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Easy Brown Sugar Plum Clafoutis – Custardy Plum Dessert with Warm Spice
Dolce Flav
Rated 5.0 stars by 1 users
Category
Plum Flavor
Author:
Dolce Flav
Servings
8
Prep Time
15 minutes
Cook Time
50 minutes
This Brown Sugar Plum Clafoutis is a luscious, custard‑like dessert dotted with juicy plum slices and kissed with warm cinnamon. It’s effortlessly elegant—simply pour a spiced batter over halved plums and bake until puffed and golden. The finished clafoutis delivers a tender, slightly sweet base that highlights the natural tang of fresh plums—ideal for brunch, an after-dinner treat, or sharing on search engines with phrases like “easy plum dessert,” “custardy plum clafoutis,” and “plum clafoutis recipe.”
Ingredients
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1 cup all-purpose flour
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1 teaspoon baking powder
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Pinch of salt
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8 tablespoons (½ cup) unsalted butter
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¾ cup plus 2 tablespoons granulated sugar, divided
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2 large eggs
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12–14 Italian prune plums (or red/purple plums), halved and pitted
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1 teaspoon ground cinnamon
Directions
Preheat & Prep: Preheat your oven to 350 °F (175 °C). Grease a 9‑inch springform or baking dish.
Mix Dry Ingredients: Sift together the flour, baking powder, and salt in a bowl.
Cream & Combine: In a mixer, cream the butter and ¾ cup of sugar until fluffy. Add the eggs, one at a time, beating until well incorporated.
Add Dry Mix: Gradually fold in the flour mixture until just combined for a smooth batter.
Arrange Plums: Spread the batter evenly in the prepared pan, then gently press plum halves, skin-side up, into the top.
Add Spice Topping: Mix the remaining 2 tablespoons sugar with the cinnamon and sprinkle over the plums.
Bake: Bake for 40–50 minutes until golden and the center is set. A toothpick should come out clean.
Cool & Serve: Let the clafoutis cool slightly—it will sink a bit and become custardy. Serve warm or at room temperature, optionally dusted with powdered sugar or paired with cream or ice cream.
Recipe Note
10 FAQs
Can I use any plum variety?
Yes! Italian prune plums, red plums, or any juicy plum variety will work beautifully.
Can I make this gluten‑free?
Yes—use a 1:1 gluten‑free flour blend, though the texture may be slightly denser.
Do I need to peel the plums?
No need—the skins add color and hold the plum halves in place as it bakes.
Can I use frozen plums?
Yes—just thaw and drain them first to avoid excess moisture.
Can I reduce sugar?
Yes, reduce sugar by up to 25% for a less sweet dessert; the plums still shine through.
Can I add spices?
Absolutely—nutmeg or cardamom (¼ teaspoon) complement plum and cinnamon well.
How do I store leftovers?
Cover and refrigerate for up to 3 days; warm gently before serving.
Can I double the recipe?
Yes—use a larger baking dish, and increase baking time by about 10 minutes.
What's the best way to serve it?
Delicious on its own or topped with a dusting of powdered sugar, whipped cream, or vanilla ice cream.
Can I make it ahead?
Yes—bake it, cool completely, then reheat before serving for a cozy, make‑ahead dessert.