Save Pin This Cherry Streusel Breakfast Clafoutis brings together the delicate texture of custard with the sweet-tart burst of cherries and the crunch of a golden streusel. It is the answer to lazy weekend brunches, potluck mornings, or holidays when you want something beautiful but unfussy. The aroma alone will have everyone drifting to the kitchen in anticipation.
I first whipped this up to surprise my partner on their birthday and now it is a family favorite that always welcomes guests with its bakery scent.
Ingredients
- Sweet cherries: pitted fresh or frozen for juicy pops of flavor look for plump fruit without blemishes
- Eggs: for that signature clafoutis custard texture farm fresh and room temperature work best
- Milk: to create a creamy base whole milk gives richness but you can swap in a mix of milk and cream
- Flour: binding the custard choose all-purpose for lightness sift for a non-lumpy batter
- Granulated sugar: sweetens the custard opt for fine white sugar to dissolve smoothly
- Vanilla extract: rounds out flavors pure extract makes all the difference
- Butter: brushed onto the dish for extra aroma and helps form that crisp golden edge
- Brown sugar: gives the streusel warmth with caramel notes stick with light brown for the topping
- Cold butter: in the streusel for a crumbly crunchy finish cube for easy mixing
- All-purpose flour: in the streusel for balance
Instructions
- Prepare the Baking Dish:
- Generously butter a ceramic quiche dish or glass pie plate making sure to coat every corner for the signature golden edge
- Make the Streusel:
- Combine chilled cubed butter brown sugar and flour in a small bowl Work the mix between your fingertips until large pea-sized clumps form Refrigerate while you finish the batter so the crumbs stay firm
- Blend the Custard Batter:
- Add eggs milk flour sugar and vanilla to a blender Blend for about thirty seconds until everything is silky and lump free Let the batter rest for ten minutes to yield a more tender custard
- Layer the Cherries:
- Spread pitted cherries evenly on the base of your prepared baking dish If using frozen cherries do not thaw first as this helps avoid excess liquid
- Pour and Top:
- Carefully pour the batter over cherries so they stay in place Sprinkle the chilled streusel evenly on top creating small mounds for extra crunch
- Bake to Perfection:
- Set your dish in the center of a preheated oven at three hundred seventy five degrees Fahrenheit Bake for thirty five to forty minutes until the edges are puffed and the streusel is golden A tester inserted at the edge should come out mostly clean Cool slightly before slicing for neat squares
Save Pin The cherries are always my favorite part juicy and jewel toned they remind me of picking fruit with my grandmother on early summer mornings Back then we would sneak more cherries than we saved for recipes and that simple joy always returns with each bite
Storage Tips
Let the clafoutis cool completely then cover the dish tightly with foil and refrigerate It stays fresh for up to three days To rewarm simply cover and bake at three hundred degrees Fahrenheit until just heated through Individual squares can also be microwaved for a few seconds
Ingredient Substitutions
No cherries Try berries sliced apricots plums or peaches Substitute gluten free flour for a celiac friendly option Almond milk works in place of dairy milk though the result will be slightly less rich You can even swap in coconut sugar for a more caramel like sweetness in the streusel
Serving Suggestions
Dust with powdered sugar before serving for extra elegance Serve with a dollop of Greek yogurt or whipped cream for a brunch treat For dessert pair with vanilla ice cream or a drizzle of honey Leftovers make a delicious midday snack with coffee
Cultural Roots
Clafoutis hails from the Limousin region of France originally made with the regions iconic black cherries While purists use unpitted cherries for more flavor I find pitted fruit is friendlier especially for family brunches This dish bridges simple farmhouse baking with homey comfort and a bit of continental flair
Seasonal Adaptations
Use summers ripe cherries or swap in plums and peaches in late summer In winter choose frozen cherries tossed with a spoonful of flour to avoid sogginess Crisp apples or pears can bring an autumnal twist For a spring version try strawberries and add lemon zest for brightness
Success Stories
The first time I shared this at a friends potluck it disappeared before I could grab seconds Now it is my go to for holidays and birthdays and once my niece asked for it instead of cake The recipe has become a canvas for whatever fruit is at its peak and it always feels like a treat
Freezer Meal Conversion
Bake the clafoutis as directed then let cool wrap tightly and freeze You can freeze individual slices for easy thawing To serve reheat in the oven covered at three hundred degrees Fahrenheit until warmed through The texture may be slightly denser but the custardy charm remains
Save Pin This Cherry Streusel Breakfast Clafoutis brings out smiles at every brunch table and the leftovers are even better the next day.
Recipe FAQs
- → What type of cherries work best for this breakfast dish?
Fresh, pitted sweet cherries are ideal, but frozen cherries can also be used with great results.
- → How do you achieve a crisp streusel topping?
Mix cold butter with sugar and flour until crumbly, then sprinkle over the batter before baking for a golden, crisp topping.
- → Is it necessary to use a traditional clafoutis pan?
A standard baking dish or pie pan works well to create the classic texture and appearance for this breakfast treat.
- → Can this dish be made ahead of time?
Yes, assemble the batter and streusel in advance. Bake fresh in the morning for best texture and flavor.
- → What are the key ingredients in the clafoutis base?
Eggs, milk, flour, and sugar form a simple batter that supports the cherries and streusel topping.