Stone Fruit Clafoutis with Pistachios

Clafoutis is one of my very favorite summer desserts. Clafoutis is essentially a French custard filled with fruit and baked in a casserole dish. What’s not to love? This version has summer stone fruit and is topped with pretty green pistachios.

For years I used the recipe from Joanne Harris’ My French Kitchen, but in the last year I have been inspired by the method from Carrie Solomon in her cookbook Boheme Cooking, which has become one of my very favorite cookbooks. It’s a beautiful French vegetarian cookbook and everything recipe I’ve tried has been stunning. Her clafoutis custard has almond flour and a little cornstarch, which creates a lovely texture and isn’t too sweet.

I have made a few adaptations. I use oatmilk instead of dairy milk. I also use a variety of summer stone fruits instead of cherries only. Use what stone fruit you have on hand, and a combination of fruits is wonderful. I often use a combination of peaches and plums. My other adaptation is that I top the clafoutis with pistachios instead of almonds. I love buying bright green pistachios at our local Persian markets, and I look for ways to use them. They make a pretty contrast on top of this dish. If you only have almonds, that will also be wonderful.

If you want to make this clafoutis year-round, you can substitute other soft seasonal fruit instead of the summer stone fruit.

Stone Fruit Clafoutis with Pistachios

Clafoutis is one of my very favorite summer desserts. Clafoutis is essentially a French custard filled with fruit and baked in a casserole dish. This version has summer stone fruit and is topped with pretty green pistachios.

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Ingredients

  

• 1 pound (454 g) stone fruit such as peaches, plums, apricots, and cherries
• 1 tablespoon butter or coconut oil
• 2 eggs plus 2 egg yolks
• 3/4 cup (149 g) sugar
• 1 3/4 cups oatmilk
• 1/2 cup almond flour
• 1/2 cup cornstarch
• 1/4 cup pistachios, chopped or slivered

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Instructions

 

• Preheat an oven to 350F (180C). Use the butter or coconut oil to coat a 8×10 inch baking dish.
• Remove the pits from the stone fruit and cut it into roughly 1-inch pieces. Spread the fruit over the dish.
• In a large bowl, whisk together the eggs, egg yolks, and sugar. Then incorporate the oatmilk little by little. Add the almond flour and cornstarch. Whisk until the batter is smooth.
• Pour the batter over the fruit. Sprinkle the pistachios over the top.
• Bake until slighltly puffy and golden, about 35-40 minutes. Allow the clafoutis to cool a bit and serve warm or room temp.

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