Clafoutis or Clafouti is a classic baked French dessert of fruit. It is usually made with black cherries covered with a thick flan-like batter. It is creamy and custardy in texture, more of like a cross between flan and cake. But mind you, this dessert is easier to make than you think. In fact, it is one of the easiest fruit desserts, especially when you have lots of cherries on hand.
The main ingredients for Cherry Clafoutis include cherries, of course, along with sugar, eggs, and flour. It also requires amaretto, which gives this dish the slightest hint of almond flavor. But if you don’t have the liqueur, you are free to use vanilla extract.
To come up with the best cherry clafoutis, it is important that the ingredients are well incorporated. And in less than an hour, you can have an excellent dessert. Simply sprinkle some powdered sugar over it before serving to make it more presentable.Print
This dessert is dense, velvety, and packed with fresh cherries. It is gorgeous, but it is easier to make than you think. In fact, it is one of the easiest French desserts that you can put together in just under an hour.
Softened butter (for pan)
1 1/2 cups cherries (sweet or tart, halved, and pits removed)
4 large eggs
1/2 cup granulated sugar
1 cup milk
1 tablespoon amaretto
3/4 cup all-purpose flour
1/2 teaspoon kosher salt
Powdered sugar (for serving)
- Preheat oven to 350 degrees Fahrenheit and then grease a 9-inch round baking dish with butter.
- Arrange cherries in an even layer in the pan.
- Place eggs and sugar in a blender and blend until frothy.
- Add milk, flour, salt, and amaretto. Blend until combined and then pour batter over cherries.
- Bake for about 35 minutes or until golden and a toothpick inserted in the middle comes out clean.
- Dust with powdered sugar before serving.
- Using amaretto is highly recommended for this recipe. But if you don’t have it, you can use 1 tablespoon of almond extract instead.
- This dessert is best served warm or at room temperature.
Traditionally, clafoutis is made with cherries that still have their pits as the pits provide more flavor. However, this makes it a little challenging to eat this dessert. That is why we highly recommend using pitted cherries.
Cherry Clafoutis requires very little flour so don’t be surprised if the result is like a thick custard. The truth is, clafoutis is a very versatile dish. You can use different types of fruits. Aside from cherries, you can also utilize grapes, apricot, berries, pears, apples, and peaches. It gives you a great opportunity to use fruits that are in season.
To those of you who are familiar with ‘Dutch Baby’, yes, clafoutis is quite similar to it. They have almost the same ingredients but the baking method is different. Clafoutis takes longer to bake in the oven, plus it is silkier and more custardy in texture.
Try making Cherry Clafoutis today and see how delicious it is!