Summer Stone Fruit Clafoutis

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stone fruit clafouti

Clafoutis is a rustic French dessert and it’s the perfect way to showcase seasonal stone fruits. This is the time of year when peaches, plums, nectarines, apricots and cherries are in abundance and peak condition. I can’t think of a better way to feature those summer stone fruits.

This delicious dessert comes together quickly, tossing all the ingredients into one bowl then mixing or blending the batter together until nice and smooth. The end result when baked will be a light, rich and custardy texture.

stone fruit

I used plums and nectarines in mine but feel free to use any combo of stone fruit that you like, just cut the fruit in half and remove the pits.

stone fruit clafouti

I personally like leaving the halves in tact, I like the way it looks visually but slicing the fruit and arranging them in the batter is pretty as well, I also like using a cast iron pan because of the heat retention and when it bakes you get nice crusty brown edges.


stone fruit clafouti

When it comes out of the oven it will look puffy but let it rest because it needs to deflate and settle down all around the fruit, you can serve it warm or cooled down completely, then pretty it up with some powdered sugar and toss on some nuts!

stone fruit clafouti

You can slice it or scoop it out of the pan, you can eat it as is or you can top it with whipped cream, ice cream or a dollop of mascarpone like I did.

stone fruit clafouti

Don’t be intimidated, this is one of the easiest desserts to make, you can be creative with whatever stone fruit you decide to use and forming it into your own rustic look.

Summer Stone Fruit Clafoutis
  • 10" cast iron skillet or casserole dish
  • 1 tablespoon butter
  • fresh stone fruit, pitted, halved or sliced, a mix of your favorites such as nectarines, cherries, plums, apricots or all of the same kind, enough to fit into the bottom of a 10 inch skillet, maybe a pound or a little less depending what kind of fruit you use.
  • 1 cup heavy cream
  • 3 large eggs
  • ½ cup all purpose flour
  • ½ cup sugar
  • 1 teaspoon, vanilla
  • ½ teaspoon almond extract
  • 1 teaspoon, salt
  • powdered sugar for sprinkling
  • nuts for garnish, hazelnuts or slivered almonds
  1. Heat the oven to 400F
  2. Butter the skillet sides and bottom.
  3. In a blender or bowl add the cream, eggs, sugar, vanilla, extract and salt and flour then wizz it until it's nice and smooth.
  4. I prefer mixing the batter in a blender because it comes out nice and smooth, but a hand mixer will work as well, just make sure there are no lumps.
  5. Gently pour the batter into the buttered skillet then gently place your stone fruit all around.
  6. Put it into the oven for 10 minutes at 400F then reduce the temperature to 375F until it's deep golden on the edges.
  7. Oven's vary so keep checking but mine took about 45 minutes.
  8. Remove it from the oven and let it sit for a good 15 to 30 minutes, it will deflate and settle around the fruit.
  9. sprinkle with the powdered sugar and toss your nuts around.
  10. Scoop or cut a slice and serve as is or with ice cream, whipped cream or mascarpone.


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  1. I love this idea using plums in my clafoutis…..I usually make cherry, but last year, I made your FIG clafoutis and it was wonderful!

    I bow down to the clafoutis queen! (hey, weren’t you the squash queen??).


  2. Stone fruit is perfect for this classic dish and I especially like the way you presented the fruit halved. The cast iron skillet serves so many purposes in the kitchen and does so incredibly well. Brava Marie!

  3. I only have peaches that I sliced up and froze awhile ago..can I use those defrosted or would the texture of them be off for this desert?