This simple yet impressive dessert is sometimes known as a baked pudding or custard with fruit. However, “clafoutis” (pronounced “cla-foo-tee”) sounds much more exotic — especially when you tell your dinner guests that you’re pulling the seasonal fruit clafoutis (said with a heavy French accent) from the oven.
Clafoutis is an airy, creamy, silky dessert (or breakfast — always have leftovers for breakfast). They’re more heavenly than a Dutch baby and need just one blender and baking dish to prepare. They also require no tiresome stirring, rolling pin, or chemistry degree! Make this clafoutis year round using seasonal fruit of your choice.
(Full disclosure: Ruthy goes through phases where she bakes a clafoutis every 5 days. Every 3 days if she need to share.)
- softened coconut oil or ghee* (for baking dish)
- 550g seasonal fresh fruit of choice, such as cherries, blackberries, blueberries, peaches, apricots, plums, figs, apples, pears, pitted and cut in half or into 1” chunks (do not cut cherries or berries)
- 3 large eggs
- 1 cup plus 2 tablespoons full fat coconut milk
- ¼ cup (60 mL) water (OR 2 tablespoons water plus 2 tablespoons Frangelico or Amaretto)**
- 1 ¼ teaspoons pure vanilla extract (or the scrapings from 1 vanilla bean)
- ⅛ teaspoon almond or hazelnut extract (omit if using liqueur)
- ¼ cup unpasteurized honey
- ⅔ cup (66g) fine almond flour (OR ½ cup (50g) fine almond flour plus 2 tablespoons (16g) mesquite flour)
- ⅛ teaspoon fine sea salt
- Optional: 1-2 tablespoons monk fruit sweetener, for pre-bake sprinkling
- Optional: coconut flour, for post-bake dusting
*While the lactose and casein content in ghee is nil to minimal, use coconut oil to keep the recipe 100% dairy-free.
** Omit liqueur to keep the recipe paleo.
- Preheat oven to 375° F (190° C). Brush a 9” x 9” or 11” x 7” baking dish with coconut oil or ghee.
- Arrange prepared fruit in a single layer in the baking dish.
- Add eggs, milk, water, liqueur (if using), extracts, honey and flour to an upright blender or immersion blender jar and blend until smooth.
- Pour batter over fruit and sprinkle with monk fruit sweetener (if using).
- Bake until custard is set and top is light golden brown, about 25-30 minutes.
- Let cool slightly and then dust with a small amount of coconut flour (if using).
- Serve the clafoutis warm, at room temperature or cold.
Do Ahead: Clafoutis can be baked one day ahead. Cover and chill.