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If you’ve never made a clafoutis before, you’re in for a treat. Despite its elegant French name, it’s one of the easiest baked fruit desserts you’ll ever make.
This Easy Cherry Clafoutis combines sweet cherries with a simple custard-like batter made from eggs, milk, a little honey, and flour. As it bakes, the batter puffs beautifully around the fruit before settling into a soft, lightly sweet dessert that’s somewhere between a custard, pancake, and flan.
I especially love that it isn’t overly sweet. It’s just as welcome on the breakfast table with a cup of coffee as it is served for dessert with a light dusting of powdered sugar.
Adapted from one of Camilla Saulsbury’s cookbooks, it’s one of those simple recipes that proves you don’t need a long ingredient list to create something special.
Why You’ll Love This Recipe
- Surprisingly easy to make – Just blend the batter, pour it over the cherries, and bake.
- Lightly sweet and satisfying – More like a baked custard than a rich cake or pie.
- Perfect for any time of day – Enjoy it for breakfast, brunch, dessert, or an afternoon snack.
- Works with fresh or frozen cherries – So you can make it year-round.
- Easy to customize – Try peaches, blueberries, plums, raspberries, or pears instead of cherries.
Ingredients & Notes
- Sweet cherries – Fresh or frozen both work well. If using frozen cherries, thaw and pat them dry before using.
- Eggs – Room-temperature eggs blend more smoothly into the batter.
- Milk – I used unsweetened almond milk, but dairy milk, oat milk, or soy milk all work well.
- Honey – Adds gentle sweetness without much added sugar.
- Almond extract – Cherries and almond are a classic flavor pairing. Vanilla is also delicious.
- Whole wheat pastry flour – Creates a tender texture. All-purpose or your favorite gluten-free baking blend can also be substituted.
- Fine sea salt – Balances the sweetness.
- Sliced almonds – Optional, but they add a nice crunch.
- Powdered sugar – Optional for serving.
How to Make Cherry Clafoutis
Step 1: Gather and prepare all ingredients. Prepare glass baking dish with non-stick spray and preheat oven to 350F degrees.
Wash and remove pits from fresh cherries, or thaw frozen cherries and pat dry.
Allow eggs to come to room temperature.
Step 2: Add cherries to prepared baking dish.
Step 3: In a blender (affiliate link), add the room temperature eggs, milk, honey and almond extract and blend just until mixed. Add the pastry flour and salt and pulse until blended.
Step 4: Pour batter evenly over cherries
and top with sliced almonds.
Step 5: Bake in preheated oven about 45 – 50 minutes, until golden and puffy.
Step 6: Remove to a wire rack to cool for at least 20 minutes.
Dust with confectioners’ sugar, if desired. Cut into 12 squares and serve warm.
Recipe Tips
- Don’t worry when the clafoutis puffs dramatically in the oven and then settles as it cools. That’s exactly what it’s supposed to do.
- Pat thawed frozen cherries dry so the batter doesn’t become watery.
- Let the clafoutis cool for about 20 minutes before slicing.
- It tastes wonderful both warm and chilled.
Variations
- Use vanilla instead of almond extract.
- Substitute blueberries, peaches, plums, apricots, pears, or raspberries.
- Use a gluten-free flour blend.
Serving Suggestions
This cherry clafoutis is delicious:
- Warm with coffee or tea
- Chilled from the refrigerator
- With Greek yogurt for breakfast
- Lightly dusted with powdered sugar
- With light whipped topping
It’s one of those rare recipes that feels special enough for company but simple enough for everyday baking.
Storage
Cover and refrigerate for up to 4 days. Enjoy cold, at room temperature, or warmed briefly in the microwave (affiliate link) or toaster oven.
How Many Calories and WW Points?
According to my calculations, each serving has 101 calories and 3 WW Points.
To see your WW Points for this recipe, track it in the WW App!
(You must be logged into WW on a smartphone or tablet.)
3 PointsPlus (Old plan)
If you’ve made this easy low calorie Cherry Clafouti, please give the recipe a star rating below and leave a comment letting me know how you liked it. And stay in touch on Pinterest, Facebook, Instagram and Twitter for the latest updates.
Easy Cherry Clafoutis
Equipment
Ingredients
- 3 cups pitted fresh or frozen dark cherries (if frozen, thaw and pat dry)
- 3 large eggs, at room temperature
- 1-1/4 cups unsweetened non-dairy milk (I used unsweetened almond milk)
- 1/3 cup honey
- 1 teaspoon almond extract
- 2/3 cup whole wheat pastry flour
- 1/8 teaspoon fine sea salt
- 2 tablespoons sliced almonds
- 1 tablespoon confectioners' sugar (optional)
Instructions
- Preheat oven to 350F degrees. Spray 9" square glass baking dish with non-stick spray and set aside.
- Add cherries to prepared baking dish.
- In a blender (affiliate link), add the eggs, milk, honey and almond extract, flour and salt. Blend just until mixed.
- Pour egg batter evenly over cherries in the baking dish and top with sliced almonds.
- Bake in preheated oven until golden and puffy, about 45 – 50 minutes.
- Remove from oven and cool in baking dish on wire rack for at least 20 minutes.
- Dust with confectioners' sugar before serving, if desired.
- Cut into 12 squares and serve warm.
Notes
(Must be logged into WW on a smartphone or tablet.) 3 PointsPlus (Old plan) As Camilla notes in the original recipe, “Clafouti is something of a cross between a flan and a fruit-filled pancake. Traditional versions embrace cherries, but any fruit can be used, including apples, pears, peaches or plums. It will puff up dramatically during baking, then collapse. Let it cool slightly before serving, then chill the leftovers for a delicious breakfast treat the next morning.” Feel free to use any type of milk to make this clafoutis and to keep it low fat, be sure to choose low-fat, skim or your favorite unsweetened non-dairy milk beverage.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe source: 5 Easy Steps to Healthy Cooking: 500 Recipes for Lifelong Wellness (affiliate link) by Camilla V. Saulsbury
I was wondering if I can substitute de honey for sugar or anything else?
This looks awesome. I would love to try it but I can’t tolorate wheat. Is there a way to make this gluten free?
Thank you
Hi Candace, I would just substitute your favorite gluten free flour blend for the wheat flour. ~Martha
Have you tried this with frozen blueberries? You couldn’t pat them dry if you defrosted them.
Hi Katie, No we haven’t tried this with frozen blueberries, but think it would be fine to use them still frozen, which is what I do when I make blueberry muffins. Hope this helps. ~Martha
I’m also wondering about the flour and also the salt. When are those added? Thanks!
Hi Angie, You add all the ingredients to the blender at the same time. I’ve updated the recipe. Sorry for the confusion. ~Martha
Hi! Is the flour added to the blender mixture, in the blender or folded into it after the blender?
Thanks! LOVE your recipes and am so thankful you take the time to share. I’m also thankful for the encouragement, advice, tricks and tips you give along the way.