Fresh Fruit Clafoutis

Don’t let the name Clafoutis throw you off.

I’ve seen this rustic dessert around the internet before, but I never knew what it was called.

Let me say it again…. Clafoutis.

Weird name, I know.

But don’t let the name discourage you from trying your hand (and taste buds) at this simple, delicious treat.

If you’re stumped on the pronunciation of Clafoutis (like I was), I’ve heard it pronounced a several different ways including “Kluh-foww-tuhs” and Klah-foo-tee.

It has its origins in France and one of my readers from that country says it’s “Klah-foo-tee. I’ll go with her.

Either way, it’s a tasty way to put fresh cherries and summer blackberries to good use.

Cherries (and a wee bit of cognac) are at the heart of this dessert and I’ve seen some recipes that call for using cherries with their pits.

Ahem, your choice…. but I prefer mine pitted.

I love the vibrant red color of the cherries which is tempered by the dark blackberries.

Plus the color combo makes for a nice photo combination too.

Clafoutis reminds me very much like a fancy pancake.

Now, while you soak in the pretty batter-pour, let me take the time to say I hope all is well in your neck of the woods.

What strange and scary times we live in, right?

In my household, we’re still debating and discussing the risks of sending both kids back to their respective college campuses this fall.

There’s still so much we don’t know.

It’s stressful for everyone.

I hope everyone reading this is finding some level of comfort and enjoyment in the little things that make us happy around our homes and family.

Prep Time
15 mins
Cook Time
35 mins
Total Time
50 mins
  • 3 Eggs
  • 3/4 cup granulated sugar
  • 6 tbsp unsalted butter, melted and cooled
  • 1 teaspoon butter, for greasing the skillet
  • 1 cup all-purpose flour
  • 1/2 teaspoon kosher salt
  • 1 cup milk (you can also use almond milk)
  • 1/2 teaspoon vanilla extract
  • 2 tbsp cognac
  • 1-1/2 cups cherries, pitted
  • 1/2 cup blackberries
  • 1/4 cup powdered sugar, for dusting
  • Vanilla bean ice cream or whipped cream for topping
  1. Preheat oven to 400-degrees

  2. Whisk together eggs and granulated sugar.

  3. Add the melted butter and mix well.

  4. Add the milk and whisk until smooth.

  5. Add extract and cognac and mix until combined.

  6. Grease skillet with butter.

  7. Add fresh fruit to skillet and pour the batter evenly over the fruit.

  8. Bake for 30-35 minutes or until lightly browned.

  9. Let Clafoutis cool slightly before dusting lightly with powdered sugar.

  10. Slice and serve with whipped cream or vanilla bean ice cream.

  11. Enjoy!

OK, getting back to this Clafoutis, this dessert has a firm center that is very Crème brûlée-like in it’s texture.

I will say that Clafoutis is not super sweet but the fruit adds a really fresh flavor twist embedded in the baked batter.

The cherries and blackberries are wonderfully distributed too and every bite will yield several pieces of fruit.

The fruit suspended in the batter in the photo below is pretty representative of what you’ll get with each slice.

A final topper (in addition to a light dusting of powdered sugar) can come in the form of a scoop of your favorite ice cream.

I have a penchant for vanilla bean ice cream and it’s my go-to add on to just about any dessert.

Of course, you could also opt to add a few dollops of homemade whipped cream to your slice.

I think your dessert-loving guests will love this offering.

Thanks for popping by.

I hope you give this Fresh Fruit Clafoutis a try and let me know how it works out for you.

See you back here next time. 

Stay safe and be well.

  • Sandra Garth

    While organizing my bakeware the other day I came across my mini cast iron skillets and they are perfect for this. I’ve made only one Clafoutis and it’s time I try my hand at it again. Thanks for the recipe and lovely pictures. I pray that all is well with you and your family too.

  • jae

    I have made this dessert for years, using good quality waterpack cherries (drained) in the winter. I wonder if frozen would work? Not too sweet, and delicious…..mine does not, unfortunately, look as lovely as yours does. Your photography is elegant as ever! Stay safe also. These are trying times, and I am thankful for home.

    • Lisa Tutman-Oglesby

      Thanks, Jae.
      I don’t know if frozen would work.
      I suspect that if you used frozen fruit, the thaw may cause excess liquid in the batter and that may impact your baked result.
      Perhaps if the fruit was thawed completely first but I’m just not sure.
      Thanks for your sweet words about my photography. I appreciate that.
      Stay safe and well in your neck of the woods.

  • Morgane

    what beautiful pictures, I love clafoutis. And you are correct about the pronunciation! we make them with peaches, apricots, all delicious, and in winter we use prunes.
    I am with you on sending the college kids back to school, so much uncertainty…

    • Lisa Tutman-Oglesby

      Ooooh, Morgane, peaches and apricots sound delicious.
      I may try that for my next Clafoutis.
      You’re right on the back to college issue. So many unknowns. Good luck on your end.
      Stay safe too.

  • Marisa Franca Stewart

    Oh Lisa, when I think your shots can’t get any better they do! Beautiful dark photos and my eyes go immediately to the Clafoutis and those dark cherries. So yummy! From what I’ve seen in Instagram you are keeping busy. How is your garden? I hope you and your family are well and happy. Love and hugs (all virtual, of course).

    • Lisa Tutman-Oglesby

      Thanks so much, Marisa.
      I try to shoot light but I keep going back to dark and moody.
      We’re trying to keep busy on safe activities around here.
      My daughter has been manning our small deck container pot garden, watching over tomatoes and various herbs.
      Thanks for asking. I hope your family is doing well too.
      Virtual hugs right back at you.

  • Colleen

    This looks really good. Your photo’s are fantastic! Your recipe says to “whisk eggs and both sugars”, but I only see 3/4 cups of granulated sugar listed in your ingredients. Could you clarify if there is more sugar that is missing from the recipe? Thankyou!

    • Lisa Tutman-Oglesby

      Thanks, Colleen.
      It’s just the granulated sugar.
      I was looking at the powdered sugar when I wrote that.
      Save the powdered sugar just for the dusting.
      Sorry for the confusion.
      Hope you’re well and staying safe in your neck of the woods.

  • Déborah

    Your clafoutis looks absolutely delicious, Lisa. Here in France it is pronounced Klah-foo-tee & is a very popular dessert. Like you, I prefer my cherries pitted, nobody needs to see me spitting out cherry stones at the table!

    • Lisa Tutman-Oglesby

      Thanks, Deborah.
      Oh, you’re so right about those pits-lol.
      Also, thanks for your authentic French pronunciation too. I adjusted my text to reflect that.
      Stay safe. xoxo

  • Lois Harry

    Looks yummy. Since my fave all-time desserts are cobblers, this looks right up my alley. Thanks for the beautiful post and photos.

    • Lisa Tutman-Oglesby

      I love cobblers too, Louis.
      I would say this is not as sweet as the cobblers I’m used to but it’s still really good.
      Especially if you add some ice cream-lol.
      Take care.

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