Discover the simple elegance of the classic French dessert with this authentic Ina Garten Cherry Clafoutis recipe. This rustic batter, poured over sweet cherries, bakes into a tender, custardy delight perfect for any occasion. It’s a testament to how extraordinary simple, high-quality ingredients can taste when treated right.
Why You Will Love This Recipe
This Ina Garten Cherry Clafoutis is unbelievably easy to prepare, making it an ideal dessert for busy cooks who still want impressive results. The texture is divine—somewhere between a dense pancake and a baked custard, perfectly hugging the pockets of warm, juicy cherries. Furthermore, it utilizes pantry staples and fresh cherries, offering a beautiful presentation with minimal fuss. It’s rustic, comforting, and always a crowd-pleaser, embodying the best of Barefoot Contessa cooking.
Ingredients
- 1 1/2 pounds fresh Bing cherries (or frozen, thawed)
- 1/2 cup granulated sugar, plus extra for dusting
- 1/4 cup all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon almond extract (optional, but recommended for flavor depth)
- 2 large eggs, at room temperature
- 1 1/2 cups whole milk, at room temperature
- 2 tablespoons unsalted butter, melted, plus extra for greasing the dish
- Confectioners’ sugar, for dusting
Step-by-Step Instructions
- Preheat your oven to 375 degrees F (190 degrees C). Generously butter a 9-inch pie plate or a shallow, oven-safe baking dish.
- Pit the cherries if desired, though traditional clafoutis often leaves the pits in for better flavor retention; if pitting, rinse and dry them thoroughly.
- In a large bowl, whisk together the 1/2 cup of granulated sugar, flour, and salt until well combined.
- In a separate medium bowl, whisk the room temperature eggs, milk, melted butter, and almond extract until smooth.
- Pour the wet ingredients into the dry ingredients and whisk until just combined. Be careful not to overmix; a few small lumps are acceptable.
- Scatter the pitted or unpitted cherries evenly over the bottom of the prepared baking dish.
- Slowly pour the batter evenly over the cherries.
- Bake for 45 to 55 minutes, or until the clafoutis is golden brown around the edges, puffed, and a toothpick inserted near the center comes out mostly clean (it should still be slightly custardy).
- Let the clafoutis cool on a wire rack for at least 20 minutes before serving.
- Dust generously with confectioners’ sugar just before serving warm.
Expert Tips / Pro Tips
To achieve the perfect texture for this Ina Garten Cherry Clafoutis, temperature is key. Ensure your eggs and milk are at room temperature; this prevents the batter from curdling slightly and helps it blend smoothly, resulting in a finer crumb.
Do not skip buttering the dish thoroughly. A well-greased ceramic or glass dish aids in the beautiful browning of the edges.
If using frozen cherries, thaw them completely and gently pat them dry before using. Excess moisture will thin your batter.
For a deeper flavor profile, add a splash (about 1 teaspoon) of good quality Kirsch or dark rum to the batter along with the almond extract.
Variations & Substitutions
While this recipe features cherries, which is traditional, you can substitute other sturdy fruits. Blueberries, black raspberries, or sliced plums work beautifully in place of cherries.
If you prefer a less traditional, richer flavor, substitute half of the whole milk with heavy cream.
For a gluten-free option, substitute the all-purpose flour with an equal amount of a 1-to-1 gluten-free baking blend.
If you do not have almond extract, substitute with 1/2 teaspoon of pure vanilla extract.
Serving Suggestions
This dessert is best served warm, shortly after it cools enough to set. The classic presentation calls for a generous dusting of confectioners’ sugar.
For an extra touch of indulgence, serve a slice alongside a dollop of freshly whipped cream or a small scoop of high-quality vanilla bean ice cream.
A light sprinkling of toasted, sliced almonds on top before serving adds a lovely contrasting crunch.
Storage, Freezing & Reheating
Clafoutis is best eaten the day it is made. Store leftovers, covered tightly with plastic wrap, in the refrigerator for up to 3 days.
To reheat, warm individual slices in a microwave for 15-20 seconds, or place slices on a baking sheet and warm in a 300-degree oven for about 10 minutes until warmed through.
Freezing is not highly recommended as the high moisture content can lead to a slightly spongy texture upon thawing. If you must freeze, wrap individual cooled slices very tightly in plastic wrap and then aluminum foil, and freeze for up to one month. Thaw overnight in the refrigerator.
Nutrition Information
The nutritional values below are estimates based on the ingredients listed and do not account for variations in fruit size or exact measurements. Serving size is assumed to be 1/8th of the recipe.
| Component | Estimate Per Serving |
|---|---|
| Calories | 280-310 kcal |
| Protein | 8g |
| Fat | 14g |
| Saturated Fat | 7g |
| Carbohydrates | 35g |
| Fiber | 1.5g |
| Sugar | 22g |
FAQ
Can I use canned cherries instead of fresh ones?
You can, but it is not recommended. Canned cherries are much softer and sitting in syrup, which affects the moisture balance and flavor of the custard. If you must use them, drain them very well and consider reducing the sugar in the batter slightly.
Why did my clafoutis deflate after baking?
It is completely normal for a clafoutis to deflate significantly after cooling; it is not a cake. If it deflates immediately and remains very liquidy, it likely means the oven temperature was too low or it was underbaked. Ensure your oven is fully preheated.
Is it mandatory to leave the pits in the cherries?
No, it is not mandatory, especially if you are serving guests who are unfamiliar with the tradition. However, Ina Garten, like many traditionalists, prefers to leave the pits in because they release a subtle, lovely almond essence as they bake, enriching the overall flavor of the custard.
How do I know when the clafoutis is done baking?
The edges should be beautifully puffed and golden brown, and the center should look mostly set. A skewer inserted about an inch from the edge should come out clean. The very center should still have a slight jiggle—this residual moisture sets as it cools, giving you that characteristic creamy texture.
Ina Garten Cherry Clafoutis
Ingredients
Method
- Preheat your oven to 375°F (190°C). Generously butter a 9-inch pie plate or a 9-inch round baking dish. Sprinkle the bottom of the dish with 1/4 cup of granulated sugar.
- Arrange the pitted cherries in a single layer over the sugared bottom of the prepared dish. If using unpitted cherries, ensure they are evenly distributed.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a separate large bowl, whisk the eggs and the remaining 1/4 cup of sugar until pale and slightly frothy. Whisk in the milk, vanilla extract, and optional liqueur until just combined. Do not overmix to avoid creating too many air bubbles.
- Gently whisk the dry ingredients into the wet ingredients until the batter is smooth and just combined. The batter should be quite thin.
- Pour the batter evenly over the cherries in the baking dish. It may seem like there isn’t enough, but the batter will rise significantly.
- Bake for 40 to 45 minutes, or until the clafoutis is puffed up, golden brown around the edges, and the center is mostly set (it should have a slight wobble). Do not open the oven door during the first 30 minutes.
- Remove from the oven and let cool slightly on a wire rack for at least 15 minutes before dusting generously with additional powdered sugar and serving warm.