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Stone Fruit Clafoutis

Stone Fruit Clafoutis Recipe

You are here: Home / Breakfast/Brunch / Stone Fruit Clafoutis Recipe
June 7, 2018 by liz
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Living in California means having fruit trees in your yard, or in the yard of friends, coworkers and neighbors. If your produce yield is not high (unlikely here in the land of sunshine), you’ll surely receive piles of peaches, apricots, plums, oranges, lemons, avocado and figs from those living and working around you. Hint: it might help to be a little friendlier this time of year.

Stone Fruit Clafoutis

I had a large batch of plums this summer, and could hardly pick them fast enough to keep them from dropping to the ground where they became a sugary snack for the wildlife that’s claimed my home as their own. I also just read a book by one of my favorite pastry chefs, David Lebovitz. He moved to Paris, writing about his glorious and perplexing adventures in The Sweet Life in Paris. He described a summer fruit Clafoutis recipe, a simple French custardy dish that wasn’t too sweet and was served warm with morning coffee, which drove me straight to my kitchen with my plums in the midst of a heatwave.

I began baking a new clafoutis each week, with whatever fruit my friends and colleagues brought me. My favorite was using both plums and apricots, as well as whole wheat pastry flour, half and half and organic sugar. I knew just how David felt in Paris. Another similarity with David: I had recently begun doing my dishes in the bathtub (just like in Paris!), but that’s another story. On with the clafoutis recipe!

Stone Fruit Clafoutis Recipe
adpated from David Lebovitz
Ingredients:

  • 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
 Instructions:

  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.
Stone Fruit Clafoutis

Stone Fruit Clafoutis Recipe

adpated from David Lebovitz
Print Recipe Pin Recipe
Prep Time 20 minutes mins
Cook Time 1 hour hr
Course Dessert
Cuisine French

Ingredients
  

  • 4 T butter melted + more for preparing dish
  • 1 1/4 lb firm ripe plums and apricots (or figs, cherries, raspberries)
  • 3 eggs
  • 1/2 C whole wheat pastry flour
  • 1 t vanilla
  • 1/2 C + 2 T organic sugar
  • 1 C half & half

Instructions
 

  • 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.
  • 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 1/2 C of the sugar, then the cream.
  • 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.
Keyword cherries, clafoutis, fruit tart, peaches, plums

 

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Related

Category: Breakfast/Brunch, French Food, Recipes, Summer, SweetsTag: California, clafoutis, Market Driven, Sweets

About liz

Previous Post:Strawberry Goat Milk Ice Cream recipeStrawberry Rosemary Goat Milk Ice Cream Recipe
Next Post:Summer Meals: Grilled Vegetables, Smoked Salmon Pops & Lemon Cupcake RecipesSalmon pops from Blacklake Resort catering

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Comments

  1. Brook Souphom

    December 2, 2010 at 5:05 am

    Thank you so much, this was a good read. I was actually born in Madrid ( not telling you when though!) but moved around europe and lastly settled in the UK when I was 5. I dont remember an awful lot of the few years I was in spain, but the smell of spanish food always seems to ring a bell in me or something. It’s weird how I dont remember anything except the smells,isn’t it! I actually found a whole internet site dedicated to spanish recipes, which gave me great delight and thought I ought to share with your readers. Anyway, thank you again. I’ll get my husband to add your website to my rss app…

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