Bright roasted plums give a caramelized sweetness and a tender, jammy texture.
The almond-scented custard is silky and just set, with a light, cake-like edge.
A scattering of toasted sliced almonds adds crunch and a nutty finish.
Serve warm or at room temperature to highlight the plum juices and almond aroma.
Ideal for brunch, dessert after a summer meal, or a relaxed tea-time treat.
Ingredients
- Plums — 6–8 medium, halved and pitted
- Unsalted butter (2 tbsp), plus extra for greasing the dish
- Granulated sugar (3 tbsp) for roasting plums, plus 1/4 cup for the batter
- Fresh thyme leaves (optional, 1 tsp)
- All-purpose flour (3/4 cup)
- Almond flour or finely ground almonds (1/4 cup)
- Large eggs (3)
- Whole milk (1 cup)
- Heavy cream (1/2 cup)
- Vanilla extract (1 tsp)
- Salt (1/4 tsp)
- Toasted sliced almonds (1/4 cup)
- Plain Greek yogurt (1 cup) and honey (2 tbsp) for serving
Instructions
- Preheat the oven to 375°F (190°C). Butter a 9-inch (23 cm) pie or gratin dish and set aside.
- Toss the halved plums with 3 tablespoons sugar, 2 tablespoons melted butter and the thyme leaves if using. Arrange cut-side up on a baking sheet.
- Roast the plums in the preheated oven for 12–15 minutes, until softened and edges begin to caramelize. Remove and let cool slightly.
- Meanwhile, whisk the eggs and 1/4 cup sugar in a bowl until combined. Add the flour and almond flour and whisk gently to incorporate.
- Slowly whisk in the milk and heavy cream until the batter is smooth, then stir in the vanilla and salt.
- Arrange the roasted plum halves in the prepared dish, cut-side up, packing them slightly so juices distribute evenly.
- Pour the almond batter over the plums. Sprinkle the toasted sliced almonds evenly over the top.
- Bake for 30–35 minutes, until the custard is set in the center and the top is pale golden. The clafoutis will puff slightly and settle as it cools.
- While it bakes, stir the honey into the Greek yogurt until smooth to make the honeyed yogurt accompaniment.
- Let the clafoutis cool 15–20 minutes, then serve warm or at room temperature with dollops of honeyed yogurt alongside.
Tips or Variations
- For extra almond flavor, substitute 2 tablespoons of the milk with amaretto or add 1/4 teaspoon almond extract.
- Use ripe but firm stone fruit like nectarines or apricots if plums are unavailable; reduce roasting time slightly for juicier fruit.
