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Yellow Plum Clafoutis

  • Author: Isabelle Boucher (Crumb)
  • Total Time: 50 mins
  • Yield: 6 servings 1x


This classic French dessert is typically made with fresh cherries, but it works just as well with other stone fruits... like, say, these sweet/tart yellow plums that are one of the first varieties to hit the market in the summertime.


  • 3 eggs
  • 1 cup milk
  • 2 tbsp hazelnut oil (or melted butter)
  • 1 tbsp brandy
  • 1 tsp almond extract
  • 1/2 tsp vanilla extract
  • 1/2 cup + 1 tbsp sugar, divided
  • 1/4 cup flour
  • 8-10 small yellow plums


  1. Preheat oven to 375F. Lightly butter a 9" deep-dish pie plate or an 8x8 baking dish, then dust bottom with 1 tbsp sugar.
  2. In a large mixing bowl, whisk together eggs, milk, hazelnut oil, brandy, almond extract and vanilla extract. Add flour and remaining 1/2 cup sugar, and beat until smooth and lump-free.
  3. Halve and pit the plums, and arrange them onto the prepared baking dish, cut side down. Pour in the batter, doing your best to avoid disturbing the arranged fruit.
  4. Bake clafouti in preheated oven for 35-40 minutes, or until the batter is set around the edges and just slightly wobbly in the middle. Let cool for 10-15 minutes, then serve warm with a light dusting of icing sugar.
  • Prep Time: 10 mins
  • Cook Time: 40 mins
  • Category: Dessert
  • Method: Baked
  • Cuisine: French