10 of the best clafoutis variations

Nectarine and raspberry clafoutis

Satisfy your sweet tooth with this twist on the classic French dessert.

Fig and raspberry clafoutis

Clafoutis recipe with plum and hazelnuts

We love a clafoutis recipe for a fast and easy way to serve up a beautiful pudding any night of the week. Use any in-season fruit you like – stone fruit, especially, work well.

Summer berry clafoutis

Clafoutis is a traditional French baked dessert, often made with cherries. We’ve used the best of in-season summer berries in this recipe, but any combination of berries would be equally delicious.

This beautiful mixed berry clafoutis is easy to make, and tastes sensational, making it the best no-fuss dessert you’ll have in a while. It’s perfect for entertaining guests, or just treating yourself on the weekend.

Caramelised apple clafoutis

Clafoutis is originally from the Limousin region of central France where, in the local dialect, it translates as “brimming over”. It is one of the easiest desserts to make: a sweet batter is poured into a baking dish “brimming” with cherries, prunes or the fresh fruit of your choice, and baked. Traditionally, cherries native to the region were used.

Cherry clafoutis

Some traditional clafoutis recipes call for non-pitted cherries; they are said to release a subtle flavour. We hate to disappoint your dentist, but suggest you use the pitted kind.

Blueberry clafoutis

A classic French dessert, clafoutis combines fruit (usually cherries) in a rich, dense custard. We’ve used blueberries here, and the results are spectacular. Serve warm.

Peach clafoutis

Plum clafoutis