If you've never been acquainted with the French dessert clafoutis, now is the time to remedy that. It gets mixed up in just one bowl, can be customized with any stone fruit you have a lot of, and bakes up with a soft, custardy texture. When you find yourself at a farm stand or farmers market with a deal on ripe stone fruit that you just can't ignore, it's time to make clafoutis for a crowd.
Clafoutis for a Crowd
Clafoutis is traditionally made in a skillet, but it translates well in a large (9x13-inch) baking dish to feed a crowd. Even if you don't have a crowd to feed, you'll welcome leftovers. Eggs, milk, and fruit are all morning meal ingredients, right?
The Farm Stand Advantage
Any stone fruit works here, and a combination is visually gorgeous and offers different flavors and textures in every bite. Pick up two pounds of apricots, peaches, plums, and nectarines and you'll have enough fruit to make this cake (with a few leftover for out-of-hand munching).
Aside from the bevy of ripe fruit, this clafoutis has ground cardamom. This is not a traditional spice in clafoutis, but it adds a warm, sweet flavor that goes well with the batter.
You can use a blender or stand mixer to make the batter, but I've found that a big bowl, whisk, and some elbow grease work just fine. You can even make this rustic dessert in a vacation rental kitchen that's sparsely equipped.
Farm Stand Freestyle
Cardamom and Stone Fruit Clafoutis
Serves 12 to 16
1 1/2 pounds
stone fruit, such as plums, cherries, peaches, nectarines, and apricots
unsalted butter, melted, plus more for coating the baking dish
Powdered sugar, for dusting (optional)
Arrange a rack in the middle of the oven and heat to 350°F. Coat a 9x13-inch baking dish generously with butter.
Halve the fruit, then remove and discard the pits. Cut into 1/2- to 3/4-inch-thick slices. Place in the baking dish and arrange into a single layer; set aside.
Combine the eggs, sugar, cardamom, and salt in a large bowl and whisk until smooth and the sugar is dissolved. Add the flour and whisk until just smooth. Add the milk, 3 tablespoons butter, and vanilla and whisk until just combined. Slowly pour over the fruit (to prevent the fruit from floating) in the prepared baking dish.
Bake until set, puffed, and light golden-brown around the edges, about 50 minutes. Place the baking dish on a wire rack and let cool for 15 minutes (the clafoutis will deflate). Cut into squares, dust with powdered sugar if using, and serve warm.
Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in a 300°F oven until warmed through.