Cherry Clafoutis
The beauty of this dish lies in its simplicity. It requires no mixer and very little fuss, making it a reliable way to showcase seasonal fruit when you want something warm from the oven without an involved baking project.
Pit the fruit thoroughly
While traditionalists leave pits in for the almond-like flavor they impart to the batter, removing them makes the dish much easier to eat. Use a heavy-bottomed dish to ensure the edges cook evenly.
- 9-inch ceramic baking dish
- Whisk
- Large mixing bowl
- Paring knife
What goes in.
- 1 lbfresh sweet cherries, pitted
- 3large eggs
- 1/2 cupgranulated sugar
- 1 cupwhole milk
- 1/2 cupheavy cream
- 1/2 cupall-purpose flour
- 1 tspvanilla extract
- 1 pinchsea salt
- 1 tbspunsalted butter (for greasing)
Watch for the wobble
The clafoutis is finished when the center is set but still retains a very slight, jelly-like wobble. If you wait until it is firm like a cake, the custard will be overcooked and rubbery.
The method.
Prep the oven and dish
Preheat your oven to 375°F (190°C). Grease the baking dish thoroughly with the tablespoon of butter.
Distribute fruit
Scatter the pitted cherries across the bottom of the dish in an even layer.
Whisk the batter
In a bowl, whisk the eggs and sugar until pale. Add the flour and salt, whisking until no lumps remain. Slowly pour in the milk, cream, and vanilla, whisking constantly to keep the batter smooth.
Pour and bake
Pour the batter over the cherries. Place on the center rack and bake for 35 to 40 minutes. The clafoutis should be golden brown at the edges and slightly puffed.
Cool slightly
Let the dish rest on a wire rack for 10 minutes before serving; it will deflate slightly as it cools.
Other turns to take.
Plum Clafoutis
Substitute the cherries with pitted, quartered Italian plums. The tartness of the skin balances the rich custard well.
Almond Infusion
Add half a teaspoon of almond extract to the batter to emphasize the nuttiness of the stone fruit.
When it doesn't go to plan.
Do not over-whisk the batter; you want a tender, custard-like texture, not a leavened, airy one.
If using frozen fruit, thaw and drain it completely on paper towels to prevent the batter from becoming watery.
Serve directly from the baking dish while still warm.
The ones that keep coming up.
Can I make this with other fruits?
Yes, any fruit that holds its shape under heat works well. Apricots, pears, or berries are common alternatives.
Why did my clafoutis deflate?
It is standard for this dish to deflate as it loses heat. This is expected and does not impact the texture.
How real cooks make it.
No one’s shared their version yet. Be the first to put your kitchen on the map.
Cook this your way?
Share your version — your steps, your story. We’ll feature it right here.
Add your recipe