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Stone Fruit Clafoutis

4.6

(40)

Two clafoutis one with halved cherries baked in a castiron pan and another with sliced apricots in an oval baking dish.
Photo by Joseph De Leo, Food styling by Anna Stockwell

Choose cherries, apricots, plums, peaches, or a combination for this adaptable clafoutis recipe. It requires no special equipment, which means it's the ideal dessert to make at your ill-equipped summer vacation rental house.

Recipe information

  • Total Time

    50 minutes

  • Yield

    6–8 servings

Ingredients

2 Tbsp. unsalted butter
3 large eggs
1 cup whole milk
1 tsp. finely grated lemon zest
1 tsp. kosher salt
1 tsp. vanilla extract
⅓ cup plus 2 Tbsp. granulated sugar
½ cup all-purpose flour
2 cups halved and pitted cherries, or pitted and sliced apricots
Powdered sugar (for serving; optional)

Preparation

  1. Step 1

    Preheat oven to 350°F. Place butter in a 2–3-qt. shallow baking dish or medium (10") ovenproof skillet. Transfer to preheating oven and heat until butter has melted, about 4–6 minutes.

    Step 2

    Meanwhile, blend eggs, milk, lemon zest, salt, vanilla, and 1/3 cup granulated sugar in a blender until frothy, about 2 minutes. Add flour and blend just until combined.

    Step 3

    Pour batter into hot baking dish. Arrange fruit evenly over. Sprinkle with remaining 2 Tbsp. granulated sugar. Bake clafoutis until top is puffed and lightly golden brown, 25–35 minutes. Let cool slightly, then sift powdered sugar over (if using). Serve warm.

TagsFruit DessertDessertFrenchEuropeanCherryStone FruitFruitApricotBrunchNut FreeEasyBakingBlenderEpicurious

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