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Plum Clafoutis

Plum Clafoutis

Tracy Nawara
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!
Prep Time 10 mins
Cook Time 25 mins
Course Dessert
Cuisine American, French
Servings 8 servings


  • 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)


  • 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!
Keyword Plum Clafoutis
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