02 August 2017

Cherry Clafoutis

Sometimes there's a bag of cherries sitting in your fridge that is getting too close to being too ripe. So, when life gives you cherries (that we're thankfully on sale) sometimes you just have to make a cherry clafoutis. This simple and rustic French dessert is perfect for summer days and is delicious served both cold and warm. As I was making this cherry clafoutis last night, I noticed that it was very similar to the Swedish Apple Cake I made back in May. So, with that in mind - if you don't have or even like cherries - go ahead and substitute in whatever fruit your heart desires. You won't regret it!

Traditionally the French leave the pits in, claiming that when baked, the pits give off a almond flavour. But, the idea of biting down on a pit doesn't seem all that appealing. So I simply cut the cherries in half and removed the pit, and threw in some almond extract. If you want to go the traditional route, I commend you. Alright, let's get on to this silk and creamy recipe!


3 eggs
2 cups fresh sweet cherries, pitted
2 tablespoons butter, melted & cooled
1/3 cup granulated sugar
1/2 cup unbleached whole wheat flour
pinch of salt
1 cup milk
1 tsp vanilla extract
1 tsp almond extract
butter to grease the baking dish
1-2 tbls of granulated sugar for the baking dish

Preheat the oven to 350 F, take a stick of butter and generously coat the sides and bottom of a 9 inch glass baking dish. Sprinkle with granulated sugar, tapping to make sure that the dish is evenly coated. Go ahead and pit the cherries (I just took a knife and cut them in half) and arrange them in circles on the baking dish. The bottom of the dish should be completely covered with cherries.

In a bowl mix the eggs, sugar, salt and extracts until well blended. Then pour in the melted butter and mix until smooth. Next you'll add in the flour, mixing until the batter is completely free of lumps (I used an immersion blender for this step and it worked great). At this point the batter should be really thin. Also here's a tip: the smoother the batter, the better. Because if it isn't 100% blended it won't be the clafoutis won't be as silky as it should.

Immediately pour the mixture over the cherries and bake for 35-45 minutes. The goal here is to have the clafoutis puff up and be slightly golden brown in colour. Just make sure you don't overcook it or it will be rubbery. Yes, the middle will be slightly wobbly in the center - but it's completely fine. It will cook as it cools and nce it cools, cut it up and enjoy the deliciousness.

I just love how rustic this dessert looks. It is so simple to make and deliciously rewarding. If you're feeling adventurous, you can sprinkle some powdered sugar on top. I think next time I'll be making this with blueberries. Let me know if you try this recipe! I'd love to know if you like it or not.


  1. Do you have to use whole wheat flour? I only have unbleached white. I wonder if cherries and blueberries together would be good? Thanks Danielle! It looks delicious!

    1. Yes, you can definitely use unbleached white flour. It originally called for all purpose, but I used what I had in the kitchen. Cherries and blueberries sound delicious together!

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