cheers for cherries
One of my favorite summer desserts is just as simple as it is delicious. This French fruit-based sweet can be made with any in-season fruit, but cherries are usually the most common and also my favorite. As for the simplicity, this dessert really can be whipped up and ready to go within the hour and can be served immediately, which makes it amazing for a last minute weeknight dessert or if you have unexpected guests.
⟶ the recipe
cherry clafoutis
ingredients
1 tablespoon softened butter
570 grams fresh cherries, stemmed and pitted
3 large eggs
½ cup all-purpose flour
½ teaspoon vanilla extract
½ teaspoon almond extract
½ cup and 3 tablespoons sugar
1 ⅓ cups milk
Prep time
15 minutes
Cook time
45 minutes
Total time
1 hour
8-10 servings
instructions
Preheat oven to 375 degrees Fahrenheit. Brush the softened butter all over the bottom and edges of a 9×9 baking dish.
Spread the cherries out in a single layer on the bottom of the dish.
In a blender, mix the eggs, flour, vanilla, almond, ½ cup of the sugar, and the milk until it’s a smooth batter.
Pour the batter evenly over the cherries and sprinkle the remaining sugar on top.
Bake the clafoutis for about 45 minutes, or until the custard is set and lightly golden on top. Stick a knife into the center of the dish. You’ll know that it’s done when it comes out clean.
⟶ recipe notes
- Sure, you can use jarred cherries, or whatever, but I promise you the dessert will not be the same. You’ll be missing out on such an amazing flavor and not taking advantage of your fresh produce!
- You also don’t have to pit the cherries (make sure you stem them, if anything), but I would just warn your guests they’ll need to spit out the cherry pits
⟶ modifications
- You can certainly substitute other in-season fruits for the cherries. Apricots, plums, and peaches would all work
⟶ make it ahead
- You can make the clafoutis a day ahead of time and refrigerate until ready to serve
- Store any leftovers in a tightly sealed container for up to 3 days in the fridge
