❤️ Introduction
The word clafoutis may sound fancy, but don’t let that fool you. This classic French dessert is deceptively simple — think of it as the elegant cousin of pancakes, custards, and cobblers. Traditionally made with cherries, the clafoutis gets a stunning summer makeover in this recipe: Cardamom and Stone Fruit Clafoutis.
Soft, ripe stone fruits (like plums, nectarines, peaches, or apricots) are layered in a buttered dish, then blanketed with a cardamom-scented batter. The result? A creamy, puffed-up baked custard that’s both light and luscious, infused with floral spice and fruit-forward flavor. 🍑✨
Ready in under an hour, this is a dessert (or brunch dish!) you’ll return to again and again when summer fruit is in its prime.
🛒 Ingredients
🍑 Fruits
- 1½ lbs mixed stone fruit (peaches, plums, nectarines, cherries, or apricots) – pitted and sliced
🧁 Wet & Dry Batter
- 5 large eggs
- 1 cup all-purpose flour
- 1 cup granulated sugar
- ½ tsp ground cardamom
- ½ tsp fine salt
- 1 tsp vanilla extract
- 2 cups whole milk
- 3 tbsp unsalted butter, melted and slightly cooled
🍥 Garnish
- Powdered sugar (for dusting)
- Optional: extra sliced fruit or whipped cream for serving
👨🍳 Directions
Step 1: Preheat & Prepare Fruit
- Preheat oven to 350°F (175°C).
- Butter a 9-inch ceramic tart pan, pie plate, or cast-iron skillet.
- Arrange the sliced stone fruit evenly across the bottom of the dish.
Step 2: Make the Batter
- In a large mixing bowl, whisk together:
- 5 eggs
- 1 cup granulated sugar
- ½ tsp cardamom
- ½ tsp salt
- 1 tsp vanilla extract
- Add the flour gradually and whisk until smooth (a few lumps are okay).
- Slowly pour in the milk while whisking, followed by the melted butter.
- The batter should be smooth, light, and pourable — similar to crepe batter.
Step 3: Assemble & Bake
- Pour the batter gently over the fruit.
- Bake for 45–50 minutes, or until the edges are puffed and golden and the center is set but slightly jiggly.
- Let cool for at least 15 minutes before serving.
Step 4: Garnish
- Dust with powdered sugar just before serving.
- Optional: serve with a dollop of crème fraîche, yogurt, or whipped cream.
⏱️ Servings & Time
- Servings: 6–8
- Prep Time: 20 minutes
- Bake Time: 45–50 minutes
- Total Time: ~1 hour 10 minutes
🍽️ Serving Suggestions
- Warm with Cream: Serve with vanilla bean whipped cream or mascarpone.
- Cool & Light: Enjoy chilled with a spoonful of Greek yogurt.
- Brunch-Worthy: Pair with espresso and almond croissants.
- Rustic Finish: Sprinkle toasted almonds or pistachios on top.
- Bold Pairing: Serve with a side of berry coulis or caramel drizzle.
🔄 Variations
🍒 Classic Cherry Clafoutis
Stick to the traditional route using dark sweet cherries (with or without pits).
🥭 Tropical Clafoutis
Try mango and passion fruit with coconut milk instead of dairy.
🫐 Mixed Berry Clafoutis
Swap stone fruit for blueberries, raspberries, and strawberries.
🌰 Nutty Version
Fold in chopped hazelnuts or almond meal for added richness and texture.
🍋 Citrus Twist
Add orange or lemon zest to the batter for bright acidity.
🧊 Storage & Reheating
Storage
- Store covered in the refrigerator for up to 3 days.
Reheating
- Oven: Warm at 325°F for 10–15 minutes.
- Microwave: Reheat individual slices for 30 seconds to 1 minute.
- Best served warm or at room temperature.
❓ 10 Frequently Asked Questions
1. What is a clafoutis?
A baked French dessert traditionally made with fruit and a flan-like batter.
2. Can I use frozen fruit?
Yes, but thaw and drain excess moisture before using.
3. Do I have to peel the fruit?
No — skins soften during baking and add beautiful texture and color.
4. Can I make it dairy-free?
Yes! Substitute almond milk and vegan butter or coconut oil.
5. Does it have to be baked fresh?
You can make it the night before — it reheats wonderfully.
6. Why cardamom?
It adds a floral, slightly citrusy spice that enhances stone fruit flavors.
7. Can I reduce the sugar?
Yes — try ¾ cup if you prefer a less-sweet version.
8. What if I don’t have cardamom?
Use cinnamon or nutmeg as a substitute, though the flavor will be different.
9. What pan should I use?
A 9-inch tart or pie dish works best. You can also use a skillet or square baking dish.
10. Can I double the recipe?
Yes, bake in a 9×13-inch pan and increase bake time by 5–10 minutes.
💡 Pro Tips for Perfect Clafoutis
- Don’t overbake — a slight jiggle in the center is okay; it will firm as it cools.
- Butter the dish generously to prevent sticking.
- Whisk well to avoid lumps in the batter.
- Let it cool slightly before serving for the best texture.
- Cardamom is strong — don’t exceed the recommended amount unless you love its flavor.
🏁 Conclusion
This Cardamom and Stone Fruit Clafoutis is proof that elegance doesn’t have to be complicated. With minimal prep and maximum flavor, it combines the rustic warmth of stone fruit with the delicate perfume of cardamom and the classic charm of a French patisserie favorite. 🍑💫
Serve it warm, cool, or straight from the fridge — it’s a versatile, beautiful dish that fits brunch tables, dessert spreads, and everything in between. The rich custard, the juicy fruit, the subtle spice — every bite is a love letter to summer.
Perfect for picnics, potlucks, or even a cozy breakfast-for-dinner treat. Trust us — once you’ve made it, you’ll want to make it again and again.
Cardamom and Stone Fruit Clafoutis – A French Classic with a Fragrant Twist
Ingredients
🍑 Fruits
- 1½ lbs mixed stone fruit peaches, plums, nectarines, cherries, or apricots – pitted and sliced
🧁 Wet & Dry Batter
- 5 large eggs
- 1 cup all-purpose flour
- 1 cup granulated sugar
- ½ tsp ground cardamom
- ½ tsp fine salt
- 1 tsp vanilla extract
- 2 cups whole milk
- 3 tbsp unsalted butter melted and slightly cooled
🍥 Garnish
- Powdered sugar for dusting
- Optional: extra sliced fruit or whipped cream for serving
Instructions
Step 1: Preheat & Prepare Fruit
- Preheat oven to 350°F (175°C).
- Butter a 9-inch ceramic tart pan, pie plate, or cast-iron skillet.
- Arrange the sliced stone fruit evenly across the bottom of the dish.
Step 2: Make the Batter
- In a large mixing bowl, whisk together:
- 5 eggs
- 1 cup granulated sugar
- ½ tsp cardamom
- ½ tsp salt
- 1 tsp vanilla extract
- Add the flour gradually and whisk until smooth (a few lumps are okay).
- Slowly pour in the milk while whisking, followed by the melted butter.
- The batter should be smooth, light, and pourable — similar to crepe batter.
Step 3: Assemble & Bake
- Pour the batter gently over the fruit.
- Bake for 45–50 minutes, or until the edges are puffed and golden and the center is set but slightly jiggly.
- Let cool for at least 15 minutes before serving.
Step 4: Garnish
- Dust with powdered sugar just before serving.
- Optional: serve with a dollop of crème fraîche, yogurt, or whipped cream.
Notes
Warm with Cream: Serve with vanilla bean whipped cream or mascarpone. Cool & Light: Enjoy chilled with a spoonful of Greek yogurt. Brunch-Worthy: Pair with espresso and almond croissants. Rustic Finish: Sprinkle toasted almonds or pistachios on top. Bold Pairing: Serve with a side of berry coulis or caramel drizzle. 🔄 Variations
🍒 Classic Cherry Clafoutis
Stick to the traditional route using dark sweet cherries (with or without pits). 🥭 Tropical Clafoutis
Try mango and passion fruit with coconut milk instead of dairy. 🫐 Mixed Berry Clafoutis
Swap stone fruit for blueberries, raspberries, and strawberries. 🌰 Nutty Version
Fold in chopped hazelnuts or almond meal for added richness and texture. 🍋 Citrus Twist
Add orange or lemon zest to the batter for bright acidity. 🧊 Storage & Reheating
Storage
Store covered in the refrigerator for up to 3 days. Reheating
Oven: Warm at 325°F for 10–15 minutes. Microwave: Reheat individual slices for 30 seconds to 1 minute. Best served warm or at room temperature. ❓ 10 Frequently Asked Questions
1. What is a clafoutis?
A baked French dessert traditionally made with fruit and a flan-like batter. 2. Can I use frozen fruit?
Yes, but thaw and drain excess moisture before using. 3. Do I have to peel the fruit?
No — skins soften during baking and add beautiful texture and color. 4. Can I make it dairy-free?
Yes! Substitute almond milk and vegan butter or coconut oil. 5. Does it have to be baked fresh?
You can make it the night before — it reheats wonderfully. 6. Why cardamom?
It adds a floral, slightly citrusy spice that enhances stone fruit flavors. 7. Can I reduce the sugar?
Yes — try ¾ cup if you prefer a less-sweet version. 8. What if I don’t have cardamom?
Use cinnamon or nutmeg as a substitute, though the flavor will be different. 9. What pan should I use?
A 9-inch tart or pie dish works best. You can also use a skillet or square baking dish. 10. Can I double the recipe?
Yes, bake in a 9×13-inch pan and increase bake time by 5–10 minutes. 💡 Pro Tips for Perfect Clafoutis
Don’t overbake — a slight jiggle in the center is okay; it will firm as it cools. Butter the dish generously to prevent sticking. Whisk well to avoid lumps in the batter. Let it cool slightly before serving for the best texture. Cardamom is strong — don’t exceed the recommended amount unless you love its flavor. 🏁 Conclusion
This Cardamom and Stone Fruit Clafoutis is proof that elegance doesn’t have to be complicated. With minimal prep and maximum flavor, it combines the rustic warmth of stone fruit with the delicate perfume of cardamom and the classic charm of a French patisserie favorite. 🍑💫 Serve it warm, cool, or straight from the fridge — it’s a versatile, beautiful dish that fits brunch tables, dessert spreads, and everything in between. The rich custard, the juicy fruit, the subtle spice — every bite is a love letter to summer. Perfect for picnics, potlucks, or even a cozy breakfast-for-dinner treat. Trust us — once you’ve made it, you’ll want to make it again and again.