Stone Fruit Clafoutis Recipe
  • 4 T butter, melted + more for preparing dish
  • 1¼ lb firm, ripe plums and apricots (or figs, cherries, raspberries)
  • 3 eggs
  • ½ C whole wheat pastry flour
  • 1 t vanilla
  • ½ C + 2 T organic sugar
  • 1 C half & half
  1. Preheat the oven to 375 F. Liberally butter the bottom and sides of a 2 QT shallow baking dish. Halve the plums/apricots (or figs or cherries) and remove the pits. Place the plums/apricots cut side down over the bottom of the baking dish. If you're adding figs, cherries or raspberries, sprinkle them over the plums or apricots.
  2. In a medium bowl, whisk the eggs until smooth. Whisk the butter and flour into the eggs until completely smooth, then add the vanilla. Whisk in ½ C of the sugar, then the cream.
  3. Pour the custard mixture over the fruit and bake for 30 minutes. After 30 minutes, sprinkle 2 T of sugar over the top. Continue baking the clafoutis for about 30 minutes more, until the custard feels slightly firm in the center and the top is a nice golden brown.
Recipe by Food Charmer at