Cherry Clafouti with Maple Whipped Cream

  • This is a delicious dessert to make when baskets of dark, sweet cherries start appearing at your local farmers markets. In California, it’s usually sometime in April. The traditional cherry clafoutis is a simple, custard-like, peasant dish made of unpitted sour cherries baked in a simple batter; the pits infuse the cherries with a delightful and distinctive almond flavor when cooked. In our version, we used sweeter, pitted cherries and then added a splash of almond extract to give the clafoutis that traditional authentic flavor, minus the pits. Make it worth the splurge and serve this dessert with a dollop of brandy-spiked maple whipped cream!
  • Prep time: 15 minutes, plus 1 hour for cherries to macerate
  • Cook time: 1 hour
  • Serves 6

For the cherries:

  • 16 ounces frozen pitted cherries, or fresh if in season
  • 2 teaspoons fresh lemon juice
  • 2 tablespoons kirsch or brandy (optional)
  • 2 tablespoon maple syrup

For the batter:

  • 1 cup heavy cream
  • ¼ cup maple syrup
  • 3 large eggs
  • ½ teaspoon almond extract
  • ¼ teaspoon cinnamon
  • ⅛ teaspoon kosher salt
  • ⅓ cup arrowroot
  • 3 tablespoons coconut flour
  • 2 tablespoons powdered sugar, for garnish (optional)

For the maple whipped cream:

  • 1 cup organic heavy cream
  • 1 tablespoon maple syrup
  • 1 ½ teaspoons brandy (optional)


  • Preheat oven to 350℉
  • Toss the cherries with lemon juice, maple syrup, and brandy. Let stand for 1 hour.
  • Place batter ingredients in a blender and blend at high speed for one minute.
  • Spoon the fruit and juices into the bottom of a 10-inch ovenproof nonstick skillet, baking dish, or cake pan. Pour the batter around the cherries and cover with foil.
  • Place the skillet in the middle position of your preheated oven and bake for 45 minutes to 1 hour. The clafoutis is done when it is puffed up and golden and a toothpick or knife plunged into the center comes out clean. You can place the clafoutis under the broiler for 1-2 minutes to brown the top a bit more if desired.
  • Whip the cream, maple syrup, and brandy until stiff peaks are formed.
  • Using a sieve, lightly dust the top of the clafoutis with powdered sugar and serve warm with maple whipped cream.