Cherry clafoutis is one of the easiest summer desserts. So creamy + custardy + bursting with fresh, juicy cherries.
I have 3 pounds of fresh, fleshy Bing cherries. Lucky me!
I’ve shared my love of fresh cherries with you all before. My rustic cherry tart, my gluten free fresh cherry vanilla scones, + my no bake chocolate tart with fresh cherries are all recipes I LOVE to make this time of year.
Today I’m sharing a simple-to-make French dessert of fruit nestled in a custardy batter. Trust me, it’s delicious.
What is clafoutis?
Clafoutis is a baked French dessert, made traditionally with black cherries, arranged in a dish and covered with a flan-like batter. It’s a delicately sweet dessert that is super easy to throw together. I would describe it as a cross between a Dutch baby + custard. Super creamy and silky.
Traditional clafoutis recipes call for unpitted cherries but that’s not really my thing. I prefer to pit my cherries. You could also use any other stone fruit or berry that you like. ???
Do I need a cherry pitter to make this recipe?
No, you don’t. I do not own one. They seem cool, + if one comes my way, I would be happy. But since I don’t have one, I use a stainless steel pastry tip. It’s super easy. Check out how I do it HERE.
What’s in cherry clafoutis?
You don’t need a lot of ingredients to make this uncomplicated dessert. Here’s the recipe deets:
❤️ fresh cherries… the riper, the better. I prefer dark Bing cherries, but you could use any sweet cherries that you like. A mix of Bing + Rainier cherries is also delish.
❤️ the batter… a simple mix of eggs, milk, sugar, vanilla, flour, + salt. To keep it dairy free + gluten free, I use full fat coconut milk and a mix of almond + tapioca flour. You could pretty much use any dairy free milk and gluten free flour that you like. Each combo will give a different texture + flavor.
That’s it. Just blend it all up, add the pitted cherries, + bake it up. Too easy not to try.
What to bake clafoutis in
I would recommend using a ceramic quiche pan or glass pie pan or a cast iron skillet. I use a 10 inch quiche pan like THIS, and it works great. I don’t recommend baking it in a metal pan as the edges will crisp super fast and the middle may be left uncooked.
How to eat cherry clafoutis
Clafoutis is traditionally served lukewarm with a dusting of powdered sugar + sometimes a bit of cream. If that’s your jam, go for it.
I LOVE my clafoutis warm but I also like it cold out of the fridge the next day. I skip the powdered sugar but sometime will add a dollop of coconut whipped cream. You could do regular whipped cream, yogurt or creme fraiche as well.
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Cherry clafoutis is one of the easiest summer desserts. A cross between a Dutch baby + flan. So creamy + custardy + bursting with fresh, juicy cherries. Gluten free + dairy free.
- Preheat oven to 375’F. Grease a 10 inch ceramic quiche pan, glass pie dish, or cast iron skillet with fat of choice. Set aside.
- In blender, blend together eggs, coconut milk, coconut sugar, vanilla, almond flour, tapioca flour + salt until creamy smooth. Pour batter into greased tart pan and arrange cherries over the batter.
- Place in oven and bake for 30 minutes, until golden and center is set. Cool for 20 minutes or so before serving. Tastes great leftover the next day too out of the fridge. Enjoy!
Use coconut or avocado oil to grease pan if strictly dairy free.
Gluten free flour substitutes. I highly recommend using blanched almond flour as it gives a wonderful taste. You could sub sweet rice flour, GF oat flour, or cassava flour for the tapioca flour. I haven’t tried using a 1:1 gluten free flour mix for the entire 3/4 cups of flour but I’m guessing it would work beautifully too.
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