Why This Cherry Clafoutis Is a Must-Try
Cherry clafoutis is a classic French dessert that pairs fresh fruit with a light custard-like batter, baked until puffy and golden. This lightened-up version is portioned into individual ramekins, making it the perfect summer dessert. With only 156 calories, 5.5g protein, 27.8g carbs, 2.6g fat, and 1.3g fiber per serving, it’s a guilt-free indulgence. The batter is whisked in one bowl, then poured over pitted cherries and baked for 25–28 minutes at 350°F.
Unlike traditional versions that leave pits in the cherries, this recipe removes them for easier eating. The result is a dessert that’s puffy like a Dutch baby pancake, creamy like custard, and studded with sweet fruit. It’s ideal for entertaining, as individually ramekins make serving simple.
Ingredients You’ll Need
Below are the ingredients for this cherry clafoutis. See the recipe card for exact measurements.
- 1 1/3 cups pitted cherries, sliced in half (Rainier or Bing sweet cherries work well)
- 2 large eggs
- 1/4 cup raw sugar (monk fruit sweetener also works)
- 1/4 cup all-purpose flour, sifted
- Pinch of salt
- 1/2 cup fat-free milk
- 1 tsp vanilla extract (or almond extract for a twist)
- Powdered sugar for dusting
- Baking spray
How to Make Cherry Clafoutis
Step-by-Step Instructions
- Preheat the oven to 350°F. Lightly spray four 5-ounce ramekins with baking spray and dust with a little flour.
- Divide the halved cherries among the prepared ramekins.
- In a medium bowl, whisk together eggs, sugar, flour, and salt until smooth. Add milk and vanilla extract, then whisk again until combined.
- Pour the batter evenly over the cherries in the ramekins.
- Bake for 25 to 28 minutes, or until the tops are lightly golden and a toothpick inserted into the center comes out clean. Note: The clafoutis will wiggle and puff up while baking, then deflate as it cools.
- Cool on a wire rack. Dust with powdered sugar just before serving.
Tips from Gina’s Test Kitchen
- Don’t stress if it deflates: Like Dutch babies, clafoutis naturally puffs up tall while baking, then settles as it cools.
- Dust with powdered sugar just before serving: If dusted when fresh out of the oven, the sugar will melt into the custard.
- Serve slightly warm or at room temperature: The texture is best when just a little warm.
Variations
- Substitute fresh blueberries, raspberries, or sliced peaches.
- After assembling, sprinkle sliced or slivered almonds on top for crunch (especially good with almond extract instead of vanilla).
- Serve with a dollop of whipped cream.
Storage & Reheating
- Refrigerator: Cover and refrigerate leftovers for up to 3 days.
- To serve again: Enjoy chilled, or let come to room temperature. Warm briefly in the microwave for 10 to 15 seconds.
This recipe yields 4 servings (serving size: 1 custard). Nutrition per serving: 156 calories, 27.8g carbs, 5.5g protein, 2.6g fat, 1g saturated fat, 93.5mg cholesterol, 204mg sodium, 1.3g fiber, 8.8g sugar.