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Classic Brown Butter Fresh Cherry Clafoutis

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A quick and easy homemade dessert featuring fresh cherries and nutty brown butter, perfect for cherry season and impressing guests with minimal fuss.

Ingredients

Scale
  • 2 cups (300 grams) fresh cherries, pitted (Bing or Rainier preferred)
  • 4 tablespoons (60 grams) unsalted butter, browned
  • 1/2 cup (65 grams) all-purpose flour, sifted
  • 1/3 cup (65 grams) granulated sugar
  • 3 large eggs, room temperature
  • 1 cup (240 ml) whole milk
  • 1 teaspoon pure vanilla extract
  • Pinch of salt
  • Powdered sugar, for dusting (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Lightly butter your baking dish to prevent sticking.
  2. Brown the butter: In a medium saucepan over medium heat, melt 4 tablespoons (60 grams) of unsalted butter. Stir frequently. After about 4-5 minutes, the butter will foam and then turn a golden brown with a nutty aroma. Remove from heat immediately to avoid burning. Set aside to cool slightly.
  3. Prepare the cherries: While the butter is browning, wash and pit about 2 cups (300 grams) of fresh cherries. Spread them evenly in the bottom of your prepared baking dish.
  4. Mix dry ingredients: In a mixing bowl, whisk together 1/2 cup (65 grams) sifted all-purpose flour, 1/3 cup (65 grams) granulated sugar, and a pinch of salt.
  5. Combine wet ingredients: In another bowl, beat 3 large eggs (room temperature) until smooth. Add 1 cup (240 ml) whole milk, 1 teaspoon pure vanilla extract, and the cooled browned butter. Whisk until fully combined.
  6. Make the batter: Gradually add the dry ingredients to the wet, whisking gently to avoid lumps. The batter should be slightly thinner than pancake batter—smooth and pourable.
  7. Assemble: Pour the batter evenly over the cherries in your baking dish. Tap the dish lightly on the counter to release any air bubbles.
  8. Bake: Place the dish in the preheated oven. Bake for 35-40 minutes, or until the clafoutis is puffed, golden around the edges, and a toothpick inserted in the center comes out clean.
  9. Cool & serve: Let the clafoutis cool for about 10 minutes. It will deflate slightly but that’s perfect. Dust with powdered sugar if desired, slice, and serve warm or at room temperature.

Notes

Watch the butter carefully when browning to avoid burning; use a light-colored pan to monitor color changes. If edges brown too quickly, cover loosely with foil halfway through baking. Room temperature eggs and milk help create a smooth batter. Let the clafoutis rest 10 minutes after baking for best texture. Frozen cherries can be used if thawed and drained. For gluten-free, substitute almond flour. Dairy-free options include coconut oil and plant-based milk.

Nutrition

Keywords: brown butter, cherry clafoutis, fresh cherries, easy dessert, homemade dessert, cherry recipe, clafoutis recipe, summer dessert

Find it online: https://sweetstirring.com/classic-brown-butter-fresh-cherry-clafoutis-recipe-easy-homemade-dessert-for-cherry-lovers/