Clafoutis aux Cerises (French Cherry Dessert)

This classic French clafoutis aux cerises (cherry clafoutis) is the ultimate fuss-free dessert. Imagine fruity cherries in a sweet, custardy vanilla-infused batter, topped with nutty flaked almonds and golden demerara sugar. So good. What’s more, it takes just 10 minutes to prepare and is all made in one bowl.

clafoutis aux cerises in a bowl with mascarpone on top and more fresh cherries.

This is one of France’s most loved and simple desserts. It takes no time at all to put together and is really versatile. The trick to making the perfect clafoutis aux cerises is to watch closely during the final 10-15 minutes of baking as you really don’t want it to overbake. In fact, I would err on the side of caution and go for underbaked if in doubt. Also, don’t be tempted to skip the standing time – it’s important to achieve the right texture.

Just like my blackberry pie with cream cheese and apple and blackberry crumble, this clafoutis aux cerises is an ideal seasonal dessert. Although cherries are a classic way to make a clafoutis, it is also delicious blackberries, raspberries and strawberries. Sliced stone fruit works well too – think apricots, peaches and plums like in my plum & olive oil cake.

Why you will love this recipe:

It is a super simple pudding that takes 10 minutes to prepare.
It’s made in one bowl.
It is versatile. You can make it with different seasonal fruits all year round.
You can serve it warm or cold.
It is a real crowd-pleaser.

clafoutis aux cerises baked in a white pie dish.

Ingredients:

Full recipe can be found in the printable recipe card at the bottom of the post, just scroll down!

Fresh cherries – this is best with fresh and in-season cherries. Make sure you de-stone/pit them before adding to the prepared dish.

Ground almonds – also known as almond meal.

Caster sugar – also known as superfine sugar.

Double cream – also known as heavy cream, it adds richness to the batter and also helps reduce the likelihood of it becoming rubbery.

Demerara sugar – sometimes known as turbinado sugar. Adding a sprinkling of demerara sugar adds a crunchy crisp top.

What is clafoutis?

A clafoutis is a classic French dessert made with fresh fruit baked in a delicious custardy batter. It is super simple and ideal for easy entertaining. Sometimes, it is even served for breakfast or brunch due to the fact it isn’t overly sweet. Although the traditional version is made with cherries, you can use all sorts of fruit (see below).

Substitutions and Variations:

Fruit: fresh cherries are best for this clafoutis aux cerises, but frozen work well too. You can add them into the dish still frozen, no need to defrost. Then also you can try with sliced apricots, apples, pears, plums, blueberries, blackberries, raspberries…

Liqueur: sometimes I like to add a bit of a boozy kick to this clafoutis aux cerises. To do this, pop the pitted cherries into a bowl, drizzle over a couple of tablespoons over kirsch (or brandy) and sprinkle with a little sugar. If you can, leave to macerate for 2-3 hours before making the recipe as usual, but even just 20 minutes does the trick.

Coconut: for a tropical twist, swap the ground almonds for finely blitzed desiccated coconut. You can then swap the flaked almonds for coconut flakes.

Almond extract: instead of vanilla, add a couple of drops of almond extract. Use it sparingly though, a little goes a long way!

Here’s how to make easy Clafoutis aux Cerises:

Here’s a step by step guide for what you need to do, but you can find the full recipe at the bottom of the page for detailed instructions.

ONE: Preheat the oven to 185C / 165C Fan. Butter a 24cm pie dish and scatter lightly with sugar.

TWO: Pit the cherries then tip them into the prepared dish and spread in an even layer. Set aside.

THREE: In a large mixing bowl, mix together the flour, ground almonds and caster sugar.

FOUR: Next, add the cream, eggs and vanilla extract.

FIVE: Whisk well until you have a smooth batter.

SIX: Pour over the cherries and smooth over the top.

SEVEN: Scatter over the chopped butter and sprinkle with the demerara sugar and flaked almonds.

dusting clafoutis aux cerises with icing sugar.

EIGHT: Bake for about 50 minutes – or until the top is puffed up and golden brown and a knife inserted into the centre comes out mostly clean. The middle will still be a bit wobbly, but that’s the nature of a clafoutis (it is better to be just undone rather than overbaked).

Cooking Tips:

Pitting cherries: if you don’t own a cherry pitter, use the tip of a piping nozzle or a metal straw to remove the stone. Fun fact: a fair few traditional recipes actually leave the pits in as they have a particular aroma which infuses the batter as the clafoutis bakes in the oven. I wouldn’t bother with this! Otherwise, just use your fingers to get the pits out and your cherries will just be a little torn but it will still be delicious, just not as neat. Wear gloves ideally if doing this so as not to stain your hands.

Baking time: how long you need to bake this clafoutis will depend on your oven. Mine takes around 50 minutes but it can take up to an hour. If it is getting too brown, cover with foil to stop the almond flakes from burning (or they will become bitter). It is actually better to slightly underbake, than overbake though – so watch closely!

Standing time: leave for 10 minutes when out of the oven as the texture really benefits from being left to stand briefly.

clafoutis aux cerises in bowl pouring cream over the top.

Frequently Asked Questions

Can I use frozen cherries in a clafoutis aux cerises?

Yes. You can add them to the dish still frozen; no need to defrost. It may just need another few minutes in the oven to ensure it’s totally cooked. Other frozen fruit works well too e.g. blackberries or raspberries.

How do I know when my clafoutis aux cerises is done?

The cherry clafoutis is ready when the top is a gorgeous golden-brown and slightly puffed up. A knife (or toothpick) inserted into the centre should come out mostly clean (although it is fine to have a few moist crumbs clinging to it). The middle should still be slightly soft – but not completely runny. Don’t worry if a slight dip develops in the centre of your clafoutis after it has been left to stand, this is completely normal and a sign of proper baking.

How should I store this clafoutis aux cerises?

Leave the clafoutis to cool completely before covering and chilling in the fridge for up to 3 days.

Can I reheat cherry clafoutis?

You can enjoy leftovers cold from the fridge. However, if you want to enjoy it warm, cover with foil and pop in a 185C / 165C Fan oven for 5-10 minutes – or until heated through. You can microwave individual portions in 20 second bursts to warm through but the oven is the best way to do it!

Can I freeze clafoutis aux cerises?

No, it’s best not to freeze this clafoutis aux cerises as it affects the texture, making the custard-like texture and fruit become mushy or grainy after thawing.

Can I make this clafoutis aux cerises ahead of time?

Yes, you can make ahead of time then cool and cover. Place in the fridge for up to 3 days although it’s best in the first 24 hours, so bear that in mind. If serving for guests, I would make the morning of, cover it and chill it. Remove from fridge 30 mins before serving so it loses the fridge chill but isn’t warm. Or reheat as above if you’d rather!

Other recipes you might enjoy:

If you like the sound of my clafoutis aux cerises, you will love my raspberry, almond and ricotta cake and jam tartlets. Also, don’t miss my caramelised upside-down banana cake, caramel peaches & cream or peach cobbler with cake mix.

Easy Baking Recipes

Chocolate and Pear Cake

white chocolate raspberry cake on a white cake stand.

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White Chocolate and Raspberry Cake

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Raspberry, Almond and Ricotta Cake

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Lemon Drizzle Loaf Cake

If you tried this Clafoutis aux Cerises or any other recipe on the site, please do leave a comment and let us know how it went!

Clafoutis aux Cerises (French Cherry Dessert)

By: Margie Nomura

This classic French clafoutis aux cerise (cherry clafoutis) is the ultimate fuss-free dessert – ideal for easy entertaining. Imagine fruity cherries in a sweet, custardy vanilla-infused batter, topped with nutty flaked almonds and demerara sugar. So good.

Prep: 10 mins
Cook: 50 mins
Total: 1 hr
Servings: 6 servings

Ingredients

400 g pitted fresh cherries
40 g all-purpose flour (plain flour)
25 g ground almonds
50 g superfine sugar (caster sugar) + extra teaspoon for greasing
430 ml heavy cream (double cream)
2 large eggs , beaten
½ tsp vanilla extract
15 g unsalted butter , diced into small pieces, plus extra for greasing
1 heaped tbsp demerara sugar
15 g flaked almonds

To serve:

Mascarpone or more cream , optional
confectioners’ sugar (icing sugar) , to dust (optional)

Instructions

Preheat the oven to 185C / 165C Fan. Butter a 24cm pie dish and scatter lightly with the 1 tsp sugar.
Tip the pitted cherries into the prepared dish and spread in an even layer. Set aside.
In a large mixing bowl, mix together the flour, ground almonds and caster sugar.
Next, add the cream, eggs and vanilla extract and whisk well until you have a smooth batter.
Pour over the cherries and smooth over the top.
Scatter over the chopped butter and sprinkle with the demerara sugar and flaked almonds.
Bake for about 50 minutes – or until the top is puffed up and golden brown and a knife inserted into the centre comes out mostly clean. The middle will still be a bit wobbly, but that’s the nature of a clafoutis (it is better to be just undone rather than overbaked).
Remove from the oven and leave to stand for 10 minutes (there will be a slight dip in the middle, but that is completely normal). Serve warm with a spoonful of mascarpone and a dusting of sieved icing sugar, if desired. Alternatively, leave to cool completely before covering and chilling in the fridge. Then serve cold – it takes on a wonderfully chewy texture. Either way is delicious!

Notes

Scroll up for a step by step guide to help you make this recipe. To store: leave the clafoutis to cool completely before covering and chilling in the fridge for up to 3 days. To reheat: you can enjoy leftovers cold from the fridge. However, if you want to enjoy it warm, cover with foil and pop in a 185C / 165C Fan oven for 5-10 minutes – or until heated through. You can microwave individual portions in 20 second bursts to warm through but the oven is the best way to do it! To freeze: it is best not to freeze this clafoutis aux cerises as it affects the texture, making the custard-like texture and fruit become mushy or grainy after thawing. If you are lucky to have a cherry tree in your garden or want to capitalise on cherry season, you can freeze the cherries (pitted) and keep in the freezer until you want to make this dessert. Fruit: this clafoutis is perfect to make when cherries are in season. However, you can make it all year round using all sorts of fruit. Apricots, pears, blueberries, blackberries, apples and plums all work well. Baking time: how long you need to bake this clafoutis will depend on your oven. Mine takes around 50 minutes but it can take up to an hour. If it is getting too brown, cover with foil to stop the almond flakes from burning (or they will become bitter). It is actually better to slightly underbake, than overbake though – so watch closely! Standing time: I know it is tempting to dive straight into this clafoutis aux cerises. However, it is important to let it stand for about 10 minutes as it helps it settle, thus giving the perfect texture. Serving suggestions: it’s delicious on its own. However, I love it with a spoonful of mascarpone, drizzle of cream (you can add vanilla and whip it or pour it over unwhipped). Also great with clotted cream, vanilla ice cream, creme fraiche or even yoghurt.

Nutrition

Serving: 1 serving
, Calories: 429 kcal
, Carbohydrates: 30 g
, Protein: 7 g
, Fat: 33 g
, Saturated Fat: 19 g
, Polyunsaturated Fat: 2 g
, Monounsaturated Fat: 8 g
, Trans Fat: 0.1 g
, Cholesterol: 141 mg
, Sodium: 41 mg
, Potassium: 264 mg
, Fiber: 2 g
, Sugar: 21 g
, Vitamin A: 1244 IU
, Vitamin C: 5 mg
, Calcium: 82 mg
, Iron: 1 mg