Easy Fresh Cherry Clafoutis Recipe with Powdered Sugar Topping
A quick and comforting dessert featuring a soft, custardy batter with juicy fresh cherries, finished with a dusting of powdered sugar. Perfect for a fuss-free treat any time of year.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 6 servings 1x
- Category: Dessert
- Cuisine: French
Ingredients
Scale
- 2 cups (300 grams) fresh cherries, pitted (can substitute frozen cherries, thawed and drained)
- 3 large eggs, at room temperature
- 1 cup (240 ml) whole milk (2% milk can be used as well)
- ½ cup (65 grams) all-purpose flour (can substitute almond flour or gluten-free blend for gluten-free version)
- ⅓ cup (65 grams) granulated sugar
- 1 teaspoon pure vanilla extract
- A pinch of salt
- 2 tablespoons (28 grams) unsalted butter, melted, plus extra for greasing the pan
- Powdered sugar for dusting
Instructions
- Pit about 2 cups (300 grams) of fresh cherries. Optionally toss with a teaspoon of sugar or flour to prevent sinking. Set aside. (5 minutes)
- Preheat oven to 350°F (175°C). Position oven rack in the center. Generously grease a 9-inch (23 cm) baking dish with butter. (5 minutes)
- In a large bowl, whisk 3 large eggs until slightly frothy. Add ⅓ cup granulated sugar (65 grams) and whisk until mixture lightens in color.
- Slowly whisk in ½ cup (65 grams) all-purpose flour and a pinch of salt, ensuring no lumps remain.
- Gradually add 1 cup (240 ml) whole milk and 1 teaspoon vanilla extract, whisking continuously until batter is smooth and velvety.
- Stir in 2 tablespoons (28 grams) melted, cooled butter for richness.
- Arrange cherries in a single layer in the buttered baking dish. Pour batter evenly over cherries. (2 minutes)
- Bake for 35-40 minutes until puffed, set around edges, and slightly jiggly in the center.
- Let cool for 10-15 minutes to allow custard to settle.
- Dust generously with powdered sugar and serve warm or at room temperature. (2 minutes)
Notes
Use room temperature eggs and milk for better batter consistency. Avoid overmixing to prevent toughness. If edges brown too quickly, tent with foil halfway through baking. Let clafoutis rest before slicing for best texture. Frozen cherries can be used if thawed and drained well. For gluten-free, substitute flour with almond or gluten-free blend. For dairy-free, use almond, oat, or coconut milk and dairy-free butter alternatives.
Nutrition
- Serving Size: 1 slice (1/6 of reci
- Calories: 220
- Sugar: 18
- Sodium: 90
- Fat: 7
- Saturated Fat: 4
- Carbohydrates: 30
- Fiber: 2
- Protein: 6
Keywords: cherry clafoutis, easy cherry dessert, powdered sugar topping, custard dessert, summer dessert, quick dessert, fresh cherries