Easy Fresh Fruit Clafouti

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Easy Fresh Fruit Clafouti

star rating (7) rate this recipe »
Published prior to 2008

This fresh fruit dessert uses only the simplest ingredients, and the most basic techniques—it's a natural for summer, when you want the most bang for your energy buck! Dark sweet cherries are the traditional fruit used to make this rustic French tart, but if you're not up to pitting a bag of cherries, feel free to use about 3 cups berries, or bite-sized pieces of the fruit of your choice: peaches or nectarines are particularly nice at this time of year.

3 cups pitted fruit
3 large eggs
3/4 cup (6 ounces) milk or cream
1/4 teaspoon salt
2 tablespoons (1 ounce) butter, melted
1 teaspoon vanilla extract
1/4 teaspoon almond extract
1/2 cup (3 1/2 ounces) granulated sugar
3/4 cup (3 1/8 ounces) King Arthur Unbleached All-Purpose Flour or 100% Organic White Whole Wheat Flour

Preheat the oven to 350°F. Lightly grease a 9 x 2-inch round cake pan, or a 9-inch pie pan at least 1 1/2 inches deep. Place the fruit in the pan.

In a medium bowl, whisk together the eggs, milk, salt, melted butter, vanilla, almond extract, and sugar. Whisk in the flour, stirring till most of the lumps are gone. Pour the batter over the fruit.

Bake the clafouti for 45 minutes, until a cake tester inserted into the center comes out clean. Remove it from the oven, and serve it in wedges, warm or at room temperature. A dab of whipped cream is entirely appropriate. Yield: 8 servings.


  • star rating 07/27/2014
  • Casey from Houston, TX
  • This is such a good recipe, I've tried blueberries, strawberries, and peaches. All are wonderful served with plain yogurt for breakfast.
  • star rating 10/03/2013
  • Portabella from Milwaukee wi
  • I personally did not care for this recipe. It was very simple and easy recipe. The cake was very dense. I did use regular regular KA whole wheat flour rather than white wheat. I am not sure if that makes a difference I will not be making it again.
    This recipe was written to be successful with all purpose or white whole wheat flour (which is ground finer than the premium or red whole wheat flour). The flour you used the first time had larger flakes of bran and will give the dense results you found. We encourage you to try this again and look forward to your next post. Happy Baking! Irene@KAF
  • star rating 07/19/2011
  • Cynthia D from Sarasota
  • The best Clafouti recipe ever. Not too sweet. I've made it with cherries and with blueberries and loved both. When doubling, I put it in a 9"X13" pan and added 10 to 15 minutes to the baking time. I'm making it tonight for an early office meeting tomorrow!
  • star rating 11/19/2010
  • lml318110406 from KAF Community
  • Changed this up quite a bit...with amazing results and generous compliments with lots of requests to take home the recipe. We had picked local apples and I wanted to utilize the fresh ingredients. 5 peeled MacIntosh Apples, mixed w 2T lemon juice 3/4C sugar 1/4tsp fresh ground nutmeg 1tsp cinnamon 1/4tsp allspice 2T butter, in addition, dotted on top of filling 1/4tsp salt 2T cornstarch Followed recipe as best I could, adding my apple pie ingredients...try it, I think you'll like it!
    Thanks for sharing your success with us! - kelsey
  • star rating 08/09/2010
  • katheryne from KAF Community
  • This is delicious made with peaches. I used 4 cups of peeled, sliced, Pennsylvania freestone peaches (I think they're the best). Bated at 375 degrees in a 9 inch square pan.
  • star rating 07/10/2009
  • Valleri from Raleigh/Durham, NC
  • Wonderful recipe for this dessert. We had it in France and I wondered how to make it. They sometimes don't bother to pit the cherries in France- saw people spitting them out. Easy dessert that can be put together quickly. Portions aren't huge so the guilt factor isn't too high!
  • star rating 05/10/2009
  • Cassie from Lebanon, IN
  • Super easy to prepare. I used a jar of Marello Cherries (from Trader Joes) for the fruit, 1/2 c. of 100% whole wheat and 1/4 c. all purpose flour (both K.A. of course!)...and this dish was a HUGE hit! A favorite as both a brunch side dish and served warm with ice cream as dessert. GREAT RECIPE!!!