Clafoutis Recipe with Cherries and Bourbon

Name: Clafoutis Recipe with Cherries and Bourbon
Prep time: 5 min
Cook time: 50 min
Total time: 55 min
Ingredients: 12 oz cherries (fresh or frozen, about 3 cups); 1/2 cup milk; 1 1/2 cups heavy whipping cream; 3 eggs (large); 1 tbsp Bourbon; 1/2 cup granulated sugar; 3/4 cup all-purpose flour; 1/4 tsp kosher salt; 2 tbsp confectioners sugar (optional garnish); 1/2 cup whipped cream (optional garnish)

by Sam Adler on Apr 7, 2020 (updated Feb 3, 2025) 4 comments

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This clafoutis recipe uses frozen cherries and a splash of bourbon for a modern take on a classic French dessert. It’s the perfect easy dessert for the summer!

I am honored to have GRIZZLY Cast Iron Cookware sponsor this post- thank you!

The side view of a cherry clafoutis made in a GRIZZLY nickel plated cast iron pan set on a gray table with a cutting board in the background and a cup of wine on some plates.

Have you ever tried a clafoutis before? Ok wait lets back up, have you ever said clafoutis before? Let’s go over it together. Clafoutis is pronounced Klah-foo-tee. The S at the end is just there to make you feel fancy.

Clafoutis defined

Clafoutis is a classic French dessert that is custard based and baked with fruit. It is usually made in a pie dish or cast iron pan.

I made this clafoutis recipe with cherries in my GRIZZLY Cast Iron Cookware 10″ casserole dish.

A cherry clafoutis made in a GRIZZLY nickel plated cast iron pan on a gray background.

Aside from this cast iron casserole dish being so sleek and stylish, it is also offers incredible features like:

being super easy to clean
retains heat really well
is nickel plated so it won’t rust!

It also does not have to be seasoned at all like most cast iron products do. Needless to say I was excited to use it! I was also really excited to try out a clafoutis recipe for the first time.

Turns out a clafoutis is super easy to make so don’t let the fanciness deter you from making this dish.

The ingredients you need for this recipe are:

12 oz frozen pitted dark cherries
1/2 cup 2% milk
1 1/2 cup heavy cream
3 large eggs
1 tablespoon of bourbon
1/2 cup sugar
3/4 cup all purpose flour
1/4 teaspoon salt

Cherries

Tart cherries are traditionally used in clafoutis recipes but you can use any kind of cherries. All the stone fruits work really well here. I have also read that strawberries and raspberries work too!

Like I said, cherries are traditionally used but they are often used fresh and left un-pitted. Apparently when you bake un-pitted cherries into the clafoutis, the cherry pit releases an almond like flavor that enhances the dish.

I don’t know about you but I wouldn’t want to start spitting out my food the second I dig in so I am sticking to pitted fresh or frozen cherries for this recipe.

Frozen thawed cherries drying on a white cheesecloth on a grey background.

Yes I said frozen cherries because it isn’t always cherry season, and if you thaw and dry them out really well, they work just as well!

If you are using fresh cherries make sure to pit them before.

How to make:

This is so super simple, I was shocked at how easy it was.

If you are using frozen cherries, first you need to thaw and drain them well. Rinse them in a colander and then leave them to thaw out for a few minutes. Dry them off and you are good to go!
Combine the milk, cream, eggs, bourbon, and sugar in a small bowl or small blender and whisk or blend until well combined and frothy. Add in the flour and salt and mix again until all large lumps are gone. This is why the blender works so well!
Pour the batter into the cast iron pan. Place the cherries all around. They look super pretty if they are left just peeking out of the batter.
Bake at 350°F for 40- 45 minutes.

Flour in a glass bowl next to a yellow batter in another glass bowl with a cast iron pan next to it and a white whisk on the side on top of a grey surface. — Step 2: Gather the ingredients

A GRIZZLY cast iron casserole dish filled with a yellow batter and scattered with frozen cherries on a gray background. — Step 2: Gather the ingredients

How to know when the clafoutis is done

The clafoutis will puff up a lot in the oven but once you take it out it will start to deflate. It is done when a knife inserted in the middle comes out clean. The clafoutis should be able to slice nicely so you want to make sure it is done.

Three slices cut out but still left in the pan, of a cherry clafoutis made in a GRIZZLY nickel plated cast iron pan

The texture of the clafoutis depends on personal preference. Some people like it more custard like, and some people like it more dense. Check the clafoutis after 40 minutes. If there is still a little jiggle in the middle, it’s on the custard side. Leave it for 5 more minutes if you like it more on the dense side.

How to serve clafoutis

This is also a matter of personal preference. I think that it is best served fresh and warm with some dusted confectioners sugar on top. Some people like to serve it cold. Just be warned that when the clafoutis cools down it will firm up. The custard like consistency will definitely be different and more dense.

a slice of cherry clafoutis on a pair of grey stacked plates with the ;leftovers in the pan in the background of a grey surface.

How to store

I think this is one of those desserts that is best made and eaten on the day of. Like I mentioned, when it cools down the consistency will change. The warm, bourbon spiked, sweet custard will still be delicious but will be more on the firm side.

If you must store it, store it in the fridge and then let it come to room temperature before serving. I don’t suggest reheating or freezing this recipe.

Making in advance:

I know I just said you shouldn’t reheat it BUT that doesn’t mean you can’t prepare parts of this recipe in advance! You can prepare the batter according to the recipe, stop there, and store it in the fridge.

About 45 minutes before dessert time, place the cherries in the pan, pour the batter on top and bake! Your guest will be so super impressed and you won’t have to stress about making dessert earlier! Win Win!

Other ways to make and serve

top with whipped cream and mint
top with slivered almonds
bake almonds into the custard
use almond or vanilla extract instead of bourbon

I loved making this recipe and can’t wait to try it out with all the other summer fruits coming up. Good thing this GRIZZLY Cast Iron Cookware casserole dish is a cinch to clean because it looks like we’ll be using it all summer long!