Mirabelle Almond Express Clafoutis

This Mirabelle and Almond Express Clafoutis is my favorite way to celebrate summer’s sweetest fruit while keeping dessert easy and wholesome. Its custardy texture is packed with juicy plums and cozy almond notes with just a touch of natural sweetness making it perfect for gatherings or spur of the moment treats.

I fell in love with this clafoutis after a friend shared a basket of mirabelles from her garden one July. Now I try a batch every summer as soon as the golden plums arrive at the market.

Ingredients

• Mirabelle plums: about three cups pitted and halved. These bring the signature juicy sweetness and their color looks beautiful when baked. Choose plums that are ripe but firm to avoid excess moisture.
• Eggs: for binding and custard-like texture. Free range eggs give the richest flavor.
• Whole milk or almond milk: offers richness and helps the custard set. Use unsweetened almond milk for a lighter dairy-free option.
• Ground almonds: for subtle nuttiness and extra tenderness. Choose finely ground blanched almonds for the smoothest result.
• All-purpose flour: just enough to give the batter structure without heaviness.
• Vanilla extract: rounds out the flavor. Pick pure vanilla for the most aromatic result.
• Almond extract: optional but boosts the nutty notes. A little goes a long way.
• Unsweetened applesauce: this is the secret to natural sweetness without sugar. Look for one with just apples on the ingredient list.
• Sliced almonds: for a crunchy golden top. Lightly toast them beforehand for even more flavor.
• Butter or neutral oil: for greasing the dish which helps the clafoutis release easily. A bit of butter also adds a richer taste.

Step-by-Step Instructions

Preheat and Prepare the Dish:

Preheat your oven to 180 degrees Celsius or 350 degrees Fahrenheit. Lightly grease a round baking dish using butter or a neutral oil to prevent sticking and ensure easy serving.

Arrange the Fruit:

Spread the halved and pitted mirabelle plums evenly in a single layer at the bottom of your prepared dish. Try not to overlap too much so the custard can set around each piece.

Mix the Batter:

Crack eggs into a large mixing bowl. Add milk, applesauce, ground almonds, flour, vanilla extract, and the almond extract if using. Whisk thoroughly until the batter looks smooth and frothy with no visible lumps. The applesauce should be fully incorporated.

Pour and Top:

Carefully pour the batter over the arranged plums, letting it flow gently so the fruit stays in place. Scatter sliced almonds evenly on top for a crunchy finish.

Bake:

Transfer the dish to your oven’s center rack. Bake for thirty minutes or until the clafoutis puffs up, the top looks golden, and the middle feels just set when touched. Keep an eye out that the edges do not darken too quickly. Begin checking at the twenty-five minute mark.

Cool and Serve:

Let your clafoutis cool for at least fifteen minutes before slicing so it settles. Enjoy warm or at room temperature where the flavors shine.

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There is something magical about the scent of baked mirabelles swirling with almond. I find that the memory of my grandmother dusting clafoutis with a little extra almond always comes back while this bakes, filling the house with anticipation.

Storage Tips

Store leftovers covered in the refrigerator for up to two days. For the best texture, let it come to room temperature before serving again. If you prefer it slightly warm, microwave individual slices for about twenty seconds but be careful not to dry it out.

Ingredient Substitutions

If you cannot find fresh mirabelles, try small plums, cherries, or even ripe apricots. Tart apples work well in autumn. For nut free, swap ground almonds with an equal amount of oat flour and skip the sliced almond topping. Use any plant based milk to keep dairy free.

Serving Suggestions

Serve clafoutis as is or with a spoonful of plain Greek yogurt for breakfast. For dessert, a little cold whipped cream or unsweetened coconut yogurt adds an extra creamy finish. Sometimes I scatter a pinch of orange zest over the top to brighten up the almond notes.

French Roots of Clafoutis

Clafoutis hails from the Limousin region of France where it traditionally stars black cherries and a simple egg batter. The name itself comes from a dialect word meaning to fill, referring to fruit filling the dish. Mirabelle plum clafoutis shows how this cozy French classic adapts to whatever seasonal fruit you have on hand.

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Common Questions

→ Can I substitute mirabelle plums with other fruits?

Yes! Plums, apricots, or cherries work beautifully when mirabelles aren’t available. Adjust sugar if using tart fruit.

→ How do I make this dairy-free?

Swap whole milk for almond milk or another plant-based milk and use oil for greasing the baking dish.

→ Can I make clafoutis in advance?

It’s freshest the day it's baked but keeps up to 2 days refrigerated. Enjoy chilled or gently rewarmed.

→ What texture should the clafoutis have?

Look for a set but tender custard with bursts of juicy fruit and light crunch from sliced almonds on top.

→ Is extra sweetener needed?

No added sugars are used. The applesauce and mirabelles provide sweetness. For more, dust with powdered erythritol.

→ How can I make this nut-free?

Replace ground almonds with oat flour and skip sliced almonds to make the dish suitable for nut allergies.