What is Clafoutis?
The foundation for this dessert uses a simple warm custard element featuring fresh seasonal fruit. You can substitute different types of berries and stone fruit instead of cherries—experiment by adding dollops of cherry or other fruit jams to make a richer clafoutis. The custard part (eggs, flour, sugar, milk) remains unchanged, so this recipe can be used with your favorite fruits as they come into season.
The Purist Clafoutis
An authentic French clafoutis is made with unpitted cherries. Purists will attest that the pits in the cherries give the dish an almond flavor and must be left in. I prefer not to serve food you have to work to enjoy. Likewise, forgetting the pits is easy; biting into one can break a tooth. To mimic this taste, I’ve added almonds and almond extract to this recipe.
Clafoutis or Flaugnarde
A Lagarde is this same dish, simply using other types of fruit. On the day I made this particular recipe, I happened to have several fresh peaches, so I mixed them in. People are more familiar with the term clafoutis than flaugnarde, but either term applies to this dish (purists aside). Regardless of the term you wish to use, adding this to your repertoire gives you a creative option to enjoy with guests.
This dish is suitable as a dessert, afternoon snack, or special breakfast entree. It is versatile and will serve you well, regardless of season.
A slice of cherry peach clafoutis with cherry syrup and French vanilla ice cream.
Bring three eggs to room temperature. Pit the cherries with a cherry pitter and peel the peaches.
First, wash and sort the cherries. Make sure they are all ripe and ready to be pitted. Discard any that are overripe or shriveled.
A cherry pitter that can pit several cherries at once is preferable to save time.
This particular pitter will pit four cherries at once. I’m using a purpose-built cherry pitter. You can use any empty wine or glass soda bottle if you don’t have one. Place the cherry on top of the wine bottle and then use an old chopstick to push the pit out into the bottle below.
Gather all of the pitted cherries. (Be sure no pits get into the bowl.)
Peel the peaches or leave them on if you prefer.
On this day, I had white peaches, which worked well. Cut the peach meat off of the pit.
Roughly dice the peaches into chunks. If you have freestone peaches, you can leave the skins on since once the pit is removed, it is easy to cut into slices. Try it both ways on and skin off to find your favorite way of doing it.
Place the peaches, cherries, and a touch of cinnamon in a mixing bowl.
Butter and flour are the baking dishes for the clafoutis. I like to use Baker’s Joy, which contains vegetable oil and flour in spray form.
Baker’s Joy.
Place the pitted cherries, diced peaches, and sliced almonds into the baking dish.
Add the brown sugar, eggs, salt, and flour to a medium mixing bowl and mix thoroughly.
Add the milk, lemon zest, vanilla extract, almond extract, Kirsch, and peach schnapps. Whisk to incorporate.
Pour the milk and egg mixture over the baking dish with the cherries, peaches, and almonds. Place in a preheated 350 F/175 C oven and bake for approx 50 minutes.
After about 50 minutes, the clafoutis will be puffed up and golden brown. Insert a toothpick or skewer in the center. The toothpick should come out clean; if it’s still wet, keep baking for a few more minutes until the custard has set.
Remove from the oven and set to cool to room temperature. After the clafoutis has cooled, add powdered sugar to a fine mesh sieve and shake a dusting of powdered/icing sugar over the top. Serve warm with cherry syrup, vanilla ice cream, or alone.
Enjoy this clafoutis warm with cherry sauce and vanilla ice cream. It’s a great way to serve seasonal fruit and berries.
Cherry Peach Clafoutis
Equipment
- Oven safe baking dish
- Cherry pitter
- knife
- whisk
- mixing bowl
Ingredients
- 1 cup cherries, pitted
- 1 cup peaches, peeled and stone removed If you don't have peaches just add another cup of cherries.
- 2 tbsp almonds, blanched and sliced
- 3 whole eggs
- 1 whole lemon, zested
- ½ cup brown sugar You can substitute white granulated/caster sugar.
- ½ cup flour
- 1 cup milk
- ½ tsp vanilla extract (avoid artificial vanilla)
- ½ tsp almond extract
- 1/8 tsp kosher salt
- 1 tsp peach schnapps (optional)
- 1 tsp Kirsch (optional) Kirsch is a cherry distilled brandy
- 1 tbsp cherry syrup (optional garnish)
- 1 scoop vanilla ice cream (optional garnish)
- 1 sprig mint (optional garnish)
Instructions
- Preheat the oven to 350° F / 175° Celsius.
- Prepare an oven-safe baking dish (8X8 or 9X10 casserole dish or a 14x4.5 inch rectangular tart pan) by either buttering and flouring the dish (or using Baker's Joy). Pour in the batter to 1 ½ - 2 inches in depth. The batter will puff up, so the mix in the dish should only come about halfway. Do not fill a dish to the rim, or it will overflow.
- Prepare the cherries by pitting them (if you choose).
- Prepare the peaches by removing the skin and cutting the peach around the pit. Discard the peach pit. I've cut the peach into large rough dice about the same size as the cherries.
- Once the baking dish is prepared, add the fruit and sprinkle in the sliced or slivered almonds.
- Add the eggs, sugar, and flour in a medium-sized mixing bowl and stir to incorporate. Once the mixture comes together, add the milk, vanilla, almond extract, and pinch of salt. Whisk the Kirsch and peach schnapps (if used) and stir until well incorporated.
- Pour the batter over the fruit and add the dish to the oven. Make sure the batter has enough space to expand. Place the dish on a cooking sheet to catch any potential overflow.
- Bake in the oven at 350°F or 175°C for approximately 50 minutes. The clafoutis should still be a little wiggly in the center to check for doneness. It is done when you insert a toothpick in the center, and it comes out clean. Remove the clafoutis from the oven and cool them on a wire rack at room temperature until they are cool (about 20 minutes).
- Once the clafoutis is cooled, sprinkle with powdered sugar and serve. The clafoutis is excellent, but a little scoop of vanilla ice cream and a squiggle of cherry syrup never hurt.
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