Cherry Clafoutis

Hello dad, hello mom, Ch Ch Ch Cherry Clafoutis is a sensational way to end a meal with a cherry bomb! If you’ve never experienced a clafoutis before, you’re in for a treat! This French dessert has a creamy, custard-based filled with fresh fruits, or in this case, cherries. Simple, yet impressive, the batter is a one-bowl show-off, you won’t even need to use your stand mixer. If you’re going for tradition–you leave in one single cherry with the pit still intact. Make sure you warn your guest first to avoid any choking hazard! This prevents your dinner guest from eating this dessert too quickly. Traditionally this warm custardy treat is served at the end of dinner, but I like to serve mine during brunch with a side of vanilla bean ice cream or at a picnic with a dollop freshly whipped cream.


  • 2 cups cherries, pitted (optional: leave 1 cherry unpitted)

  • 1 tablespoon brandy

  • 4 large eggs

  • 1/2 cup sugar

  • 2 tablespoons melted butter and slightly cooled (plus more for buttering the pan)

  • 1/2 teaspoon flaky French sea salt

  • 1/2 cup all purpose flour

  • 1 cup buttermilk

  • Zest from 1/2 a lemon

  • 1/2 tablespoon vanilla extract

  • 1 teaspoon almond extract

  • 1 tablespoon sliced almonds

  • Powdered sugar for dusting


  1. Heat oven to 375 degrees F.

  2. Pit the cherries and place them in a small bowl and with the brandy (optional: toss in one cherry with the pit), and let them hang out while you make the batter.

  3. In a large mixing bowl, beat the sugar, eggs, and butter together until they become pale in color.

  4. Add the flour and salt all at once and whisk until the batter is thick and cake-batter-like.

  5. Next, slowly pour in the buttermilk in 3 stages mixing in between to get everything well incorporated.

  6. Add the vanilla and almond extracts and lemon zest. The batter should be very smooth and shiny.

  7. Scatter the cherries in a buttered 9 inch cast iron skillet (I like using a heavy bottom cast iron skillet because you get more of a crispy edge with a custardy center, but any tart pan or pie pan will work).

  8. Pour the batter over the cherries.

  9. Sprinkle the sliced almonds on top.

  10. Bake 30 to 35 minutes, until slightly browned around the edges and almost completely set in the middle.

  11. Let sit at least 15 minutes before serving for the custard to be fully set before slicing.

  12. Dust with powdered sugar and enjoy!