There’s this thing I bake when I don’t know what I want. Usually happens when the fruit bowl’s got one too many plums going soft. The ones you forgot to eat but now feel bad throwing away. That’s when I make clafoutis.

It’s not flashy. It doesn’t announce itself. It comes together in one bowl, lands in the oven, and turns into something you’d swear was harder to pull off than it actually is. A little custard, a little pancake, all of it honest. It tastes like something you didn’t expect to be this good.

You can keep it basic, or not. Gluten-free? Done. Vegan? Sure. Throw in Italian plums and you’ve got a whole different experience – rich, dark, a little moody.

Whether it’s late at night or lazy Sunday morning, this one never lets me down.

Active Time: 15 minutes
Total Time: 50 minutes
Servings: 6

Ingredients

You probably already have most of it. That’s half the reason it gets made so often.

  • 4–5 ripe plums, sliced
  • 3 eggs – or flax eggs if you’re not doing the egg thing
  • 1/2 cup almond flour
  • 1/2 cup almond milk (unsweetened)
  • 1/4 cup maple syrup
  • 1 tsp vanilla extract
  • 1/4 tsp sea salt
  • 1/2 tsp cinnamon (only if you're in the mood)
  • Coconut oil or non-dairy butter for the dish

Instructions

Preparation

Heat the oven – 350°F (175°C).

Grease your baking dish. Nine inches is ideal. Cast iron, ceramic, whatever you’ve got that can take the heat.

Line the bottom with plum slices. Let them overlap, lean on each other a bit. No pattern needed.

In a bowl, mix eggs, almond milk, maple syrup, and vanilla. Whisk it until it stops looking separate. Then in goes the almond flour, salt, and cinnamon. Stir until the batter looks smooth, like something between cake mix and crepe batter.

Pour it gently over the plums. Don’t fuss. Let the batter find its place. Tap the dish on the counter to settle things.

Cooking

Into the oven it goes. About 35 minutes.

You’ll know it’s ready when the edges are golden, the top is puffed, and the center doesn’t wobble like jelly.

Let it sit for a bit – 10 minutes or so. It’ll deflate a little. That’s how you know it’s done living its oven life.

Serving

Serve it warm if you can. Cold if you can’t wait. Either works.

Some things that make it better:

  • A quick dusting of powdered sugar
  • A spoonful of coconut yogurt
  • Coffee on the side, always

If you’re lucky enough to have Italian plums, use them. They’re tangy and deep, and they change everything.

Nutritional Value Per One Serving

Nutrition Facts

  • Calories: 180
  • Total Fat: 9g
  • Saturated Fat: 1g
  • Cholesterol: 0mg (if vegan)
  • Sodium: 120mg
  • Total Carbohydrates: 21g
  • Dietary Fiber: 3g
  • Sugars: 12g
  • Protein: 5g

Tips and Variations

It’s not a strict dessert. That’s the draw.

Some swaps worth trying:

  • Fruit – Cherries, figs, or thin pear slices
  • Flour – Oat flour works if almonds aren’t for you
  • Topping – Crushed nuts, especially pistachios, give it crunch

For something a little more unexpected, a few thyme leaves scattered on top before baking do strange and wonderful things.

Conclusion

Clafoutis plum isn’t trying to impress you. It doesn’t need to. It just shows up – warm, soft, familiar.

It works when you’re tired. When your fridge feels empty. When dessert seems like too much trouble but you still want it.

It tastes better the next day. It tastes good cold. It tastes like you meant to make it all along.

And maybe that’s why I never stop baking it.

Sweet tooth not satisfied? Browse our collection of comforting, crave-worthy dessert recipes.