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).

What other fruit can I put in clafoutis?

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.

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. 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.

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!

Clafoutis aux Cerises (French Cherry Dessert)

Name: Clafoutis aux Cerises (French Cherry Dessert)
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Cuisine: French
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 tbsp demerara sugar; 15g flaked almonds; Mascarpone or more cream (optional); Icing sugar, to dust (optional)

Clafoutis aux Cerises (French Cherry Dessert)

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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.

Author: Margie Nomura
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Yield: Serves 6
Category: Baking
Method: Oven
Cuisine: French
Diet: Vegetarian

Ingredients

Scale

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 tbsp demerara sugar
15g flaked almonds

To serve:

Mascarpone or more cream (optional)
Icing sugar, to dust (optional)

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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.

Find it online: https://desertislanddishes.co/clafoutis-aux-cerises/