Let me introduce you to Plum Clafoutis—a rustic French dessert I adore for its gorgeous simplicity and the way it celebrates ripe, juicy plums. Imagine a custardy, pancake-like batter cradling tender fruit, dusted with powdered sugar and served warm from the oven. This recipe brings together the magic of late-summer plums and just a handful of pantry staples to create something truly memorable—the kind of dessert that always draws oohs and aahs, whether you serve it at a cozy brunch or an elegant dinner party.
Ingredients You’ll Need
Plum Clafoutis is all about letting each ingredient shine, enhancing the vibrant flavor and color of fresh plums with a simple, soufflé-like batter. Every item on this list has a purpose, coming together for a dessert that’s far more than the sum of its parts.
- Plums: Choose 4 cups of ripe, fresh plums for the juiciest, most flavorful clafoutis; slice and pit them just before baking to preserve their color.
- Eggs: Three large eggs create the luscious, custardy base and help the dessert puff up beautifully in the oven.
- Granulated sugar: Adds sweetness and balances the natural tartness of the plums.
- Whole milk: One cup gives the batter creaminess and richness; don’t substitute with low-fat if you want that classic French texture.
- All-purpose flour: Just half a cup thickens the custard and forms those lovely, delicate edges.
- Vanilla extract: A teaspoon brings out the floral, sweet notes that make this dish so inviting.
- Almond extract (optional): Just a quarter teaspoon adds a delicious, bakery-like depth that pairs beautifully with stone fruit.
- Sea salt: A pinch intensifies all the other flavors and keeps your dessert from tasting flat.
- Unsalted butter: Two tablespoons, melted, add just the right amount of richness and help the clafoutis stay tender.
- Powdered sugar: For that beautiful, snowy dusting on top—don’t skip it!
How to Make Plum Clafoutis
Step 1: Prep Your Baking Dish and Plums
Preheat your oven to 350°F (175°C) and generously butter a 9-inch pie dish or ceramic baking dish. Arrange the sliced plums evenly across the bottom. Take a moment to admire their rainbow colors, because they’ll look even better once baked and bursting with juice.
Step 2: Whisk Together the Batter
In a medium bowl, whisk the three eggs and the sugar together until the mixture looks pale and just a little frothy. This is the secret to a light, almost soufflé-like clafoutis. Now add the milk, flour, vanilla extract, optional almond extract, salt, and melted butter. Whisk until the batter is smooth and lump-free—it should easily pour with the consistency of heavy cream.
Step 3: Pour and Bake
Gently pour your silky batter over the plums, making sure every slice gets bathed and nothing peeks out dry. Slide the dish into the oven and bake for 35 to 40 minutes, until the clafoutis is puffed up, golden brown at the edges, and just set in the center. Your kitchen will smell absolutely amazing!
Step 4: Cool and Dust with Sugar
Remove your beautiful Plum Clafoutis from the oven and let it cool for 10–15 minutes. The clafoutis will deflate slightly—totally normal!—leaving you with a custardy, fruit-studded wonder. Finish with a generous swoosh of powdered sugar for a pretty, bakery-style touch before slicing and serving.
How to Serve Plum Clafoutis
Garnishes
This dessert truly needs nothing extra, but it’s heavenly with a dollop of whipped cream, a spoonful of crème fraîche, or even a few toasted almond slivers for crunch. A scattering of fresh plum slices or berries on the side makes it feel special enough for guests.
Side Dishes
Plum Clafoutis pairs beautifully with light meals, so consider serving it after a summer salad, grilled chicken, or a simple quiche. It also shines at brunch, alongside coffee or black tea and fresh fruit salad.
Creative Ways to Present
If you’re entertaining, bake the clafoutis in individual ramekins for a personalized touch. For a rustic look, serve straight from the baking dish, letting everyone scoop their portion. Or cut it into elegant wedges and plate with a drizzle of honey or spiced caramel.
Make Ahead and Storage
Storing Leftovers
Cover any leftover Plum Clafoutis tightly with plastic wrap or foil and refrigerate for up to two days. The texture will become denser as it chills, but the flavors only deepen, making it perfect for sneaky next-day snacks.
Freezing
While Plum Clafoutis is best fresh, you can freeze individual slices by wrapping them first in plastic, then foil. Store in a freezer-safe container for up to one month. Thaw overnight in the refrigerator for best results.
Reheating
To rewarm, place slices in a 300°F oven for about 10 minutes, or microwave gently in 20-second bursts. Warmth revives the custard and brings that baked-plum aroma back to life—just don’t overheat or the texture can toughen.
FAQs
Can I use other fruits instead of plums?
Absolutely! While Plum Clafoutis celebrates plums in all their glory, you can substitute cherries (classic!), apricots, nectarines, or even peaches. Just be sure to keep the fruit slices on the thin side.
Should the plums be peeled?
No need to peel them! The skins soften beautifully during baking and contribute lovely color and a gentle tang to your clafoutis.
What’s the best way to know if the clafoutis is done?
Look for a golden, gently puffed top and a center that jiggles slightly but isn’t wet when gently shaken; a toothpick should emerge mostly clean from the center.
Can I make Plum Clafoutis dairy-free?
You can swap the milk for unsweetened almond or oat milk, and use a dairy-free butter, though the texture might be a touch less rich. Stick to unsweetened alternatives for the best results.
Is Plum Clafoutis served warm or at room temperature?
Both are delicious! I love it warm from the oven, but it’s equally tempting at room temperature—making it perfect for make-ahead entertaining or casual weekends.
Final Thoughts
If you haven’t tried baking Plum Clafoutis before, I hope you’ll see just how simple and rewarding it is—a treat that looks stunning, tastes deeply comforting, and comes together in a snap. Give it a try soon, and let the sweet-tart magic of plums win you over!
Print
Plum Clafoutis Recipe
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
Indulge in a delightful Plum Clafoutis, a classic French dessert that showcases the sweetness of fresh plums baked into a tender, custard-like batter. This easy-to-make treat is perfect for any occasion.
Ingredients
For the Plum Clafoutis:
- 4 cups fresh plums, pitted and sliced
- 3 large eggs
- 1/2 cup granulated sugar
- 1 cup whole milk
- 1/2 cup all-purpose flour
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract (optional)
- Pinch of sea salt
- 2 tablespoons unsalted butter, melted
- Powdered sugar for dusting
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and grease a 9-inch pie dish or baking dish with butter.
- Prepare Plums: Arrange the sliced plums evenly in the dish.
- Mix Batter: In a medium bowl, whisk together eggs and sugar until pale. Add milk, flour, vanilla extract, almond extract (if using), salt, and melted butter. Whisk until smooth.
- Pour Batter: Pour the batter over the plums in the dish.
- Bake: Bake for 35-40 minutes until the clafoutis is puffed, golden, and set in the center.
- Serve: Let it cool slightly, dust with powdered sugar, and serve warm or at room temperature.
Notes
- Clafoutis is best enjoyed the day it’s made.
- You can use other stone fruits like cherries, apricots, or peaches.
- Serve with whipped cream or crème fraîche if desired.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 20g
- Sodium: 50mg
- Fat: 6g
- Saturated Fat: 3.5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 100mg
