The Ultimate Stone Fruit Clafoutis Recipe: A Taste of Summer

Discover the simple elegance of this classic French dessert, the Stone Fruit Clafoutis Recipe. This rustic tart features tender, slightly sweet seasonal fruit baked into a creamy, custardy batter that sets up beautifully. It’s the perfect light yet satisfying treat for any summer gathering or quiet afternoon indulgence.

Why You Will Love This Recipe

This Stone Fruit Clafoutis Recipe is beloved for its simplicity and adaptability. Unlike fussy pastries, clafoutis requires minimal technical skill; you simply whisk the batter and let the fruit shine. The texture is heavenly—crisp on the edges, soft and bouncy in the center, perfectly complementing the juicy burst of ripe stone fruits like peaches, plums, or cherries. It presents beautifully straight from the oven, offering an elegant dessert without the fuss.

Ingredients

• Fresh stone fruit (such as peaches, plums, apricots, or a mix), halved and pitted
• Large eggs
• Granulated sugar, plus extra for dusting
• All-purpose flour
• Whole milk
• Heavy cream
• Vanilla extract
• Salt
• Unsalted butter, softened, for greasing the dish
• Powdered sugar, for dusting (optional)

Step-by-Step Instructions

1. Preheat your oven to 375°F (190°C). Generously butter a 9 or 10-inch round baking dish or cast-iron skillet.
2. Arrange the halved and pitted stone fruit evenly in the prepared baking dish. If using larger fruits, you can quarter them or slice them thicker.
3. In a large bowl, whisk together the eggs, granulated sugar, flour, and salt until just combined. Be careful not to overmix; a few small lumps of flour are acceptable.
4. Slowly whisk in the milk, heavy cream, and vanilla extract until the batter is smooth and uniform.
5. Pour the batter carefully over the fruit in the baking dish. The fruit should be mostly (but not completely) buried in the batter.
6. Bake for 40 to 50 minutes, or until the clafoutis is golden brown on top and puffed around the edges. A knife inserted near the center should come out mostly clean, though the very center might still jiggle slightly (it will set as it cools).
7. Remove from the oven and allow the clafoutis to cool slightly on a wire rack for at least 15 minutes before serving.
8. Dust generously with powdered sugar just before serving, if desired.

Expert Tips / Pro Tips

• Use Ripe, But Firm Fruit: The best stone fruit for clafoutis is perfectly ripe for flavor but still firm enough to hold its shape during baking. If your fruit is very juicy, gently pat it dry with a paper towel before arranging it in the dish.
• Don’t Overmix the Batter: Overmixing develops the gluten in the flour, leading to a tougher, chewier rather than custardy texture. Whisk just until the ingredients are incorporated.
• Room Temperature Ingredients: Using room temperature eggs and milk helps ensure a smoother batter that incorporates better, leading to a more uniform bake.
• Preheating the Dish: While not strictly necessary, lightly warming the buttered baking dish before pouring in the batter can sometimes help the edges set up a bit faster.
• Check Your Oven Temperature: Clafoutis is sensitive to baking temperature. If your oven runs hot, check it around the 35-minute mark to prevent scorching the edges before the center is set.

Variations & Substitutions

• Fruit Substitutions: While this recipe highlights stone fruits, you can substitute blueberries, raspberries, or even thinly sliced apples. If using tart fruits like cherries or cranberries, slightly increase the sugar in the batter.
• Flavor Infusions: Add a splash of high-quality liqueur like Kirsch (if using cherries) or Grand Marnier (if using peaches) to the batter for an extra layer of complexity.
• Gluten-Free Option: Substitute the all-purpose flour with a high-quality 1-to-1 gluten-free baking blend. The texture may be slightly denser but will still be delicious.
• Dairy-Free: Replace the whole milk with unsweetened almond or oat milk, and substitute the heavy cream with full-fat canned coconut cream (the thick part only).

Serving Suggestions

This Stone Fruit Clafoutis Recipe is traditionally served warm, not piping hot. The best accompaniments are simple additions that complement the creamy custard: a dusting of confectioners’ sugar, a dollop of freshly whipped cream, or a light scoop of high-quality vanilla bean ice cream. A small drizzle of honey or maple syrup over the top just before serving also adds a lovely sheen.

Storage, Freezing & Reheating

Storage: Store leftover clafoutis tightly covered at room temperature for up to 24 hours, or refrigerated for up to 3 days. Note that the texture will become denser and less puffed when chilled.

Freezing: Clafoutis freezes reasonably well. Cool completely, wrap tightly in plastic wrap followed by a layer of aluminum foil. Freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.

Reheating: To restore some of the original texture, reheat individual slices in a toaster oven or conventional oven at 300°F (150°C) for about 10-15 minutes until warmed through. Microwaving can make the edges soggy.

Nutrition Information

Please note that this information is an estimate based on standard serving sizes (assuming 8 servings) and ingredient proportions. Actual values will vary based on the specific fruit and dairy products used.

FAQ

Can I use canned fruit instead of fresh stone fruit?

It is strongly recommended to use fresh stone fruit for the best flavor and texture. If you must use canned fruit, drain it extremely well—even patting it dry—to prevent excess liquid from making the clafoutis batter watery.

What is the difference between a clafoutis and a flaugnarde?

The traditional French distinction is based on the fruit used. A clafoutis must be made with black cherries. If you use any other fruit (like peaches, apples, or plums), it is technically called a flaugnarde.

Why did my clafoutis sink after baking?

Clafoutis naturally puffs significantly during baking due to the steam trapped in the eggs and milk. It will deflate substantially as it cools. If it collapses completely and remains liquidy in the center, it was likely underbaked.

Do I need to peel the peaches and plums?

No, peeling is generally unnecessary, especially with ripe fruit. The skin adds lovely color and texture to the finished dessert. If your fruit skin is particularly thick or tough, you may blanch it briefly to loosen the skin before pitting.

Stone Fruit Clafoutis Recipe

A classic, rustic French dessert featuring fresh seasonal stone fruits baked in a rich, slightly sweet flan-like batter. Perfect served warm with a dusting of powdered sugar.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 5 minutes mins

Servings: 8 servings

Course: Dessert

Cuisine: French

Calories: 280

Ingredients Method Notes

Ingredients

  

For the Clafoutis

• 2 cups Mixed Stone Fruit (e.g., peaches, plums, cherries, nectarines), pitted and halved or quartered
• 1/3 cup Granulated Sugar plus extra for sprinkling
• 1 tablespoon Unsalted Butter melted, for greasing
• 1 Vanilla Bean split, or 1 tsp vanilla extract

For the Batter

• 1 cup All-Purpose Flour
• 1/2 cup Granulated Sugar
• 1/4 teaspoon Salt
• 3 Large Eggs at room temperature
• 1 1/2 cups Whole Milk lukewarm
• 1 tablespoon Kirsch (Cherry Brandy) Optional, for flavor

Method

 

Instructions

1. Preheat your oven to 375°F (190°C). Generously butter a 9 or 10-inch cast-iron skillet or a shallow baking dish and dust lightly with a tablespoon of the granulated sugar mixture.
2. Arrange the stone fruit evenly over the bottom of the prepared dish. Sprinkle half of the remaining 1/3 cup of sugar and the seeds scraped from the vanilla bean (if using) over the fruit.
3. Prepare the batter: Whisk together the flour, 1/2 cup sugar, and salt in a large bowl. In a separate bowl, whisk the eggs together lightly. Gradually whisk the eggs into the dry ingredients until just combined; do not overmix.
4. Slowly whisk in the lukewarm milk and the Kirsch (if using) until the batter is smooth, thin, and has the consistency of heavy cream. If using vanilla extract, stir it in now.
5. Gently pour the batter evenly over the fruit in the prepared dish. The fruit should be mostly submerged or sitting just below the surface.
6. Bake for 40 to 45 minutes, or until the clafoutis is deeply golden brown, puffed around the edges, and a skewer inserted near the center comes out mostly clean (it should still be slightly moist, not dry).
7. Remove from the oven, let cool on a wire rack for at least 15 minutes before serving. Dust generously with powdered sugar before slicing.

Notes

The traditional clafoutis recipe uses unpitted cherries; however, for stone fruits, pitting is necessary. Ensure the milk is lukewarm, which helps prevent lumps when mixing with cold eggs. Clafoutis is best served warm on the day it is made.