Plum Clafoutis
Recipe type: dessert
Prep time: 
Cook time: 
Total time: 
Serves: 6-8 servings
  • ½ tbsp unsalted butter, room temp
  • 1tbsp powdered sugar, plus more for dusting
  • 2-3 ripe plums, halved, cored and sliced thin, about 20-24 slices each
  • ½ C granulated sugar
  • 4 large eggs
  • 1 ½ C half and half
  • 2 tbsp dry sherry
  • 2 tsp vanilla extract
  • ½ tsp orange zest
  • ¼ tsp salt
  • ¾ C all purpose flour
  • ½ C Blue Diamond Honey Cinnamon almonds, ground
  1. Preheat oven to 425.
  2. Coat the bottom of a 2 quart baking dish (I used an oval dish) with ½ tbsp butter. Dust with 1 tbsp powdered sugar. Place the plum slices in the bottom of the dish.
  3. Prepare the batter. Place the sugar, eggs, half and half, sherry, vanilla extract, orange zest and salt in a blender and blend until smooth. Add the flour and ground almonds and blend until smooth. Pour the mixture over the plums in the baking dish.
  4. Bake for 40-45 minutes.
  5. Cool on a wire rack before serving. Once cooled, dust with powdered sugar.
Adapted from Williams Sonoma Baking Book.

You will need 2-3 medium sized plums for this recipe. If you use smaller plums, you will need more. The goal is to completely cover the bottom of your baking dish with the plums. I needed three to cover the bottom of my baking dish. If your baking dish is shaped differently than the one I used (see pics) then you may need more or fewer plums.
Nutrition Information
Serving size: 1 slice
Recipe by This Gal Cooks at