Stone Fruit Clafoutis

Updated Sept. 4, 2024

Recipe Overview

Total Time: ~1½ hours (including cooling)

Prep Time: 15 minutes

Cook Time: 1 hour 10 minutes

Servings: 8–10

Ingredients

For the Fruit Filling

• 2 cups (≈300g) pitted, chopped plums or peaches, cut into 1½-inch (3.8cm) chunks

• ¼ cup (50g) granulated sugar

• Pinch of fine sea salt

For the Baking Dish Prep

• Softened salted butter (to grease the pan)

• 1 tablespoon sugar (for caramelizing the base)

For the Batter

• ⅓ cup (45g) all-purpose flour

• ¼ cup (25g) almond or hazelnut flour

• ¾ cup (150g) granulated sugar (reserve this for the batter)

• 1¾ cups (415ml) heavy cream

• 2 large eggs

• 1 whole vanilla bean (seeds scraped) or 1 tsp vanilla paste/extract

• ¼ cup rum or brandy (or 2 tsp orange zest + ¼ cup orange juice)

• Optional: 1 tablespoon sugar (for sprinkling on top)

Preparation Steps

Step 1: Preheat Oven & Prep Fruit

• Preheat oven to 325°F (163°C) with the rack in the lower third for even heat distribution.

• Toss chopped stone fruit with ¼ cup sugar and a pinch of salt in a bowl. Let sit 5–10 minutes to release juices (this enhances flavor and tenderness).

Step 2: Prepare the Baking Dish

• Grease a 9–10 inch (23–25cm) cast-iron skillet, tart pan (solid bottom, non-removable), or ceramic dish with softened butter.

• Sprinkle 1 tablespoon sugar over the buttered surface and spread to coat evenly (this creates a caramelized crust).

Step 3: Arrange Fruit in the Dish

• Spread the sugared fruit across the pan, leaving small gaps to ensure even batter flow.

Step 4: Whisk Cream & Eggs

• In a large bowl, whisk cream and eggs until fully combined (1 minute). Avoid curdling by whisking gently but thoroughly.

Step 5: Flavor the Cream Base

• Add vanilla bean seeds (scraped from split pod) to the cream-egg mixture; whisk to incorporate all flecks.

• Stir in rum (or orange zest + juice) until evenly distributed.

Step 6: Combine Dry & Wet Ingredients

• In a medium bowl, whisk all-purpose flour, almond flour, and ¾ cup sugar until sugar dissolves (lumps may form; continue whisking).

• Gradually add dry ingredients to the cream-egg mixture, whisking vigorously for 2–3 minutes until smooth and free of lumps. Optional: Use a blender/immersion blender for ultra-smooth batter.

Step 7: Pour Batter Over Fruit

• Carefully pour the batter over the fruit, ensuring even coverage. The batter should reach just below the fruit’s surface.

• Sprinkle optional 1 tablespoon sugar on top for a golden, crisp finish.

Step 8: Bake to Perfection

• Place the dish on a rimmed sheet pan (to catch overflow). Bake 55–65 minutes until puffed, golden, and set (center jiggles slightly when shaken).

• Tip: If edges caramelize too quickly, tent with foil after 50 minutes.

Step 9: Rest & Cool

• Let the clafoutis rest in the pan for 1 hour (it will sink slightly, creating a dense texture).

Step 10: Serve & Store

• Serve: Warm or cold. Dust with powdered sugar or pair with whipped cream.

• Store: Room temperature (24 hours); refrigerate (3 days); rewarm gently if desired.

Chef’s Tips & Community Feedback

Pan & Substitutions

• Pan: Cast-iron or ceramic pans enhance caramelization. Use a 9–10 inch deep dish for tall, puffed results.

• Fruit: Swap stone fruits for berries, apricots, or a mix (e.g., peach + cherry).

Community Adjustments

• “Too sweet”: Reduce total sugar to ½ cup (e.g., ¼ cup for fruit, ¼ cup for batter) or use 2 tablespoons for a more traditional profile.

• “Texture”: Double fruit quantity (e.g., 4 cups) and bake 75+ minutes for a cake-like consistency.

• “Non-alcoholic”: Replace rum with extra orange juice/zest or omit entirely.

Adapted from traditional French recipes, this flexible dessert balances tart stone fruit with a custard-like batter, perfect for summer gatherings.