This Easy Plum Clafoutis is a rustic yet elegant dessert that combines luscious plums with a creamy, custard-like batter. The plums bake into a tender, jammy texture, while the batter puffs up with a golden, slightly crisp top. In just over an hour, you’ll have a showstopper that’s as delightful to eat as it is simple to make. Each bite offers a perfect balance of sweet and tart flavors, with a hint of vanilla warmth. Whether served warm or at room temperature, this dish is a comforting treat that feels both special and effortless. It’s a dessert that proves you don’t need fancy techniques to create something unforgettable.
The beauty of this clafoutis lies in its simplicity, making it perfect for both weeknight dinners and impromptu gatherings. Fresh, juicy plums sink into the rich batter, creating pockets of fruity goodness that contrast beautifully with the soft, pudding-like base. A sprinkle of powdered sugar adds a touch of elegance, while the natural caramelization from baking enhances the plums’ sweetness. With just 25 minutes of prep and a little patience as it bakes, you’ll have a dessert that’s as versatile as it is delicious. It’s a recipe you’ll want to return to again and again, especially when plums are in season.
Ingredients for Easy Plum Clafoutis
- 1 tablespoon (1/2 oz/14g) butter (for greasing the skillet)
- 8-10 medium plums (ripe but firm, halved and pitted)
- 2/3 cups (5 oz/142g) sugar (divided: 1/3 cup for plums, 1/3 cup for batter)
- 4 eggs (at room temperature)
- 1/2 cup (2 ½ oz/71g) all-purpose flour
- 1/4 teaspoon salt
- 1 1/2 cups (12 fl oz/340ml) whole milk (can substitute with almond milk for a dairy-free option)
- 2 teaspoons vanilla extract
- Powdered sugar (for garnish)
Step-by-Step Instructions
- Preheat the oven to 350°F (180°C). Grease a 9-inch cast iron skillet with butter and set aside.
- Prepare the plums: Cut the plums in half and remove the pits. Toss the plum halves with 1/3 cup of sugar until evenly coated.
- Arrange the plums: Place the sugared plums in the skillet, cut side up, in an even layer.
- Make the batter: In a medium bowl, whisk together the eggs, remaining 1/3 cup sugar, flour, and salt. Add the milk and vanilla extract, and whisk until smooth.
- Assemble: Pour the batter over the plums in the skillet, ensuring they are evenly covered.
- Bake: Place the skillet in the oven and bake for about 1 hour, or until the clafoutis has risen, the center is set, and the edges are golden brown.
- Cool and serve: Remove from the oven and let cool for 10 minutes. Dust with powdered sugar and serve warm. Note: Clafoutis is best enjoyed fresh, as it will deflate over time.
- Store leftovers: Cover and refrigerate in an airtight container for up to 24 hours.
Perfect Pairings: Serving Suggestions for Plum Clafoutis
Serve your Easy Plum Clafoutis warm with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful contrast of temperatures and textures. For a lighter option, pair it with a drizzle of honey or a sprinkle of toasted almonds. A cup of freshly brewed coffee or a glass of dessert wine like Moscato complements the fruity sweetness beautifully.
Make It Your Own: Recipe Variations
Swap plums for other seasonal fruits like cherries, peaches, or apples for a twist on this classic dessert. If you’re feeling adventurous, add a pinch of cinnamon or nutmeg to the batter for a warm, spiced flavor. For a richer version, substitute half the milk with heavy cream or add a tablespoon of almond extract for a nutty aroma.
Quick Tips for Time-Saving Success
To save time, prep the plums and whisk the dry ingredients the night before. Store them separately in the fridge, then combine with the wet ingredients just before baking. If you don’t have a cast iron skillet, a 9-inch pie dish or baking pan works just as well—just make sure to butter it generously to prevent sticking.
Storing and Reheating Your Clafoutis
While clafoutis is best enjoyed fresh, you can store leftovers in an airtight container in the fridge for up to 24 hours. To reheat, place individual slices in the microwave for 15-20 seconds or warm them in a 300°F (150°C) oven for 5-10 minutes. Note that reheating may cause it to lose some of its fluffy texture, but it’ll still taste delicious!
Why Cast Iron? Equipment Guidance
Using a cast iron skillet ensures even heat distribution and a beautifully golden crust. If you’re new to cast iron, make sure it’s well-seasoned to prevent sticking. Don’t have one? No worries! A ceramic or glass baking dish works too—just keep an eye on the baking time, as it may vary slightly.
Easy Plum Clafoutis
Equipment
- 9 inch cast iron skillet
Ingredients
- 1 tablespoon butter 1/2oz/14g
- 8-10 medium plums
- 2/3 cups sugar 5oz/142g
- 4 eggs at room temperature
- 1/2 cup all-purpose flour 2 ½oz/71g
- 1/4 teaspoon salt
- 1 1/2 cups whole milk 12floz/340ml
- 2 teaspoons vanilla extract
- powdered sugar for garnish
Instructions
- Heat the oven to 350°F (180°C) then butter a cast 9 inch cast iron skillet, set aside.
- Cut the plums in half, working around the pit to remove it. Toss the plums with 1/3 cup of the sugar.
- Once the plums have been coated in sugar, arrange them evenly in the skillet cut side up.
- In a medium bowl, whisk the eggs, the remaining 1/3 cup sugar, flour, and salt. Lastly, add in the milk and vanilla and whisk until a batter is formed.
- Pour the batter over the plums into the cast iron pan.
- Bake the clafoutis for about an hour or until it has risen, the center is set and the edges are golden brown.
- Remove from the oven and allow to cool for just 10 minutes. Dust with powdered sugar and serve.
- Note: Clafoutis will deflate over time so best to serve it fresh from the oven. Cover and store leftover clafoutis in an airtight container in the fridge for up to 24 hours.
