French Fruit Clafoutis Recipe

If you’ve never tried a French Fruit Clafoutis Recipe before, you’re in for a real treat. It’s like a cross between a custard and a cake, with fresh fruit baked right in—comforting, slightly rustic, yet elegant enough for guests. I love making this clafoutis when peaches and blueberries are in season because the natural sweetness and juiciness of the fruit shine beautifully without needing much extra sugar.

This French Fruit Clafoutis Recipe is also a fantastic choice when you want a dessert that’s effortlessly impressive but gentle on your schedule. I often whip it up for weekend brunches or casual dinners; it holds warmth well and even tastes wonderful the next day. The custardy batter combined with tender fruit gives you a cozy, homey flavor that always earns compliments.

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Ingredients & Why They Work

The ingredients in this French Fruit Clafoutis Recipe come together in a way that creates a light, custardy batter, while allowing the fruit to be the star. I like to use unsalted butter for that rich, subtle flavor and ensure the eggs are room temperature to get a smooth, airy batter.

• Unsalted Butter: Melting and brushing it on your skillet prevents sticking and adds lovely richness to the crust edges.
• Eggs: They create the custard base, giving the clafoutis that signature tender texture.
• Light Brown Sugar: Adds depth with a slight molasses note that balances the fruit’s natural sweetness.
• All-Purpose Flour: Gives structure without weighing down the delicate batter.
• Salt: Enhances all the flavors—never skip it, even in desserts!
• Whole Milk: Keeps the batter creamy and smooth.
• Vanilla Extract: Adds warmth and a subtle aromatic touch that lifts the overall flavor.
• Blueberries and Peaches: Juicy, fresh fruits that add natural sweetness, color, and texture contrast.

Tweak to Your Taste

I love making this French Fruit Clafoutis Recipe my own by switching up the fruit or adding little flavor twists. You can totally play around with what you have on hand or what season it is, making it a year-round favorite. Don’t hesitate to spice it up a bit if you want—my guests always enjoy unexpected flavor notes!

• Variation: Try swapping peaches for cherries or plums to give it a tangier twist—I’ve found cherries bring a wonderful balance to the custard.
• Dairy-Free: Use almond or oat milk instead of whole milk for a dairy-free version that still tastes delicious.
• Extra Flavor: A sprinkle of cinnamon or a splash of orange blossom water added to the batter gives the clafoutis a subtle but memorable zing.

Step-by-Step: How I Make French Fruit Clafoutis Recipe

Step 1: Butter Up Your Pan

Start by preheating your oven to 350°F. Then, using a pastry brush, spread the melted unsalted butter evenly around a 9-inch cast iron skillet or a deep pie pan—whichever you use. This step is crucial because it keeps the clafoutis from sticking and helps the edges become beautifully golden and crisp.

Step 2: Whip the Batter to Light and Fluffy

In a bowl, beat your room-temperature eggs with the light brown sugar until you get a light and fluffy mixture. This usually takes a few minutes by hand or quicker with a mixer. Gradually add in the flour, salt, milk, and vanilla extract, stirring gently until the batter is smooth and just combined. Avoid overmixing—you want it silky, not dense.

Step 3: Add Your Fresh Fruit

Pour your batter carefully into the buttered pan. Then gently nestle the blueberries and sliced peaches on top—don’t mix them in; letting them rest on the surface creates that lovely contrast of textures when baked. This is one of my favorite parts because the fruit basically bakes right into the custard.

Step 4: Bake and Wait Patiently

Bake your clafoutis for about 45 to 50 minutes, until the top is golden and a toothpick inserted near the center comes out mostly clean (a few moist crumbs are perfect, though). Once it’s out of the oven, let it cool for a few minutes before slicing so it can set—it’ll still be wonderfully tender!

How to Serve French Fruit Clafoutis Recipe

Garnishes

I often dust my clafoutis with a light sprinkling of powdered sugar just before serving to add a touch of sweetness and charm. Another one of my favorite ways to enjoy it is with a scoop of vanilla ice cream, especially if serving warm—it melts beautifully and adds creaminess that complements the fruit perfectly.

Side Dishes

Because it’s a rich yet light dessert, I pair this French Fruit Clafoutis Recipe with simple side dishes like a green salad or a cheese platter during brunch. For a cozy dinner, a fresh cup of coffee or a glass of dessert wine makes it feel truly special.

Creative Ways to Present

For special occasions, I like to serve clafoutis straight from individual ramekins for a festive, elegant touch. You can even add fresh mint leaves or edible flowers on top for a pop of color that surprises and delights your guests.

Make Ahead and Storage

Storing Leftovers

I store any leftover clafoutis covered in the fridge—it keeps well for up to 3 days. It actually tastes even better after the flavors have melded overnight, which is always a nice surprise the next day.

Freezing

While I haven’t frozen clafoutis often, you can freeze it wrapped tightly in plastic and foil to prevent freezer burn. I recommend thawing in the fridge overnight and reheating gently to keep its texture intact.

Reheating

To reheat, I warm slices in a low-temperature oven (around 300°F) for about 10 minutes. It brings back that slight crispness on the edges without drying out the custard, which you don’t get in the microwave.

FAQs

Final Thoughts

This French Fruit Clafoutis Recipe isn’t just another dessert to add to your list—it’s a comforting, versatile dish that feels like a warm hug from French country kitchens. Making it has become my go-to when I want something delicious that doesn’t stress me out but still wows everyone at the table. Give it a try your way, and I promise you’ll find yourself reaching for it again and again.

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