Name: Classic French Cherry Clafoutis
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Cuisine: French
Ingredients: 1 tablespoon butter (for greasing the dish); 1¼ cups milk (2% or whole); ⅔ cup granulated sugar; 3 large eggs; 1 tablespoon vanilla extract; 1 tablespoon Kirsch (optional, a cherry liqueur); ½ teaspoon kosher salt; ½ cup all-purpose flour; 3 cups cherries, either pitted or unpitted; Powdered sugar, for serving

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Cherry Clafoutis is a beloved French dessert made by baking fresh cherries in a silky, custard-like batter. With its tender texture and beautifully caramelized top, this dish brings a rustic charm to the table, perfect for summer days or a cozy treat year-round.

Why You’ll Love This Recipe

I love this recipe for how effortlessly it brings together elegance and simplicity. The contrast between sweet cherries and the creamy base makes every bite a delight. I find it incredibly satisfying that with just a few staple ingredients, I can whip up something that feels so special and quintessentially French. Whether I serve it warm or cold, it always delivers comfort and flavor.

Ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 tablespoon butter (for greasing the dish)
1¼ cups milk (2% or whole)
⅔ cup granulated sugar
3 large eggs
1 tablespoon vanilla extract
1 tablespoon Kirsch (optional, a cherry liqueur)
½ teaspoon kosher salt
½ cup all-purpose flour
3 cups cherries, either pitted or unpitted
Powdered sugar, for serving

Directions

I start by preheating the oven to 350°F (180°C) and generously buttering an 8 to 9-inch round pie dish or oven-safe skillet.
In a large bowl, I whisk together the milk, sugar, eggs, vanilla extract, and Kirsch until well combined.
Then, I add the flour and salt, whisking until the batter is smooth and has a creamy consistency.
I arrange the cherries in the bottom of the buttered dish, then pour the batter gently over them.
I bake the clafoutis for about 1 hour, until the edges are puffed and golden and a knife inserted in the center comes out clean.
After removing it from the oven, I let it cool on a rack. It will naturally deflate a bit as it settles.
Just before serving, I dust the top with powdered sugar for a delicate finish.

Servings and Timing

Servings: 8
Prep Time: 30 minutes
Cook Time: 1 hour
Total Time: 1 hour 30 minutes

Variations

Different Fruits: I sometimes swap cherries for apricots, plums, or berries. If I use anything other than cherries, it’s technically called a flaugnarde—but still delicious.
Liqueur Options: Instead of Kirsch, I like experimenting with amaretto or Grand Marnier for a unique touch.
Dairy-Free Version: When needed, I replace the milk with almond or oat milk. It changes the texture slightly, but still tastes great.

Storage/Reheating

Storage: I let the clafoutis cool completely, then cover it with plastic wrap and store it in the refrigerator for up to 4 days.
Reheating: I warm individual slices in the microwave for about 20–30 seconds, or I reheat the whole dish in a 300°F (150°C) oven for 10–15 minutes.
Freezing: I avoid freezing clafoutis because the custard base can become watery and lose its smooth texture after thawing.

FAQs

Can I make the batter ahead of time?

Yes, I often prepare the batter in advance and refrigerate it for a few hours. I make sure to whisk it again before pouring it over the cherries.

Do I need to pit the cherries?

Traditionally, clafoutis is made with unpitted cherries because the pits are said to enhance the flavor. But for easier eating, I usually pit them.

Can I use frozen cherries?

Yes, I use frozen cherries sometimes. I just make sure they’re completely thawed and drained to avoid excess moisture in the batter.

What’s the best dish to bake clafoutis in?

I prefer a ceramic pie dish or an oven-safe skillet about 8 to 9 inches in diameter. It helps the custard bake evenly and creates a nice golden edge.

Should I serve clafoutis hot or cold?

Clafoutis tastes great warm, at room temperature, or chilled. I personally love it just slightly warm with a light dusting of powdered sugar.

Conclusion

This Classic French Cherry Clafoutis is one of those desserts I turn to when I want something easy yet elegant. It captures the beauty of simple ingredients and rustic French baking in the most comforting way. Whether I’m sharing it with guests or enjoying a quiet slice with coffee, it always feels like a little celebration.

Classic French Cherry Clafoutis

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Author: Sue
Prep Time: 30 minutes
Cook Time: 1 hour
Total Time: 1 hour 30 minutes
Yield: 8 servings
Category: Dessert
Method: Baking
Cuisine: French
Diet: Vegetarian

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Description

Cherry Clafoutis is a classic French dessert featuring fresh cherries baked in a custard-like batter, delivering a rustic, elegant, and comforting treat perfect for any time of year.

Instructions

Preheat the oven to 350°F (180°C) and generously butter an 8 to 9-inch round pie dish or oven-safe skillet.
In a large bowl, whisk together the milk, sugar, eggs, vanilla extract, and Kirsch until well combined.
Add the flour and salt, whisking until the batter is smooth and creamy.
Arrange the cherries in the bottom of the buttered dish, then pour the batter gently over them.
Bake the clafoutis for about 1 hour, until the edges are puffed and golden and a knife inserted in the center comes out clean.
Remove from the oven and let cool on a rack. It will naturally deflate as it settles.
Dust the top with powdered sugar just before serving.

Notes

Use unpitted cherries for traditional flavor or pitted for easier eating.
Frozen cherries can be used if thawed and well-drained.
Try substituting cherries with other fruits like apricots or berries for a variation.
Milk can be replaced with almond or oat milk for a dairy-free version.