Easy Rustic Sour Cherry Clafoutis Recipe Perfect for Summer Desserts
A simple and soulful French dessert featuring tart sour cherries baked in a custardy, rustic batter. Perfect for summer gatherings and quick to prepare.
- Prep Time: 15 minutes
- Cook Time: 35-40 minutes
- Total Time: 50-55 minutes
- Yield: 6 servings 1x
- Category: Dessert
- Cuisine: French
Ingredients
Scale
- 2 cups (300 grams) sour cherries, pitted (fresh or thawed frozen)
- ½ cup (65 grams) all-purpose flour
- ⅓ cup (65 grams) granulated sugar
- 3 large eggs, room temperature
- 1 cup (240 ml) whole milk
- ¼ cup (60 ml) heavy cream
- 1 teaspoon vanilla extract
- ¼ teaspoon almond extract (optional)
- Pinch of salt
- 1 tablespoon unsalted butter, for greasing
- Powdered sugar, for dusting (optional)
Instructions
- Preheat your oven to 350°F (175°C) and butter your baking dish thoroughly to prevent sticking (about 5 minutes).
- Prepare the cherries: If using fresh, pit and rinse about 2 cups (300 grams). Toss them lightly with a teaspoon of sugar if desired. Set aside (5-10 minutes).
- Make the batter: In a medium bowl, whisk together ½ cup (65 grams) all-purpose flour, ⅓ cup (65 grams) granulated sugar, and a pinch of salt. Beat in 3 large eggs, one at a time, until smooth (about 3-4 minutes). Slowly add 1 cup (240 ml) whole milk and ¼ cup (60 ml) heavy cream while whisking continuously to avoid lumps.
- Add flavor extracts: Stir in 1 teaspoon vanilla extract and ¼ teaspoon almond extract (if using). Let the batter rest for 10 minutes at room temperature for a silkier texture.
- Assemble the clafoutis: Pour half the batter into the prepared dish. Scatter the cherries evenly over it. Pour the remaining batter on top, gently smoothing the surface.
- Bake: Place in the oven and bake for 35-40 minutes. The clafoutis should puff slightly and the edges will turn golden brown. A knife inserted near the center should come out mostly clean with a few moist crumbs. Start checking after 30 minutes.
- Cool briefly: Let it cool for 10-15 minutes before serving. It will deflate slightly. Dust with powdered sugar just before serving if desired.
Notes
Let the batter rest for 10 minutes before baking to hydrate the flour and achieve a silkier texture. Use room temperature eggs and dairy to avoid curdling. If edges brown too fast, tent with foil halfway through baking. The clafoutis will jiggle slightly when done but firms as it cools. For gluten-free, substitute all-purpose flour with almond or gluten-free flour. For dairy-free, use coconut or oat milk instead of milk and cream.
Nutrition
- Serving Size: 1 slice (1/6 of the
- Calories: 180210
- Sugar: 18
- Sodium: 70
- Fat: 8
- Saturated Fat: 4.5
- Carbohydrates: 25
- Fiber: 1.5
- Protein: 6
Keywords: clafoutis, sour cherry dessert, rustic dessert, summer dessert, French dessert, easy clafoutis, cherry clafoutis