Cherry Clafouti

Cherry Clafouti  Desserts
All the berries are in season and on sale. But what happens when you have too many berries? The answer: Whip up a quick and easy dessert for your family sure to impress. This is a traditional French dessert I added almonds and cherries to, but you can also use the recipe for other berries. We love fresh cherries in our home. I had never heard of a clafouti before I started food blogging. I have seen it on several blogs last year and was waiting for cherry season to come back around so I could try a recipe. I have been blown away by this dessert. It was so easy to put together, and so tasty. I don’t think I can put into words how good this is. The cherry and almond combination in the warm eggy custard is just to die for. I researched several recipes before combing a few to come up with this one. The main base was inspired by the Julia Child and recipe. The almond addition I first saw on Simply Recipes, and the cornstarch trick was borrowed from Epicurious. Hope you enjoy it as much as we have.

Note: Traditional Cherry Clafoutis do contain the pits of the cherries too, but I opted to remove the pits for the recipe. (Mostly because I was a dental hygienist for so long and hope no one gets a cracked tooth from my recipes, that would be just awful!)

Cherry Clafouti  Desserts

Cherry Clafouti

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Cherry Clafouti  DessertsLoading...


1 1/2 lbs pitted fresh cherries
1 tablespoon sugar
1 teaspoon corn starch
1/2 cup flour
1/8 teaspoon salt
2/3 cup sugar
4 eggs
1 cup milk
1 1/2 teaspoons vanilla extract
1/2 teaspoon almond extract
3 tablespoons slivered almonds
butter to grease pan
a 1 1/2 - 2 quart baking dish


Preheat oven to 325 degrees. Pit and halve cherries. Add 1 tablespoon of sugar and 1 teaspoon of cornstarch to cherries. Toss to coat.

Grease pan generously with butter.

Make batter by adding milk, eggs, flour, sugar, salt, vanilla extract and almond extract to a mixing bowl. Whisk to combine.

Pour over cherries. Top with almonds and bake at 325 degrees for 50 - 60 minutes, or until lightly browned and when clafouti passes the toothpick test.

Serve warm.

All text and images © / Eclectic Recipes
*Nutritional Information is not guaranteed for 100% accuracy.

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  7 Responses to “Cherry Clafouti”

  1. Erin Coates — June 23, 2010 @ 7:42 pm

    @EclecticRecipes this looks amazing!

  2. Monet — June 23, 2010 @ 11:06 pm

    I have been seeing this new dessert (to me at least) on several blogs too, and I’m excited to give it a try. Your recipe looks the best so far, and I will let you know how it goes if I get a chance to make it. Thanks for sharing!

  3. grace — June 24, 2010 @ 5:22 am

    i love fresh cherries so much that they rarely make it into any baked goods–i devour them too quickly. if i ever have any that survive, i plan to make a clafouti. did you know that some people leave the cherries unpitted? my dentist would be pleased, but me, not so much. 🙂

  4. Benjamin Frear — June 24, 2010 @ 1:22 pm

    This looks like a great recipe – so simple! And perfect timing for all the berries in season! This should work for the over-sized carton of blueberries in my fridge, no?

  5. Magic of Spice — June 25, 2010 @ 12:44 am

    This looks and sounds absolutely divine!

  6. Kristen — June 25, 2010 @ 8:41 am

    I have been thinking about a clafouti for the last few days, too. My fridge is full of cherries and I am afraid we might not eat them all before they go bad. Yours looks lovely.

  7. Ann — July 6, 2010 @ 10:45 pm

    This is a new one to me. Never heard of clafouti. Looks delicious though. I usually just make cherry crisp when the cherries are in season. May that to give this one a try.

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