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Cherry Clafoutis

Jun 16, 2025

Cherry season and the start of summer are upon us, which means its time for all of the fruit desserts! There’s something timeless and elegant about a clafoutis (pronounced kla-foo-ti)—France’s rustic answer to custard and fruit desserts. Traditionally made with cherries, this dish is the perfect blend of creamy, rich batter and juicy, tart fruit. A splash of cherry brandy deepens the flavor, while a dusting of powdered sugar or a dollop of whipped crème fraîche finishes it with a touch of indulgence. Whether served warm from the oven or slightly cooled, cherry clafoutis is a simple yet sophisticated way to showcase the season’s best fruit. Feel free to swap out the flavorings and fruits for other things throughout the season. Apricots and vanilla are stunning. Peaches and cardamom are a perfect match. Raspberries and rose water are so pretty. You can really have fun mixing up new flavors with the season.

½ cup (112 grams) whole milk
1 ¼ cups (284 grams) crème fraîche or sour cream
½ teaspoon (3 grams) vanilla paste
¼ teaspoon almond extract
1 tablespoon cherry brandy (optional but recommended)                                                                                 ⅝ cup (125 grams) granulated sugar
½ cup (71 grams) all-purpose flour
3 large eggs
10–12 oz (280–340 grams) fresh cherries, pitted (quantity will depend on your baking dish)

Butter and sugar, for preparing the pan
Powdered sugar or sweetened whipped crème fraîche, for serving

Instructions:

Preheat your oven to 350°F (175°C). Butter the sides and bottom of a 9-inch skillet or use small ramekins. Coat with sugar and tap out the excess.

In a mixing bowl, whisk together the milk, crème fraîche, vanilla paste, almond extract, and cherry brandy (if using) until smooth.

In a separate bowl, combine the sugar and flour. Add the eggs and whisk until the batter is smooth and lump-free. Gradually whisk in the milk mixture until fully incorporated.

Arrange the pitted cherries evenly in the prepared pan. Place the skillet or ramekins on a sheet pan, then pour the custard over the cherries.

Bake at 350°F until just set in the center—about 30 to 40 minutes. The clafoutis will puff up during baking and deflate slightly as it cools; this is normal.

Dust with powdered sugar or top with sweetened whipped crème fraîche. Serve warm.

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