Valerie Bertinelli’s Cherry Clafouti has a layer of berry pie filling baked inside an easy cake batter flavored with vanilla, almond, and lemon. Serve a slice of this homey cobbler for dessert! Cherry clafouti. I know, I know…pretentious. But there’s a reason for it! It’s one of my favorite desserts of all time, and although it is simple, I’m never disappointed after making it.
This Insanely Easy Dessert Is the Best Way to Use Up the Last of Summer’s Berries
If you are not familiar with clafoutis, please make yourself acquainted.
CREDIT: INSTITUTE OF CULINARY EDUCATION
The Institute of Culinary Education (ICE) is one of the largest culinary schools in the world, offering both professional and recreational programs in New York City. Here, Chef Jenny McCoy of ICE’s School of Pastry & Baking Arts shares with PEOPLE her recipe for summer fruit clafoutis — a crowd-pleaser of a dessert that highlights the season’s best produce and is as tasty as it is simple.
If you are not familiar with clafoutis, please make yourself acquainted. It is one of the easiest desserts to make, not to mention an absolute showstopper.
Like a soufflé, this dessert puffs to great heights and begins to deflate moments after being removed from the oven. However, unlike a soufflé, clafoutis batter is super simple to make — just whisk the ingredients together and voila! There is no need to fret over under-whipped egg whites or over-folded batter. Clafoutis is made with whole eggs and yolks, plus some flour to bind the batter, making it foolproof to execute.
Summer is the perfect season for tucking into a freshly baked clafoutis. Many clafoutis recipes, particularly at this time of year, highlight cherries. This is because the clafoutis was first created in Limousin, France, a region celebrated for its black cherries. While I do love the classic cherry clafoutis, I find that clafoutis is even better suited for fruits with more tart and acidic qualities, like raspberries, blackberries, plums and apricots. I also enjoy topping it with chopped nuts and turbinado sugar, to give it a crunch to contrast its soft and delicate texture.
- Level: Easy
Butter, for the baking dish
3 large eggs, separated
2/3 cup granulated sugar
1 cup heavy cream
6 tablespoons all-purpose flour, plus more if using frozen cherries
2 teaspoons vanilla extract
1/2 teaspoon kosher salt
1 1/2 pounds black or white cherries, pitted, or 1 1/4 pounds frozen pitted cherries, thawed and drained
Heaping 1/2 teaspoon grated lemon zest
Confectioners’ sugar, for topping
Whipped cream, for topping Add to Shopping List
- Preheat the oven to 375 degrees F. Butter a 12-inch round baking dish or pie plate.
- Combine the egg yolks and 1/3 cup of the granulated sugar in a large bowl. Using a handheld mixer, beat on medium-high speed until ribbons form when you lift the beater just slightly out of the batter, about 8 minutes. Add the heavy cream, flour and vanilla extract. Reduce the speed to low and beat until thoroughly blended, stopping the mixer occasionally to scrape down the sides of the bowl with a rubber spatula.
- Put the prepared baking dish on a baking sheet and slide into the oven to preheat for 4 to 5 minutes.
- Meanwhile, whisk together the egg whites and salt in a small bowl for about 30 seconds. Add to the batter and beat with the mixer on low speed until just incorporated, 1 to 2 minutes.
- Combine the cherries, lemon zest and remaining 1/3 cup granulated sugar in a medium bowl and stir until the cherries are thoroughly coated. If using frozen cherries, mix in 1 tablespoon of flour.
- Remove the baking sheet from the oven, pour the cherry mixture into the baking dish and top with the batter. Bake until set in the middle, 30 to 35 minutes. Serve warm with confectioners’ sugar and a small dollop of whipped cream.