Cherry Clafouti

Cherry Clafouti (Klah-Foo-tea). It sounds so fancy. Tell your friends you’ve made this and they’ll think you spent hours in the kitchen. The first time I made one I thought, “That’s it? How easy is this?”

I know many of you don’t have cherries at your markets yet so please don’t be jealous, but our first ones arrived last week. The girls and I headed to the Santa Monica Market (my oldest calls the Wednesday market “da bomb”) and met up with Gaby for a little shopping. The balmy air felt wonderful and the bright sun lifted our spirits. As we strolled down the street toward the beach, we all gasped when we saw cherries piled high on a table. The proud farmers showed off the season’s first cherries and promised us that three different varieties would be available this week. We all devoured samples and I left with red-stained lips and 3 pounds of cherries.

I drove home thinking of all of the ways I could use my cherries and finally decided that trying a clafouti seemed like a simple and sweet way to end the day. To make this fancy-sounding dessert, all you need is a shallow 10-inch dish, a large mixing bowl, measuring cups and spoons, and a whisk. Whisk the batter together in the bowl, plop the cherries down in the dish, pour the batter over them, bake and serve with sweetened whipped cream. Now truly, how easy is that?


Cherry Clafouti

Serving Size: Serves 6

Cherry Clafouti

This is a subtly sweet dessert. If you'd like your clafouti on the sweeter side you can add an additional 2 tablespoons sugar.


  • 1/4 cup maple sugar

  • 1 cup heavy cream

  • 3 large eggs

  • 3/4 cups almond flour
  • 1 1/2 teaspoons coconut flour
  • 2 tablespoons arrowroot

  • 1/2 teaspoon almond extract

  • 1 pound sweet cherries, pitted


Preheat the oven to 325°F and adjust rack to middle position. Butter a round 10 x 1-inch baking dish (if you don't have one you can use a 9-inch pie plate), In a large bowl whisk the sugar, heavy cream, eggs, almond flour, sorghum, arrowroot, and almond extract until the batter is blended.

Scatter the cherries in the prepared baking dish; pour the batter on top. Bake for about 30-35 minutes, until a toothpick inserted in the center comes out clean. Cool for 10 minutes before serving.

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  1. I am 101% jealous because 1) I love cherries and yet 2) I live in the islands, where cherries are non-existent except if I look in the imported produce section of my supermarket.

    However, it is mango season and I will try this with the abundant golden fruit we have here. I will probably cut down on the cream by 1/4 cup since mangoes have more water than cherries. =)

  2. Looks heavenly! For some reason, I initially read the title as chocolate clafouti and thought for a second that those were huge chocolate chunks :) While chocolate clafouti sounds good and all, cherry is much more classic and lovely.

  3. BetsyD

    I really like the mango idea since I live in Tucson, and they ARE on sale :) Maybe I read the recipe wrong or maybe it’s that I haven’t worked with arrowroot or sorghum (actual fact :) but is the ww pastry flour supposed to be 1/2 cup or just 1/4cup? Thanks! I’m excited to try this with mango’s OR cherries if I wait long enough for them to be in season!

  4. Karin

    Carrie…I’m so glad for this recipe. Brent watched an Alton Brown episode on DVD and has been telling me about this dessert he’d like me to make. Yours looks lovely and simple so we will give it a try. Brent thanks you for the “push”!!

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