A Slice of Summer: Cherry Clafoutis Recipe

Here in the Pacific Northwest, summer doesn’t officially begin until cherries show up at the farmers markets and roadside stands. These juicy gems are a fleeting treasure—and the perfect excuse to bake something a little special. Enter clafoutis: a rustic French dessert that feels fancy but couldn’t be easier to pull together.

Clafoutis (pronounced kla-foo-TEE) is part custard, part pancake, and all comfort. Traditionally made with whole cherries (pits and all!), our version leans slightly more user-friendly by pitting the fruit—though purists are welcome to keep them in for that subtle almond-like flavor.

The result? A lightly sweet, creamy baked dish studded with juicy cherries that tastes like summer in every bite. 

Makes 6 servings

Ingredients:

• 1 cup whole milk

• 3 large eggs

• ½ cup granulated sugar

• ½ cup all-purpose flour

• 1 tsp vanilla extract

• ¼ tsp almond extract (optional, but recommended)

• Pinch of salt

• 2 cups fresh cherries, pitted

• Butter, for greasing the pan

• Powdered sugar, for dusting

Instructions:

1. Preheat your oven to 350°F (175°C). Generously butter a 9-inch round baking dish or cast-iron skillet.

2. Wash and pit the cherries and spread them evenly on the bottom of your prepared dish.

3. In a blender or medium mixing bowl bowl, combine milk, eggs, sugar, flour, vanilla, almond extract (if using), and salt. Blend or whisk until smooth and well combined.

4. Pour the batter gently over the cherries.

5. Bake for 35–40 minutes, or until the top is puffed and golden, and a toothpick inserted in the center comes out clean.

6. Let cool slightly, then dust with powdered sugar before serving warm.

Clafoutis is best served slightly warm, straight from the dish. It’s perfect on its own, but a dollop of whipped Smith Brothers cream never hurt!

Looking for fresh cherries delivered straight to your door? Add some to your next order. This summer treat won’t last long!