This classic French clafoutis aux cerises (cherry clafoutis) is a wonderfully simple dessert. Tart, juicy cherries rest in a silky, vanilla-scented custard batter and are finished with crunchy flaked almonds and a scattering of demerara sugar for a golden, caramelised top. It takes just 10 minutes to prepare, uses one bowl, and is perfect for both casual family meals and easy entertaining.
Clafoutis is one of France’s most loved and effortless desserts. The recipe is versatile and adapts easily to seasonal fruit. The key to a perfect clafoutis is not to overbake it: watch carefully during the final 10–15 minutes and, if in doubt, prefer it slightly underbaked. Allowing it to rest after baking is important to achieve the ideal texture.
While cherries are the traditional choice, you can also make this with raspberries, blackberries, strawberries or sliced stone fruit such as apricots, peaches and plums for a slightly different take.
Table of Contents
- Why you will love this recipe:
- Ingredients:
- What is clafoutis?
- Substitutions and Variations:
- Here’s how to make easy Clafoutis aux Cerises:
- Cooking Tips:
- Frequently Asked Questions
- Other recipes you might enjoy:
- Clafoutis aux Cerises (French Cherry Dessert) Recipe
Why you will love this recipe:
- Super simple pudding that takes just 10 minutes to prepare.
- Made in one bowl for minimal washing up.
- Versatile: works with many seasonal fruits year-round.
- Can be served warm or cold, both are delicious.
- A reliable crowd-pleaser for desserts, brunch or tea.
Ingredients:
Full recipe is in the printable recipe card at the bottom of the post.
Fresh cherries – best when ripe and in season; pit them before using.
Ground almonds – also called almond meal; adds depth and a tender texture.
Caster sugar – fine sugar that blends easily into the batter.
Double cream – heavy cream gives richness and prevents a rubbery custard.
Demerara sugar – for sprinkling on top to create a crisp, caramelised finish.
What is clafoutis?
A clafoutis is a traditional French dessert of fruit baked in a thin, custard-like batter. It’s simple to assemble and not overly sweet, which makes it suitable for dessert, brunch or even breakfast. Although cherries are classic, many fruits work well and produce equally delicious results.
Substitutions and Variations:
Fruit: Fresh cherries are ideal, but frozen cherries also work straight from the freezer—no need to thaw. Other fruits that work beautifully include apricots, peaches, plums, pears, apples, blueberries, blackberries and raspberries.
Liqueur: For extra flavour, macerate pitted cherries with a couple of tablespoons of kirsch or brandy and a little sugar for 20 minutes to a few hours before assembling.
Coconut: Replace ground almonds with finely processed desiccated coconut and swap flaked almonds for coconut flakes for a tropical variation.
Almond extract: Substitute a few drops of almond extract for vanilla for an almond-forward aroma—use sparingly.
Here’s how to make easy Clafoutis aux Cerises:
Summary steps are below; full measurements and detailed instructions are in the recipe card at the bottom.
ONE: Preheat the oven to 185°C (165°C fan). Butter a 24cm pie dish and sprinkle lightly with sugar.
TWO: Pit the cherries and arrange them in an even layer in the prepared dish. Set aside.
THREE: In a large bowl, combine the flour, ground almonds and caster sugar.
FOUR: Add the cream, beaten eggs and vanilla extract.
FIVE: Whisk until the batter is smooth and homogenous.
SIX: Pour the batter evenly over the cherries and level the surface.
SEVEN: Scatter small pieces of butter over the top, then sprinkle with demerara sugar and flaked almonds.
EIGHT: Bake for about 50 minutes, or until the top is puffed and golden and a knife inserted into the centre comes out mostly clean. The centre should remain slightly wobbly — better slightly underdone than overbaked.
Cooking Tips:
Pitting cherries: If you don’t have a cherry pitter, push the stone out with a metal straw or the tip of a piping nozzle. Some traditional recipes leave the stones in to add a subtle almond-like flavour, but pitting is neater and preferred by most.
Baking time: Ovens vary. My clafoutis usually needs around 50 minutes but it can take up to 60 minutes. Cover with foil if the top browns too quickly to protect the almonds from burning.
Standing time: Let the clafoutis rest for 10 minutes after baking so it sets and develops the right texture.
Frequently Asked Questions
Yes. Add them from frozen without thawing; the bake time may need a few extra minutes. Other frozen fruits like blackberries and raspberries work well too.
It’s ready when the top is golden and slightly puffed. A knife or toothpick should come out mostly clean but with a few moist crumbs. The centre should be slightly soft but not liquid; a small dip after resting is normal.
Cool completely, then cover and refrigerate for up to 3 days. It’s best within the first 24 hours.
Yes. Reheat covered with foil at 185°C (165°C fan) for 5–10 minutes until warm, or microwave individual portions in short bursts. The oven gives the best result.
It’s not recommended to freeze the finished clafoutis because the custard and fruit can become mushy after thawing. You can, however, freeze pitted cherries to use later.
Yes. Make it ahead, cool and cover, then chill for up to 3 days. For serving to guests, make it the morning of and remove from the fridge 30 minutes before serving, or reheat briefly if you prefer it warm.
Other recipes you might enjoy:
If you like this clafoutis aux cerises, try other bakes such as raspberry, almond and ricotta cake, jam tartlets, caramelised upside-down banana cake, peaches & cream or peach cobbler.
Easy Baking Recipes
Chocolate and Pear Cake
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White Chocolate and Raspberry Cake
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Raspberry, Almond and Ricotta Cake
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Lemon Loaf Cake
If you tried this Clafoutis aux Cerises or another recipe on the site, please leave a comment and let us know how it turned out!
Clafoutis aux Cerises (French Cherry Dessert)
Print Recipe
Ingredients
- 400 g pitted fresh cherries
- 40 g plain flour
- 25 g ground almonds
- 50 g caster sugar + extra teaspoon for greasing
- 430 ml double cream
- 2 large eggs, beaten
- ½ tsp vanilla extract
- 15 g unsalted butter, diced into small pieces, plus extra for greasing
- 1 heaped tbsp demerara sugar
- 15 g flaked almonds
To serve:
- Mascarpone or more cream, optional
- Icing sugar, to dust (optional)
Instructions
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Preheat the oven to 185°C / 165°C fan. Butter a 24cm pie dish and scatter lightly with 1 tsp sugar.
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Tip the pitted cherries into the prepared dish and spread in an even layer. Set aside.
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In a large bowl, mix together the flour, ground almonds and caster sugar.
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Add the cream, beaten eggs and vanilla extract, then whisk until smooth.
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Pour the batter over the cherries and smooth the surface.
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Scatter the diced butter over the top and sprinkle with demerara sugar and flaked almonds.
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Bake for about 50 minutes or until the top is puffed and golden and a knife inserted in the centre comes out mostly clean. The centre should remain slightly wobbly.
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Remove from the oven and leave to stand for 10 minutes. Serve warm with a spoonful of mascarpone and a dusting of icing sugar, or cool completely and chill to serve cold.
Notes
To store: Cool completely, then cover and refrigerate for up to 3 days.
To reheat: Reheat in a 185°C / 165°C fan oven, covered with foil, for 5–10 minutes until warmed through, or microwave portions briefly.
To freeze: Freezing the finished clafoutis is not recommended as the texture changes. Freeze pitted cherries separately if you want to enjoy this recipe out of season.
Fruit: Use in-season cherries when possible, but this recipe works well with many fruits like apricots, pears, blueberries, blackberries, apples and plums.
Baking time: Ovens vary—watch the final stage closely and cover with foil if the top browns too quickly. Slightly underbaked is better than overbaked.
Standing time: Let it rest for about 10 minutes after baking to set and develop the right texture.
Serving suggestions: Delicious on its own, with mascarpone, a drizzle of cream, clotted cream, vanilla ice cream, crème fraîche or plain yoghurt.
Nutrition
Nutrition information is calculated automatically and should be used as an approximation.