This Cherry Clafoutis is the perfect dessert recipe for summer. Loaded with whole sweet juicy cherries, you’ll definitely want to come back for seconds (or more!)
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Hey friends! *waves*
Did you know that yesterday was national cherry day? And guess what? I’mma late again.
I had all the good intentions on getting this recipe up on my blog, but then life happened as per usual. In fact, I’m kind of in a rut at the moment, but more on that at another time as things are very raw for me at the moment.
But when life gets you down, I have always found that keeping busy and baking to be a good healer.
And usually when it comes to desserts with cherries in the past, such as this traditional cherry pie I made in the past, not having a cherry pitter definitely kept me busy!
Almost too busy! In fact, I think I had blisters trying to pit those cherries last time without a pitter! 😆
First world issues, ha!
But when OXO sent me a brand spanking new cherry/olive pitter for the upcoming national cherry day. I knew straight away that pitting the cherries would be a breeze, and it was too! In fact, I was pleasantly surprised at just how easy it is to use, especially for me and my 80 year old granny hands!
Not only that but Berry Gardens, one of Britain’s premier soft and stone fruit supplier, sent me a punnet of their beautiful delicious English cherries too, I knew I had to make something delicious.
Like I said… covered! 😆
I decided to put those beautiful cherries to use in a delicious cherry clafoutis (aka. cherry clafouti).
I’ve never had a cherry clafoutis before. I was intrigued by the texture too. Like a delicious custard studded with amazing cherries throughout.
I wanted to amp up the cherries in this cherry clafoutis by using whole cherries instead of halving them. Therefore I almost doubled the quantity.
I also used vanilla bean paste instead of extract because helloooo?… vanilla bean paste!
This recipe is so perfect for summer. It’s full to the brim with sweet seasonal cherries, and you can pair this with a nice dollop of ice cream, whipped cream, or even some crème fraîche on the side too.
A cherry clafoutis would look amazing on a dessert table at your next summer garden party. It’s definitely one of those recipes that is ridiculously easy to make, yet looks so elegant and tastes amazing too.
Yield: serves 8
Prep Time: 15 minutes
Cook Time: 30 minutes
This Cherry Clafoutis is the perfect dessert recipe for summer. Loaded with whole sweet juicy cherries, you'll definitely want to come back for seconds (or more!)
- 2 tbsp granulated sugar, for baking dish
- 2 large eggs
- 1 large egg yolk
- 42g (⅓ cup) plain (all-purpose) flour, sifted
- 180g (¾ cup) crème fraîche
- 180ml (¾ cup) whole milk
- 113g (½ cup) granulated sugar
- 2 tsp vanilla bean paste
- ½ tsp salt
- 600g (21oz) cherries, pitted
- icing (confectioners') sugar, for dusting
- Preheat the oven to 190°C, 375°F, Gas mark 5.
- Spray a 9-inch baking dish, 1¼-inches deep, with cooking spray and coat with 2 tablespoons of granulated sugar; tap out the excess sugar and set aside.
- In a large bowl, whisk the eggs, egg yolk, and flour, then whisk in the crème fraîche, milk, granulated sugar, vanilla bean paste, and salt.
- Arrange the cherries into the prepared baking dish, then pour the batter over the cherries. If you have any lumps in your batter, you can remove them by straining the batter.
- Bake for around 30-35 minutes, or until browned around the edges and set in the centre.
- Remove from the oven and allow to cool slightly before dusting with icing (confectioners') sugar.
- Serve warm with a dollop of crème fraîche, ice cream, or whipping cream if desired.
Adapted from Martha Stewart.