Name: Simple Classic Cherry Clafoutis
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Ingredients: 600 g (20 oz) fresh sweet cherries, stemmed and pitted; 1 cup (240 ml) whole milk; 3/4 cup (100 g) all-purpose flour; 1/2 cup (100 g) granulated sugar; 2 tbsp (30 g) melted butter; 1/4 tsp salt; Vanilla 1/2 tsp; 1/2 tsp almond extract (optional); Additional butter for the dish

The oven timer was broken yesterday, so I had to watch the wall clock the entire time this baked. I still don’t measure the vanilla properly, and I’m not going to start now.

My kids didn’t care about the timer anyway when they smelled this cherry clafoutis coming out of the kitchen.

My grandmother always told me that French desserts don’t have to be fussy to taste like Sunday dinner. This rustic fruit bake comes together in minutes without any special equipment.

Prep: 20 minutes · Cook: 45 minutes · Total: about 1 hour and 15 minutes · Serves: 6

How do you make a classic French clafoutis without overcooking the eggs? Whisk the milk, flour, sugar, melted butter, salt, and vanilla until smooth, then pour the thin batter over fresh cherries.

Bake at 350°F in a buttered 10-inch round dish until the center is set and the edges are golden.

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What You’ll Need

600 g (20 oz) fresh sweet cherries, stemmed and pitted
1 cup (240 ml) whole milk
3/4 cup (100 g) all-purpose flour
1/2 cup (100 g) granulated sugar
2 tbsp (30 g) melted butter
1/4 tsp salt
Vanilla 1/2 tsp
1/2 tsp almond extract (optional)
Additional butter for the dish

Ingredient Notes and Swaps

Fresh sweet cherries are the star here, and pitting them beforehand saves everyone from a surprise pit at the table. You want to use standard all-purpose flour from the baking aisle, as it gives the custard just enough structure without making it heavy.

Whole milk works best for this recipe because the fat content helps the batter set into a tender custard texture.

Let’s Make It

Prep the oven. Preheat your oven to 350°F and butter a 10-inch round baking dish thoroughly until the bottom and sides are coated.
Arrange the fruit. Place the pitted sweet cherries in an even single layer across the bottom of the prepared baking dish.
Mix the wet base. Whisk together the milk, melted butter, vanilla, and optional almond extract in a large mixing bowl until fully combined.
Add the dry ingredients. Whisk the all-purpose flour, sugar, and salt directly into the wet mixture until the batter is completely smooth like crêpe batter.
Pour the batter. Pour the thin batter carefully over the cherries in the dish until the fruit is mostly submerged.
Bake the dessert. Place the dish in the oven and bake until the edges are golden brown and the center is set.

Storing and Reheating

Keep any leftover clafoutis covered tightly in the refrigerator for up to three days. You can eat it cold straight from the fridge or warm individual slices gently in the microwave before serving.

Freezing is not recommended because the custard texture changes too much when thawed.

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