Have you guys ever heard of clafoutis before? This French dessert is similar to a custard or flan, easy to make, and typically made with cherries, making it the perfect dessert for pick-your-own berry season! Home Cooking Adventure shows us how to make this sweet treat and pack it full of succulent, seasonal cherries.

Cherries, at least the popular sweet variations like Bing and Rainier, are best from May to August. Sour cherries have a much shorter season, only about two or three weeks in the middle of June for warmer areas or in July to August in cooler areas.

For this recipe, you can choose either type of cherry for your main ingredient, although we prefer the sweet varieties.

This classic recipe calls for basic ingredients: butter, eggs, milk, flour, salt, sugar, almond extract, vanilla extract and, of course, cherries. Essentially, the recipe is broken down into three big steps: pitting the cherries, creating the “custard”, and baking the entire dish before enjoying.

Considering that this is a pretty high-end dessert, the process is incredibly simple!

We especially love this treat because it’s a departure from traditional cherry baked goods. Cherries are pretty popular, even moreso during the summer, but the list of cherry desserts are pretty limited. Typically, you’d see a cherry tart, cobbler, or pie — and while those are all well and good, this is a unique way to enjoy one of our favorite fruits.

For the entire breakdown of the recipe, head on over to Home Cooking Adventure. They’ll supply you with the exact amounts and a handy, printable recipe! We guarantee this will become a sweet summertime staple for you, and your friends or family will love tasting cherries in this fresh new way.

Cherry season is short, so make sure to get these delicious gems while they’re at their peak freshness! The fresher the fruit, the tastier this dessert will be.

Then let us know— have you ever tried clafoutis before? If this recipe is your first time experiencing it, what did you think? Would any other berries work in it, or does it seem like a pretty cherry-specific dessert?