Fruit Clafoutis

A custardy delicious fresh dessert that is simple to make and delightful to serve. You can use any kind of fruit – cherries and berries are wonderful as are sliced peaches or halved plums or figs. Use whatever is in season. You can bake it a tart pan or pie plate, but a cast-iron skillet gives it a pretty browned edge.

Blueberry strawberry clafoutis

  • 1 T. unsalted butter, melted
  • 2 c. fresh fruit, sliced and peeled if desired
  • 1 c. milk½ c. sugar
  • 3 eggs
  • 1 t. vanilla extract
  • ½ c. flour
  • Powdered sugar (optional)
  • Heat the oven to 400°F. Coat a 10-inch cast-iron skillet with the melted butter and sprinkle with a bit of sugar.

    Whisk milk, sugar, eggs, and vanilla until smooth.

    Whisk flour into the wet ingredients, mixing until smooth (I like to use a blender to make it velvety smooth). Pour the batter into the skillet and top evenly with the fruit.

    Bake until a knife comes clean in the center, about 50 minutes.

    Cool for about 15 minutes and sprinkle with powdered sugar. Best served warm.