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Classic French Clafoutis Recipe with Cherries and Almond Essence
By Beginnerbakes Test KitchenReviewed by Beginnerbakes Editorial TeamPublished Apr 19, 2026 · Updated Jun 27, 2026
French
50 mins
beginner-friendlyeasystep-by-stepclassicfruit dessertno-fusscomfort-foodminimal-ingredientsmorning-bakeparty dessertsummer baking
Make this classic French clafoutis—a light baked custard tart filled with fresh cherries and almond essence. Perfect for beginner bakers, this easy recipe uses few ingredients and simple techniques to create a delicious, comforting summer dessert ideal for breakfasts, snacks, or parties.
Prep
10 min
Cook
40 min
Total
50 min
Servings
6
Difficulty
easy
Cuisine
French
Ingredients
Servings
6
- 2 cups fresh pitted cherries (about 300g)
- 3 large eggs
- 1/2 cup granulated sugar (100g)
- 1 cup whole milk (240ml)
- 1/2 cup all-purpose flour (65g)
- 1 teaspoon pure almond extract
- 1 teaspoon vanilla extract
- A pinch of salt
- Butter or non-stick spray for greasing the dish
- Powdered sugar for dusting (optional)
Instructions
-
Preheat your oven to 175 degrees C (350 degrees F). Lightly grease a 9 inch (23 cm) pie dish or ovenproof dish with butter or nonstick spray.
-
Wash and pit the cherries, then spread them evenly across the bottom of the prepared dish.
-
In a large mixing bowl, whisk the eggs and granulated sugar until pale and slightly thickened, about 2-3 minutes.
-
Add the almond extract and vanilla extract, then whisk to combine.
-
Sift the flour and salt into the bowl and whisk gently until smooth with no dry pockets.
-
Slowly pour in the milk while whisking until the batter is smooth and similar to thin pancake batter.
-
Pour the batter evenly over the cherries in the dish.
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Bake on the middle rack for 35-40 minutes, until the clafoutis is puffed, golden at the edges, and a knife inserted near the center comes out clean.
-
Let the clafoutis cool slightly. It will deflate a little as it rests, which is normal.
-
Dust with powdered sugar if you like and serve warm or at room temperature.
Tips
Equipment Needed
Use a 9 inch pie dish or shallow ceramic baking dish so the custard cooks evenly around the cherries. A whisk, mixing bowl, fine mesh sieve, and cooling rack are enough for this beginner-friendly bake.
Ingredient Prep Notes
Pit the cherries before you start the batter and pat them dry if they are very juicy. Sift the flour into the egg mixture and pour the milk in slowly while whisking so the custard stays smooth.
Oven Note
Preheat fully to 175 degrees C (350 degrees F) and bake on the middle rack so the center sets without overbrowning the edges. The clafoutis should puff and turn golden, then settle slightly as it cools.
Easy Upgrade Ideas
Sprinkle sliced almonds over the batter before baking for a little crunch, or add lemon zest to brighten the cherry flavor. For serving, dust with powdered sugar or add a small spoonful of lightly whipped cream.
Frequently Asked Questions
- Should clafoutis be served warm or cold?
- It is best warm or at room temperature, when the custard is set but still tender. Chilled leftovers are also good, though the texture becomes firmer.
- Why did my clafoutis deflate after baking?
- That is normal. Clafoutis puffs in the oven from steam and then settles as it cools, similar to other baked custards.
- Can I use frozen cherries?
- Yes. Thaw them fully and drain well before adding them to the dish so they do not water down the custard.
- How do I know the center is done?
- The edges should be golden and puffed, and a knife inserted near the center should come out clean. A slight jiggle is fine as long as the batter is not liquid.
Ingredient Replacements
Frozen pitted cherries can replace fresh cherries; thaw and drain them well so the custard does not turn watery. Other soft fruit such as raspberries, blueberries, or sliced peaches can work, though the bake time may vary slightly.
Use almond milk or oat milk instead of whole milk for a dairy-free version, and grease the dish with vegan butter if needed. If almond extract is a concern, use extra vanilla extract or a little lemon zest for a nut-free flavor direction.
Storage and Reheating
Cool clafoutis completely, then cover and refrigerate for up to 3 days. Store it in the baking dish or transfer slices to an airtight container.
Serve leftovers chilled, at room temperature, or gently rewarmed in a 160 degrees C (320 degrees F) oven for 8-10 minutes. Freezing is not recommended because the custard can turn watery after thawing.
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