Have you tried the classic French dessert called clafoutis? (It’s pronounced klah-foo-tee.) If not, please let me introduce you to this delightful and simple treat. Clafoutis is a delicious cross between a cake and a custard with a crackled top and luscious, fruit-studded interior. It’s sweet but not too sweet, making it the perfect ending to a lovely summer supper.

Clafoutis is typically baked with cherries, but you’ll see that I used berries here, and you’ll find more options below. My three-year-0ld loves clafoutis. She’s been asking for more “cherry cake” since last summer, and it’s about time we made more.

I made clafoutis over and over again last summer until I got the proportions of this recipe just right (nine times, to be exact). Each attempt was tasty, but the recipe I’m sharing today is perfection. I had to find the right balance between the amounts of flour, sugar, liquid and eggs to yield a silky interior that’s full of flavor but not too eggy or wet. Here it is!

How to Make Clafoutis

Clafoutis is so easy and fun to make. The batter reminds me of crepes or my Blender Oatmeal Pancakes because it comes together in 30 seconds in the blender.

You’ll find the full recipe below, but here’s a preview:

1. Melt butter in a cast iron skillet or pie pan.
2. Arrange fruit on top of the melted butter.
3. In a blender, combine some basic ingredients: milk, cream, sugar, eggs, vanilla extract, almond extract, salt, and flour.
4. Pour the batter over the fruit, then sprinkle the top with a little extra sugar for a fun crackly effect.
5. Bake, then serve.

Watch How to Make Clafoutis

Fruity Clafoutis Variations

Change up your clafoutis with the seasons. Use berries in the spring. Choose cherries, berries, peaches or plums during the summer. In the fall and winter, try pears or apples.

Technically, a clafoutis made with any fruit other than dark cherries is called a flaugnarde, but if Julia Child can use berries and call it a clafoutis, I think we can, too.

Cherry Clafoutis

Dark cherry clafoutis is the most classic option, and it’s lovely. Some recipes suggest leaving the pits in the cherries for some natural almond extract flavor, but I would worry about my guests biting into a pit. I preferred the cherries pitted and halved, so I got some cherries in every bite.

Berry Clafoutis: Strawberries, raspberries, blackberries or blueberries

My personal favorite! Use one type of berry or a mix of two or more. For these photos, I used a beautiful combination of raspberries, blueberries and sliced strawberries. If you’re using strawberries or particularly large blackberries, slice them into bite-sized pieces before using.

Peach or Plum Clafoutis

Ripe, thinly sliced peaches or plums would be stellar in clafoutis (or a combination—I can’t wait to try it this summer). You could also use nectarines or apricots in place of peaches. You’ll need about 1 pound of fruit (before pitting) or 3/4 pound once sliced.

Apple or Pear Clafoutis

Slice your apples very thinly, about 1/8-inch wide, so they can bake with the cake. Ripe pears will work nicely as well. Arrange them in a fan-like pattern (carefully, watch out for the hot butter) for a beautiful effect. You could add a handful of fresh cranberries for a festive treat.

Frozen Fruit Notes

I’ve received quite a few questions about using frozen fruit in this clafoutis. Simply put, fresh fruit yields the best results.

I’ve tried making clafoutis with defrosted frozen cherries, with the juices drained. It produced a dark red-tinted cake that was more moist than usual—it was extra tender on the first day and fell apart the next day.

I’ve also tried using frozen blueberries tossed in 1 1/2 teaspoons flour to absorb excess moisture. It was ok the first day, but it fell apart the next day.

More Simple Desserts to Make

If you enjoy this clafoutis, check out a few more of my favorite desserts:

• Foolproof Basque Cheesecake
• Gluten-Free Almond Cake with Berries on Top
• Lemon Posset
• Mixed Berry Crisp
• Simple Blueberry Cake

Please let me know how your clafoutis turns out in the comments! I hope it becomes your go-to summertime dessert, too.

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