Yes, I know stone fruit is not in season right now. I was going through my files and realized that I hadn’t shared this recipe yet.
Although stone fruit is not in season anymore, clafoutis can be served with just about any fruit. Apples, pears, and any berries that might be in season in your region would be perfect for clafoutis. In the summer, it’s a great way to use up all the fresh summer fruit that’s impossible to finish. In the fall, it’s a great alternative to flaky pies and sweet cobblers.
Let me backtrack for a second and explain what clafoutis is before we go on any further. It’s a rustic french dessert that looks very elegant but is so so so simple to make. Think of it as more of a custard type dessert than a traditional pie or fruit crumble as it uses more eggs than traditional desserts.
That’s also part of what makes it healthier on the spectrum of desserts. The stone fruit clafoutis I made was only 150 calories per serving and fairly low in sugar, making it a guilt-free dessert, especially compared to all the pies and cakes out there. You won’t miss the sugar though.
In my clafoutis, I’m using plums, peaches, nectarines, and actually a couple of strawberries here and there. My goal was to use up most of the fresh fruit I had on hand at the time, and it was mostly stone fruit. I washed and sliced the fruit, then measured the weight of the fruit using a scale. By the way, I highly recommend adding a scale to your kitchen tools if you don’t use one already. It’s highly utilized in my kitchen.
Anyway, here’s the recipe!
- 4 large eggs
- 3/4 cup sugar
- 1 cup whole milk (you can also use half and half)
- 2 tsp. vanilla extract
- 3/4 cup all-purpose flour
- pinch of salt
- 1 lb. fruit of your choice, washed and cut.
- powdered/confectioner's sugar, for dusting
- Preheat the oven to 375 degrees F.
- Butter a 9- or 10-inch pie pan. A deeper pan is better.
- In a mixing bowl, beat the eggs and sugar until frothy. I used my stand mixer for this part.
- Add the milk and vanilla. Beat until smooth.
- Carefully stir in the flour and salt.
- Arrange the fruit in the bottom of the pie pan. Distribute the fruit as evenly as possible.
- Pour the custard batter over all of the fruit. If your pie dish is shallow, be mindful of any potential spills.
- Place the pan on a baking sheet or put directly into the oven for 10 min.
- After 10 minutes, reduce the temperature to 350 degrees F. The top will puff and sink upon cooling. A toothpick should come out of the center clean.
- Transfer the clafoutis to a cooling rack and it cool for about 20 min.
- Dust the clafoutis is confectioner's sugar. Cut into wedges and serve warm.
If you would like, you can add more sugar to your recipe. My clafoutis was sweet, but not sweet enough to prevent an "eggy" taste. I like the eggy taste but not everyone does.