Fans of easy-to-make desserts will have likely invested heavily in a Clafoutis. This creamy, fruity, hot dessert can be finished within a mere hour and is also quite versatile, as it can be served for breakfast and dinner. This versatility is due to its base made from a custard, the so-called mother sauce of many desserts, and one can expect to get a lot of mileage out of that inherent flexibility.

Today's recipe will not only include a simple Fruit Clafoutis for seasoned bakers and newbies alike. It will also include several variations that are just as simple to make just to give a clear idea of how versatile this food is.

But first, a more in-depth summary is in order.

What is a Clafoutis exactly?

As mentioned initially, a Clafoutis is a variation to a custard, a liquid that's thickened with eggs that can be either sweet or savory. The custard that makes up a Clafoutis isn't cooked when being put together but is eventually baked in its final phase. Like most custards, anything can be used to flavor it, but a typical recipe is primarily flavored with fruit like cherries, berries and stone fruit. Ingredients for the base include milk, eggs, fruit or fruit juice, sugar, spices, and flour.

The recipe


  • 1 lb stone fruit, cherries or berries
  • 1 1/2 cup whole milk
  • 1/2 cup castor sugar
  • 3 eggs
  • 4 tbsp flour
  • 1 tsp vanilla
  • 1/4 tsp salt
  • Powdered sugar and unsalted butter as needed


  1. Preheat the oven to 160°C. Lightly grease the bottom of a 10" baking pan (not springform). Drain the sliced fruit from the can and gently dry it with a paper towel. Place 3/4 of the fruit into the pan and set aside.
  2. In a bowl, whisk or beat together the milk, sugar, vanilla extract, salt, and eggs until fully incorporated. Whisk or beat in the flour until the custard is thick and no lumps are left. Spread the remaining fruit on top.
  3. Bake for 40 to 60 minutes or until the Clafoutis turns golden and is puffed. Remove to cool.
  4. Dust with powdered sugar and serve.


  • Spiced Apple: Use 1 pound of canned apple slices and add 1/4 tsp of cinnamon to the mix
  • Cherry: Use 1 pound of cherries for the mix
  • Raspberry: Use 1 pound of raspberries for the mix
  • Pear: Use 1 pound of canned pear slices for the mix
  • Lemon: Use juice and zest of 1 lemon for the mix and an extra lemon, sliced for the topping
  • Plum: Use 1 pound of canned sliced plums
  • Black and Blue: Use equal parts fresh blackberries and blueberries to make 1 pound of fruit for the mix