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.
This is one of France’s most loved and simple desserts. It takes no time at all to put together and is really versatile. All you have to do is pit your cherries and tip them into an oven-proof dish (you can even use frozen pitted cherries if you want to save time!). Then you just whip up the batter, pour over the top and pop in the oven to bake. That really is all there is to it.
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. I know it is hard when a pud smells this good, but it is important so as to achieve the right texture.
When it comes to serving this clafoutis aux cerises it is best enjoyed warm with a dusting of icing sugar and a scoop of mascarpone (I know the latter isn’t French, but it is a delicious combo). It is also lovely with cream (either pouring or whipped with a little vanilla extract), clotted cream (super indulgent) or ice cream. Alternatively, a dollop of yoghurt or crème fraîche is ideal if you want a tangier flavour. You can also enjoy it cold too. As it cools and sits, it develops a wonderfully chewy texture rather than the bouncier texture when it’s warm from the oven.
Finally, just like my blackberry pie with cream cheese and apple and blackberry crumble, this clafoutis aux cerises is an ideal seasonal dessert. The French are great at respecting the seasons of fruit and veg so I’ve seen this made with a whole variety of fruits. The idea is that you can switch up the fruit to make the most of what is in season at that point! 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. I have also had great success with apples and pears.
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Why you will love this recipe:
- It is a super simple pudding that takes 10 minutes to prepare. Plus it’s made in one bowl.
- It has an irresistible flavour and texture. Imagine fruity cherries in a sweet, custardy vanilla-infused batter, topped with nutty flaked almonds and crunchy toffee-molasses demerara sugar.
- 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.
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.
Plain flour - also known as ‘all-purpose’ flour. This helps give the cherry clafoutis structure.
Ground almonds - these bring a subtle almond flavour, and moist texture, to the clafoutis aux cerises
Caster sugar - this adds sweetness to the clafoutis.
Double cream - this adds richness to the batter, creating a deliciously indulgent clafoutis aux cerises. It also helps reduce the likelihood of it becoming rubbery.
Eggs - I always use free-range eggs. I also recommend using a large egg stamped with the British Lion mark.
Vanilla extract - this gives the clafoutis aux cerises a subtle vanilla sweetness.
Butter - opt for unsalted, if you can, so you can control the salt level in this clafoutis aux cerises. You just need a sprinkling to add richness and help crisp up the top.
Demerara sugar - a sprinkling of demerara sugar adds a slight toffee-molasses flavour and a subtle crunchy finish.
Flaked almonds - these add a subtle nutty almond flavour and a bit of a crunchy texture. You don’t need to toast them first as they will roast in the oven.
Mascarpone - this creamy Italian cheese is delicious with all sorts of cakes and puddings. It has a beautifully buttery, slightly sweet flavour (with a hint of acidity) that works so well with this French cherry dessert.
Icing sugar - a dusting of sieved icing sugar adds a pretty finish to this cherry clafoutis.
Substitutions and Variations:
Fruit: fresh cherries are best for this clafoutis aux cerises, but frozen work well too (just be a bit more gentle when covering with the custardy batter). 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… There are so many options.
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.
Sugar: you can swap the caster sugar for granulated or golden caster sugar if that is what you have. The demerara sugar adds a nice crunch and slight molasses flavour to the topping, but you can use any sugar you like.
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: if you want your clafoutis aux cerises to have a stronger almond flavour,add a couple of drops of almond extract. Use it sparingly though, a little goes a long way! Make sure you use a good-quality, natural almond extract to avoid giving your clafoutis aux cerises a synthetic flavour.
Mascarpone: you can swap the mascarpone for cream, if you prefer. I often add some vanilla extract or vanilla bean paste before whipping to soft peaks. Clotted cream is also very good (and indulgent). A scoop of vanilla ice cream is also a delicious option. If you prefer a tangier flavour, try serving with a dollop of yoghurt or crème fraîche.
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.
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: although this clafoutis aux cerises will smell absolutely incredible when you remove it from the oven, try to resist temptation as the texture really benefits from being left to stand for about 10 minutes.
Frequently Asked Questions
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. You could say the batter is a bit like a pancake. Although the traditional version is made with cherries, you can use all sorts of fruit (see below).
I like to work with what is in season and have made so many different versions. Blackberries, plums and figs are delicious in autumn; apples and pears are wonderful in winter (you can go down the Far Breton route and add some prunes too, if wished); rhubarb works well in spring; and apricots, raspberries, strawberries and blueberries are all delicious in summer.
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.
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. It is best to err on the side of underbaked, rather than overbaked, or else it will become rubbery. 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.
Storage & Reheating Instructions
Leave the clafoutis to cool completely before covering and chilling in the fridge for up to 3 days.
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!
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. 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.
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. Also don’t miss my caramelised upside down banana cake or peach cobbler with cake mix.
Made this recipe and loved it?
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PrintClafoutis aux Cerises (French Cherry Dessert)
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 Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour
- Yield: Serves 6
- Category: Baking
- Method: Oven
- Cuisine: French
- Diet: Vegetarian
Ingredients
- 400g pitted fresh cherries
- 40g plain flour
- 25g ground almonds
- 50g caster sugar + extra teaspoon for greasing
- 430ml double cream
- 2 large eggs, beaten
- ½ tsp vanilla extract
- 15g unsalted butter, diced into small pieces, plus extra for greasing
- 1 heaped tablespoon demerara sugar
- 15g flaked almonds
To serve:
- Mascarpone or more cream (optional)
- Icing sugar, to dust (optional)
Instructions
- Preheat the oven to 185C / 165C Fan. Butter a 24cm pie dish and scatter lightly with the 1 teaspoon 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.
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