Cherry Clafouti

*This Cherry Clafouti is a light, sweet, and satisfying dessert that’s perfect for summer! Sweet, vibrant cherries pair perfectly with a rich custard.*

Happy Friday, and happy day before this summer holiday weekend! My idea of the perfect glorious long weekend: sleeping in, a trip to the beach, maybe a hike or long walk, a picnic outside, fireworks, and this cherry clafouti! I made this cherry dessert a couple of weeks ago, and really, really wanted to share it with you before cherries disappear from the market.

This clafouti is a classic French dessert that my mom’s been making for ages. It’s super simple to prepare: the custard comes together quickly, so the toughest part is preparing your cherries! And if you’re feeling a little lazy (what with the warm weather and relaxing weekend vibes) you can even leave them unpitted! This delicious dessert is absolutely bursting with the fresh, sweet, red fruit, and just enough creamy, rich custard holds everything together. I would serve this simple pudding at room temperature, topped with a bit of lightly whipped cream, for the perfect sweet finish to your summer dinner – bonus points if you enjoy it outside!

I hope you have a wonderful Fourth of July, and eat something yummy this weekend, ok?!

Cherry Clafouti

Servings: 8
Difficulty: Easy
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This Cherry Clafouti is a light, sweet, and satisfying dessert that's perfect for summer! Sweet, vibrant cherries pair perfectly with a rich custard.

Feel free to leave the cherries unpitted, if you prefer. This is the traditional approach, and the cherry pits impart a delicious almondy flavor to the custard.
I like to serve this dessert topped with a sprinkle of powdered sugar and a dollop of lightly whipped cream.
You may substitute chopped apricots, sliced pears, or other fresh berries for the cherries.

Ingredients

1 pound sweet cherries, washed and pitted
3 eggs
½ cup sugar
2 tablespoons butter, melted and cooled
1 ¼ cups milk
2 tablespoons brandy
1 teaspoon vanilla or almond extract
1 cup flour
½ teaspoon salt

Directions

Preheat oven to 400°. Butter a glass baking dish or ovenproof skillet.
Place cherries in the skillet, arranging in an even layer.
In a large bowl, whisk together eggs and sugar until smooth.
Add melted butter, milk, brandy, and vanilla extract. Continue whisking until smooth.
Add flour and salt. Continue whisking until smooth.
Pour batter over cherries.
Bake until puffed, browned around the edges, and set in the center, about thirty minutes.
Let cool for fifteen minutes before serving. Serve warm or at room temperature.

3 thoughts on “Cherry Clafouti”

Karen says:

July 1, 2017 at 1:12 am

Very timely! We are vacationing in Greece where the local goat herder and farmer gifted us a bag full of his apricots (in appeasement for his goats breaking through the fence and eating our young olive and lemon trees–again). We have guests arriving in two days and will host a kafe klatsch. Apricot Clafouti is now the plan! Because we are here we will substitute ouzo for brandy and the powdered form of “vanilla extract”. Thanks for this simple and delicious idea.

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1. Hannah says:
  
  July 1, 2017 at 6:58 pm
  
  That sounds amazing, Karen! Hope you guys are having a wonderful time in Greece, and enjoy your clafouti!
  
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Heidi Long says:

July 1, 2017 at 8:19 am

This might be a good weekend for apricot clafouti……

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