1 October 2024

Easy Plum Clafoutis

Name: Easy Plum Clafoutis
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Ingredients: Plums 500gr; Eggs 3; Almond milk 100ml (1/2 cup); Greek yogurt 100ml (1/2 cup); All-purpose flour 80gr (2/3 cup); Vanilla extract 2tsp; Pinch of salt; Honey 3 tbsp

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When I call this an Easy Plum Clafoutis, I’m not exaggerating—it truly is. You only need a handful of fresh, healthy ingredients, and the steps to follow are quick, making this sweet recipe the perfect last-minute snack or dessert. Although the original version calls for cherries, this clafoutis is enriched with delicious seasonal plums. Additionally, compared to the traditional cake, mine is lighter due to the absence of butter and refined sugar. The result is squares filled with tender purple plums that add a natural but not overwhelming sweetness.

Jump to Recipe

Clafoutis reminds me of my father and his French origins. I grew up listening to him talk about this recipe but never really saw him enjoy it. According to him, it was too difficult and particularly time-consuming to prepare, and on top of that, the struggled to find cherries for the filling. I remember one day going to the grocery store with my dad, where, during French products week, they were selling frozen clafoutis. That day, I decided to try making this dessert for him, something he had been wanting for a long time, and the result was very good. Now, having experienced the authentic flavor, I enjoy a lighter version, and with plum season in full swing, I dare to replace the typical cherries.

The roots of clafoutis, traditionally made with black cherries, lie in the Limousin region. The name comes from the Occitan and means “to fill”, reflecting the method of pouring a batter over the fruit. Clafoutis originated as a rustic dish, prepared by farmers with a few easily available ingredients, especially in the summer when cherries are abundant. This dessert has always been enjoyed throughout France but has recently gained popularity beyond its borders. It is often dusted with powdered sugar and sometimes served warm with a side of cream or ice cream.

You can store this Easy Plum Clafoutis in the refrigerator for 3-4 days, covered with plastic wrap or aluminium foil in an airtight container. Otherwise, if you plan to eat it later, freeze it up to 2-3 months.

Ingredients for healthy plum clafoutis

Plums: when juicy, they add moisture, contributing to the clafoutis’ overall texture. When baked, they soften and release juices, creating a pleasant contrast with the tender batter. Additionally, plums come in shades of purple, red and yellow, providing visual appeal. Finally, this fruit is rich in vitamins C and K, as well as dietary fiber.

Flour: all-purpose flour provides the primary structure for the batter and acts as a binding agent, holding together the eggs, milk, yogurt and other ingredients. It thickens the batter and, when combined with wet ingredients, helps create a light and airy texture. Finally, all-purpose flour absorbs some of the moisture released by the plums during baking, preventing the dessert from becoming too soggy.

Greek yogurt: this ingredient adds hydration, creating a custardy texture. Greek yogurt enriches the clafoutis without the need for additional fats, such as butter. Additionally, its acidity balances the sweetness of the fruits and honey. Compared to regular yogurt, this one has a higher protein and probiotics content, making the dessert more nutritious and satisfying.

Eggs: when cooked, they form a firm base that holds the other ingredients together. Additionally, when combined with milk and yogurt, they create a creamy and soft interior. Their natural richness complements the sweetness of the plums and balances the dish. Finally, eggs help to achieve a golden-brown surface on the clafoutis.

Vanilla extract: it provides a warm and sweet aroma to the clafoutis, without adding refined sugars. Additionally, vanilla extract contributes to a darker color in the batter.

Honey: this is a natural sweetener that enhances the overall flavor without incorporating refined sugars. Honey retains moisture, preventing the clafoutis from drying out. Additionally, it contains antioxidants, vitamins and minerals making the cake healthier.

Almond milk: this vegetable milk is a great lactose-free option that makes clafoutis accessible for those who are lactose intolerant or prefer to avoid dairy products. Its nutty flavor complements the sweetness of the fruit, and being lighter than cow’s milk, it helps achieve a less heavy texture. Finally, unsweetened almond milk is lower in calories and contains healthy fats.

Find the complete recipe with measurements below.

How to prepare the easy clafoutis

Preheat the oven to 170°C on fan mode and cut the plums into cubes.

In a large mixing bowl, whisk the eggs until smooth. Add the honey, milk, Greek yogurt, and vanilla extract, and whisk until well combined. Gradually sift in the flour and add a pinch of salt. Stir until the batter is smooth and free of lumps.

Grease a 20cm round or square baking dish with butter or oil. Arrange the plums halves evenly across the bottom.

Carefully pour the batter over the plums, ensuring they remain evenly distributed.

Place the dish in the oven and bake for 35-40 minutes, or until the clafoutis is set and golden on top. A toothpick inserted in the center should come out clean.

My tips for plum dessert

Using a 20cm round or square baking dish, the plum clafoutis won’t rise much and will stay relatively low . If you prefer a taller cake, you should use a smaller baking dish.

You can substitute the plums with cherries or any other fruit of your choice, such as pears or apples.

Honey can be replaced by other sweeteners like maple syrup or agave syrup.

Did you try this recipe? Don’t forget to share it with me tagging @nutritiouslysofia on Instagram!