Stone Fruit Clafoutis

5 from 1 vote

Perfectly ripe, stone fruit and fresh blackberries baked into a creamy, custard base with almond extract. Dust generously with powdered sugar, serve warm or room temperature.

Prep Time10

Cook Time45

Course: Dessert

Cuisine: American, French

Servings:

Calories: 446kcal

Author: Leigh Anderson

Ingredients

3 large eggs room temperature
1 c whole milk room temperature
1/2 c heavy-whipping cream room temperature
1 tbsp almond extract
2/3 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

Instructions

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.

Notes

Ingredient Notes + Substitutions:

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!

A note on baking dish sizes and shapes:

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.

Storing Leftovers:

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in a 300°F oven until warmed through.

Equipment :

Emile Henry Fluted Baking Dish | Vitamix Blender

Nutrition