Cardamom and Stone Fruit Clafoutis
French clafoutis is mixed up in just one bowl, can be customized with an array of stone fruit, and bakes up with a soft, custardy texture.
Serves8 to 12
Prep15 minutes
Cook50 minutes
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 a large-format clafoutis.
Clafoutis is traditionally made in a skillet, but it translates well in a large (9×13-inch) baking dish to feed a crowd or leave you with 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
There’s lot to love about a farm stand: no lines, great prices, and usually some of best homestyle baked goods in town. We like to load up on produce when we head to a farm stand and use that bounty in big-batch recipes that call for a sizable amount of fruit or veggies. Even if your bounty is coming from the garden or an abundant CSA, any of these recipes designed to use up a few pounds of fruits and veggies are the ones to try.
Cardamom and Stone Fruit Clafoutis
French clafoutis is mixed up in just one bowl, can be customized with an array of stone fruit, and bakes up with a soft, custardy texture.
Prep time 15 minutes
Cook time 50 minutes
Serves 8 to 12
Nutritional Info
Ingredients
- 1 1/2 pounds
stone fruit, such as plums, cherries, peaches, nectarines, and apricots
- 5
large eggs
- 1 cup
granulated sugar
- 1/2 teaspoon
ground cardamom
- 1/2 teaspoon
fine salt
- 1 cup
all-purpose flour
- 2 cups
whole milk
- 3 tablespoons
unsalted butter, melted, plus more for coating the baking dish
- 1 teaspoon
vanilla extract
Powdered sugar, for dusting (optional)
Instructions
Arrange a rack in the middle of the oven and heat the oven 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.
Recipe Notes
Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in a 300°F oven until warmed through.