Fluffy Cherry Clafoutis Recipe Easy Homemade French Dessert

Let me tell you, the scent of warm cherries mingling with sweet vanilla and buttery batter wafting from the oven is enough to make anyone’s mouth water. The first time I baked this fluffy cherry clafoutis, I was instantly hooked—the kind of moment where you pause, take a deep breath, and just smile because you know you’re onto something truly special. It reminds me of summers years ago when I was knee-high to a grasshopper, visiting my grandmother’s countryside kitchen where she’d whip up this simple yet elegant French dessert that felt like pure, nostalgic comfort.

Honestly, I wish I’d discovered this recipe years ago. It’s dangerously easy and comes together with ingredients you probably have lying around your kitchen. My family couldn’t stop sneaking pieces off the cooling rack (and I can’t really blame them). This fluffy cherry clafoutis is perfect for potlucks, a sweet treat for your kids, or simply to brighten up your Pinterest dessert board with a classic that never goes out of style. After testing this recipe multiple times (in the name of research, of course), it’s become a staple for family gatherings and gifting. If you want a dessert that feels like a warm hug, you’re going to want to bookmark this one.

Why You’ll Love This Recipe

This fluffy cherry clafoutis isn’t just any dessert. It has that perfect balance between a custard and cake, delivering a light, pillowy texture that melts in your mouth. Here’s why this recipe has quickly become one of my favorites:

• Quick & Easy: Comes together in under 45 minutes, perfect for busy weeknights or those last-minute dessert cravings.
• Simple Ingredients: No fancy grocery trips needed; you likely already have everything in your kitchen—milk, eggs, flour, sugar, and fresh cherries.
• Perfect for Any Occasion: Great for brunch, cozy dinners, or even a casual weekend treat.
• Crowd-Pleaser: Always gets rave reviews from kids and adults alike, with that irresistible sweet-tart cherry flavor.
• Unbelievably Delicious: The fluffy texture combined with juicy cherries is next-level comfort food.

What sets this fluffy cherry clafoutis apart is the technique of gently folding the batter to keep it airy and the touch of vanilla that adds warmth without overpowering the cherries. It’s not just another fruit dessert—it’s the best version you’ll find, combining tradition with a homemade touch that’s both satisfying and impressive. This recipe isn’t just good; it’s the kind that makes you close your eyes after the first bite and smile. Perfect for impressing guests without breaking a sweat or turning a simple meal into a memorable moment.

What Ingredients You Will Need

This fluffy cherry clafoutis uses simple, wholesome ingredients to deliver bold flavor and that satisfyingly light texture without any fuss. Most of these are pantry staples, and fresh cherries are the star here. Here’s what you’ll want to gather:

• Fresh cherries: About 2 cups (300g), pitted (sweet or tart cherries work—if in season, fresh is best; frozen can be substituted but drain well)
• All-purpose flour: ½ cup (60g), sifted (I recommend King Arthur for consistent texture)
• Granulated sugar: ⅓ cup (65g), plus a tablespoon for sprinkling on top
• Large eggs: 3, room temperature (helps with fluffiness)
• Whole milk: 1 cup (240ml), room temperature (for creaminess; you can swap in almond milk for dairy-free)
• Vanilla extract: 1 teaspoon (pure vanilla adds depth)
• Salt: A pinch (balances sweetness)
• Unsalted butter: 2 tablespoons (for greasing your baking dish, adds richness)
• Powdered sugar: Optional, for dusting before serving

Pro tip: When cherries aren’t in season, frozen ones can work, but be sure to thaw and drain them well to avoid excess moisture that might weigh down the batter. If you want a gluten-free option, swapping the flour for almond flour or a gluten-free blend works nicely, though the texture will be slightly different. I like to use fresh, firm cherries for the best pop of flavor and texture.

Equipment Needed

• Oven-safe baking dish: An 8-inch (20cm) round or square dish works well. I use a ceramic dish for even heat distribution.
• Mixing bowls: One medium-sized and one small, for separating dry and wet ingredients.
• Whisk: A sturdy whisk is essential for blending the batter smoothly and incorporating air for fluffiness.
• Measuring cups and spoons: For precise ingredient measurement.
• Pitter or knife: To pit cherries safely and quickly.
• Spatula: For gently folding ingredients.
• Optional: Fine mesh sieve for dusting powdered sugar (or just a small sifter from your baking kit).

If you don’t have a cherry pitter, a small paring knife works fine (just be careful!). For budget-friendly options, you can bake this in a glass Pyrex dish instead of ceramic, though keep an eye on the baking time as glass tends to heat differently. I’ve found that a silicone spatula makes folding batter easier without deflating it too much. Keeping your eggs and milk at room temperature also helps with a smooth batter consistency.

Preparation Method

1. Preheat your oven to 350°F (175°C). Grease your baking dish thoroughly with unsalted butter to prevent sticking and add a touch of richness.
2. Prepare the cherries: Pit about 2 cups (300g) of fresh cherries. If you don’t have a pitter, carefully cut around the pit with a small knife. Set them aside.
3. Mix dry ingredients: In a medium bowl, sift together ½ cup (60g) all-purpose flour, ⅓ cup (65g) granulated sugar, and a pinch of salt. This helps avoid lumps and creates a light batter.
4. Beat eggs: In a separate large bowl, whisk 3 large eggs until frothy and light in color—about 1-2 minutes. This step is key for that fluffy texture.
5. Add wet ingredients: To the eggs, slowly whisk in 1 cup (240ml) room temperature whole milk and 1 teaspoon vanilla extract until smooth.
6. Combine wet and dry: Gradually add the dry ingredients into the wet mixture, whisking gently to combine. The batter should be smooth and pourable, similar to a thin pancake batter.
7. Assemble: Pour the batter into your prepared baking dish. Scatter the pitted cherries evenly over the surface, gently pressing some into the batter but leaving many on top for a pretty finish.
8. Bake: Place the dish in the oven and bake for 35-40 minutes. The clafoutis is done when it’s puffed, golden brown around the edges, and a toothpick inserted into the center comes out clean or with a few moist crumbs.
9. Cool slightly: Let the clafoutis cool for about 10 minutes; it will deflate a little—that’s normal. Dust with powdered sugar if desired before serving.

Note: If the edges brown too quickly but the center is still wet, tent the dish loosely with foil to prevent over-browning. The batter should be light and airy, and cherries juicy but not sinking to the bottom. You’ll notice a custardy texture that’s delightfully fluffy.

Cooking Tips & Techniques

Achieving the perfect fluffy cherry clafoutis is easier than you think, but a few tips learned from my own kitchen mishaps really help:

• Room temperature ingredients: Eggs and milk should be at room temperature to blend smoothly and create a lighter batter.
• Don’t overmix: Whisk just until ingredients combine. Overmixing can develop gluten and make the clafoutis dense.
• Even cherry distribution: Scatter cherries evenly to avoid heavy clumps. Gently pressing some into the batter ensures every bite has a burst of fruit.
• Watch baking time: Oven temps vary, so start checking at 35 minutes. The top should be golden and slightly puffed. Underbaking leaves a watery center; overbaking dries it out.
• Multitasking tip: While the clafoutis bakes, clean up your prep area or prepare a simple whipped cream topping to serve alongside.
• Cooling matters: Allow it to rest before slicing. It firms up and flavors meld beautifully.

I once rushed the cooling step and sliced it too soon—resulted in a gooey mess! Patience pays off here. Also, using freshly pitted cherries makes a huge difference in flavor and texture compared to canned or frozen with syrup.

Variations & Adaptations

This fluffy cherry clafoutis is surprisingly versatile. Here are a few ways to make it your own:

• Seasonal fruits: Swap cherries for fresh blueberries, raspberries, or sliced peaches in summer. Apples or pears with a sprinkle of cinnamon work beautifully in fall.
• Chocolate twist: Add a handful of mini chocolate chips scattered over the cherries for a decadent touch.
• Gluten-free option: Use almond flour or a gluten-free baking blend instead of all-purpose flour. Texture changes slightly but remains delicious.
• Dairy-free adaptation: Substitute coconut or almond milk and use a plant-based butter alternative for greasing.
• Herbal note: For a grown-up twist, sprinkle a little fresh thyme or rosemary over the cherries before baking.

I’ve personally tried the blueberry-lavender version, which brings a lovely floral note and gorgeous color. It’s a showstopper for brunch! Feel free to customize sweetness or spice levels to suit your taste buds.

Serving & Storage Suggestions

Fluffy cherry clafoutis is best served warm or at room temperature. I like to dust it with powdered sugar and add a dollop of lightly whipped cream or a scoop of vanilla ice cream on the side for that extra indulgence.

Pair it with a cup of freshly brewed coffee or a glass of sparkling rosé for a delightful treat. It also makes a charming finish to a casual dinner party or a cozy family meal.

To store, cover the clafoutis tightly with plastic wrap or transfer leftovers to an airtight container. It keeps well in the refrigerator for up to 3 days. Reheat gently in a 300°F (150°C) oven for about 10 minutes or until warmed through to regain some of that fresh-from-the-oven magic.

While the texture softens a bit after refrigeration, the flavors actually deepen and the cherries release more juice, turning it even more luscious. Avoid microwaving if you can, as it tends to dry the dessert unevenly.

Nutritional Information & Benefits

This fluffy cherry clafoutis is a light dessert option with around 200-250 calories per serving (based on 6 servings). It’s relatively low in fat and provides a good source of protein from eggs and some calcium from milk.

Cherries are packed with antioxidants and anti-inflammatory compounds, which may help with muscle soreness and overall health. Using fresh fruit means you get natural sweetness without added preservatives.

This recipe is naturally gluten-containing but easily adapted to gluten-free and dairy-free diets, making it quite inclusive. It’s free from nuts unless you choose to add them as a variation.

From my wellness perspective, this dessert strikes a nice balance—it satisfies a sweet tooth without being overly heavy or loaded with processed ingredients. It’s a comforting, homemade treat that’s worth savoring.

Conclusion

Fluffy cherry clafoutis is one of those recipes that’s simple, satisfying, and just downright charming. It’s a perfect way to enjoy fresh fruit with a light, custardy batter that feels like a warm, nostalgic hug. Whether you stick to the classic cherry version or try one of the delightful variations, this dessert is sure to impress and comfort.

Give it a try, tweak it to your liking, and don’t be shy about sharing your own twists in the comments below. I love hearing how you make this recipe your own! Honestly, once you taste this fluffy cherry clafoutis, you’ll wonder how you ever lived without it.

So go ahead—grab those cherries, preheat that oven, and treat yourself to a little slice of French homemade heaven. You deserve it!

Frequently Asked Questions

Can I use frozen cherries for this clafoutis?

Yes, you can use frozen cherries, but make sure to thaw and drain them well to avoid excess moisture that can make the dessert soggy.

Is it possible to make this recipe dairy-free?

Absolutely. Substitute the milk with almond or coconut milk and use a dairy-free butter alternative for greasing the dish.

How do I store leftover clafoutis?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven to keep its texture and flavor.

Can I make this clafoutis ahead of time?

Yes, you can prepare it a few hours ahead and bake just before serving. It also tastes great the next day when reheated.

What if I don’t have a cherry pitter?

No worries! Use a small paring knife to carefully cut around the pits and remove them. Just be cautious to avoid cutting yourself.

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