Easy Cherry Clafoutis: The Ultimate Classic French Dessert with Morello Cherries

Indulge in the simple elegance of this super Quick and Easy Cherry Clafoutis, a delightful French dessert that’s guaranteed to be a hit with the entire family.
Made with a luscious baked custard batter and vibrant Morello cherries, it’s a wonderfully comforting treat that can be savored warm, straight from the oven, or delightfully chilled.
Whether you’re looking for a perfect afternoon tea accompaniment or a sophisticated yet simple dessert for any occasion, this Clafoutis recipe is your go-to.

Dessert in a white round ceramic dish from above

What Exactly is a Clafoutis?

A Clafoutis (pronounced “kla-foo-tee”) is far more than just a dessert; it’s a beloved traditional French specialty that encapsulates rustic charm and simple elegance.
Originating from the Limousin region of France, this dessert masterfully combines a rich, baked custard-like batter with an abundance of seasonal fruits.
It’s renowned for its incredibly straightforward preparation, making it a fantastic choice for both seasoned bakers and beginners alike.

To truly convey the delightful experience of a Clafoutis, imagine the creamy richness of a delicate flan intertwined with the light, airy texture of a baked pancake.
This unique combination results in a dessert that is deliciously soft, silky, and almost pudding-like, offering a deeply satisfying taste and texture.
While the Cherry Clafoutis (known in France as “Clafoutis aux Cerises”) remains the most iconic and traditionally recognized version, the beauty of this dish lies in its versatility.
You can experiment with virtually any fruit to create a “Flaugnarde” – a term often used when fruits other than cherries are featured, such as succulent Plums.

The sweet, custardy batter, infused with the natural juices and flavors of the fruit, creates a harmonious symphony of tastes.
It’s a dessert that speaks to the soul, best enjoyed warm, ideally straight out of the oven, when its comforting aroma fills the kitchen.
For me, Clafoutis represents the ultimate comfort food – a testament to how simple ingredients can create something truly extraordinary. I adore these cherry custard cakes, and I’m confident you will too!

Explore More Cherry Desserts:

Easy Cherry Tartlets with Puff Pastry
Cherry Chocolate Tart

Clafoutis in a round ceramic dish with one slice placed on a blue plate

Why Morello Cherries are Perfect for Clafoutis

The choice of cherries significantly impacts the flavor profile of your Clafoutis. While some traditional recipes call for whole, unpitted fresh cherries (believed to impart a stronger almond-like flavor from the pits and help retain juices),
I highly recommend using either fresh, pitted tart cherries or, as in this recipe, high-quality Pitted Morello Cherries.
Morello cherries, known as “Griottes” in French, are celebrated for their distinctive sweet and tart taste – a delightful balance that perfectly complements the rich, sweet custard.

This tartness is crucial, as it cuts through the sweetness of the batter, creating a more complex and satisfying dessert experience.
When I previously used frozen pitted cherries, I found the taste to be somewhat subdued, lacking the vibrant punch that Morello cherries deliver.
Fortunately, these fantastic cherries are readily available in jars, typically found in the canned fruit section of most supermarkets. They usually come pitted and preserved in a light syrup, which, as an added bonus,
can be transformed into a simple, delicious compote to drizzle over your baked Clafoutis, enhancing its cherry flavor even further.

Essential Ingredients for this Easy Clafoutis Recipe

True comfort food, in my opinion, should always be synonymous with quick and easy preparation. And it truly doesn’t get much simpler than a Clafoutis!
There’s no need for any obscure or fancy ingredients, nor specialized kitchen gadgets. All you need are a few pantry staples, a bowl, a whisk, and a baking dish.
It’s about embracing the beauty of simplicity to create something truly delicious.

To make this basic yet incredibly flavorful Cherry Clafoutis, you will need the following ingredients (for precise quantities, please refer to the comprehensive recipe card below):

Butter: Melted and cooled, it adds richness and helps create that tender crumb.
Eggs: Provide structure and contribute to the custard-like texture.
Milk: Full cream milk is recommended for the best flavor and creaminess, but you can experiment with alternatives.
Caster Sugar: Fine sugar dissolves easily, ensuring a smooth batter.
Plain Flour / All-Purpose Flour: The foundation of the batter, giving it just enough body.
Salt: A pinch of salt enhances all the other flavors.
Morello Cherries: The star of the show, providing that essential sweet-tart balance.

These are simple, everyday items that most home bakers already have on hand, making this a spontaneous dessert option whenever a craving strikes!

How to Make the Perfect Cherry Clafoutis: A Step-by-Step Guide

Preparing this Cherry Clafoutis is incredibly straightforward, making it an ideal recipe for any home baker. The steps are simple, logical, and quick, ensuring you’ll have a delicious dessert ready in no time.

Prepare Your Cherries: If using fresh cherries, ensure they are pitted. If using jarred Morello cherries, drain them (reserving the syrup if you plan to make the optional compote). No need to chop them if they are small enough.
Whisk Eggs and Sugar: In a large mixing bowl, whisk the eggs and caster sugar together until the mixture is light, pale, and slightly foamy. This incorporates air and helps create a smooth custard.
Incorporate Dry Ingredients: Sift the plain flour and a pinch of salt directly into the egg mixture. Gently stir until just combined. Be careful not to overmix, as this can develop the gluten too much and lead to a tougher clafoutis.
Add Wet Ingredients: Gradually pour in the cooled melted butter, followed by the full cream milk. Continue to whisk until you achieve a smooth, rather liquid batter. The consistency should be similar to that of a thin pancake batter.
Assemble and Bake: Lightly grease your chosen baking dish. Scatter the prepared Morello cherries evenly across the bottom of the dish. Pour the liquid clafoutis batter carefully over the cherries, ensuring they are mostly submerged.
Bake Until Set: Transfer the dish to a preheated oven and bake until the clafoutis is beautifully golden brown around the edges and set in the center. A gentle jiggle of the pan should show no liquid movement in the middle.
Serve and Enjoy: That’s it! Your delicious Cherry Clafoutis is ready to be enjoyed.

One slice of clafoutis topped with morello cherries

Cherry Clafoutis: Your Questions Answered

What cherries should I use to make “Clafoutis aux Cerises“?

The type of cherries best suited for a Clafoutis often sparks a lively debate, depending on the recipe you consult and family traditions. Some enthusiasts swear by using whole, fresh cherries, believing the pits infuse a deeper, more complex almond-like flavor into the custard and help the fruit retain its juices. However, for most home bakers, pitted cherries are far more practical and pleasant to eat.
I’ve personally found that while fresh, ripe tart cherries are excellent, Pitted Morello Cherries (known as “Griottes” in French) are truly outstanding. I’ve made this recipe with frozen pitted cherries before and found the taste to be quite bland in comparison.
Morello cherries are celebrated for their strong sweet and sour taste, which I absolutely adore in Clafoutis. Their delightful tartness perfectly balances the richness of the sweet custard, creating a dessert that is never cloyingly sweet. You can easily find Morello cherries in jars in the canned fruit section of your local supermarket. They are usually already pitted and stored in a syrup, which can be wonderfully repurposed to create a quick cherry compote topping for your baked dessert.

How should I store a Clafoutis?

To maintain its freshness and flavor, a baked Clafoutis should be stored in the refrigerator. Once completely cooled, cover the dish tightly with plastic wrap or aluminum foil to prevent it from drying out or absorbing other odors. Stored correctly, your Clafoutis will remain delicious for up to 3 days.

What is the best way to serve this dessert?

The most delightful way to enjoy this rustic French dessert is still warm, ideally just a few minutes after it comes out of the oven. The warmth enhances the aroma and softens the custard to perfection. If you’ve stored your Clafoutis in the fridge, I highly recommend gently reheating a slice in the microwave for 30 seconds to 1 minute, or in a warm oven, to restore its comforting warmth and tender texture. It’s fantastic on its own, but also pairs beautifully with a dusting of powdered sugar, a dollop of crème fraîche, or a scoop of vanilla bean ice cream.

One slice of clafoutis on a blue plate next to the baking dish with the rest of the dessert and a bowl of morello cherries

More Delightfully Easy Dessert Recipes

If you loved the simplicity and deliciousness of this Cherry Clafoutis, you’re in for a treat! Explore more of our fuss-free dessert recipes that bring comfort and joy without complicated steps:

Easy Dark Chocolate Mousse
Easy Chocolate Brownie Bites
Pear Crumble Cake
Easy French Apple Cake
Easy Peach Galette
Puff Pastry Apple Tartlets

Made this recipe?

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Recipe Card: Easy Cherry Clafoutis

Easy Cherry Clafoutis

4.72 from 28 votes

This Easy Cherry Clafoutis recipe is always a hit. The classic French dessert is simply the ultimate comfort food and super quick to make too!

Servings: 10 people

Author: Sylvie

Prep Time10 minutes

Cook Time20 minutes

Total Time30 minutes

Print Recipe

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Ingredients

Cherry Clafoutis

80 gr (1/3 cup) Butter, melted and cool
5 Eggs, medium size
500 ml (2 cups) Full Cream Milk
50 gr (3,5 tbsp) Caster Sugar
200 gr (1 1/3 cup) Plain / All Purpose Flour
1 pinch Salt
200 gr (7 oz) Pitted Morello Cherries

Cherry Compote (optional)

300 gr (10,5 oz) Pitted Morello Cherries with the jar syrup
2 tbsp Caster Sugar
1 tbsp Lemon Juice

Instructions

Preheat your oven to 180°C (350°F). Prepare a large round ceramic baking dish by lightly greasing it.
In a large bowl, whisk the Eggs and Caster Sugar vigorously until the mixture is pale, fluffy, and well combined.
Sift in the Plain Flour and Salt. Gently fold or stir until just combined, being careful not to overmix to maintain a tender texture.
Slowly pour in the cooled melted Butter, followed by the Full Cream Milk. Whisk continuously until you achieve a smooth, liquid batter.
Arrange the pitted Morello Cherries evenly at the bottom of the greased baking dish. Pour the liquid clafoutis batter over the cherries, ensuring they are mostly covered.
Bake for 20 to 25 minutes, or until the custard is set and golden brown around the edges. To check for doneness, gently shake the pan; the center should not wobble.
Serve warm, fresh from the oven, for the best experience. If storing in the fridge, reheat individual portions in the microwave for 30 seconds to 1 minute before serving.
Optionally, top the dessert with a homemade Cherry Compote (instructions below) for an extra burst of flavor.

Cherry Compote (Optional)

To make the compote, use the remaining pitted Morello cherries and any syrup from their jar.
Pour the cherries and their liquid into a small pot. Add the Caster Sugar and Lemon Juice. Bring to a gentle simmer and let it slowly reduce over a low-heat for about 10 to 15 minutes, stirring occasionally, until it thickens slightly.
When ready to serve, slice the Cherry Clafoutis and generously top each portion with the warm or chilled Cherry Compote.

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Notes

Baking Dish Selection: I typically use a large round oven-safe ceramic dish, which yields a beautiful presentation. However, you can confidently use any square or rectangular ceramic or glass baking dish you have on hand.
Recipe Yield & Scaling: Please note that the quantities provided in this recipe are designed to make a generously sized cherry clafoutis, perfect for serving 10 to 12 people. If you wish to make a smaller version, simply halve all the ingredients for a dessert that serves 5-6.
Cherry Placement Variation: While I recommend placing the cherries at the bottom of the dish before pouring the batter over, feel free to experiment! You could pour the batter first and then gently place the cherries on top, or even do half the cherries at the bottom and half on top. Clafoutis is a rustic dessert, so embrace your creativity and make your own rules!
Achieving Perfect Doneness: The exact baking time can vary slightly depending on the size and material of your baking pan, as well as the calibration of your oven. To determine if your clafoutis is perfectly set, gently move the pan back and forth. The center of the baked batter should not show any liquid movement; it should be firm yet still have a slight jiggle.

Nutrition (per serving)