Rustic Cherry Clafoutis with Sugared Top

Why You’ll Love This Recipe

• Classic French comfort with a rustic, crackly sugared top.
• One-bowl batter comes together in minutes—blender-friendly, too.
• Works with fresh or thawed frozen cherries; no special equipment required.
• Equally at home for brunch or dessert, and gorgeous straight from the skillet.

Grocery List

• Produce: Fresh sweet cherries, lemon (zest, optional)
• Dairy: Eggs, whole milk, heavy cream, unsalted butter
• Pantry: All-purpose flour, granulated sugar, turbinado sugar, powdered sugar, vanilla extract, almond extract, fine sea salt, kirsch (optional), cornstarch (optional)

Full Ingredients

For the Pan and Cherries

• 1 tbsp unsalted butter, softened (for greasing)
• 2 tsp granulated sugar (for dusting the pan)
• 1 lb (450 g) fresh sweet cherries, stemmed and pitted (about 3 cups)
• 1 tsp cornstarch (optional, to lightly coat cherries and reduce juices)
• 1/2 tsp finely grated lemon zest (optional)

For the Batter

• 3 large eggs
• 1/3 cup (67 g) granulated sugar
• 1/2 cup (60 g) all-purpose flour
• 1/8 tsp fine sea salt
• 1 cup (240 ml) whole milk
• 1/4 cup (60 ml) heavy cream
• 2 tsp pure vanilla extract
• 1/4 tsp almond extract
• 1 tbsp kirsch (cherry brandy), optional
• 2 tbsp (28 g) unsalted butter, melted and slightly cooled

For the Sugared Top & Serving

• 3 tbsp turbinado (demerara) sugar
• 1 tbsp powdered sugar, for dusting
• Crème fraîche or softly whipped cream, to serve (optional)

Step-by-Step Instructions

Step 1: Preheat and prepare the pan

Preheat the oven to 350°F (175°C) with a rack in the center. Generously butter a 9-inch (23 cm) oven-safe skillet, gratin dish, or deep pie plate with 1 tbsp softened butter. Dust the buttered surface with 2 tsp granulated sugar, tapping out any excess. This creates a subtle caramelized edge and helps prevent sticking.

Step 2: Prep and arrange the cherries

Pit the cherries and pat them dry to remove excess moisture. If you like a slightly thicker filling, toss the cherries with 1 tsp cornstarch and the lemon zest. Spread them evenly in the prepared pan.

Note: Traditional clafoutis sometimes uses unpitted cherries for a subtle almond aroma. If you choose that route, be sure to warn guests about the pits and skip the almond extract.

Step 3: Make a smooth batter

In a mixing bowl, whisk the eggs with the granulated sugar and salt until glossy and slightly lightened, 30–45 seconds. Whisk in the flour until the batter is smooth and lump-free. Gradually whisk in the milk, heavy cream, vanilla, almond extract, and kirsch (if using). Finally, whisk in the melted butter. For an ultra-smooth texture, you may blend all batter ingredients (except the melted butter) for 20–30 seconds, then whisk in the butter by hand.

Step 4: Pour and begin baking

Place the pan of cherries on a rimmed baking sheet for easy handling. Pour the batter evenly over the cherries. Transfer to the oven and bake for 25 minutes, until the edges are lightly set and the center is still softly wobbly.

Step 5: Add the sugared top

Open the oven quickly and sprinkle the turbinado sugar evenly over the surface. Return the clafoutis to the oven and continue baking 15–20 minutes, until puffed, deeply golden around the edges, and mostly set. A knife inserted 2 inches (5 cm) from the edge should come out clean; the very center may still quiver slightly.

Step 6: Optional quick brûlée

For an extra crackly top, switch the oven to broil and brown the sugared surface for 30–60 seconds, watching constantly to prevent scorching, or pass a kitchen torch lightly over the sugar until it just blisters.

Step 7: Rest, finish, and serve

Let the clafoutis cool for 5–10 minutes to set the custard. Dust with powdered sugar. Slice and serve warm or at room temperature, with crème fraîche or softly whipped cream if you like.

Pro Tips

• Use a scale for accuracy—clafoutis is a custard; precise ratios matter.
• Dry cherries well so the custard sets cleanly and the sugared top stays crisp.
• Sprinkling turbinado sugar mid-bake ensures it sits on the surface, creating a crunchy top instead of dissolving into the batter.
• If using sour cherries, increase batter sugar to 1/2 cup (100 g) or add another tablespoon of turbinado on top.
• For deeper flavor, brown the melted butter until nutty, cool slightly, then whisk in.

Variations

• Traditional (unpitied): Bake with whole unpitted cherries for classic aroma. Omit almond extract and warn guests about pits.
• Almond lovers: Add 2 tbsp (12 g) finely ground almond flour to the batter and top with a few sliced almonds before the turbinado sugar.
• Chocolate-cherry: Scatter 1 oz (30 g) shaved dark chocolate over the cherries before pouring in the batter.

Storage & Make-Ahead

Refrigerate leftovers, covered, for up to 3 days. Rewarm slices at 300°F (150°C) for 8–10 minutes or enjoy at room temperature. The batter can be mixed and refrigerated up to 24 hours ahead; whisk briefly before using (the butter may firm up—bring to room temperature or whisk in 1–2 tsp milk to loosen). Clafoutis is not ideal for freezing, but tightly wrapped slices can be frozen up to 1 month; thaw overnight in the refrigerator and rewarm gently.

Nutrition (per serving)

Approximate: 265 calories; 10–12 g fat; 32 g carbohydrates; 6 g protein; 27 g total sugars; 0.5 g fiber; 120 mg sodium.