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Summer fruit get together in this easy, creamy dessert

Recipe: Tutti frutti clafoutis uses mix of plums, apricots, blueberries

A dessert made for and by summer: Tutti frutti
clafoutis. (Photos: Debbie Arrington)

Early summer brings an abundance of juicy plums, apricots, peaches, cherries and their crosses such as pluots, apriums and pluerries. Don’t forget blueberries, blackberries, strawberries and all those other sweet little gems.

Don’t have quite enough of one kind to make a pie or a cake? It’s time to mix and match.

Tutti frutti means “all fruits,” as in all the different fruits you may have on hand. And this dessert mixes them up deliciously.

Clafoutis, a custard-like cake (or a cake-like custard), originated in central France. Traditionally, it’s filled with cherries or plums.

This version can use cherries and plums – plus peaches, apricots and pluots; whatever you have on hand. A half cup of blueberries adds more color and little bursts of berry flavor; other berries would do the same trick.

Almond flour adds richness and flavor. The vanilla yogurt substitutes for the traditional heavy cream.

Have fun trying different combinations. Served warm or cold, this clafoutis works for breakfast, too.

Mix of fruit in a bowl
Anything goes: Put together whatever summer fruits
you have for this recipe. Debbie used plums,
pluots, apricots and blueberries.
Tutti frutti clafoutis

Makes 6 to 8 servings


Butter and sugar for pan

2 cups mixed soft fruit (plums, apricots, peaches, cherries, pluots, etc.)

½ cup blueberries or other berries

¾ cup sugar (divided)

3 eggs

1/3 cup almond flour

1/3 cup all-purpose flour

¼ cup milk

¾ cup vanilla yogurt

2 tablespoons Demerara or white sugar (for topping)

Whipped cream (optional)

The puffy top hides the array of fruit.

Preheat oven to 375 degrees F.

Prepare a 9-inch pie pan. Butter pan, then dust with sugar. Set aside.

Prepare fruit. Pit and slice into similarly sized pieces. In a bowl, toss fruit and blueberries with ¼ cup sugar. Set aside.

In a mixing bowl, beat eggs with an electric mixer until foamy. Add ½ cup sugar, beat some more. Sift together almond and all-purpose flour; add to egg mixture. Beat to combine. Add milk and yogurt. Beat to combine. Batter will be thick and creamy.

Arrange fruit on the bottom of the prepared pan. Pour batter over fruit.

Sprinkle Demerara or white sugar over top.

Place pan on a cookie sheet (to catch any overflow) and slide into oven.

Bake at 375 degrees for 40 minutes or until golden brown and puffy.

Cake with slice out of it
The clafoutis makes a great dessert or a delicious brunch treat.
Remove from oven and let cool at least 30 minutes before serving.

Serve warm or cold, with whipped cream if desired. Refrigerate any leftovers.


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Dig In: Garden Checklist

For week of June 4:

Because of the comfortable weather, it’s not too late to set out tomato and pepper seedlings as well as squash and melon plants. They’ll appreciate this not-too-hot weather. Just remember to water.

* From seed, plant corn, pumpkins, radishes, melons, squash and sunflowers.

* Plant basil to go with your tomatoes.

* Transplant summer annuals such as petunias, marigolds and zinnias.

* It’s also a good time to transplant perennial flowers including astilbe, columbine, coneflowers, coreopsis, dahlias, rudbeckia, salvia and verbena.

* Let the grass grow longer. Set the mower blades high to reduce stress on your lawn during summer heat. To cut down on evaporation, water your lawn deeply during the wee hours of the morning, between 2 and 8 a.m.

* Tie up vines and stake tall plants such as gladiolus and lilies. That gives their heavy flowers some support.

* Dig and divide crowded bulbs after the tops have died down.

* Feed summer flowers with a slow-release fertilizer.

* Mulch, mulch, mulch! This “blanket” keeps moisture in the soil longer and helps your plants cope during hot weather.

* Thin grapes on the vine for bigger, better clusters later this summer.

* Cut back fruit-bearing canes on berries.

* Feed camellias, azaleas and other acid-loving plants.

* Trim off dead flowers from rose bushes to keep them blooming through the summer. Roses also benefit from deep watering and feeding now. A top dressing of aged compost will keep them happy. It feeds as well as keeps roots moist.

* Pinch back chrysanthemums for bushier plants with many more flowers in September.

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