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

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.