Easy Cherry Clafoutis Recipe for National Cherry Day

Cherry clafoutis is one of the easiest summer desserts I have found for using a generous punnet of ripe cherries. The batter takes only a few minutes to mix, and the finished dish sits somewhere between a baked custard and a soft pancake.

National Cherry Day is marked every year on 16 July, so it is a natural time to look for British-grown cherries while they are in season. When I checked what makes a good clafoutis, it was clear to me that the fruit should remain the main flavour. The batter needs enough sweetness to balance the cherries, but not so much that the dessert becomes heavy.

This version is designed to be straightforward, affordable and easy to follow. I have also included practical ways to reduce the ingredient cost without changing the character of the recipe.

Cherry Clafoutis Recipe

A traditional clafoutis is made by baking fruit in a light batter. Cherries are the classic choice, and I have found that ripe, slightly tart cherries work particularly well because they keep their flavour after baking.

Preparation time: 20 minutes
Cooking time: 35 to 40 minutes
Serves: 6
Dish size: Approximately 23cm round or a similar medium ovenproof dish

What You Need for Cherry Clafoutis

• 400g fresh cherries, washed, stalks removed and stones taken out
• 3 large eggs
• 100g plain flour
• 75g caster sugar
• 250ml whole or semi-skimmed milk
• 50ml double cream
• 1 teaspoon vanilla extract
• 25g unsalted butter, melted
• A small amount of extra butter for greasing
• A pinch of salt
• 1 tablespoon granulated or icing sugar for serving

When I compared the cost of the ingredients, the cherries and cream were the items most likely to move the total. The rest are basic baking ingredients that many households may already have.

How to Save on the Ingredients

Before buying everything from one shop, I would compare the price per kilogram of loose and prepacked cherries. A smaller pack can look cheaper but still cost more for the amount of fruit you receive.

I have found the following swaps useful when trying to keep the cost down:

• Use British cherries in season: They are often better value when availability is at its highest.
• Check reduced sections: Slightly soft cherries are still suitable for baking if they are sound and free from mould.
• Replace the cream: Use an extra 50ml of milk if you do not want to buy a separate pot of cream.
• Choose vanilla extract: It is usually far cheaper than buying whole vanilla pods for a single recipe.
• Use supermarket own-brand basics: Plain flour, caster sugar and milk do not need to be premium products for this dessert.

Current supermarket voucher codes may occasionally reduce a grocery order, but I would only use one if it genuinely applies to the ingredients in the basket. You can check our latest Marks & Spencer voucher codes and Aldi offers before shopping, while keeping the final basket price as the deciding factor.

How to Make Cherry Clafoutis

1. Prepare the dish. Heat the oven to 180°C fan, 200°C conventional or Gas Mark 6. Grease the ovenproof dish lightly with butter.
2. Add the cherries. Spread the pitted cherries across the base of the dish in a single, fairly even layer.
3. Mix the eggs and sugar. Whisk the eggs, caster sugar and pinch of salt in a large bowl until combined and slightly lighter in colour.
4. Add the flour. Sift in the plain flour and whisk gently until there are no obvious lumps.
5. Finish the batter. Gradually whisk in the milk, cream, vanilla extract and melted butter. The mixture should be smooth and much thinner than a cake batter.
6. Pour and bake. Pour the batter carefully over the cherries. Bake for 35 to 40 minutes until the top is golden and the centre is just set.
7. Rest before serving. Leave the clafoutis to stand for around 10 minutes. It will settle slightly as it cools.
8. Add the finishing touch. Dust with granulated or icing sugar before serving.

When I checked the texture during baking, I found that the centre should have a gentle wobble but should not look wet. Overbaking can make the clafoutis rubbery, so I would start checking it after about 32 minutes.

Should You Remove the Cherry Stones?

Traditional French clafoutis is sometimes made with the cherry stones left in because they can add flavour during baking. For a practical home recipe, I prefer to remove them.

It was clear to me that pitting the cherries makes the dessert easier and safer to eat, particularly when serving children or guests. A handheld cherry pitter is quickest, but a reusable straw or the end of a chopstick can also work.

Common Cherry Clafoutis Mistakes

Using a Batter That Is Too Thick

Clafoutis batter should be closer to pancake batter than sponge mixture. If it is very thick, check that the milk has been measured correctly.

Adding Wet Cherries

Dry the cherries after washing them. Excess water can thin the batter around the fruit and make the centre take longer to set.

Overbaking the Centre

The dessert continues to firm up as it rests. I have found that removing it when the centre still has a slight wobble gives a softer result.

Serving It Straight from the Oven

Allow at least 10 minutes before slicing. This makes the texture more stable and brings the cherry flavour forward.

How to Serve and Store Cherry Clafoutis

Cherry clafoutis can be served warm, at room temperature or chilled. I prefer it slightly warm with a spoonful of natural yoghurt, crème fraîche or a small scoop of vanilla ice cream.

Leftovers should be covered and kept in the fridge for up to two days. The texture becomes firmer when chilled, so let a portion stand at room temperature for a short while or warm it gently before serving.

Cherry Clafoutis FAQs

By Julian House, updated 30 July 2026.