Stone Fruit Clafoutis

Waking up can be exciting. 


 Waking up can also be not-so-exciting.  

It’s exciting if it’s Christmas morning.  It’s not exciting if you were planning on sleeping in past 4:00am but you woke up to a spider crawling across your face and now you’re crying, and scared, and much too awake to do anything but get lost in the sea of YouTube.  It’s exciting if you wake up early and you feel great.  It’s not exciting if you woke up early because of screaming children and... where is the coffee?  It’s also not exciting when you wake up and regret the decision to go to bed with wet hair.  My face?  It’s in here somewhere.


stone fruit

One way to guarantee an exciting morning is to make Clafoutis.  It is a happy kind of wake up call.


A simple cinnamon-scented batter gets poured over roasted stone fruits and baked until it’s light and fluffy on the outside and creamy-custardy on the inside.  Then we bury it in powder sugar.  Pancakes just got boring, (only kidding, we still love you pancakes).


The perfect prefix to your Saturday to-do list or your Sunday brunch.


Clafoutis.  Because waking up is hard sometimes.  



  Pedantic Foodie


Stone Fruit Clafoutis

  • 3 apricots
  • 3 plums 
  • 1/2 cup unsalted butter (sliced)
  • 1/2 cup granulated sugar
  • 3/4 cup all-purpose flour
  • 3 eggs
  • 1 cup whole milk
  • 1/4 teaspoon kosher salt
  • 1/2 teaspoon cinnamon
  • 2 teaspoons vanilla extract
  • confectioner's sugar (for dusting) 

Preheat oven to 400 degrees.

Halve and pit stone fruits and spread evenly on the bottom of a dutch oven.  Add butter slices and sugar.  Roast for 25 minutes.  

In a bowl whisk to combine eggs, salt and flour - forming a thick paste.  Add the milk slowly, gently thinning out the paste.  Continue whisking until there are no lumps and add vanilla and cinnamon.  

Remove roasted stone fruits from oven and reduce heat to 350 degrees.  Separate roasted fruits from the pan liquid. 

Add butter/sugar syrup to batter, whisk to combine.  Strain batter through a fine mesh strainer to remove any residual lumps.  

Arrange stone fruits in the bottom of a pie or tart pan and ladle in the batter, filling just to cover the fruits. 

Bake for 45 minutes until golden and puffy.  Sprinkle with confectioner’s sugar.  Enjoy!