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Epicurious

Stone Fruit Clafoutis

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)

Need to make a substitution?

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.

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