Fruit Clafoutis

by Emily Kemme

Clafoutis is a classic French dessert that Julia Child brought to America’s attention back in the 60s. It is an amazingly simple dessert, particularly if you own a blender to create the base ingredients for making the custard. A small amount of flour serves to make what could be called a self crust.

While the recipe specifies apricots, clafoutis is equally luscious with other stone fruits like cherries, plums, peaches, and nectarines. It works equally well with berries, too. Go with what’s in season and what you’re in the mood for.

One other thing about clafoutis that makes this dessert both a classic and a keeper — there is no firm rule about what sort of dish you use. Cast iron skillets and non-stick coated deep dish pans will help the crust brown, but a deep pie pan is also good.

Fruit Clafoutis Recipe

  • 2 Tbsp unsalted butter
  • 3 large eggs
  • 1 1/4 cup 2% milk
  • 2 tsp grated lemon zest
  • 1 tsp coarse salt
  • 1 tsp vanilla extract
  • 1/8 tsp nutmeg
  • 1/3 cup plus 2 Tbsp granulated sugar
  • 1/2 cup all-purpose flour
  • 3 cups pitted, sliced apricots, about 1/2 inch thick – or other fruits of choice
  • Powdered sugar

Preheat oven to 350˚F.

Place butter in cast iron skillet or deep dish pan. While oven is preheating, place pan in oven to melt butter.

Add eggs, milk, lemon zest, salt, vanilla extract, nutmeg, and 1/3 cup sugar to blender container. Process until a froth develops, about 2 minutes. Spoon flour into blender and continue processing until ingredients are combined.

Using mitts, remove baking dish from oven. Pour batter into dish. Arrange fruit in circular pattern in dish, overlapping if necessary. Sprinkle with 2 tablespoons sugar.

Return dish to oven and bake clafoutis for about 30 minutes, or until top is puffy and golden brown. Remove from oven and let cool for 5-10 minutes. Sift powdered sugar over top of clafoutis.

Clafoutis is best served warm, but can also be served at room temperature. Refrigerate any unused portions.

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