Delicious & Healthy Whole Wheat Plum Almond Clafoutis: Your Ultimate Late Summer Dessert Recipe
There are few desserts as effortlessly elegant and deeply satisfying as a classic clafoutis. This particular plum almond clafoutis recipe takes that beloved French concept and elevates it further by incorporating wholesome whole wheat flour and a generous bounty of seasonal Italian blue plums. It’s a delightful late summer dessert that beautifully highlights the natural sweetness and slight tartness of fresh plums, all encased in a tender, custardy base. Whether you’re enjoying it warm from the oven or slightly chilled, a dollop of freshly whipped cream is the perfect finishing touch to this rustic yet sophisticated treat.
Today, I’m thrilled to share one of my absolute favorite desserts: clafoutis! If you haven’t had the pleasure of tasting one, it’s a traditional French baked dessert, usually made with fruit, that resembles a thick, custardy pancake or a substantial flan. It’s often compared to a soufflé, but without the fuss, offering a delightful texture that’s somewhere between a soft cake and a rich custard. The beauty of clafoutis lies in its simplicity – it’s a fuss-free dessert that comes together quickly and bakes into something truly spectacular.
My mom, in fact, makes a similar fruit-based dessert, but hers is encased in a pie crust. While incredibly delicious, like many cherished family recipes, it’s primarily “in her head” with measurements often ending in “until it looks right.” This means I haven’t quite mastered her version yet! However, this clafoutis offers a wonderfully yummy, crustless alternative that I adore. It brings all the fruity, custardy goodness without the extra effort of preparing a pie crust. While traditionally made with cherries, clafoutis is incredibly versatile. A quick search on my site will show you other versions I’ve made with vibrant blueberries and sweet raspberries – each one equally delicious and a testament to how adaptable this French classic truly is.
The Abundant Harvest: Embracing Italian Plums
As I’ve hinted, we are currently experiencing an incredible, almost overwhelming, abundance of plums. These beautiful fruits go by many names – Italian plums, Italian prune plums, damson plums – and each name evokes a sense of their rich heritage and diverse uses. If you have these in your area, what do you call them? We usually cherish them, eagerly awaiting their season, but after weeks of enjoying them fresh off the tree, baked into countless desserts, and preserved in every imaginable way, even the most devoted plum lover can reach their limit!
Our yard is home to two very generous plum trees, which often feels like about 1.7 trees too many when they’re at peak production! We freeze them for future use, dry them to make delicious prunes, and lovingly give them away to friends, neighbors, and even strangers. Despite all these efforts, I sometimes find myself practically begging people to take more. Having an excess of delicious, fresh food is certainly not something to truly complain about, but it does spark a creative challenge. It makes me curious: what ingenious ways would you find to utilize a massive surplus of plums? Do you have a secret family recipe, a unique preserving technique, or perhaps an unconventional use for this wonderful fruit? Share your ideas!
Beyond desserts, Italian plums are fantastic in savory dishes, adding a touch of sweetness and acidity to pork roasts, chicken, or even a vibrant salad. Their firm flesh holds up well to cooking, making them ideal for jams, jellies, and chutneys that capture the essence of summer long after the season ends. This abundance, while sometimes a logistical puzzle, is truly a blessing, allowing us to experiment and find new ways to appreciate these incredible fruits.
Crafting the Perfect Plum Almond Clafoutis: The Recipe
Plum Almond Clafoutis
Ingredients
- 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
Instructions
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Preheat oven to 350 degrees F (175 degrees C).
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Prepare an 8-9 inch cast iron skillet, or an 8-9 inch square baking pan, by thoroughly greasing it with 1 tablespoon of butter. Then, add 2 tablespoons of sugar to the pan and shake it vigorously, ensuring the sugar coats the entire bottom and sides. Discard any excess sugar. This step creates a beautifully caramelized crust and prevents sticking.
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Evenly place the pitted and quartered plums in a single layer at the bottom of the prepared pan. Set aside.
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In a large bowl, combine the eggs, sugar, milk, almond extract, vanilla extract, whole wheat flour, and a pinch of salt. Whisk diligently until all ingredients are completely combined and the batter is smooth. Due to the nature of whole wheat flour, it can sometimes be a bit tricky to incorporate fully. If you have an immersion blender, feel free to use it for an extra smooth batter. If not, don’t worry – simply continue whisking until no lumps remain; it will work just fine! Once mixed, carefully pour the batter over the plums in the prepared pan and gently place it into the preheated oven.
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Bake for 55-60 minutes, or until the top is golden brown and the clafoutis is completely set in the center (a toothpick inserted into the custard, avoiding the fruit, should come out mostly clean). Let it cool slightly before serving. For an ultimate treat, serve warm with a dusting of powdered sugar, a generous dollop of sweet whipped cream, and a sprinkle of toasted sliced almonds if desired. Enjoy every delicious bite of this seasonal wonder!
Tips for a Flawless Plum Almond Clafoutis
Achieving clafoutis perfection is surprisingly simple, especially with a few helpful pointers. Here are some tips to ensure your plum almond clafoutis turns out wonderfully every time:
- Choosing the Right Plums: Opt for Italian prune plums that are firm but yield slightly to gentle pressure. They should be ripe enough to be sweet but not overly soft, as they’ll soften further during baking. The slight tartness of Italian plums perfectly balances the rich, sweet custard.
- Whole Wheat Flour: Using white whole wheat flour or whole spelt flour not only adds a wonderful nutty depth to the flavor profile but also contributes to a healthier dessert. These flours are less dense than traditional whole wheat flour, ensuring the clafoutis remains tender and light, while still offering more fiber and nutrients.
- The Magic of Almond Extract: Almond extract is the secret ingredient that truly ties this clafoutis together. Its distinct, slightly sweet and nutty aroma beautifully complements both the plums and the rich custard base. Don’t be tempted to skip it!
- Preparing Your Pan: The buttering and sugaring of the pan isn’t just for preventing sticking; it creates a gorgeously caramelized, slightly crisp edge on the clafoutis that adds an extra layer of texture and flavor. Don’t rush this step.
- Mixing the Batter: While the recipe suggests an immersion blender for the whole wheat flour, a good old-fashioned whisk will get the job done. Just make sure to whisk thoroughly to break down any lumps and achieve a smooth, pourable batter. A smooth batter is key to that signature custardy texture.
- Doneness Test: The clafoutis is done when it’s beautifully golden brown on top and set in the center. A gentle jiggle of the pan should show only a slight wobble in the middle. If you’re unsure, a knife or toothpick inserted into the custard (away from a plum) should come out mostly clean.
Serving Suggestions & Creative Variations
This Plum Almond Clafoutis is magnificent on its own, but it truly shines with thoughtful accompaniments and can be adapted to your taste and what you have on hand. Here are some ideas:
- Classic Toppings: A simple dusting of powdered sugar is elegant and traditional. For added indulgence, a dollop of freshly whipped cream (sweetened or unsweetened) or a scoop of vanilla bean ice cream complements the warm fruit beautifully. Toasted sliced almonds, as suggested, add a delightful crunch and nutty flavor.
- Other Fruit Combos: While plums are the star here, feel free to experiment with other fruits. Cherries are the classic choice, but mixed berries, sliced apples (perhaps with a sprinkle of cinnamon), or even peaches would work wonderfully. Adjust the sugar content based on the sweetness of your fruit.
- Spice It Up: A pinch of cinnamon, nutmeg, or cardamom added to the batter can enhance the warmth and complexity of the flavors, especially when using apples or pears.
- Add a Zest: Grated lemon or orange zest can brighten the clafoutis, adding a citrusy note that pairs well with many fruits.
- Nutty Variations: Instead of, or in addition to, almond extract, consider adding a tablespoon of almond flour to the dry ingredients for an even deeper almond flavor and slightly denser texture. Other nuts like pistachios or walnuts could also be sprinkled on top for a different crunch.
- Storage: Leftover clafoutis can be stored, covered, in the refrigerator for up to 3-4 days. It can be enjoyed cold, or gently reheated in the oven or microwave.
Why You’ll Love This Plum Almond Clafoutis
This Plum Almond Clafoutis isn’t just a recipe; it’s an experience. It’s an easy-to-make dessert that tastes incredibly gourmet, perfect for entertaining or a simple weeknight treat. The use of whole wheat flour makes it a more wholesome choice without sacrificing flavor or texture, providing a delightful chew and a subtle nutty note that enhances the overall experience. The juicy, seasonal Italian plums burst with flavor, and the delicate almond-infused custard provides the perfect canvas. It’s a comforting, elegant, and surprisingly healthy way to celebrate the bounty of late summer. Get ready to impress your taste buds and those of your loved ones with this French-inspired, fruit-filled delight!