This Cherry Clafoutis transforms humble pantry staples and sun-ripened cherries into a show-stopping French dessert.

Picture a tender, flan-like batter studded with whole cherries, baked until puffed and golden around the edges.

Serve it warm with a light dusting of powdered sugar or chilled for sliceable elegance—either way, each bite evokes lazy summer afternoons in Provence.

Why You’ll Love This Recipe

Effortless Elegance – Fewer than 10 ingredients yield a dessert that looks and tastes gourmet.

Custardy Comfort – The silky batter puffs like a soufflé, then settles into a creamy, custard-like texture.

Seasonal Showcase – Highlights peak-season cherries; swap in berries or stone fruit for year-round variations.

Versatile Presentation – Bake in one large dish for family-style serving or in individual ramekins for a refined touch.

Make-Ahead Friendly – Bake up to a day ahead, then reheat gently or enjoy cold—flavors deepen over time.

What You’ll Need (Ingredient Highlights)

Unsalted butter: Grease the dish.

Milk: Creates a rich custard base.

Granulated sugar: Sweetens and browns the crust.

Eggs: Provide structure and that signature puff.

Vanilla extract: Adds warm, floral notes.

Kirsch (optional): Intensifies cherry aroma.

Kosher salt: Balances the sweetness.

All-purpose flour: Sets the batter into a tender custard.

Fresh cherries: The juicy fruit star of the dish.

Powdered sugar – For a light, elegant finish before serving.

Pro Tips Before You Start

Room-Temp Eggs & Milk – Let sit 30 minutes out of the fridge to ensure a smooth, lump-free batter.

Sift the Flour – Prevents clumps and guarantees an ultra-silky custard.

Butter Generously – Coat your dish or ramekins liberally so the clafoutis releases cleanly and develops a golden edge.

Pit ‘Em or Not – Leaving pits in releases a subtle almond-like note; pit half or all for easy eating.

Watch the Bake – Large clafoutis takes ~1 hour; individual ramekins need 35–40 minutes.

Look for puffed, golden edges and a mostly set center.

How to Make Cherry Clafoutis

Step 1: Heat & Prepare
Preheat oven to 350°F (175°C).

Generously butter an 8–9″ loaf pan or 6–8 1-cup ramekins.

Step 2: Beat the mixture
In a large bowl, beat together milk, sugar, eggs, vanilla (and kirsch if using).

ift in flour + salt, continue beating until smooth, no lumps left.

Step 3: Layer the Cherries

Spread 3 cups fresh cherries evenly in the bottom of your prepared dish(es).

Step 4: Pour & Bake

Pour the batter over the cherries, ensuring they’re mostly submerged.

Bake 1 hour for one large dish or 35–40 minutes for individual ramekins, until the edges are puffed and golden and a knife inserted near the center comes out mostly clean.

Step 5: Cool & Settle

Transfer to a wire rack.

The clafoutis will gently deflate as it cools—this creates that signature rustic look.

Let rest 10–15 minutes.

Step 6: Finish & Serve

Dust liberally with powdered sugar.

Serve warm for meltingly tender custard or chilled for firmer, sliceable pieces.

What to Serve With Cherry Clafoutis

Vanilla Ice Cream – A scoop melts into warm custard for ultimate indulgence.

Crème Fraîche or Whipped Cream – Adds tangy richness and extra creaminess.

Fresh Mint Leaves – Brighten both flavor and presentation.

Sparkling Rosé or Prosecco – Effervescent bubbles cleanse the palate between sweet bites.

Variations and Substitutions

Mixed Berry Flaugnarde – Swap cherries for strawberries, raspberries, or blueberries.

Stone Fruit Medley – Use sliced peaches, nectarines, or plums in place of cherries.

Gluten-Free – Replace all-purpose flour with a 1:1 gluten-free baking blend.

Dairy-Free – Use full-fat coconut milk and vegan butter.

Spiked Clafoutis – Substitute kirsch with Amaretto or dark rum for a nutty warmth.

Storage Tips

Refrigerator – Cover and chill for up to 4 days. Reheat gently in a low oven or enjoy cold.

Avoid Freezing – The delicate custard can become soggy upon thawing.

Make-Ahead – Bake up to 24 hours in advance; dust with powdered sugar just before serving.

FAQs

Can I pit all the cherries?
Yes—pitting makes eating effortless without sacrificing flavor.

Why did my clafoutis crack on top?
Minor cracks are natural as the custard sets and cools, adding rustic charm.

My batter was lumpy—how can I prevent this?
Sift the flour and whisk the batter thoroughly; for extra silkiness, strain it through a fine sieve.

Can I use frozen cherries?
Thaw completely and pat dry to remove excess moisture; you may need to extend bake time by 5–10 minutes.

What’s the difference between clafoutis and flaugnarde?
Clafoutis uses cherries (traditionally unpitted), while flaugnarde is made with other fruits.

Is there a vegan version?
Yes—swap milk for coconut milk, eggs for an egg substitute, and use vegan butter.

How do I know when it’s done?
Edges should be puffed and golden; a skewer should emerge clean or with a few moist crumbs.

Final Thoughts

This Cherry Clafoutis proves that simple ingredients can create something extraordinary.

Its tender, custardy interior dotted with sweet cherries offers the perfect balance of comfort and elegance.

Whether you’re hosting a dinner party or craving a nostalgic treat, this classic French dessert will transport you straight to a sunny Provençal kitchen.