Cherry Clafoutis

Published on August 21, 2019 | By

Sometimes when I grow a little weary of fruit cobblers, I remember the cobbler’s cousin, clafoutis. A clafoutis is a french version of a cobbler, yet lighter and more custard like. It adapts well to any type of seasonal fresh fruit and can be popped in the oven while your guests are having dinner. And then voila, you can magically produce this delicate creation, a warm fruit studded dessert, served with vanilla ice cream or fresh whipped cream and watch your guests melt into ecstasy.

    • Prep Time
    • Minutes
    • Cook Time
    • Minutes

Ingredients

  • 1 egg
  • 6 TBSP sugar
  • 3 TBSP flour
  • 6 TBSP heavy cream
  • 11/3 cups fresh fruit ( I used fresh pitted cherries)
  • 3 TBSP warm melted butter

Instructions

  1. Preheat the oven to 400. Butter a 8 inch pie pan or shallow glass baking dish
  2. Break the egg into a bowl. Add the sugar and whisk by hand until mixture is thick and turns pale in color. Stir in the flour and cream and beat until smooth.
  3. Place the fresh fruit, in my case I used pitted and halved fresh cherries, in a medium sized bowl. Pour half of the batter over the fruit and fold all together.
  4. Spread the fruit mixture evenly in the pie pan or baking dish. Bake for 15 minutes.
  5. While that is baking, beat the butter into the remaining batter, then pour this over the half baked fruit batter. Place it back in the oven and bake for another 15 minutes until bubbling and golden brown.
  6. Remove from oven and let cool for about 10 minutes. Sprinkle with powdered sugar and serve with vanilla ice cream or freshly whipped cream.
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