Many years ago, when I was just starting my cooking experiments, I owned a small French cookbook. I have long since lost the book and forgotten its title. But I loved the photo and the seemingly simple recipe for Plum Clafoutis that I found in the book. Clafoutis (pronounced [klafuti] is a baked French dessert filled with fruit, usually cherries. I always thought it would be easy to make and sort of filed the idea away for future use.

Recently, a friend asked me at the last minute if I could bring a dessert for her gathering that night and I only had a carton of fresh cherries to work with. It was time to finally make a clafoutis. It was easier than running to the farmer’s market to pick up a pie and I had all the ingredients on hand. Of course, I had long ago lost the original recipe so I went online to find something. There were dozens to choose from, I picked the one from Saveur Magazine that I thought the most reliable.  I have never been very good at following recipes so the adaptation is below. 

The clafoutis was a bit of a surprise because it looks like a cake or tart, but has a more custard-like consistency. I had to share the recipe with the other guests, so I am putting it up for all my readers. And clafoutis is as easy as pie..or really easier! 


1 tbsp. unsalted butter, softened

1 ¼ cups milk

6 tbsp. sugar

2 tbsp. rum

1/2 tsp salt

zest of one lemon

1 tbsp. vanilla extract

1/4 tsp cinnamon

6 eggs

1/2 tsp salt or to taste

¾ cup all purpose or Gluten-free flour mix (I use Cup 4 Cup) 

3 cups pitted black cherries, sliced plums, or blackberries

Confectioners' sugar, for dusting

Heat oven to 425°. Grease a 9″ cast-iron skillet or baking dish with butter; set aside. Combine all the ingredients except the flour and fruit in a blender. Blend for a few seconds to mix ingredients, then add flour and blend until smooth, about 1 minute.

 Pour batter into buttered skillet, then distribute cherries or other fruit evenly over top. Bake in the center of your oven until a skewer inserted into batter comes out clean and a golden brown crust has formed on top and bottom of the clafoutis, about 25 minutes. Let cool a little and dust with confectioners' sugar before serving. It may be served lukewarm or chilled the next day. Whipped cream can be offered on the side.  Serves 8-10 




  1. Laurie Thomas's avatar
    Laurie Thomas
    | Permalink
    Can't wait to try this. I remember John and I sharing a clafoutis at a very special anniversary dinner and we loved it. Now I will be inspired to try your recipe. Thanks!

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