Easy Cherry Clafoutis
Servings: 6
Calories: 256kcal
A classic French dessert, cherry clafoutis is easy to make and looks beautiful on the table. Just whisk together a simple custard batter, pour over the fruit and bake!
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Equipment
- cherry pitter optional
- blender or immersion blender
Ingredients
- 1 pound cherries fresh, frozen or canned
- 3 large eggs
- ½ cup flour
- ½ cup + 3 tablespoons sugar divided
- 1 ¼ cup whole milk
- 1 ½ tablespoon lemon juice
- 1 ½ teaspoon vanilla extract
- ½ teaspoon kosher salt
- zest of one lemon
- unsalted butter for the baking dish
- powdered sugar to sprinkle on top
Instructions
- Preheat the oven to 375 degrees F.
- Pit the cherries.
- Use a microplane grater to zest the lemon, then juice it.
- Butter the bottom and sides of a deep 2-quart baking dish, and dump the cherries into it.
- Use a blender or immersion blender to mix the milk, flour, eggs, ½ cup of the sugar, salt, vanilla, lemon juice and lemon zest until smooth. Make sure all ingredients are completely incorporated and be sure there are no lumps of flour remaining.
- Pour the batter over the cherries in the baking dish. Gently and evenly sprinkle the remaining 3 tablespoons of sugar over the top. Bake for 45-55 minutes until the edges are deeply golden and a knife inserted into the center comes out mostly clean. Allow to cool slightly, then dust with powdered sugar.
- Serve warm, at room temperature, or cold. Store in the refrigerator for up to 2 days.
Notes
- You can make this up to one day ahead. Store in the refrigerator.
- Traditionally, or so they say, a cherry clafoutis is made with cherries that have the pits still in them! Ow! Some say that the pits lend a subtle almond-like flavor that is signature to the dish. But many people do not detect any difference and don't want to risk a broken tooth. If you want that flavor, you can add ⅛ teaspoon of almond extract if you happen to have it in the cupboard.
- I swear by my OXO Multi Cherry Pitter. It pits 6 cherries at a time making short work of what is usually a terrible chore. If you don't have one or don't want to purchase something that won't get used too often, you can remove the pits with a paper clip (but I gave myself a temporary case of carpal tunnel doing this), or by poking it through with a chopstick.
- If you are using sour cherries, you probably won't need the lemon juice because the overall flavor will have enough tartness. The lemon zest will still add a nice floral quality so go ahead and leave that in.
Nutrition
Calories: 256kcal | Carbohydrates: 50g | Protein: 6g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 88mg | Sodium: 245mg | Potassium: 292mg | Fiber: 2g | Sugar: 40g | Vitamin A: 250IU | Vitamin C: 7mg | Calcium: 87mg | Iron: 1mg