Easy Cherry Clafoutis
Craving a French Cherry Clafoutis but don’t want to spend hours in the kitchen? This Easy Cherry Clafoutis is your answer — a silky, custardy French cherry dessert that looks fancy but comes together in one blender and one pan. Seriously, it’s almost embarrassingly simple.
Okay, real talk — the first time I made a Cherry Clafoutis Dessert in Pan, I was convinced I’d messed it up. The batter looked too thin, the cherries just… floated there, and I stood at the oven window like a worried parent. Then it puffed up, turned golden, and smelled like a Parisian bakery. I’ve been making it ever since, and now it’s my go-to “I need to impress someone without actually trying” recipe.
Table of Contents
What Makes This Easy Cherry Clafoutis So Special
Think of clafoutis as the lovechild of a pancake and a custard tart. It’s soft, creamy in the middle, slightly crispy at the edges, and studded with juicy cherries that sink into the batter like little jewels. The almond extract is the secret weapon here — it gives the whole thing a warm, nutty depth that makes people ask “wait, what IS that flavor?”
This French Cherry Dessert is naturally not too sweet, which means it works just as well as a fancy breakfast as it does a dinner party dessert. Dust it with powdered sugar, bring it to the table still warm, and watch people absolutely lose it.
Ingredients
What You’ll Need
| Category | Ingredient | Amount |
|---|---|---|
| Fruit | Fresh sweet cherries, pitted (or canned, drained) | 1½ cups |
| Eggs & Dairy | Large eggs, room temperature | 3 |
| Whole milk or half and half | 1 cup | |
| Dry | All-purpose flour | ½ cup |
| Granulated sugar | ½ cup + 2 tbsp (for topping) | |
| Salt | ¼ tsp | |
| Flavor | Vanilla extract | 1½ tsp |
| Almond extract | ½ tsp | |
| Finishing | Powdered sugar | For dusting |
A note on cherries: Fresh sweet cherries are magical here when they’re in season, but don’t let that stop you in January. Canned cherries (well-drained) work beautifully — this French Cherry Clafoutis is a year-round kind of recipe and we don’t gatekeep in this kitchen.
Step-by-Step Instructions
Step 1: Get That Oven Going
Preheat your oven to 350°F. While it heats up, generously butter the bottom and sides of a 9 or 10-inch baking dish or pie plate. Don’t be shy with the butter — this is France (spiritually), and we respect the butter here.
Step 2: Arrange Your Cherries
Scatter your pitted cherries evenly across the bottom of the dish. Take a second to make it look pretty — when the batter bakes around them, they become little pockets of jammy goodness and you’ll want them distributed evenly so every slice gets its fair share.
“No need to stress about perfection here — rustic is the whole vibe.”
Step 3: Blend the Batter (The Easy Part)
Toss your eggs, ½ cup of sugar, milk, flour, vanilla extract, almond extract, and salt into a blender. Blend until completely smooth, about 30–45 seconds. The batter will be thin — thinner than you expect — and that’s totally correct. Trust the process.
This is what makes Easy Cherry Clafoutis so, well, easy. No hand mixer, no creaming butter, no multiple bowls. One blender, done.
Step 4: Pour and Sprinkle
Pour the batter slowly over the cherries. Some will float up, some will stay put — again, totally normal and actually charming. Sprinkle the reserved 2 tablespoons of sugar over the top. That little sugar cap is what gives you that slightly crisp, golden top layer that contrasts so beautifully with the soft custard underneath.
Step 5: Bake Until Just Set
Bake for 35–45 minutes, until the custard is set in the center and the top is lightly golden. You’ll know it’s done when it doesn’t jiggle like liquid anymore — a gentle wobble is fine, sloshy is not. Your kitchen will smell absolutely incredible around the 30-minute mark. Fair warning.
Step 6: Cool Before Serving
Let it rest for at least 15 minutes before slicing. I know it’s hard. But the custard needs time to fully set or it’ll be a beautiful, delicious mess. Dust generously with powdered sugar right before serving and feel very proud of yourself.
This Cherry Clafoutis Dessert in Pan is genuinely delicious served warm, at room temperature, or even cold from the fridge the next day — so there’s really no wrong way to enjoy it.
Expert Tips, Variations & Troubleshooting
Tips for the Best Result
Room temperature eggs matter. Cold eggs don’t blend as smoothly and can make the custard slightly rubbery. Pull them out 20–30 minutes before you start, or do a quick warm water bath for 5 minutes.
Don’t skip the almond extract. I know it sounds like a small thing but it’s the difference between “oh this is nice” and “oh my GOD what is this.” If you’re out, a little amaretto works too.
Blend it well. Lumpy batter = uneven texture. Give it a full 45 seconds in the blender and you’ll be golden.
Variations to Try
Swap the fruit. Blueberries, raspberries, plums, or even sliced peaches all work brilliantly in a French Cherry Clafoutis base. It’s basically a vehicle for whatever’s beautiful at the farmers market.
Make it dairy-free. Swap the whole milk for oat milk or full-fat coconut milk. The texture is slightly different but still wonderfully creamy.
Add a citrus twist. A teaspoon of lemon or orange zest blended into the batter adds a bright, floral note that pairs beautifully with the cherries.
Troubleshooting
Center is still jiggly after 45 minutes? Give it another 5 minutes and check again. Ovens vary — if the top is browning too fast, tent loosely with foil.
Clafoutis sank after coming out of the oven? Completely normal! It puffs dramatically while baking and settles as it cools. It’s not a soufflé crisis, it’s just physics. Still tastes incredible.
Too eggy in texture? That can happen if you over-bake it. Pull it out as soon as the center is just set — a gentle wobble is your friend.
Storage & Reheating
| Method | Duration | Notes |
|---|---|---|
| Refrigerator | Up to 4 days | Cover with wrap or in an airtight container |
| Freezer | Not recommended | Custard texture becomes grainy when frozen |
| Room temperature | Up to 2 hours | Fine for serving at a party |
To reheat: Pop a slice in the microwave for 20–30 seconds, or warm the whole dish in a 300°F oven for about 10 minutes. Both work great.
No-waste tip: Got leftover clafoutis that’s getting a bit dry? Cube it up and use it like a bread pudding base — layer with a little cream and bake again for a completely different (and still delicious) dessert.
Nutritional Information
Per serving, based on 12 servings. Approximate values.
| Nutrient | Amount |
|---|---|
| Calories | ~145 kcal |
| Carbohydrates | 22g |
| Protein | 4g |
| Fat | 4g |
| Saturated Fat | 1.5g |
| Sugar | 15g |
| Sodium | 75mg |
FAQs
Do I have to pit the cherries?
Traditionally in France, clafoutis is made with whole unpitted cherries — the pits are said to add a subtle almond flavor during baking. But for obvious bite-safety reasons, I always pit mine when serving to guests or kids. Your call, no judgment either way.
Can I use frozen cherries?
Yes! Thaw them first and drain very well — excess liquid will make the batter too wet and the clafoutis won’t set properly. Pat them dry with paper towels before adding to the dish.
What’s the difference between clafoutis and a Dutch baby?
Great question! Both are eggy, baked batters, but a Dutch baby is made with butter in the batter and baked in a screaming hot skillet, giving it dramatic sides. Clafoutis is softer, custardy, and a bit more delicate — more dessert, less brunch showstopper.
If you love both vibes, you might also love my Blueberry Pistachio Spring Salad for a fruit-forward moment on the lighter side.
Can I make this ahead of time?
Absolutely. Bake it the day before, refrigerate, and dust with fresh powdered sugar before serving. It’s honestly even better the next day once the flavors have had time to settle in together. Perfect for dinner parties where you’d rather not be baking while your guests are already there.
Speaking of easy entertaining, my High Protein White Chicken Chili is another crowd-pleasing make-ahead option if you need a savory main to pair with this.
Is this the same as a French cherry dessert I’d find in a restaurant?
Pretty much! Traditional French Cherry Clafoutis is exactly this — a humble, home-style dessert from the Limousin region of France. It’s not fancy restaurant fare, it’s the kind of thing a French grandmother makes in a well-seasoned baking dish. Which honestly makes it even better.
One Last Thing
If you’ve never made a clafoutis before, this Easy Cherry Clafoutis is absolutely where to start. It’s forgiving, it’s flexible, and it never fails to make people think you’ve done something much more impressive than blend six ingredients and wait 40 minutes. The Cherry Clafoutis Dessert in Pan tradition is alive and well in this recipe, and I genuinely hope it becomes a staple in your kitchen too.
Give it a try this week — I promise your future self will thank you. And when you do, share it on Pinterest so others can find it too! Drop your experience in the comments below — did you use fresh cherries or canned? Did you add a variation? I want to hear all about it.
Looking for more easy weeknight wins? Check out my Greek Chicken Bowls or the endlessly satisfying Korean Ground Beef Bowl — both are fast, flavorful, and basically zero stress.
Easy Cherry Clafoutis
Equipment
- Blender
- 9 or 10-inch baking dish or pie plate
- Measuring cups and spoons
Ingredients
Fruit
- 1.5 cups Fresh sweet cherries, pitted or use canned cherries, drained — about 1 can
Eggs & Dairy
- 3 Large eggs room temperature
- 1 cup Whole milk or half and half
Dry Ingredients
- 0.5 cup All-purpose flour
- 0.5 cup Granulated sugar plus 2 tablespoons reserved for topping
- 0.25 tsp Salt
Flavor & Finishing
- 1.5 tsp Vanilla extract
- 0.5 tsp Almond extract
- Powdered sugar for dusting on top before serving
Instructions
- Preheat your oven to 350°F (175°C). Generously butter the bottom and sides of a 9 or 10-inch baking dish or pie plate. Don’t be shy with the butter — a well-greased pan means clean slices and beautiful golden edges.
- Arrange the pitted cherries evenly across the bottom of the buttered dish. Take a moment to spread them out so every slice gets a good share of fruit. Rustic and imperfect is perfectly fine here.
- Add the eggs, ½ cup of granulated sugar (reserve 2 tablespoons for topping), milk, flour, vanilla extract, almond extract, and salt to a blender. Blend until completely smooth, about 30–45 seconds. The batter will be thin — that’s exactly right, so don’t worry.
- Pour the blended batter slowly and evenly over the cherries in the dish. Sprinkle the reserved 2 tablespoons of granulated sugar over the top. This sugar topping creates a lightly crisp, golden crust as it bakes.
- Bake for 35–45 minutes, until the custard is set in the center and the top is lightly golden. The clafoutis should have just a gentle wobble — not a liquid jiggle. Your kitchen will smell incredible around the 30-minute mark.
- Remove from the oven and allow to cool for at least 15 minutes before slicing. This resting time lets the custard fully set. Just before serving, dust generously with powdered sugar. Serve warm, at room temperature, or cold — all three are delicious.
