Cherry Clafoutis Recipe – Hungarian ,American , French Special
Clafoutis is a rustic French dessert that beautifully showcases fresh fruit in a custardy base. This cherry clafoutis recipe blends a silky batter with juicy cherries to create a custardy fruit bake that looks sophisticated but is effortless to make. Whether for casual get-togethers or as an easy elegant treat, it’s a delightful way to celebrate seasonal fruit.
- Prep Time5 min
- Cook Time50 min
- Total Time55 min
Cherry Clafoutis Ingredients:
- 2 cups fresh fruit (cherries, berries, or other fruits)
- 3 large eggs
- 1 cup whole milk (or half-and-half)
- 1/2 cup all-purpose flour
- 1/2 cup granulated sugar
- 1 tsp vanilla extract
- A pinch of salt
- Butter (for greasing the pan)
- Powdered sugar (for dusting, optional)
How to make Cherry Clafoutis:
Preheat the oven to 350°F (175°C) and grease a 9-inch round or square baking dish with butter.
Prepare the fruit:If using cherries, pit and halve them. If using other fruit, chop them into bite-sized pieces.
Spread the fruit evenly in the bottom of the prepared baking dish.
Make the batter:In a large bowl, whisk together the eggs, milk, flour, sugar, vanilla extract, and a pinch of salt until smooth and well combined.
Pour the batter over the fruit in the dish, making sure the fruit is evenly covered.
Bake for 40–45 minutes, or until the clafoutis is golden and slightly puffed, and a toothpick inserted into the center comes out clean.
Cool and serve:Let the clafoutis cool for a few minutes before serving. Dust with powdered sugar if desired.
Recipe Note:
Feel free to try fruit substitutions like berries, sliced peaches, or plums—just adjust bake time to keep the custard set.
This is a make-ahead dessert—prepare in the morning, chill, and serve later; gently reheat if you’d like it warm.
Aim for that signature custard-like texture—don’t overbake; the clafoutis should be slightly jiggly in the center when you pull it from the oven.
