Easy Cherry Clafoutis Recipe

Dessert

Home » Easy Cherry Clafoutis Recipe

ByMaria August 15, 2025August 15, 2025

It’s basically a fancy French custard-pancake-baked-good hybrid with cherries. And it’s ridiculously easy to make. I mean, seriously, if I can do it while juggling kids and a dog who thinks he’s a vacuum cleaner, you can TOTALLY nail it. This isn’t fussy; it’s forgiving. Plus, it looks all impressive when you pull it out of the oven, which is always a win.

My husband, bless his heart, thinks anything with fruit in it is healthy, so he practically inhales this. I swear, the first time I made it, he ate half the dish while it was still warm! The kids love it too, mostly because it’s basically dessert disguised as breakfast (don’t tell them I said that). It’s become a Sunday morning staple at our place – sometimes we even make it on Saturday, just because. One time, I tried to make a double batch and totally forgot the sugar in one of the pans. We still ate it! Needed more syrup, though.

Why You’ll Love This Easy Cherry Clafoutis Recipe

It’s basically a fancy-pants dessert that takes like, 10 minutes to throw together.
You can totally pretend you’re a sophisticated French baker even if the only other thing you bake is frozen pizza.
It’s a great way to use up those cherries you bought and then forgot about in the back of the fridge. (We’ve all been there, right?)
It’s delicious warm, cold, or even the next day straight from the fridge (don’t judge).
Easy Cherry Clafoutis Recipe

How to Make It

Alright, so first things first: Preheat your oven. Don’t forget! I do that all the time. Then, grab a baking dish. I usually use a pie plate because… well, I have a lot of pie plates. Grease it up good with butter. Trust me on this one. You don’t want your beautiful clafoutis sticking to the bottom.

Now, for the cherries. Pit ’em! Unless you want to risk a trip to the dentist. I use a cherry pitter, but honestly, a chopstick works in a pinch. Just get those pits out. Scatter the cherries in the bottom of the dish.

In a blender (or a bowl if you’re feeling old-school), whisk together the eggs, sugar, flour, milk, vanilla, and a pinch of salt. Don’t overmix it! Lumps are okay. We’re not going for perfection here.

Pour the batter over the cherries. Then pop that baby in the oven and bake until it’s puffed up and golden brown. It jiggles a little – that’s how you know it’s done. Let it cool slightly before serving. And dust it with powdered sugar because powdered sugar makes everything better. Seriously.

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Ingredient Notes

Fresh Cherries: Okay, so, pitting them is a pain, I know. But trust me, you DON’T want to skip this step. Frozen (thawed!) can work in a pinch, but fresh are best.
All-Purpose Flour: I’ve used gluten-free blends before, and it works okay! Just be prepared for a slightly different texture. And don’t use self-rising flour unless you want a weirdly cakey clafoutis.
Eggs: Gotta have ’em! They’re what makes this all custardy and delicious. Don’t even try skipping them unless you’re a vegan baking wizard.
Milk: Whole milk is great, but I’ve used 2% and even almond milk when I was out of the real stuff. It still tastes good, I swear.
Vanilla Extract: Don’t skimp on the vanilla! It adds so much flavor. I once accidentally used almond extract instead… it was interesting. Not terrible, but definitely not vanilla.

Recipe Steps:

Preheat the oven and grease a baking dish.
Pit and arrange cherries in the dish.
Blend or whisk together eggs, sugar, flour, milk, vanilla, and salt.
Pour batter over cherries.
Bake until puffed and golden.
Cool slightly, dust with powdered sugar, and serve.

What to Serve It With

Honestly? It’s pretty perfect on its own. But if you’re feeling fancy, a dollop of whipped cream or a scoop of vanilla ice cream never hurt anyone. A sprinkle of chopped almonds would be nice too. Or, you know, just grab a fork and dig in. No judgement here.

Tips & Mistakes

Don’t overbake it! A slightly jiggly center is what you’re going for.
If your cherries are super tart, you might want to add a little extra sugar.
Let it cool slightly before serving. It’s easier to cut and tastes better when it’s not scorching hot.
I once tried to add chocolate chips… they sank to the bottom and burned. Learn from my mistakes.
Don’t be afraid to experiment with different fruits! Blueberries, raspberries, peaches… they all work great.

Storage Tips

So, if you actually have leftovers (which is a miracle in my house), just cover it up and stick it in the fridge. It’ll keep for a couple of days. Honestly, I love it cold. It’s like a creamy, fruity pudding. And yes, I totally eat it for breakfast sometimes. Don’t judge me! It’s got fruit in it, so it’s basically healthy, right?

Variations and Substitutions

Okay, so here’s where we get real. If you don’t have cherries, use something else! Berries are great, peaches are amazing, even apples would work. I’ve even thrown in some leftover cooked applesauce when I was feeling lazy. It wasn’t quite the same, but it was still edible. You can also swap out the milk for almond milk or even coconut milk if you’re feeling adventurous. And if you’re out of vanilla extract? A splash of rum or brandy would be delicious (just don’t tell the kids). One time I used maple syrup instead of sugar and it added this nice caramelly flavour.

Frequently Asked Questions

I can’t have gluten… will this still work?

Totally. Just swap the flour for a gluten-free blend. I’ve done it, and it’s still yummy. Maybe a little denser, but who cares?

Do I have to pit the cherries? Asking for a friend.

YES. Yes, you do. Unless you want a surprise visit to the dentist.

Can I use canned cherries instead of fresh?

Okay, look, fresh is always better. But if you’re in a pinch, canned (drained!) will work. Just don’t expect it to be *quite* as amazing.

How sweet is this? Can I tone it down a bit?

It’s pretty sweet, but you can totally cut back on the sugar. Or use honey or maple syrup instead. I’ve even used applesauce to sweeten it when I was trying to be healthy (ish).

What if I skip the vanilla extract?

It’ll still be good, but the vanilla really adds something special. If you don’t have it, maybe add a little almond extract or a splash of rum? Or just skip it and don’t tell anyone.

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