Need a quick dessert using fresh fruit? This fresh Plum Clafoutis is an elegant dessert done in only 30 minutes, with flavors of oat, vanilla, and brandy bursting through!
Summer recipes are starting to come to a close with the change in seasons. Late summer brings us lots of yummy stone fruits, so why not use them in delicious applications? Plums, peaches, cherries, and apricots are now at their prime!
Use your stone fruits to make this incredible Plum Clafoutis, a traditional French dessert that is just as beautiful as it is delicious. It is made of fresh fruit tossed with brandy or other spirits with a pancake-like batter poured over the top. It is then baked until golden brown and served with a sprinkle of powdered sugar.
Plum Clafoutis is perfect for a dinner party. It can travel well, and it is amazingly delicious when paired with ice cream. Upscale and classy, you cannot go wrong with serving this dessert bursting with fresh fruit!
What is Clafoutis?
If you have never heard of clafoutis, it is a French dessert that typically showcases soaked black cherries and a flan-like egg batter. Despite the original using cherries, you can use any fruit you like in clafoutis. There are many versions of the dish that include peaches, pears, apples, blueberries, apricots, and other fresh fruits. It is a great way to showcase the ripe fruits of the season.
The clafoutis batter is a very thin batter made with egg, flour (wheat or gluten-free), and vanilla extract. It resembles a thin pancake batter that is easily pourable. Clafoutis are always circular, so be sure to bake in a pie plate or tart tin!
Ingredients in Plum Clafoutis
- 3 fresh plums, pitted and sliced ¼-inch thick
- 2 tablespoons brandy
- 3 large eggs
- ¼ cup sugar
- 2 teaspoons vanilla extract
- Pinch of salt
- 2 tablespoons melted butter, cooled slightly
- ½ cup fine gluten-free oat flour
- 2 tablespoons cornstarch
- 1 teaspoon baking powder
- Powdered sugar, for dusting, optional
How to Make Plum Clafoutis
Preheat the oven to 400 degrees F.
Slice your fresh plums and place them into a bowl. Toss with the brandy and allow them to sit while you make the clafouti batter.
In a large bowl, whisk the eggs, sugar, vanilla, salt, and melted butter. Using a spatula, slowly fold in the oat flour, corn starch, and baking powder. Mix until no dry flour remains. Do not overmix. The batter should be the consistency of a loose pancake batter.
In a buttered pie dish or shallow baking dish, arrange the fruit in an even layer.
Pour the batter around the plums. Be sure the batter is covering the bottom of the dish entirely.
Bake for 25-30 minutes until the clafouti is puffed and golden brown on top.
Allow it to cool before serving. Top with a light dusting of powdered sugar and serve!
Plum Clafoutis
Ingredients
- 3 fresh plums, pitted and sliced 1/4-inch thick
- 2 tbsp brandy
- 3 large eggs
- 1/4 cup sugar
- 2 tsp vanilla extract
- 1 pinch salt
- 2 tbsp melted butter, cooled slightly
- 1/2 cup fine gluten-free oat flour
- 2 tbsp cornstarch
- 1 tsp baking powder
- Powdered sugar, for dusting (optional)
Instructions
- Preheat the oven to 400 degrees F.
- Slice your fresh plums and place them into a bowl. Toss with the brandy and allow them to sit while you make the clafouti batter.
- In a large bowl, whisk the eggs, sugar, vanilla, salt, and melted butter. Using a spatula, slowly fold in the oat flour, corn starch, and baking powder. Mix until no dry flour remains. Do not overmix. The batter should be the consistency of a loose pancake batter.
- In a buttered pie dish or shallow baking dish, arrange the fruit in an even layer. Pour the batter around the plums. Be sure the batter is covering the bottom of the dish entirely.
- Bake for 25-30 minutes until the clafouti is puffed and golden brown on top.
- Allow it to cool before serving. Top with a light dusting of powdered sugar and serve!
