Stone Fruit Clafoutis

Name: Stone Fruit Clafoutis
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 4-6 servings
Ingredients: 1 ½ lbs assorted stone fruit, pitted and chopped; 2 cups milk; 5 ½ oz sugar; 1 teaspoon pure vanilla extract; 2 oz unbleached all-purpose flour (1/2 cup); 3 large eggs (or 4 small eggs)

By Pascale Beale

Updated May 2026

DessertFrench-InspiredFruit-ForwardNut-FreeSummerVegetarian

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Photography by Pascale's Kitchen Studio

Total Time 1 hour

Difficulty Easy

Prep Time 20 minutes

Cook Time 40 minutes

Eating clafoutis is like being bundled up in a warm duvet. It’s cozy and comforting. Traditionally made with cherries, this version uses as assortment of stone fruit including beautifully golden apricots and juicy pluots. If it’s not stone fruit season, pear clafoutis is equally delicious. Just use the same weight of fruit. If there’s any leftover it is excellent for breakfast too!

Preparation

1
Preheat oven to 400 degrees
2
Place the chopped fruit in a shallow baking dish.
3
In a medium sized saucepan heat the milk with the sugar and the vanilla extract. Stir until the sugar has completely dissolved. Remove from the heat and set aside.
4
Put the flour into a large bowl, then whisk in one egg at a time. You should have a completely smooth batter. Slowly stir in the warm milk mixture. The batter should be very liquid but free of any lumps.
5
Pour the batter over the fruit and fill the baking dish.
6
Place in the center of the oven and bake for 35-40 minutes. The clafoutis is done when you giggle the pan and it is set. The top should appear lightly golden brown. Serve at room temperature. This dessert is also great the next day, especially with a cup of coffee!

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Stone Fruit Clafoutis

Preparation

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