stone fruit clafoutis


Below is a recipe for a simple stone fruit clafoutis — this French pastry is perfect for a mid-morning snack with coffee or to bring along to a weekend picnic with friends. For this clafoutis, I chose to use fresh cherries but you can use other seasonal fruits as well (blueberries, raspberries, etc).


Approx. 1 1/4 lbs fresh cherries
1 tbsp. butter
4 eggs
1/2 C sugar
1  1/4 C flour
pinch of salt
1 tsp. vanilla extract
1 tsp. almond extract
3/4 C milk
1/8 C melted butter

Preheat oven to 350 degrees F.




Step One: Pit the cherries*– Remove the stems, and then place the cherry on the opening of a bottle, making sure the cherry is larger than the opening of the bottle. Using a chopstick, press through the cherry. Once the pit is removed place the cherry into a bowl. Repeat until all cherries are pitted. (*If you have a cherry pitter this step will go by much more quickly)



Step Two: Grease the bottom and sides of a 12 inch round baking pan.



Step Three: Using 1 tbsp. of sugar, carefully coat the bottom and sides of the baking pan. Then evenly cover the bottom of the pan with the pitted cherries.


Step Four: In a separate bowl, combine eggs, remaining sugar and salt. Whisk until evenly combined.



Step Five: Then add in flour, vanilla & almond extracts, and melted butter to the egg mixture. Whisk until evenly combined.



Step Six: Pour the mixture evenly over the cherries.


Step Seven: Bake in a 350 F degree oven for approximately 35 minutes or until golden brown.


Step Eight: Garnish with confectioner sugar and a light dusting of lemon zest. Then plate and enjoy — best served slightly warm.

xx – f

recipe adapted from Food52



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