When cherries are in season, one of the first things I make is a classic cherry clafoutis. There are many variations to the recipe. Here is my favorite.

My cherry clafoutis is made with a dense, eggy batter and, very important, I don’t remove the pits from my cherries as they add a light almond flavor and don’t ‘bleed’ into the batter. I don’t use milk in my batter (only crème fraîche).
The best way to eat this dessert is warm with a dusting of powdered sugar, but it’s also lovely with a scoop of vanilla ice cream.


Classic Cherry Clafoutis
Serves 4


  • 400g cherries
  • 200g crème fraîche
  • 4 eggs
  • 70g caster sugar
  • 50g all-purpose flour
  • 30g ground almonds
  • 1 tbsp almond extract
  • Powdered sugar, to serve


Preheat your oven to 180°C. Butter a 27cm oval oven dish and line it with the cherries. Whisk the crème fraîche, eggs, sugar, flour, ground almonds and almond extract. Pour the batter over the cherries. Bake for 25-30 minutes and serve warm powdered sugar.