About the Recipe
If you love simple, cozy desserts, this Swiss Cherry Bake is for you. In Switzerland, they call it Chriesiauflauf (Kree-see Owf-louf), and it’s one of those dishes that feels like a warm hug on a plate. It comes from the German-speaking parts of Switzerland, especially Zug, where cherries are a big deal.
Zug is a small canton located in central Switzerland, nestled between Zurich to the north and Lucerne to the south. It’s known for its picturesque landscapes, with rolling hills, sparkling lakes like Lake Zug, and a backdrop of the Swiss Alps. Despite its small size, Zug is famous for its cherries, contributing to its rich culinary traditions, and its charming old town with cobblestone streets and a scenic lakeside setting make it a gem in the heart of Switzerland.
This bake is all about celebrating those juicy cherries in the easiest way possible—like most Swiss cuisine, there are no fancy ingredients needed, just cherries, a silky batter, and a little time in the oven. It’s the kind of recipe I’d whip up when cherries are in season or when I need a dessert that’s comforting and no-fuss.
Trust me, you’re going to love it!
Simple and Rustic: Made with everyday ingredients, this dish is easy to prepare yet elegant enough for special occasions.
Versatile: While cherries are traditional, you can easily swap in other fruits to suit the season or your preferences.
Swiss Comfort Food: Experience a slice of Swiss tradition with this beloved dessert that’s perfect for family gatherings or a cozy treat.
Custard-Like Perfection: The tender, custardy batter perfectly complements the sweet, juicy cherries.
Quick to Assemble: With minimal prep time, this dessert is ideal for when you need something impressive but fast.
Works for Any Meal: Enjoy it as a dessert, a sweet main course, or even a decadent breakfast!
Customizable Flavors: Add a hint of kirsch for an authentic Swiss touch or play with spices like cinnamon or nutmeg to make it your own.
Kid-Friendly: A great way to introduce children to traditional Swiss cuisine with a naturally sweet and fruity flavor.
Easily Adaptable: Options for making it gluten-free, dairy-free, or nutty ensure it fits any dietary needs.
Delicious Warm or Cold: Whether fresh out of the oven or chilled the next day, Chriesi Auflauf remains utterly satisfying.
What You'll Love
FAQs for Swiss Chriesiauflauf
1. Can I use frozen cherries for Chriesiauflauf? Yes, you can use frozen cherries if fresh ones are unavailable. Ensure they are thawed and drained well before adding them to the dish to prevent excess moisture from affecting the batter.
2. Is Chriesiauflauf the same as clafoutis? Chriesi Auflauf is very similar to the French clafoutis, but it has Swiss roots, particularly in the canton of Zug. Both feature cherries baked in a custard-like batter, but Chriesi Auflauf may have regional variations like the addition of lemon zest or kirsch.
3. Can I make Chriesiauflauf ahead of time? Yes, you can bake it a few hours ahead and serve it at room temperature or gently reheat it in the oven. However, it is best enjoyed fresh while still warm.
4. Can I substitute the cherries with other fruits? Absolutely! Apricots, plums, or even apples work well. For a fall-inspired twist, consider using pears with a sprinkle of cinnamon.
5. What type of cherries should I use for Chriesiauflauf? Traditional recipes use sweet cherries, but tart cherries can also be used for a slightly tangy flavor. Adjust the sugar in the recipe accordingly.
6. How do I prevent the batter from becoming soggy? If using fresh cherries, pat them dry before adding them to the dish. For frozen cherries, thaw and drain thoroughly to avoid extra moisture.
7. What should I serve with Chriesiauflauf? It’s delicious on its own but pairs well with whipped cream, vanilla ice cream, or a dollop of crème fraîche.
8. Can I make Chriesiauflauf dairy-free? Yes, you can substitute whole milk with almond milk, oat milk, or any other dairy-free alternative.
9. Does Chriesiauflauf need to be refrigerated? If not eaten immediately, store leftovers in the refrigerator for up to 2 days. Reheat in a warm oven before serving.
10. How do I know when it’s done baking? The top should be golden and puffed, and a toothpick or skewer inserted in the center should come out clean. The texture will be custard-like but set.
Frequently asked Questions
Ingredients
Batter:
1 cup (125 g) all-purpose flour
⅓ cup (65 g) granulated sugar
A pinch of salt
4 large eggs
1 ¾ cups (400 ml) whole milk
1 vanilla bean pod, seeds scraped ( or ½ tsp vanilla extract)
Zest of ½ a lemon (optional)
Filling:
1 lb (450 g) fresh or frozen cherries (pitted)
1–2 tbsp granulated sugar (for sprinkling on cherries)
To Bake:
Butter for greasing the dish
Powdered sugar for dusting
Preparation
Here are the step-by-step instructions on how to make Chriesiauflauf:
Preheat the oven to 375°F (190°C). Grease a medium-sized baking dish (about 9x13 inches) with butter.
Prepare the batter: In a bowl, whisk together the flour, sugar, and salt.
Add the eggs and whisk until smooth. Gradually add the milk, vanilla, and lemon zest, whisking until you have a smooth, pourable batter. Let it rest for 10 minutes.
If you are using a vanilla bean, use a sharp knife to carefully slice the bean open lengthwise. Then use the side of the knife to scrape out the delicate seeds. You may see some seeds lumped together as you whisk, this is normal, just whisk until the wet and dry ingredients are smooth and well incorporated.
Assemble: Spread the cherries evenly in the greased baking dish. Sprinkle them with 1–2 tbsp of sugar if desired for extra sweetness.
If using pre-pitted cherries, I like to do this step by hand so that I can gently squeeze each cherry to make sure there is actually no pit left. You wouldn't want someone to accidentally break a tooth by biting into a forgotten pit!
Adding the batter: Pour the batter over the cherries, ensuring they are evenly distributed.
Bake: Place the dish in the preheated oven and bake for 35–40 minutes, or until the top is golden and puffed, and a skewer inserted into the center comes out clean.
Serve: Dust with powdered sugar before serving. Enjoy warm or at room temperature.
Do not be surprised if your Chriesiauflauf deflates slightly as it cools. It usually puffs up during baking (similar to a soufflé but not as finicky) and will settle after a few minutes out of the oven.
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