Easy Plum Clafoutis Recipe

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. Already have an account?

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.

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!