I don’t know why, but every year when the cherry season comes, the first thing I can think of is Cherry Clafoutis. It’s a light, delicate, and perfect summer dessert! It’s also very easy and quick to make. Blend or whisk all the ingredients, pour the batter over the cherries, sprinkle some shaved almonds, and bake. That’s it! This recipe is one you don’t want to miss this summer!
About Cherry Clafoutis
Traditionally Cherry Clafoutis is made with the cherry pits left in, due to the flavor they add to the cake. In this recipe, I also left the pits inside the cherries. It doesn’t only saves you time, but it also adds an additional layer of flavor.
If you prefer to take them out, you can add a few drops of almond extract. But, if you do decide to leave the pits inside, don’t forget to let everyone know before you share. Especially kids!
Now, in terms of making the Cherry Clafoutis, it can’t be any easier!
You can mix everything by hand or you can use a blender. Either way works.
Ingredients are pretty simple, nothing unusual or hard to find. Of course, the best time to make this is during a cherry season. I haven’t tried using frozen cherries, so I’m not sure how will it turn out. But, if I try, I will update you on that.
Why you’ll love this recipe
You will love this recipe because it’s super easy and quick to make. It’s not overly sweet, and the texture is so light and delicate.
You can make it last minute, if you are running out of time, or have unexpected guests. You’ll definitely impress everyone!
The great thing about it is that you can bake it the night before and it will be perfect the next day. Can be stored in the fridge and it tastes delicious cold.
How to make Cherry Clafoutis: step by step
In a blender or a bowl, combine all the ingredients, except the cherries and almonds. Mixing till smooth consistency. Butter an 8-inch baking dish, add the cherries, and pure over the batter. On top, I add the shaved almonds.
That’s it! Bake. Cool. Eat.
Would you like more summer dessert ideas, check out this Hibiscus Panna Cotta recipe, it’s one of my favorites too.
Storage & reheating
Cherry Clafoutis can be stored at room temperature the day is made or covered in the fridge, once it’s cooled. You can eat it cold or you can warm it up wrapped in foil for a few minutes.
What does a Clafoutis taste like?
Clafoutis is a custardy type of dessert something between a flan and souffle. It’s light, not too sweet, and can be eaten cold or warm.
How do you eat Clafoutis?
You can eat Clafoutis warm or cold. I prefer to eat it cold or at room temperature.
How do you know when Clafoutis is ready?
Clafoutis is ready when a toothpick comes out clean and golden brown on top.
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CHERRY CLAFOUTIS RECIPE
- 300 g Cherries
- 3 Eggs
- 120 g Sugar 1/2 cup
- 1/8 t Salt
- 60 g AP Flour
- 1 t Vanilla Extract
- 230 ml Whole Milk 1 cup
- 12 g Shaved Almonds 2 tbsp
- 3/4 t Almond Extract Optional
- Pre-heat the oven to 350F.
- In a blender or bowl combine all the ingredients, except the cherries and shaved almond.
- Butter an 8-inch baking dish and add the cherries.
- Pure the batter carefully over the cherries. And sprinkle the shaved almonds over the top.
- Bake for about 50-60min, till a toothpick comes out clean. It should be slightly wobbly and soft.
- Let it cool before slicing.