Cardamom and Stone Fruit Clafoutis

Cardamom and Stone Fruit Clafoutis is a soft baked custard dessert filled with ripe peaches, plums, nectarines, apricots, or cherries. The batter bakes up tender and lightly golden, while cardamom adds a warm, floral flavor that pairs beautifully with juicy summer fruit.

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Course: Dessert

Cuisine: French-inspired

Prep Time: 15

Cook Time: 45

Rest Time: 15

Total Time: 1 10

Servings: servings

Calories: 210kcal

Author: Lora

Equipment

9-inch pie dish or shallow baking dish
Blender
mixing tools
oven

Ingredients

Unsalted butter, softened, for greasing the dish
2 cups Mixed stone fruit, sliced
3 Large eggs
1 cup Whole milk
1/2 cup All-purpose flour
1/3 cup Granulated sugar
2 tablespoons Unsalted butter, melted
1 teaspoon Vanilla extract
1/2 teaspoon Ground cardamom
1/8 teaspoon Fine salt
Powdered sugar, optional, for serving

Instructions

Preheat the oven to 350°F. Butter a 9-inch pie dish or shallow baking dish.
Arrange the sliced stone fruit evenly in the bottom of the prepared dish.
Add the eggs, milk, flour, sugar, melted butter, vanilla, cardamom, and salt to a blender. Blend for 20–30 seconds, until smooth.
Let the batter rest for 5–10 minutes, then pour it gently over the fruit.
Bake for 35–45 minutes, until the edges puff, the top turns lightly golden, and the center sets without sloshing.
Let the clafoutis rest for 15 minutes before serving.
Dust with powdered sugar, slice, and serve warm, room temperature, or chilled.

Notes

Use ripe but firm stone fruit so the custard sets nicely. Peaches, plums, nectarines, apricots, and cherries all work well. For a brighter flavor, add 1 teaspoon lemon zest to the batter. For a richer version, use half-and-half instead of whole milk.

Cover leftovers and refrigerate for up to 3 days. Reheat gently in a 300°F oven or enjoy chilled.

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