Brown Sugar Plum Clafoutis

An easy, elegant and custardy French plum clafoutis that's perfect for plum season in the late summer.

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Close-up of a freshly baked plum clafoutis in a white tart dish, dusted with powdered sugar and filled with slices of ripe red plums.

I love putting plums in everything during late summer when plum season is at its peak.

Although clafoutis is made with cherries, plums work just as well and are way easier to pit. It's classically served as a dessert, but since it's made with eggs, milk, and fruit, I love eating it for breakfast!

What is Clafoutis?

Clafoutis is a rustic French dessert that falls somewhere between a flan and a torte. It's traditionally made with cherries, but can be adapted to all kinds of fruit.

The batter is a simple mix of eggs, milk, flour, sugar, and vanilla. It bakes up into a light, custardy base that lets the fruit shine

Want more summer fruit desserts? Try this rustic blueberry peach crostata, a refreshing lemon granita, or my flaky peach pie.

Why This Recipe Works

The batter comes together effortlessly and quickly with basic pantry staples.
Super adaptable to any fruit you prefer-berries, apples, pears, peaches, or plums all work beautifully.
This is an incredibly forgiving and flexible recipe that allows you to play with ingredients, flavorings, and proportions.
Plums add a sweet-tart balance and beautiful color, especially during peak season.

Individual slice of plum clafoutis on a vintage floral dessert plate, with a bite taken on a fork to show the soft texture and juicy plum pieces.

Ingredient Notes

Plums - Use any variety of fresh, ripe plums you like. Red, black, yellow, or even wild plums will all work.

Brown Sugar - I love the deep, caramel-like flavor brown sugar brings to this dessert. You can substitute white sugar, or for a twist, try honey or maple syrup.

Eggs - Use good-quality, fresh eggs for the best texture and richness. They're the backbone of the custardy base.

Milk - Whole milk will give the best creamy texture, but this recipe is flexible. You can use half and half for an even creamier texture, 2%, skim, or even non-dairy alternatives like oat or almond milk.

Flour - All-purpose flour works best. A 1:1 gluten-free flour blend can be used, but avoid almond or coconut flour, as they'll throw off the texture.

Vanilla Extract - A good splash of homemade vanilla extract adds depth and enhances the sweetness of the plums.

*Find the full ingredient list in the recipe card below!

Helpful Equipment

9-inch pie plate or baking dish
Mixing bowl
Blender or immersion blender
Whisk
Measuring cups and spoons
Paring knife
Cutting board

How to Make Plum Clafoutis

Side angle of the whole plum clafoutis in a fluted white dish set on a rustic wooden surface, showing golden baked edges and plum slices nestled in the creamy filling.

Preheat the oven to 375°F. Butter a 9-inch pie plate or a similarly sized oven-safe dish. Sprinkle in a little granulated sugar and rotate the dish so the sugar coats the butter evenly. Tap out any excess.
Add the milk, eggs, brown sugar, vanilla, salt, and flour to a mixing bowl or blender jar. Vigorously whisk or blend until smooth. I usually use an immersion blender to make sure it's completely lump-free.

Pro Tip: Scrape down the sides of the bowl or blender to catch any stuck flour and blend again to ensure a silky batter.

Arrange the plum slices evenly in the prepared baking dish. Carefully pour the batter over top.
Bake for 30-40 minutes, or until puffed and golden brown. The center should still have a slight jiggle.

Pro Tip: For a creamier texture once cooled, avoid overbaking. A barely set center will firm up beautifully in the fridge.

Let cool for at least 30 minutes before serving. Enjoy it warm, at room temperature, or ice cold (my personal favorite).

Tips for Success

Don't over bake! The clafoutis should still jiggle slightly in the center when removed from the oven. It will firm up as it cools.
For the smoothest custard, blend your batter thoroughly and let it rest for 10 minutes before baking if you have time. You can do this easily in a blender.
Use ripe but firm plums to avoid excess moisture, which can make the clafoutis soggy.
Let it cool completely before refrigerating for the best chilled texture.

Side view of the plum clafoutis with one slice removed, revealing the custardy interior; a ceramic pie server stamped with “Eat Cake” is partially tucked underneath.

Variations

Use pitted cherries for a classic French version.
Try peaches, nectarines, or apricots for a summery twist.
Add a dash of cinnamon, cardamom, or almond extract to play with the flavor.
Sprinkle the top with sliced almonds or turbinado (raw) sugar for added crunch.
Mix and match fruits. Plums and berries make a beautiful combo!

Serving Suggestions

This Brown Sugar Plum Clafoutis makes a lovely light dessert after a warm-weather dinner party.

Pair it with a simple, juicy heirloom tomato salad, some pan seared tuna steak or pan-seared scallops with herby salsa verde, and a garlicky side of Italian beans and greens.

It's also excellent served chilled with your morning coffee or brunch spread.

How to Store and Reheat

Store leftover clafoutis covered in the refrigerator for up to 4 days.

It tastes best cold, but you can gently rewarm it in the oven at 300°F for 10 if you prefer it warm.

Avoid the microwave, as it can make the texture rubbery.

FAQs

Can I make this with frozen plums or other frozen fruit?

Yes, but make sure to thaw and drain them well before baking to avoid excess liquid.

Why did my clafoutis turn out rubbery?

It was likely overbaked. Be sure to remove it from the oven while the center still has a jiggle.

Can I make it dairy-free?

Absolutely. Non-dairy milks like oat, almond, or coconut work fine, but whole milk will give the creamiest texture.

Can I bake this in a different pan?

Yes, just keep the volume similar to a 9-inch pie dish. An 8-inch square pan or small cast iron skillet will also work.

Is clafoutis supposed to rise while baking?

Yes! It puffs up beautifully in the oven, then gently deflates as it cools-totally normal.

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