It’s cherry season and we can’t think of anything better than snacking on fresh, juicy cherries. All day long. They’re the star of so many summer desserts, but we also love something easy and quick like this simple Cherry Clafoutis. It’s a wonderful addition to any summer party or barbecue, but still casual enough for a sweet family treat during the week.
This simple Cherry Clafoutis couldn’t be easier to make, and thanks to Kellie Hemmerly of the Suburban Soapbox we’re sharing the recipe with you.
The batter comes together in just about a minute with the help of your blender. It has the consistency of crêpe batter, thin and light…but bakes into the most wonderful custard-like cake. A clafoutis can be made with just about any fruit, but we especially love to toss a few sliced cherries into ours. They’re the perfect combination of tart and sweet, pairing extremely well with the creamy cake.
Bake your Cherry Clafoutis in a cast iron skillet for a little extra texture on the bottom or bake it in a regular casserole dish for a lighter texture. Dusted lightly with a bit of powdered sugar, this dessert is a dream come true just as it is. If you’re in the mood for something extra then top it with a scoop of vanilla ice cream for a truly show-stopping bite filled with summertime sweetness.
SIMPLE CHERRY CLAFOUTIS
- 1 tablespoon unsalted butter (softened)
- ¾ cup milk
- ¾ cup heavy cream
- ⅓ cup granulated sugar
- 1 tablespoon vanilla extract
- 6 eggs
- ⅛ teaspoon kosher salt
- ¾ cup flour
- 3 cups cherries (pitted)
- Confectioners’ sugar (for dusting)
- Preheat oven to 425°.Butter a 9″ cast-iron skillet or baking dish. Set aside.
- Combine milk, cream, sugar, vanilla, eggs, and salt in a blender. Blend for a few seconds to mix ingredients.
- Now add the flour and blend until smooth, about 1 minute.
- Pour the batter into the buttered skillet, then distribute cherries evenly on top.
- Bake until a skewer inserted into batter comes out clean and a golden brown crust has formed on top, approximately 30 – 35 minutes.
- Dust with confectioners’ sugar and serve. Can be served warm or at room temperature.