Think of clafoutis as being French equivalent to a cobbler, but being French, a little more elegant.
However, that doesn’t mean it’s one of those desserts you have to fuss over. It’s actually easier than a cobbler—all you do is pop a few ingredients in a blender and pour them over some fruit.
Traditionally the fruit is cherries, but any fruit that can be baked can be used.
I had some cherries, peaches and blueberries, on their own, not enough to make a pie or anything and a few too many to eat before they went bad, so clafoutis seemed like the way to go.
- 1 ¼ pounds (570 grams) sweet cherries
- 3 large eggs at room temperature
- ½ cup flour
- 1 teaspoon vanilla extract
- 1/8 teaspoon almond extract
- ½ cup plus 3 tablespoons sugar (mixed use)
- 1 1/3 cups milk
- Softened butter for greasing the baking dish
Preheat the oven to 375°.
Liberally grease a shallow 2-quart baking dish with butter.
Stem and pit the cherries. Place them in a single layer in the baking dish.
In a blender, mix the eggs, flour, vanilla and almond extracts, ½ cup sugar and milk together until smooth.
Pour the batter over the cherries and sprinkle with the remaining 3 tablespoons of sugar.
Bake about 45 minutes until it is just set. A knife or toothpick poked in the center should come out relatively clean.
Serve and enjoy!
It’s super easy and delicious. We served it warm, but you can serve it warm, room temperature or cold—all good.
I used a mix of cherries, blueberries and a peach that I cut into small chunks (but didn’t peel).
Since I’ve had nut allergies in the past, I didn’t use any almond extract, which probably made it really non-traditional, but it didn’t take away from the taste.
Another added bonus is that it’s really good for breakfast the next day, whether you bother to warm it up or not.
It’s a versatile recipe to know about, you can switch up the fruit or take the sugar out, substitute some cheese, add veggies and make it a savory dish.