This delicious Clafoutis aux cerises is perfect for the summer! It’s a traditional French custard-like dessert that’s great even for breakfast or brunch. If you have never made Clafoutis before, you’ll be surprised at how incredibly simple it is to make!
I’m sure you know by now how much I love fruit desserts, especially when they are in season! From my Streusel Top Apple Muffins (No Mixer), Easy Honey-baked Figs, Fresh Peach Upside Down Cake, Portokalopita – Greek Orange Phyllo Cake, No-bake Strawberry Dessert Cups, to my show-stopping Easy Strawberry Charlotte Cake, there’s just something about fresh fruit that I think really adds liveliness to desserts.
This classic French dessert is another great way of enjoying fresh fruit, particularly cherries!
What is Clafoutis Aux Cerises?
Clafoutis Aux Cerises is a traditional baked French dessert with fresh cherries encased in a batter that resembles a flan. In the past, it was often made without removing the pits as this was believed to enhance the overall flavor and add an almond overtone. For this recipe, however, I removed all the pits.
Why you will love this cherry dessert:
- It’s so easy to make and it doesn’t require any special equipment.
- There are only a few ingredients needed, which you probably already have in your pantry.
- It’s very adaptable! It’s perfect with fresh cherries, but also with any summer fruit.
What does this Clafoutis taste like?
This dessert is a cross between a Dutch Baby pancake and a flan. It’s not overly sweet, yet it’s very light with a slightly creamy texture combined with juicy cherries. If you’re a custard lover, you will love this dessert, too!
What you need to make clafoutis:
Cherries: I use fresh, sweet cherries. They should be firm and plump without any brown spots or bruises.
Sugar & Salt: I use white granulated sugar, but you could use light brown sugar for a more caramel flavor. I also use a little bit of salt to enhance the dessert.
Eggs: I use organic eggs.
Butter: I use some unsalted butter in the batter; I think it adds a nice creamy texture.
Vanilla: I use natural vanilla extract.
Flour: I use all-purpose flour.
Cognac: I think cognac really goes well with the cherries. However, if you don’t want any alcohol, you could omit it.
TOP TIP: MAKE THIS DESSERT GLUTEN-FREE
For a gluten-free dessert, just replace the all-purpose flour with gluten-free flour. You could also use almond flour, although the texture may change a bit and it will give a nuttier flavor.
Add-ins & Variations
Although I kept it simple with few ingredients, you could easily make your own variations! Here are a few suggestions:
Seasonal Fruit: Apart from cherries, you could make this dessert with other stone fruits like apricots or plums. Figs would be delicious! Also, you could use a variety of berries. I think blueberries would go nicely with this vanilla custard.
Almonds: Sliced or slivered almonds would add a nice texture and crunch, too.
Flavorings: You could add a bit of lemon zest if you want a more citrus flavor. Also, you can replace the vanilla extract with almond extract.
Alcohol: Instead of cognac, you can use brandy or cherry liqueur, also known as cherry brandy. I really like the small amount of cognac.
HOW TO MAKE CLAFOUTIS AUX CERISES
First, stem and pit the cherries. I use a tool for this, but you could easily use your fingers. You could also use a paring knife to cut the side and gently remove the pit.
Then, generously butter your baking dish.
Place the cherries in a single layer in the dish. Spread a few apart so that there’s room for the custard.
Put all the ingredients for the custard in a bowl and beat until combined. I find that an immersion blender is perfect for this, but you could just use a whisk or a handheld mixer, if you prefer.
Pour the batter over the cherries. I like to use a ladle for this so that the cherries stay in place when I pour the batter over them.
Then you bake until it’s golden brown on top.
How to serve Clafoutis Aux Cerises
Traditionally in France, this dessert is served slightly warm with just a little powdered sugar on top. However, you could also serve it at room temperature or even cold, straight out of the refrigerator. If you want, add some freshly whipped cream, or a scoop of Vanilla Ice Cream on the side.
TIPS FOR SUCCESS
- I suggest wearing gloves while you pit the cherries! Otherwise, you will stain your hands and fingers!
- If your cherries are a bit tart, you could sprinkle some sugar over the buttered dish before adding the cherries. My cherries were very sweet, so I didn’t need to do this.
- After baking, let the dessert rest for at least 15 minutes before serving so that it doesn’t fall apart.
FREQUENTLY ASKED QUESTIONS
Can I make this dessert ahead?
Yes! You can make this dessert and keep it in the fridge. However, traditionally, it is served slightly warm with some powdered sugar on top.
How do you store Clafoutis Aux Cerises?
I let the dessert cool completely and then I cover it with plastic wrap and store it in the refrigerator for up to 3 days.
Can you reheat this dessert?
Yes! You could easily reheat it in the microwave for about 10 seconds, just until it’s warm. You could also reheat it in the oven at 300 F (150 C) for about 5 minutes.
MORE FRUIT DESSERTS!
LET ME KNOW HOW THIS CLAFOUTIS AUX CERISES TURNS OUT FOR YOU IN THE COMMENTS BELOW! I’D LOVE TO HEAR FROM YOU!
French Cherry Dessert (Clafoutis Aux Cerises)
- 14 oz / 400 g sweet cherries (about 50 cherries)
- 3 eggs
- ½ cup (64 g) all-purpose flour
- 2 teaspoons vanilla extract
- 2 tablespoons cognac or brandy
- ½ cup sugar (3.5 oz / 100 g)
- 1 ⅓ cup milk
- ¼ teaspoon salt
- 1 tablespoon butter, melted + 1-2 tablespoons extra for the baking dish
- powdered sugar for dusting (optional)
- Preheat the oven to 375 °F / 190°C.
- Generously butter a shallow baking dish (about 11 X 7 inches / 28.5 X 18.5 cm). Set aside.
- Remove the stems and pit the cherries. Place them on the bottom of the baking dish in a single layer*.
- Put all the remaining ingredients in a large bowl and beat until combined. I use an immersion blender, but you could just use a whisk or a handheld mixer.
- Pour the batter over the cherries.
- Bake for about 45- 55 minutes, until it's golden brown or until a knife inserted in the middle comes out relatively clean. The custard should be set, but slightly jiggly in the middle.
- Remove it from the oven and let it rest for about 15 minutes.
- Dust with powdered sugar and serve warm.
- Store any leftovers in the refrigerator for up to 3 days.