Monday, June 7

Cherry and Blackberry Clafoutis, Pits Not Included

cherry and blackberry clafoutis

Clafoutis. You've eaten one. You've probably baked one. You've definitely heard of one. But can you define one? What is a clafoutis?

It's not quite a cake or a custard or a flan or a pudding. It has been called lots of names, including "a baked fruit dessert," "a baked custard with fruit," "a crustless pie," "a fruit-fill flan," and my personal favorite, "a sweet frittata." Purists called it a flognarde, but that lacks the panache of clafoutis (pronounced cla- foo-tee).

Clotilde Dusouslier, the charming Parisian food blogger, calls clafoutis "the epitome of the French grandmotherly dessert: unpretentious, easy to make, and blissfully comforting."

Call it what you will, especially if you're high school French is a little rusty. Just be sure to make one.

With its eggy base, I place clafoutis in the realm of custard rather than cake. This prized Limousin dessert is traditionally made with cherries though gets along equally well with fruits such as pears, apples, and berries of all sizes and colors.

Although clafoutis can be enjoyed year-round, they're particularly partial to spring time when luscious fruits such as apricots, cherries, and strawberries are at their peak.

farmers' market apricots and cherries

A trip to the local farmers' market inspired my recipe for Cherry and Blackberry Clafoutis (as did my friends and co-bloggers Nicole Weston of the always freshly baked Baking Bites and Garrett McCord of the engagingly written Vanilla Garlic.)

Rather than vy for attention, the sweet cherries and tart blackberries complement each other, while the almond extract infuses the custard with a rich, smooth flavor. You could top the clafoutis with vanilla ice cream or a dollop of creme fraiche, but I wouldn't. Its most comfortable with a simple snowy white cap of confectioners' sugar.

fresh cherries

A note about using cherries in clafoutis: Purists claim that cherry clafoutis should be made with whole cherries, pits included, which impart a nutty almond flavor. I'm assuming those purists have not spent the fortune on Invisalgn that I have spent to get their perfectly straight smile. So I removed the pits (along with the risk of a chipped tooth) and added almond extract instead.

To pit a cherry, you can use a cherry pitter. Or you can do it the old-fashioned way, like I do: Place the cherry on a cutting board. Place the flat side of a wide knife on the cherry and press gently until it splits. Open the cherry and remove the pit.

Cherry and Blackberry Clafoutis
Makes 6 servings
Print recipe only here.

This recipe is adapted from two originals: Blackberry Clafoutis by Nicole Weston of Baking Bites AND Cherry Calfoutis by Garrett McCord of Vanilla Garlic (Posted on Simply Recipes).

1 cup fresh sweet cherries, pitted
2/3-3/4 cup fresh blackberries
2 tablespoons of slivered almonds
3 eggs
2/3 cup of sugar
1/2 cup all-purpose flour, sifted
1/8 teaspoon salt
1 cup whole milk
2 teaspoons Amaretto OR 3/4 teaspoon almond extract
1 teaspoon vanilla extract
Confectioners' sugar for dusting

1. Preheat the oven to 350 degrees F. Grease a 9-inch or 10-inch round baking dish with butter, or coat well with cooking spray. Toss in the cherries, blackberries, and slivered almonds.

2. In a large bowl, whisk eggs, sugar, flour, and salt until smooth.

3. Add milk, Amaretto (or almond extract, if using), and vanilla extract. Whisk until smooth. Pour into the baking dish.

4. Bake for 40-50 minutes or until puffed and lightly browned and a toothpick inserted into the center comes out clean. When you pull it put of the oven it will wiggle a bit which is normal. Place on a wire rack to cool. The clafoutis will have puffed up quite a bit and will deflate while cooling. When cool, dust the clafoutis with confectioners' sugar. Serve.

You might also like these springtime fruit desserts from Food Blogga:
Strawberry Cardamom Cake
Strawberry-Rhubarb Sponge Pudding
Almond Panna Cotta with Glazed Cherries
Fresh Apricot and Cherry Cobbler with Buttermilk Biscuit Crust

Here are more delicious clafoutis recipes you might enjoy:
Strawberry Clafoutis recipe from Seriously Good
Plum Clafoutis recipe from Taste Buddies
Apricot Clafoutis recipe from La Recette du Jour
Raspberry Clafoutis recipe from Feeding Maybelle's Mom
Red Grape and Fennel Seed Clafoutis recipe from Make Life Sweeter


Jessica @ How Sweet said...


I am craving some cherries, but the only bag I tried to buy was $13. I almost had a heart attack. Hopefully I can find some cheaper ones this week!

Rosa's Yummy Yums said...

That clafoutis looks heavenly! What a perfect combination!



Finla said...

We still have to wait for cherry season till jully and hen i am sure gonna make them, looks really delish.

Joanne said...

The only thing I like better than eating clafouti is SAYING clafouti. Three times fast.

This looks excellent!

RamblingTart said...

Ohhh, yum, yum, yum, Susan! I was just craving clafoutis yesterday and with your blog post today, I think it's a sign. :-) Hope you had a splendid weekend!

Anonymous said...

I'd like to know how eat a clafoutis with pits in it. Nevermind your teeth, how do you spit out the pits?

Maria said...

Thanks for leaving the pits out:) Looks fantastic!

Peter M said...

A fine combo of stone fruits, both is season this time of year. If you forget a pit or two...just label as "extra fiber". :)

Abby said...

I got a bag of cherries last week in my CSA, but C. and I ate them plain! Guess I'll have to get some more to make this lovely dessert.

Magic of Spice said...

Looks absolutely wonderful!

The Italian Dish said...

Oh, I love cherry clafoutis and I totally agree you don't need to leave the pits in. Just add some almond extract, like you did. Who wants to spit out pits? I have this cherry pitter and it's amazing: It makes pitting cherries so much faster!

Valerie Harrison (bellini) said...

I have been into making savoury clafoutis lately but the combination of cherry and blackberries has me rethinking.

Anonymous said...

Sadly, I've never made... nor eaten... clafoutis. I think it might be time to fix that. This looks amazing!

Susan from Food Blogga said...

jessica-Yikes! That's high. I paid a lot last week-- $8 per pound. This week I found them at a different farmers' markets for $7 for three pints. Good luck!


happycook-Cherries are worth waiting for!

unplanned-They do look pretty at a brunch.

joanne-I agree! :)

ramblingtart-It's definitely a sign! Start baking! ;)

anonymous- I don't know! Not very gracefully, I'm sure! ;)

maria-You're welcome!

peter-Ha! I like that.

abby-That is the risk one runs with fresh cherries in the house. ;)

magicspice-Thank you!

elaine-Thanks for the pitter link!

val-And I'd like to try a savory one. So we'll have to switch!

michelle-It's never too late!

Andrea Meyers said...

That looks so good! I do love cherry season. We planted two cherry trees in our back yard, but they are still young and haven't fruited yet. Hopefully in a year or two.

Tasty Eats At Home said...

I wish cherries were more local for us! We're lucky to get them at the grocery, and then it's hit-or-miss as to whether they're delicious or just okay. When they're delicious, though, it's heaven, and I proclaim them as my favorite fruit. (of course, I do this every spring/summer when all of the best fruits ripen - yesterday I proclaimed peaches were my favorite, and two weeks ago, blackberries...I'm kinda fickle that way) Anyway, I think it's high time to make a clafoutis! My dad is a big cherry fan, so maybe this would be a perfect ending to a Father's Day meal.

Kevin said...

I made a strawberry clafouti on Sunday - ang also quoted Clothilde when I wrote it up.

Meredith said...

Hey, long did you cook your clafouti? In the recipe as posted it says "cook for minutes." I know I can get the info elsewhere but thought I'd like to find out how long you baked yours. Thanks!

Ruchi M said...

You have a gorgeous blog and I recently chanced upon it! I am definitely going to be following it!

Do visit my blog when you have a chance - though I am pretty new in the blogosphere -

Livin Local said...

Simply beautiful! Think I'll go ahead and give this a go with the cherries my son picked Sunday.

Last year I tried my first clafoutis with peaches. Waaaaaaay too sweet, but loved the idea. Perhaps with the cherries the sweet / tart balance will be right.

The Teacher Cooks said...

There are lots of cherries out there now so I must try this clafoutis since I have never made or had one. It looks delicious.

Anonymous said...

Wow! This looks wonderful. And with so little flour in it it looks like it would convert easily to being gluten free without much thought (I am not much of a gluten free baker).
This is getting bookmarked!

T.W. Barritt at Culinary Types said...

Oh, wow! I've been anticipating blackberries from the farm in just a couple of weeks - and I was just thinking the other day, "What about a blackberry clafoutis?"

Susan from Food Blogga said...

andrea-Cherry trees? Ooh, I just got a tiny pang of jealousy. Hope they're fruitful! (OK, I couldn't resist.) ;)

tastyeats-Oh, yes! Surrprise him for Father's Day. My mom just made one for my dad a couple of days ago and he loved it. PS- I know what you mean. I fall in loved every year.

kevin- Great minds? ;)

meredith- Whoops! I added it couple of days ago. 40-50 minutes. Thanks!

ruchi-Thank you for your kind words. I will!

livinlocal-This one wasn't too sweet for my taste. Maybe it was the fruit. Let me know if you like it beter.

theteachercooks-Well, you've got to make one then. Seems everyone on the blogosphere is on a clafoutis kick!

beyondricenadtofu-I haven't made a GF version, but it seems like it work well. Good luck!

TW-Yay! Perfect timing then. Enjoy!

Kasey said...

What a great pair! I've made clafoutis in the past, but never with blackberries--love the look and sound of this, especially now that the farmer's markets are overflowing with cherries.

Soma said...

This looks so beautiful that it wants me grab that plate right now. Bookmarked. I will have to make this before summer disappears.

Soma said...

Made the claufotis with bing cherries and apricots. what a fabulous recipe. Thanks Susan.