Fruit Clafoutis

Posted byFood TeamPosted inRecipes
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Clafoutis - traditional french cherry pie in a white baking dish

Recipe at a glance

  • Estimated yield: 6–8 servings
  • Prep: about 15 minutes
  • Cooking: about 55 minutes
  • Additional time: about 15 minutes (resting, rising, chilling or freezing, where required)
  • Total: about 85 minutes

Equipment: A 9-inch baking dish at least 2 inches deep.

Times and yields are planning estimates, not results from a documented kitchen test. Follow the texture and temperature checks in the method; optional overnight rests take longer. Measurements use US cups and spoons unless stated otherwise.

Fruit Clafoutis Recipe:

Ingredients

  • 1 1/4 cups whole milk
  • 1/3 cup granulated sugar, plus 2 tablespoons for sprinkling
  • 3 large eggs
  • 1 tablespoon pure vanilla extract
  • 1/8 teaspoon salt
  • 1/2 cup all-purpose flour
  • 3 cups prepared fresh fruit (pit cherries or plums, and slice peaches; berries can remain whole)
  • Powdered sugar, for dusting

Instructions

  1. Preheat your oven to 350°F (180°C). Grease a 9-inch (23 cm) round or square baking dish with butter or non-stick cooking spray.
  2. In a blender or food processor, combine the milk, 1/3 cup granulated sugar, eggs, vanilla extract, salt, and all-purpose flour. Blend the mixture until smooth, about 1-2 minutes.
  3. Pour a thin layer of the batter (about 1/4 inch) into the greased baking dish. Transfer the dish to the preheated oven and bake for 7-10 minutes, or until the batter is slightly set but still soft.
  4. Remove the dish from the oven and evenly distribute the fresh fruit over the partially set batter.
  5. Pour the remaining batter over the fruit, covering it completely.
  6. Sprinkle the top of the clafoutis with the remaining 2 tablespoons of granulated sugar.
  7. Return the dish to the oven and bake for an additional 35-45 minutes, or until the clafoutis is puffed, golden brown, and set in the center.
  8. Allow the clafoutis to cool slightly before dusting it with powdered sugar.
  9. Serve the fruit clafoutis warm or at room temperature, cut into wedges or squares.

Enjoy this classic French dessert that combines the velvety texture of baked custard with the delightful burst of flavor from your favorite seasonal fruits. Perfect for a cozy gathering or a special treat, this fruit clafoutis recipe is sure to impress and delight your taste buds.

Doneness check

The custard should be set at the center and reach 160°F (71°C).

Storage and serving

Refrigerate leftovers promptly in shallow covered containers at 40°F (4°C) or colder. Use within three to four days, or sooner if an ingredient label requires it. Reheat cooked leftovers to 165°F (74°C). Limit perishable food to two hours out of refrigeration, or one hour above 90°F (32°C). Food-safety guidance.

Editorial update: October 23, 2026. Ingredient and method consistency reviewed; a documented kitchen test is still needed.

Food Team

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