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Cherry Clafoutis

Looking for a super easy and quick summer dessert...then this is the one!

This cherry clafoutis makes the perfect Summer and Spring dessert and provides the perfect luxury custard-like consistency.

For this recipe you can either use frozen pitted cherries or alternatively fresh cherries and remove the pips yourself. I also added in some almond extract for that extract taste.... to finish, dust over some icing sugar to serve and enjoy!

This dessert is best eaten warm straight from the oven, or alternatively re-heat in the microwave.

Follow along with the video below:

If you enjoyed this recipe, I would love to hear from you!

Cherry Clafoutis

Serves: 6 Prep Time: 10 mins Bake Time: 40-45 mins

Total Time: 50-55 mins


1 tsp butter, unsalted, room temperature for greasing

3 eggs, room temperature

100g raw caster sugar

250ml milk of your choice

½ tsp almond extract

1 tsp vanilla extract

80g gluten free plain flour (I used Bob's Red Mill 1 to 1 gluten free baking flour)

1/8 tsp salt

2.5 cups cherries, pitted

1 tbsp icing sugar, for dusting


1. Preheat the oven to 180° C (fan forced) and lightly butter a 9x9 inch baking dish.

2. In a small bowl, whisk together the eggs, sugar, milk, almond extract and vanilla extract.

3. Add the flour and salt to the wet mixture, whisk until combined.

4. Scatter the cherries in the baking dish, then pour the batter into the baking dish covering the cherries.

5. Place into the oven for 40-45 minutes or until an inserted toothpick comes out clean. The top should be lightly browned.

6. Set aside to cool completely. Once cooled, lightly dust over the icing sugar.

7. Serve and enjoy.

Store this cherry clafoutis in the refrigerator for up to 2-3 days.

Nutrition Information (per serve):

Calories: 205

Fat: 3g

Carbohydrates: 35g

Protein: 6g

Nicole Marie


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