Cherry Clafoutis That’s Fancy but Easy

You know those desserts that look like you slaved over them for hours but really, you barely broke a sweat? This cherry clafoutis is exactly that—a fancy-looking, elegant treat that’s so simple it almost feels like cheating. I remember the first time I made it, I was shocked at how effortlessly the ingredients came together into this custardy, jewel-toned beauty. The smell of warm cherries mixed with vanilla fills the kitchen, and the texture is just dreamy—soft, tender, with just enough caramelized edges for a little bite. Trust me, once you try this, clafoutis will become your go-to dessert when you want to impress but keep things easy.

Quick Facts

• Yield: Serves 6
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes

Ingredients

For the Main Dish:

• 1 cup whole milk
• 3 large eggs
• ⅓ cup granulated sugar
• ⅓ cup all-purpose flour
• 1 tsp vanilla extract
• Pinch of salt
• 2 cups fresh cherries, pitted (you can use frozen, just thaw and drain)
• Butter, for greasing the baking dish
• Powdered sugar, for dusting (optional)

How I Make It

Step 1:

Start by preheating your oven to 350°F. Butter a 9-inch pie dish or similar-sized baking dish generously. The butter helps create those delicious caramelized edges, so don’t be shy!

Step 2:

In a mixing bowl, whisk together the eggs and granulated sugar until smooth and pale. This lightens the batter and helps make it airy.

Step 3:

Add the flour and salt next, stirring gently to combine without lumps. Then pour in the milk and vanilla extract. Whisk until the batter is smooth and slightly runny—think pancake batter consistency.

Step 4:

Scatter the pitted cherries over the bottom of your buttered dish, evenly distributing them. Pour the batter right over the cherries, letting the fruit sink in slightly.

Step 5:

Bake for about 35 minutes, or until the clafoutis is puffed up, golden around the edges, and a toothpick inserted near the center comes out clean (a little moist crumbs are ok!). You’ll see it set but still custardy.

Step 6:

Let it cool for 10 minutes—the clafoutis will deflate a bit but taste even better. Dust with powdered sugar if you want a pretty finishing touch before slicing and serving.

Variations & Tips

• Swap cherries for blueberries or sliced peaches for a fresh twist.
• For extra richness, substitute half the milk with cream.
• If you don’t have fresh cherries, frozen work fine—just thaw and drain them well.
• Add a splash of almond extract for a lovely nutty note instead of vanilla.
• Use a cast iron skillet for deeper caramelization and rustic presentation.
• Make it gluten-free by swapping all-purpose flour with a gluten-free blend.

How I Like to Serve It

I love serving this cherry clafoutis warm, straight from the oven, with a scoop of vanilla ice cream or a dollop of whipped cream on top. It also makes an effortless brunch dessert when paired with freshly brewed coffee or a light sparkling wine for a special gathering. Because it’s not overwhelmingly sweet, it’s perfect for spring and summer evenings on the patio.

Notes

• Store leftovers in the fridge, covered, for up to 2 days—just reheat gently in the oven or microwave.
• You can prepare the batter ahead and bake right before serving for a stress-free dessert.

Closing: This cherry clafoutis is the kind of recipe that feels like a special occasion every time you make it, yet is easy enough for a weeknight—no fancy skills required!