Pies & Tarts

Easy Plum Clafoutis

5 from 2 votes
Make the fresh fruit the star by putting it front-and-center in my Plum Clafoutis recipe! Traditionally made with cherries, I've swapped them for plums.
Homemade Plum Clafoutis

Hi Bold Bakers!

I was inspired to make this recipe more out of necessity than anything else. Meaning my neighbor’s kids bought me over a big bowl of ripe plums from their garden and I needed to use them ASAP. I wanted to make a dessert that would really let the fresh fruit shine through but also worked great for a summers evening and I think a plum clafoutis does both.

What is Clafoutis?

Clafoutis, sometimes spelled clafouti (Cla-fu-tea), is a baked French dessert of fruit, traditionally cherries, arranged in a buttered dish and covered with a thick eggy batter. The clafoutis is dusted with powdered sugar and served warm, sometimes with ice-cream and cream.

How do You Serve Clafoutis?

Serve my Plum Clafoutis recipe fresh from the oven dusted with powdered sugar and vanilla ice-cream on top. Sounds plain I know but hear me out… if you have a prominent flavor in your dessert and want that to be the focus then I like to serve my dessert with some simple vanilla ice-cream or whipped cream. Then the fruit can be the shining star.

Just a note about clafoutis: once it sits out at room temperature for a while it will naturally deflate. That’s why I give it a few minutes to cool down and then serve it up.

Can I Use Something Other Than Plums?

Absolutely! Cherries are a classic in a Clafoutis but you can really use any of your favorite seasonal fruit like peaches, blueberries, raspberries, or even pears. A fruit that is a little more delicate and light will really compliment this dessert.

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How Do You Know When Clafoutis is Done?

You will follow similar guides here as a souffle almost. It will puff up and also you do want to get a little color around the edges and on top. One thing I don’t want you to do is to worry it isn’t baked correctly. If it has risen and is golden brown after the hour then you are good to go.

How do I Store a Clafoutis?

This dessert is best eaten straight from the oven but if you have any leftovers store then covered in the fridge for 24 hours.

How Long Does a Clafoutis Last?

I recommend keeping it for 24 hours at the most. After this time the fruit can start to bleed into the batter making it soggy. Basically, get stuck in!

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Plum Clafoutis

5 from 2 votes
Make the fresh fruit the star by putting it front-and-center in my Plum Clafoutis recipe!
Author: Gemma Stafford
Servings: 10
Prep Time 25 mins
Cook Time 1 hr 5 mins
Total Time 1 hr 30 mins
Make the fresh fruit the star by putting it front-and-center in my Plum Clafoutis recipe!
Author: Gemma Stafford
Servings: 10

Ingredients

  • 1 tablespoon (1/2oz/14g) butter
  • 8-10 medium plums
  • 2/3 cups (5oz/142g) sugar
  • 4 eggs, at room temperature
  • 1/2 cup (2 ½oz/71g) all-purpose flour
  • 1/4 teaspoon salt
  • 1 1/2 cups (12floz/340ml) whole milk
  • 2 teaspoons vanilla extract
  • powdered sugar, for garnish

Instructions

  • Heat the oven to 350°F (180°C) then butter a cast 9 inch cast iron skillet, set aside. 
  • Cut the plums in half, working around the pit to remove it. Toss the plums with 1/3 cup of the sugar.
  • Once the plums have been coated in sugar, arrange them evenly in the skillet cut side up.
  • In a medium bowl, whisk the eggs, the remaining 1/3 cup sugar, flour, and salt. Lastly, add in the milk and vanilla and whisk until a batter is formed. 
  • Pour the batter over the plums into the cast iron pan.
  • Bake the clafoutis for about an hour or until it has risen, the center is set and the edges are golden brown. 
  • Remove from the oven and allow to cool for just 10 minutes. Dust with powders sugar and serve. Note: Clafoutis will deflate over time so best to serve it fresh from the oven.
  • Cover and store leftover clafoutis in an airtight container in the fridge for up to 24 hours. 

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Comments & Reviews

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Cconway1216
Member
Cconway1216
3 months ago

Do you peel the skin from the plums?

maryk2222
Member
maryk2222
3 months ago

Do you have to make it in a cast iron skillet? Could I make it in individual souffle dishes instead? If sp, how long would it take to bake?

About Us

Meet Gemma

About Us

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I want to help you bake with confidence anytime, anywhere! No matter your skills, I have you covered. Sign up for a FREE profile and join millions of other Bold Bakers in the community for new dessert recipes, baking techniques, and more every week!

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