How to Make Clafoutis, With (Almost) Any Kind of Fruit

Custard lovers and pie lovers alike: Clafoutis is the dessert you need in your life. The name may sound fancy , but it’s actually one of the easiest, most forgiving desserts I know. It's got oozy baked fruit like you'd find, and the creamy eggy jiggle of a custard. But it's easier than both pie and custard. And best of all, it’s adaptable: You can bake it in any kind of heatproof vessel with almost any kind of fruit you want.

I make a lot of clafoutis every summer. I make it because I love it, but also because it doesn't require any special equipment, so when I'm away at someone else's house for the weekend, or at a , I can still whip together a good dessert with whatever fruit is available. Here's how to make clafoutis all summer long:is the classic version—and with good reason; it's delicious—but almost any berry or fruit can be used instead. Since it's just the beginning of stone fruit season right now, I've been alternating between cherries and apricots. In, the batter holds 2 cups of sliced fruit or berries.

To make my batter gluten-free, I swap in all-purpose gluten-free flour mix or almond flour. To make it dairy-free, I swap in a favorite

Just don't use frozen cherries. They bleed and weep horribly into the batter and do it no favors. This happens even if you let them drain in a colander or strainer.

I just cannot make them they never turn out righr.

I love making this. Such a great breakfast item.

I like them with figs.

I make and serve them with crispy bacon and either brioche or chocolate croissants... and call it breakfast 🥰 foodie

Cherry clafoutis is my favourite - probably because thats the one I learnt to make in culinary school many moons ago.

Mac N Cheese is easy This looks difficult

point of information it is only a clafoutis if cherries are used, otherwise it is a flaugnarde, a much funnier word

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