This plum almond clafoutis is made with whole wheat flour and lots of seasonal Italian blue plums. Top with some whipped cream for a delicious late summer dessert!
For today I have one of my favorite desserts, a clafoutis! If you’ve never had one it’s a delicious french dessert. My mom actually makes something similar to this but in a pie crust, it is so delicious, but like most awesome mom recipes it’s all in her head and most ingredients end with “till it looks right” so I have not perfected that yet. This however is a yummy crustless alternative to that and so I love it so much. I guess it’s like a thick flan, but soooo much better. To me, at least 🙂 A clafoutis is originally made with cherries, but if you search my site I’ve also made one with blueberries and another with raspberries. So good!
So like I’ve mentioned we have waaaaay too many of these plums. Italian plums, Italian prune plums, damson plums, I’ve heard so many names for these plums. If you have them in your area, what do you call them? We usually love them, of course until we’ve been stuffing our faces with them for weeks. We have 2 large trees in our yard and that’s about 1.7 trees too many 🙂 I freeze these plums, I dry these plums, I give them away, I beg people to take some but there are still too many. Having too much food is not something to ever complain about though, so I’m curious, what would you do if you had way too many plums?
Plum Almond Clafoutis
- 3-4 cups plums quartered
- 3 large eggs
- 1/2 cup sugar
- 3/4 cup milk
- 1/2 teaspoon almond extract
- 1 teaspoon vanilla extract
- 2/3 cup white whole wheat flour or whole spelt
- Pinch of salt
- 1 tablespoon butter and 2 tbsp sugar to prepare the pan
- Sliced almonds to sprinkle over top for serving if desired
- Preheat oven to 350 degrees.
- Prepare an 8-9" cast iron skillet, or an 8 - 9" square baking pan by greasing with butter. Then add the sugar to the pan and shake the sugar all over to pan. Remove any excess.
- Place pitted and cut up plums in the bottom of the prepared pan and set aside.
- In a bowl combine the eggs, sugar, milk, almond extract, vanilla, flour and salt and whisk until completely combined. I find the whole wheat flour to be hard to mix in completely sometimes so I use an immersion blender to make it easier. If you don't have one, just keep whisking, it will work! Once mixed, pour into the pan and place in the oven.
- Bake for 55-60 minutes until just golden brown on top and completely set. Let cool and serve with a sprinkle of powdered sugar and a dollop of sweet whipped cream and some sliced almonds if desired. Enjoy!