Cherry Clafouti


Cherry Clafouti

Hard to fathom there’s anything easier than a fruit crisp or cobbler, but this country-French favorite, Cherry Clafouti, wins that honor. It’s fancier, too. This friendly, relaxed, yet elegant fruit dessert, originating in the Limousin region of France, is pie-like, but simpler, thus to many, so much better. No stressing over dough, just a quick buzz of the batter ingredients in a blender, then pour and bake.


8 servings

Total Time

Print Recipe

Share Recipe





Preheat oven to 400° with rack in middle position.

Combine cherries, Kirsch, and sugar; macerate 1520 minutes, then strain.

Brush a 9-inch deep-dish pie plate with 1 Tbsp. butter; heat in oven while blending batter.

Blend remaining 5 Tbsp. butter, half-and-half, eggs, flour, sugar, zest, vanilla and almond extracts, and salt in a blender until batter is smooth and frothy.

Pour half the batter into heated pie plate. Place cherries in a single layer over batter; top with remaining batter.

Bake clafouti until center is set and slightly browned, 2530 minutes. Let sit at least 15 minutes; sift powdered sugar over top before serving.


Macerating the cherries with Kirsch and sugar causes the cherries to release some of their juices. For added flavor, you can add about a ¼ cup of the macerating liquid to the batter (with the milk), but it will slightly discolor the clafouti.


A ceramic vessel keeps the edges of the clafouti from becoming too crisp. And for easy release, brush the pie plate with a little melted butter, but don’t brush the top half-inch of the plate to avoid over-browning.

Nutritional Facts

Nutritional Facts

Per serving

Calories: 262

% Daily Value*

Total Fat 14g 21%

Saturated Fat 8g 40%

Cholesterol 103mg 34%

Sodium 192mg 8%

Carbs 29g 9%

Protein 5g

*Percent Daily Values are based on a 2,000 calorie diet.

Reviews ()

Add Review

Latest Cuisine Issue Cover

Subscribe Today and Get 4 Free Digital Books!