Skip to main content
Epicurious

Stone Fruit Clafoutis

By Anna Stockwell

4.6

(40)

Two clafoutis one with halved cherries baked in a castiron pan and another with sliced apricots in an oval baking dish.
Photo by Joseph De Leo, Food styling by Anna Stockwell

Choose cherries, apricots, plums, peaches, or a combination for this adaptable clafoutis recipe. It requires no special equipment, which means it's the ideal dessert to make at your ill-equipped summer vacation rental house.

Recipe information

  • Total Time

    50 minutes

  • Yield

    6–8 servings

Ingredients

2 Tbsp. unsalted butter
3 large eggs
1 cup whole milk
1 tsp. finely grated lemon zest
1 tsp. kosher salt
1 tsp. vanilla extract
⅓ cup plus 2 Tbsp. granulated sugar
½ cup all-purpose flour
2 cups halved and pitted cherries, or pitted and sliced apricots
Powdered sugar (for serving; optional)

Preparation

  1. Step 1

    Preheat oven to 350°F. Place butter in a 2–3-qt. shallow baking dish or medium (10") ovenproof skillet. Transfer to preheating oven and heat until butter has melted, about 4–6 minutes.

    Step 2

    Meanwhile, blend eggs, milk, lemon zest, salt, vanilla, and 1/3 cup granulated sugar in a blender until frothy, about 2 minutes. Add flour and blend just until combined.

    Step 3

    Pour batter into hot baking dish. Arrange fruit evenly over. Sprinkle with remaining 2 Tbsp. granulated sugar. Bake clafoutis until top is puffed and lightly golden brown, 25–35 minutes. Let cool slightly, then sift powdered sugar over (if using). Serve warm.

TagsFruit DessertDessertFrenchEuropeanCherryStone FruitFruitApricotBrunchNut FreeEasyBakingBlenderEpicurious

See Related Recipes and Cooking Tips

Read More
Île Flottante
Originally called omelette à la neige (snow omelet) in reference to the fluffy snow-like appearance of the meringue, île flottante (floating island) has a lengthy history that dates back to the 17th century.
Boozy Cherry and Chocolate Pavlova
Pavlova meets Black Forest cake in a holiday dessert designed to steal the spotlight.
Luscious Banana Pudding
Layer homemade custard, ripe bananas, and vanilla wafers under clouds of whipped cream for this iconic dessert.
Easy Cherry Turnovers
Legendary pastry chef Claudia Fleming wraps both sweet and sour cherries into these flaky handheld treats.
Black Rice Pudding
Turn inky black rice into a dreamy coconut milk pudding you’re fully authorized to enjoy for breakfast or dessert.
Fufu
Fufu is a dish that has been passed down through many generations and is seen as a symbol of Ghanaian identity and heritage. Making fufu traditionally is a very laborious task; this recipe mimics some of that hard work but with a few home-cook hacks that make for a far easier time.
Palets Bretons
Palets bretons are oversize cookies that feature butter, and because they’re from Brittany, they’re traditionally made with beurre salé, salted butter.
7UP Cake With Lemony Glaze
A glug of lemon-lime soda gives this pound cake a citrusy zip and tender crumb.