Cherry clafoutis is a timeless French dessert that combines tender, fresh cherries with a light, custard-like batter baked until puffed and lightly golden. This version is lighter than traditional recipes and is portioned into individual ramekins—perfect for warm-weather gatherings or a simple weeknight treat.
Easy Cherry Clafoutis Recipe
Clafoutis sits somewhere between a pancake, a tart, and a custard: it puffs up in the oven like a Dutch baby but has a silky interior more like a custard, and the fruit is baked right into the batter like a tart. It requires just a few pantry ingredients and fresh cherries. This lighter approach uses fat-free milk and is baked in individual ramekins for elegant single servings.
Why Try This Cherry Clafoutis
Clafoutis is incredibly adaptable: use apples or pears in the cooler months and berries, plums, or peaches in summer. Cherries, though, are my favorite—sweet and juicy, they pair beautifully with the custard batter.
Traditional French clafoutis is sometimes made with pits left in cherries, which releases extra flavor during baking. For ease and elegance, I remove the pits before baking.
- Simple to prepare: The batter is made in one bowl and poured over fruit in ramekins.
- Light and fresh: Not overly rich—an ideal summer dessert when you want something satisfying but not heavy.
- Perfect for entertaining: Individual portions make serving and cleanup effortless.
Ingredients You’ll Need
Below are the ingredients used in this cherry clafoutis. Exact measurements are provided in the recipe section.
- Fresh cherries: Pit and halve them before baking. Sweet varieties such as Bing or Rainier are best.
- Eggs: Provide structure and custard-like texture.
- Raw sugar: Adds gentle sweetness; alternative sweeteners like monk fruit work if you prefer.
- All-purpose flour: Gives the batter body and a tender crumb.
- Salt: Balances the sweetness.
- Fat-free milk: A lighter substitute for whole milk or cream in the classic recipe.
- Vanilla extract: Or swap for almond extract for a different, nutty aroma.
- Powdered sugar: For dusting before serving.
- Baking spray: To prevent sticking in the ramekins.
How to Make Cherry Clafoutis
This elegant dessert comes together in a few straightforward steps and bakes quickly.
- Prepare the ramekins: Preheat the oven to 350°F. Lightly coat four 5-ounce ramekins with baking spray and dust them with a little flour.
- Add the cherries: Divide the halved, pitted cherries evenly among the ramekins.
- Make the batter: In one bowl, whisk the eggs, sugar, flour, and salt until smooth. Add the milk and vanilla and whisk again until combined.
- Assemble and bake: Pour the batter evenly over the cherries. Bake 25–28 minutes, until the tops are lightly golden and a toothpick inserted in the center comes out clean.
- Cool and serve: The clafoutis will puff in the oven and then gently deflate as it cools. Let them cool slightly or to room temperature and dust with powdered sugar just before serving.
Cherry Clafoutis
A lightened-up French custard dessert baked in individual ramekins—simple, elegant, and perfect with fresh cherries.
Yield: 4 servings (one ramekin each)
Prep time: 15 minutes
Total time: 45 minutes
Calories per serving: 156 kcal
Ingredients
- 1 1/3 cups pitted cherries, sliced in half
- 2 large eggs
- 1/4 cup raw sugar
- 1/4 cup unbleached all-purpose flour, sifted
- Pinch of salt
- 1/2 cup fat-free milk
- 1 teaspoon vanilla extract
- Powdered sugar, for dusting
- Baking spray, for the ramekins
Instructions
- Preheat the oven to 350°F (175°C).
- Lightly spray four 5-ounce ramekins with baking spray and dust with a little flour. Place the halved cherries evenly into the ramekins.
- In a medium bowl, whisk together the eggs, raw sugar, flour, and a pinch of salt until smooth.
- Add the milk and vanilla extract to the egg mixture and whisk until fully combined and silky.
- Pour the batter over the cherries, dividing it evenly among the ramekins.
- Bake 25–28 minutes, or until the tops are lightly golden and a toothpick inserted into the center comes out clean.
- The clafoutis will puff up in the oven and then settle as it cools—this is normal. Let them cool on a wire rack.
- When cool or slightly warm, dust with powdered sugar and serve.
Nutrition (per serving)
Approximate values: 156 calories, 27.8 g carbohydrates, 5.5 g protein, 2.6 g fat, 1.3 g fiber, 8.8 g sugar.
Tips from the Test Kitchen
- Don’t worry about deflating: Like Dutch babies, clafoutis will puff in the oven and then gently sink as it cools—this is expected and doesn’t affect flavor.
- Dust just before serving: If powdered sugar is added while the custard is hot, it will melt. Wait until it’s slightly cool for a pretty finish.
- Best served slightly warm: The texture is most pleasing when the custard is a little warm or at room temperature.
Variations
- Use fresh blueberries, raspberries, or sliced peaches instead of cherries for a different flavor profile.
- Sprinkle sliced or slivered almonds on top before baking for texture—especially nice if you use almond extract in place of vanilla.
- Serve with a dollop of whipped cream or a spoonful of Greek yogurt for extra richness.
Storage Tips
- Refrigerator: Cover and refrigerate leftovers for up to 3 days.
- To rewarm: Serve chilled, at room temperature, or warm briefly in the microwave for 10–15 seconds if you prefer it warm.
More Cherry Recipes You’ll Love
- Cherry Sorbet
- Broiled Wild Salmon with Cherry Apple Chutney
- Cherry Lime Ice Pops
- Pork Tenderloin with Cherry Sauce