I’ve been savoring the summer weather here — late-night Midwestern thunderstorms, misty early mornings, and clear, sunlit afternoons. There’s a special, rolling drama to heat and humidity in the heartland that stands apart from other regions where I’ve lived. Those thunderstorm evenings, with the scent of rain and cooling air, are what summer looks and feels like to me.
This week I was lucky enough to benefit from my friend Jordan’s generous cherry plum tree harvest. The porch and sidewalk were dotted with fallen fruit, bright splashes of red. Cherry plums are sweet, juicy, and just a touch larger than cherries. They inspired me to make a plum clafoutis — a rustic French dessert that’s custard-like in texture and perfect for showcasing summer stone fruit. I decided to adapt the classic into a gluten-free and refined sugar-free version.
This plum clafoutis is delightfully simple to assemble and requires only a short prep time. The tartness of the plums will vary depending on the variety, so taste as you go and adjust serving suggestions accordingly. It’s lovely warm with a scoop of vanilla ice cream while a storm rolls in, or enjoyed the next morning with coffee. Both ways have been thoroughly tested and approved.
📖 Recipe
Plum Clafoutis {Gluten-Free + Refined Sugar-Free}
Ingredients
- 1 pound red or black plums — halved and pitted
- 2 tablespoons unsalted butter, melted, plus extra for greasing the baking dish
- 1/2 cup organic coconut palm sugar (unrefined)
- 3 large eggs
- 1 cup full-fat unsweetened coconut milk
- 1 teaspoon pure vanilla extract
- 1/4 cup arrowroot flour (cornstarch can be used if preferred)
- Unrefined powdered sugar for dusting (optional)
Instructions
- Preheat the oven to 400°F (200°C). Generously butter a 9-inch baking dish.
- Arrange the plum halves, skin-side down, in the buttered dish so they fit in a single layer. Set aside while you prepare the batter.
- In a large mixing bowl, whisk together the eggs and coconut palm sugar until the mixture is smooth and combined. Stir in the coconut milk, vanilla, and the melted butter. Continue whisking until the batter is uniform.
- Gradually whisk in the arrowroot flour (or cornstarch) until the batter is smooth and free of lumps.
- Carefully pour the batter over the plums, trying not to displace them too much. Some fruit may float slightly, which is fine. Place the dish in the oven and bake for about 30 minutes, or until the top is lightly browned and the center is set but still slightly wobbly.
- Allow the clafoutis to cool for 5–10 minutes before serving. Serve warm or refrigerate in a covered container and serve chilled. Dust lightly with unrefined powdered sugar if desired and pair with vanilla ice cream or coconut whipped cream for extra indulgence.
Notes
Nutrition
|
Carbohydrates: 21 g
|
Protein: 3 g
|
Fat: 12 g
If you make this plum clafoutis, tag your photos and share your experience. I love seeing how readers adapt recipes and put their own spin on seasonal fruit desserts.