Sacramento Digs Gardening logo
Sacramento Digs Gardening Article
Your resource for Sacramento-area gardening news, tips and events

Articles Recipe Index Keyword Index Calendar Twitter Facebook Instagram About Us Contact Us

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. 

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
Put together whatever summer fruits you have for this recipe. 

Tutti frutti clafoutis

Makes 6 to 8 servings

Ingredients:

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)

Clafoutis
The puffy top hides the array of fruit.

Instructions:

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.

(Photos by Debbie Arrington)

Comments

0 comments have been posted.

Newsletter Subscription

Sacramento Digs Gardening to your inbox.

Taste Winter! E-cookbook

Lemon coconut pancakes

Find our winter recipes here!

Local News

Ad for California Local

Thanks to our sponsor!

Summer Strong ad for BeWaterSmart.info

Dig In: Garden Checklist

For week of March 3:

* Celebrate the city flower! Catch the 100th Sacramento Camellia Show 3 to 6 p.m. Saturday, March 2, and 10 a.m to 5 p.m. Sunday, March 3, at the Scottish Rite Center, 6151 H St., Sacramento. Admission is free.

* Between showers, pick up fallen camellia blooms; that helps cut down on the spread of blossom blight that prematurely browns petals.

* Feed camellias after they bloom with fertilizer formulated for acid-loving plants.

* Camellias need little pruning. Remove dead wood and shape, if necessary.

* Tread lightly or not at all on wet ground; it compacts soil.

* Avoid digging in wet soil, too; wait until it clumps in your hand but doesn’t feel squishy.

* Note spots in your garden that stay wet after storms; improve drainage with the addition of organic matter such as compost.

* Keep an eye out for leaning trunks or ground disturbances around a tree’s base, a sign of shifting roots in the wet soil.

* Fertilize roses, annual flowers and berries as spring growth begins to appear.

* If aphids are attracted to new growth, knock them off with a strong spray of water or insecticidal soap. To make your own “bug soap,” use two tablespoons liquid soap – not detergent – to one quart water in a spray bottle. Shake it up before use. Among the liquid soaps that seem most effective are Dr. Bronner’s Pure-Castile Soaps; try the peppermint scent.

* Pull weeds now! Don’t let them get started. Take a hoe and whack them as soon as they sprout.

* Prune and fertilize spring-flowering shrubs after bloom.

* Cut back and fertilize perennial herbs to encourage new growth.

* Make plans for your summer garden. Once the soil is ready, start adding amendments such as compost.

* Indoors, start seeds for summer favorites such as tomatoes, peppers and squash as well as summer flowers.

Taste Spring! E-cookbook

Strawberries

Find our spring recipes here!

Taste Summer! E-cookbook

square-tomatoes-plate.jpg

Find our summer recipes here!

Taste Fall! E-cookbook

Muffins and pumpkin

Find our fall recipes here!