoutis, but I decided to make mini ones using my small ramekins following a recipe I found on Fork Spoon Knife.
Prepping the Cherries
The original recipe doesn’t instruct you to pit the cherries, but I decided to pit mine because I thought it would be easier to eat the clafoutis without the cherry pits. Plus, it was the perfect excuse to use my new cherry chomper*. If you like fresh cherries, I recommend getting a pitter because it makes it a lot easier to prep them. Plus, the cherry chomper is just so cute!
For the Batter
- All-purpose flour
- Granulated sugar
- Vanilla extract
- Melted butter
Sift all of the dry ingredients together in a bowl. Sifting them will ensure your clafoutis has a nice light and airy texture. Add the dry ingredients to the wet ones and stir until the batter is smooth.
Place the pitted cherries in the ramekins and pour the batter over them. Bake the clafoutis until it’s puffed up and lightly golden around the edges.
Dust the tops with powdered sugar and serve warm or at room temperature.
I like that this makes individual cakes which would be perfect as a dinner party dessert. I hope you like this recipe and if you want more cherry dessert ideas be sure to check out the links below.
More Summer Desserts with Cherries
*Some of the links contained in this post are affiliate links. Much like referral codes, this means I earn a small commission if you purchase a product I referred (at no extra charge to you).
- 1/4 cup all purpose flour
- 1 eggs
- 1.5 tbsp granulated white sugar
- 1/2 cup cream
- 1/4 tsp pure vanilla extract
- 1 tbsp unsalted melted butter
- pinch of teaspoon salt
- handful of cherries for each ramekins
- Sift the dry ingredients together. Whisk together the cream, eggs, extract and butter. Add the wet to the dry and whisk to make a smooth batter.
- Place the cherries in shallow ramekins and pour the batter over them not covering them completely. Bake at 425°F for 20 minutes or until the clafoutis is puffed, set, and golden brown around the edges. Serve immediately with a dusting of confectioners sugar.
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.