Someone dropped off a HUGE crate of plums at my house this past summer and I needed to find some ways to use them fast. I mean, really fast. I decided to try plums in a clafoutis, some BBQ sauce, and maybe some tartlets and muffins. Up first, a French dessert called plum crazy clafoutis, a family favorite!
So, you’re probably thinking Cla-what?!
Clafoutis (French pronunciation: [klafuti]; Occitan: clafotís [klafuˈtis] or [kʎafuˈtiː]), sometimes in Anglophonic countries spelled clafouti, is a baked French dessert of fruit, traditionally black cherries, arranged in a buttered dish and covered with a thick flan-like batter. The clafoutis is dusted with powdered sugar and served lukewarm, sometimes with cream.
While it is traditionally made with black cherries, I enjoy it with other fresh fruits, like blueberries, plums, and most summer berries.
HERE YA GO:
We are pretty fond of this recipe and have found it to be a fun dessert, but also a great addition to any breakfast, Sunday brunch or bring-along party. I make mine lightly sweetened, and subbed in cassava flour here to make it grain free and gluten free, but you can use traditional flour 1:1 in this recipe. It will work just fine. I love this as a way to get our eggs in our diet, using Burroughs Family Farms organic, pastured eggs.
- ½ C Otto’s Cassava Flour
- ¼ C coconut sugar
- 4 Burrough’s Family Farms Organic, Pastured eggs
- 3 tbsp ghee
- 1 tsp grated orange peel
- 3 C sliced plums
- 1 tsp vanilla
- ¼ C + 3 tbsp almond-coconut milk
- ½ tsp cinnamon
- Pinch pink salt
- Additional Ingredients for Topping:
- ½ tsp coconut nectar
- ½ tsp cinnamon
- Preheat oven to 350F.
- Generously grease fluted pie pan with coconut oil.
- Layer plums in bottom of pan.
- In a large mixing bowl, combine all ingredients, except topping ingredients.
- Pour batter evenly over plums.
- Sprinkle cinnamon and coconut nectar evenly over top
- Bake 30-35 minutes, or until puffy and golden brown.