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Cherry Clafoutis

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Cherry Cobbler | Pinky's Pantry
It’s cherry season and the cherries are out in full force. I see them everywhere – at the farmer’s market, in the grocery stores, on street vendor’s tables – and they’re absolutely delicious! So dark and sweet and juicy.

I picked up a sackful from the store yesterday and decided to make them into a fresh cherry clafoutis (pronounced “clah-foo-tee“). I love clafoutis. Especially when it’s just out of the oven and served warm with a big scoop of vanilla ice cream melting on the side. Yum! As an added bonus, it makes the house smell so good while it’s baking, too!

If you have a cherry pitter, use it. It sure makes the work of pitting each cherry a lot easier. I used to be the Room Mom for my kids’ kindergarten classes and one year, as a thank you gift, the children gave me a pretty white basket filled with fresh cherries. Tied to the basket’s handle with a red-and-white checkered ribbon was a silver cherry pitter. I still have that same cherry pitter to this day. It’s proven to be a mighty useful contraption over the years.
Cherry Cobbler | Pinky's Pantry

FRESH CHERRY CLAFOUTIS

  • 4 cups fresh cherries
  • 2 cups sugar
  • 2 cups flour
  • 3 tsp. baking powder
  • ½ tsp. salt
  • 1 can evaporated milk (or 2 cups fresh milk)
  • 1 cup butter, melted
  • ¼ cup demerara sugar (or plain white sugar), optional
  1. Wash, stem, and remove the pits from the cherries. Set aside.
  2. Preheat oven to 350°F. Generously butter a 9×13 pyrex glass baking dish.
  3. Using a wire whisk, whisk the sugar, flour, baking powder, and salt together in a large bowl.
  4. Empty the can of evaporated milk into a measuring cup and add enough water or fresh milk to make it amount to 2 cups.
  5. Add the milk and melted butter into the flour mixture and whisk together well. Batter will be thin.
  6. Pour batter into prepared baking pan.
  7. Scatter the cherries over the top of the batter, distributing them evenly so you get a cherry in every bite.
  8. Sprinkle the top with the ¼ cup demerara sugar, if using.
  9. Bake for about 50 minutes or until top turns light brown and toothpick inserted in center comes out clean.
  10. Serve warm with vanilla ice cream or whipped cream.

NOTE:  You can make this clafoutis with blackberries, raspberries, blueberries, strawberries, peaches or any other fruit you like.

This recipe can easily be halved and baked in a 9-inch square pan for a smaller clafoutis.

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