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Cherry Clafouti

by Deliciously Organic on May 11, 2011

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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{ 16 comments… read them below or add one }

the urban baker May 11, 2011 at 11:22 am

Cherries are my absolute favorite. I love this time of year and devour as much of them as I can. Your Clafouti looks scrumptious and I loving the ingredients!


Alison May 11, 2011 at 12:00 pm

This looks delicious! I too am loving the ingredient list, especially the almond flour. Can’t wait til it’s cherry season here!


Michelle Ledesma (Mac) May 11, 2011 at 12:00 pm

I adore the ease of this recipe. Perfect way to use up some summer cherries!


Marcy May 11, 2011 at 12:13 pm

I like the addition of almond flour… might have to try that!


Karin May 11, 2011 at 1:26 pm

That looks delicious. I can’t wait until we have cherries here. And by the way, I love your blog!


marla {family fresh cooking} May 11, 2011 at 1:28 pm

It is amazing how fancy that word is and how simple the actual preparation is. Love cherries and clafoutis! xo


Carissa @ Pretty/Hungry May 11, 2011 at 8:36 pm

This looks stunning and delicious. Those fresh cherries are just gorgeous!
I have a clafouti recipe I’ve done for my blog that uses cherries and pears, but it isn’t gluten free. I think I’ll have to try this one out as well!

So lovely!



Katrina May 11, 2011 at 8:47 pm

This sounds amazing! I’ve never made clafouti and have always wanted to try. Yum!


Sylvie @ Gourmande in the Kitchen May 12, 2011 at 3:35 am

Clafouti was one of my grandmother’s favorite things to make and one of the first things I learned how to bake, along with her thin apple tart.


Kasseopeia May 12, 2011 at 8:41 pm

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. =)


Deliciously Organic May 13, 2011 at 6:20 am

No cherries! I feel for you! Mango sounds like the perfect option.


Winnie May 13, 2011 at 5:04 am

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.


Deliciously Organic May 13, 2011 at 6:19 am

That’s funny. Although, chocolate clafouti does sound pretty good. :)


BetsyD May 13, 2011 at 6:25 am

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!


Deliciously Organic May 13, 2011 at 6:32 am

You’re right. It should be 1/4 cup. I just changed it. Thanks!


Karin May 13, 2011 at 6:30 am

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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