Stone fruit clafoutis is the ultimate summertime dessert! Perfectly ripe peaches, nectarines and cherries are baked into a sweet and creamy, custard base then dusted generously with powdered sugar!
This delightful summer dessert is the perfect sweet treat to cap off your next summer dinner! I love clafoutis because it’s unfussy, very easy to make, and can be prepared in advance. It’s also not super-sweet. Most of the sweetness comes from the fruit, which is why it’s important to select ripe, in-season fruit. This recipe can be made with peaches, nectarines, plums, apricots, cherries, anything that you like!
So what exactly is a clafoutis?
A Clafoutis, pronounced “klah-foo-tee”, is a baked French dessert. The base is a batter similar to crepe batter; it’s made up of milk, cream, eggs, sugar, and flour. When baked, it has a custard-like texture (similar to flan) but is firm enough to hold onto the juices from the stone fruit and berries. Serve it warm or room temperature dusted with powdered sugar.
Ingredients You’ll Need
Here’s what you’ll need to make this recipe: eggs, milk, cream, sugar, almond extract (or vanilla), flour, salt and stone fruits (peaches, nectarines, cherries or apricots).
Step 1. Make the Batter
Clafoutis batter is so easy to make you literally just blend it together in a blender! If you don’t have a blender you could also use an immersion blender or food processor. Blend the wet ingredients first, then add in the dry.
Step 2. Assemble and Bake
Butter your pre-heated baking dish, pour in the batter and top with the fruit. Bake until the edges are golden brown and the center is firm and set.
Step 3. Serve!
Let the clafoutis cool for 10-15 minutes. Top with powdered sugar. Optional: serve with vanilla ice cream or whipped cream!
FAQs, Tips & Tricks
Great news! This recipe is very simple to make gluten-free. All you have to do is substitute a gluten-free flour blend for the all-purpose flour. The brand Cup4Cup is my favorite gluten-free flour.
Absolutely! Clafoutis can be made with all kinds of fruits and berries like, raspberries, blueberries, apricots, peaches, nectarines, and cherries.
Watch the video for how to make stone fruit clafoutis:
Check out more delicious desserts:
- Strawberry Brown-Butter Ice Cream Sandwiches
- Blackberry and Almond Crostata
- Toasted Coconut Chocolate Chip Blondies
- Meyer Lemon Polenta Cake
- Salted Dark Chocolate Banana Bread
I love to hear from readers and always do my best to respond to each and every comment. If you make this recipe be sure to leave a comment and/or give it a rating! Don’t forget to follow along on Pinterest, Facebook, and Instagram for all the latest updates!
Stone Fruit Clafoutis
- 3 large eggs room temperature
- 1 c whole milk room temperature
- ½ c heavy-whipping cream room temperature
- 1 tbsp almond extract
- ⅔ c sugar
- 1 c all-purpose flour
- 1 tbsp butter
- 1 tsp salt
- 3 c chopped assorted stone fruit or berries peaches, plums, nectarines, cherries, blackberries, etc.
- powdered sugar or vanilla ice cream for serving
- Put a 9-inch baking dish into the oven and preheat to 350.
- Pour the wet ingredients: eggs, milk, cream, and almond extract into a blender or food processor followed by the dry ingredients: flour, sugar, and salt. Pulse the ingredients together until the batter is smooth and pourable.
- Take the pre-heated pan out of the oven, brush with butter. Pour the batter into the prepared pan. Top evenly with the fruit.
- Bake for 40-45 minutes, until the clafoutis, is puffed, set, and golden brown, a knife poked in the center should emerge relatively clean. Let cool slightly. Dust with powdered sugar, serve warm.
- Almond Extract: substitute vanilla extract or amaretto
- All-Purpose Flour: gluten-free flour works, use the brand Cup4Cup
- Assorted Stone Fruit and/or Berries: This recipe can be made with peaches, nectarines, plums, apricots, nectarines, cherries or berries!
- I wrote and tested this recipe with a 9-inch oval casserole dish. That being said, clafoutis is versatile and easily adaptable to different pan sizes and shapes. A cast-iron pan, rectangle casserole dish, or a heavy pie pan will all work just fine. Keep an eye on the time when baking. If you’re using a larger pan the clafoutis will take less time to cook.
- Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in a 300°F oven until warmed through.
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