Plum and almond clafoutis is what happens when a custard and a pancake fall in love and invite your leftover fruit to the party. It sounds fancy (because it is), but don’t panic—if you can whisk and pour, you’re golden. This is my go-to when I want to look like I tried… without actually trying. Ten minutes, one pan, and suddenly you’re the kind of person who makes French desserts on a Tuesday.
Why This Plum and Almond Clafoutis Recipe Works
Clafoutis is the Goldilocks of desserts—not too sweet, not too heavy, just right. The plums caramelize into jammy pockets, while the almond flour adds nutty depth without overpowering. The batter?
Dump-and-stir simple. It’s also versatile: swap plums for whatever fruit’s rotting in your fridge. Plus, it’s gluten-free (if you care about that sort of thing) and still tastes like indulgence.
Ingredients
- 6-8 ripe plums, halved and pitted (or any fruit you’re bribing to stay edible)
- 3 eggs, because custard isn’t optional
- 1 cup milk (whole or almond milk for extra nuttiness)
- ½ cup almond flour (or all-purpose flour if you’re basic)
- ¼ cup sugar, plus extra for sprinkling
- 1 tsp vanilla extract (or almond extract for drama)
- Pinch of salt, to balance your life choices
- Butter, for greasing the pan
Step-by-Step Instructions
- Prep the plums. Halve them, pit them, and arrange them cut-side up in a buttered baking dish. Pretend you’re an artist. Sprinkle with sugar if your plums are tart.
- Blitz the batter. Whisk eggs, milk, sugar, vanilla, salt, and almond flour until smooth. No lumps allowed—unless you enjoy disappointment.
- Pour and betray the plums. Drown the fruit in batter. They’ll thank you later.
- Bake at 375°F (190°C) for 35-40 minutes until golden and slightly puffed. It should jiggle like a confident TikTok dance, not a waterbed.
- Cool slightly. Serve warm with powdered sugar or ice cream. Cold clafoutis is sad clafoutis.
Storage Instructions
Clafoutis tastes best fresh, but leftovers (unlikely) can be refrigerated for 2 days.
Reheat in the oven or microwave, but don’t expect miracles. The texture turns denser—still edible, just less Instagrammable.
Why You Should Make This Plum and Almond Clafoutis
It’s minimal effort for maximum payoff. The almond flour adds protein, making it slightly less guilty.
Plums bring fiber and antioxidants (nice try, health nuts). Plus, it’s a one-pan wonder—less cleanup, more Netflix. And let’s be real: saying “clafoutis” at a dinner party automatically upgrades your credibility.
Common Mistakes to Avoid
- Overbaking. It’s custard, not a brick.Pull it out when the center still wobbles slightly.
- Skimping on fruit. Sparse clafoutis is just sweet omelet. No one wants that.
- Using unripe fruit. Tart plums won’t caramelize. Your dessert, your problem.
- Forgetting to grease the pan. Unless you enjoy scraping cement-like remnants.
Alternatives
No plums?
No problem. Try cherries (classic), peaches, or berries. Swap almond flour for regular flour or coconut flour (adjust liquid as needed).
Vegan? Use flax eggs and coconut milk—texture will differ, but it’ll still taste good. IMO, clafoutis is a choose-your-own-adventure dessert.
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Plum and Almond Clafoutis
Ingredients
- 6–8 ripe plums halved and pitted
- 3 eggs
- 1 cup milk whole or almond milk
- ½ cup almond flour or all-purpose flour
- ¼ cup sugar plus extra for sprinkling
- 1 teaspoon vanilla extract or almond extract
- 1 pinch salt
- 1 tablespoon butter for greasing the pan
Instructions
- Butter a baking dish and arrange halved plums cut-side up. Sprinkle with extra sugar if plums are tart.
- Whisk eggs, milk, sugar, vanilla, salt, and almond flour until smooth and lump-free.
- Pour batter over the plums, fully covering them.
- Bake at 375°F (190°C) for 35–40 minutes until puffed and golden. The center should still jiggle slightly.
- Let cool slightly. Serve warm with powdered sugar or ice cream.
Notes
Nutrition
FAQs about Plum and Almond Clafoutis
Can I make clafoutis ahead of time?
Yes, but bake it the same day for best texture.
Prep the batter and fruit separately, combine before baking, and avoid soggy regrets.
Why did my clafoutis deflate?
It’s supposed to. The puff is temporary, like your motivation to gym. It’s still delicious flat.
Can I freeze clafoutis?
Technically yes, but the texture suffers.
FYI, life’s too short for freezer-burnt custard.
Is clafoutis supposed to be wet inside?
It’s custard, not cake. A slight jiggle is fine—it sets further as it cools. If it’s soup, you underbaked it.
Final Thoughts
Plum and almond clafoutis is the dessert equivalent of a trusty black dress—simple, elegant, and foolproof.
It’s the answer to “What’s for dessert?” when you’re too lazy to care but too proud to serve cereal. Make it once, and it’ll become your secret weapon. Now go forth and clafoutis like a French person (or at least pretend to).
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