The perfect way to use up juicy ripe cherries during the late spring and early summer months. Cherry clafoutis is simple to make, even easier to eat, and so dang good.
It’s happened! Cherry season is in full force right now in California and while the season is too short for my liking, I am soaking it up as best as I can. There is no better way to enjoy these sweet luscious treats than with this cherry clafoutis!
If you’ve never heard of a clafoutis before it’s a classic baked French dessert that has a thick flan or custard like batter piled on top of fresh fruit. It’s unlike any cake I’ve ever had, but it’s such a wonderfully delicious dessert.
This cherry clafoutis has ripe cherries baked into the custard-like batter with almond and vanilla extracts. It’s one of the easiest desserts you can make with basic ingredients including eggs, sugar, butter, flour and fresh cherries. And the best part – it only requires one mixing bowl!
I’m sure your thinking ‘Oh great, I have to pit all of these cherries’. Well, yes, it must be done, and I know cherry pitting can be a pain in the butt at times. However, last year I grabbed myself this cherry pitter and it’s made cherry pitting so much easier that I really can’t complain. Once you make this cherry clafoutis, you will realize just how worth it pitting those cherries was. It’s really such a treat!
Cherry clafoutis is usually dusted with powdered sugar and served semi warm. I love it with a dollop of freshly made whipped cream on top. It’s absolute perfection.
So, go grab yourself some ripe cherries before the season is gone and make yourself this delicious cherry clafoutis.
Also, if you’ve missed cherry season or want to make this any time of year, feel free to use any other seasonal fruit of your liking – peaches, plums, blackberries, blueberries, you name it!
(links below are the gluten free/celiac safe products used in this recipe)
|– cane sugar|
|– brown sugar|
|– unsalted butter|
|– gluten free multipurpose flour|
|– kosher salt|
|– almond milk|
|– pure almond extract|
|– pure vanilla extract|
|– fresh cherries|
|– fresh blackberries|
|– powdered sugar, for dusting|
|– heavy cream|
|– powdered sugar|
|– vanilla bean paste or pure vanilla extract|
Get the full recipe instructions here from ‘What’s Gaby Cooking‘