Sweet dark cherries suspended in a silky custard and dusted with powdered sugar. That sums up this delicious cherry clafoutis recipe in a single sentence. It is our end of summer dessert these days and it’s so incredibly easy to make, it’ll become one of your favorite fresh cherry recipes as well.
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To make this cherry clafouti recipe, we need a handful of pantry ingredients and about a pound of fresh cherries.
If you don’t have amaretto, or you prefer to keep your dessert alcohol free, substitute with 2 teaspoons of almond extract.
Cherry clafoutis recipe
The first step is pitting the sweet, dark cherries. A cherry pitter is without a doubt your most valuable tool when it comes to working with fresh cherries.
Liberally butter a shallow baking dish and add the cherries, spreading them out evenly to cover the bottom of the dish.
Add the remaining ingredients (except the powdered sugar) to a blender and make the custard. Pour this mixture over the cherries and bake. It’s that easy.
Baking – it’s cheaper than therapy
Baking is my therapy and let’s face it… it’s cheaper than $150 dollars an hour and much tastier.
I find solace in the kitchen, the familiar smells and sounds, the warmth of the oven. Being able to “shut off” my brain and do things on autopilot also brings a certain sense of comfort.
Once again, I find myself puttering about in the kitchen late at night when the rest of world is fast asleep. My reward is this cherry clafoutis recipe.
This recipe for clafoutis with sweet cherries was originally published on my blog back in 2012. The original recipe was a bit heavy and eggy. After reading the post from David Lebovitz, it seems we both used a similar recipe as our original inspiration.
This revised version is basically his revised version as well, with a little tinkering from me. I think it’s absolutely dreamy, I hope you agree.
What other recipes can I make with fresh cherries?
This cherry clafoutis recipe is one of our favorites, but these recipes also make the cut.
- Cherry muffin recipe
- Fresh cherry crumb cake
- Cherry chutney
- Fresh cherry daiquiri
- Cherry hand pies
- Cherry crisp recipe
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- 4 cups sweet cherries, stems and pits removed, about 1 1/4 lbs.
- 3 large eggs
- 1/2 cup flour (70 grams)
- 1 tsp. vanilla extract
- 1 tbsp. amaretto
- 1/2 cup sugar
- 1 1/3 cup whole milk
- 2 tbsp. unsalted butter
- 1/4 tsp. fine sea salt
- 2 tbsp. powdered sugar - for dusting on top after baking
- Preheat oven to 375°F / 190°C / Gas mark 5.
- Butter a 2 quart, shallow baking dish with 2 tbsp. unsalted butter.
- Add pitted cherries to baking dish and spread evenly across the bottom.
- To a blender, add eggs, flour, vanilla, amaretto, sugar, milk and sea salt. Blend until batter is thoroughly combined.
- Pour custard batter over cherries and bake for 40 - 45 minutes, or until a knife inserted into clafoutis comes out clean.
- Let cool, then dust with 2 tbsp. powdered sugar.
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Serving Size:1/6 of pan
Amount Per Serving: Calories: 286Total Fat: 8gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 109mgSodium: 157mgCarbohydrates: 46gFiber: 2gSugar: 35gProtein: 7g
Nutrition information calculated by a third-party company as a courtesy. It is intended as a guideline only.
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Originally published 4/25/12, most recent update 8/18/21.