Plum clafoutis with buckwheat is the kind of dessert that makes you wonder why you don’t bake it every week. It’s rustic, quick, and so forgiving that anyone can make it.
All you need are ripe plums and a batter that’s basically like making crepes — only slightly thicker. With buckwheat flour, it turns perfectly gluten-free, a little nutty, and joyfully balanced with the sweet-tart plums.
You don’t fuss with layers or techniques here. Scatter the plums in a pan, pour the batter over, and bake. Forty-five minutes later, you’ve got a golden, custardy dessert that tastes like summer saying goodbye on the sweetest note.
Plum clafoutis that’s worth turning on the oven for
When summer begins to fade and the air turns softer, the ground beneath the plum trees is usually carpeted with fruit. Buckets will fill up in no time, and while homemade plum jam is the obvious choice, sometimes you crave something different — something easy, quick, and still wholesome. A perfect plum dessert.
Enter clafoutis. This rustic French dessert comes from the Limoges region, where the original version was baked with whole unpitted cherries. But it’s not picky. It welcomes all kinds of stone fruit – peaches, apricots, cherries and of course, plums… Just pit them, slice them evenly, scatter them across the pan, and you’re halfway there.
The name itself originates from the Occitan word clafotís, meaning “to fill.” And that’s exactly what you do: tuck in fresh plums, pour over a thick, crepe-like batter, and let the oven do the rest.
Traditionally, the batter is made with plain flour, but here we gave it a healthier, earthier twist. Buckwheat flour not only makes the clafoutis naturally gluten-free, it also adds a nutty depth that pairs beautifully with the jammy sweetness of ripe plums. What you’ll get is a wholesome, but indulgent plum dessert you’ll probably want to make again.
And what’s best, it’s so ridiculously simple to make that even the self-proclaimed “I can’t cook” folks will nail it. No folding, no layering, no tricks. Just whisk, pour, and bake. Even if it puffs up unevenly or cracks here and there, it’s still beautiful and tastes divine.
This clafoutis is also gentle on the sweet tooth. Never too sweet, it’s just right, and you can easily swap the sugar for honey or skip it entirely. The plums bring enough natural sweetness to this wonderful dessert.
No fresh plums on hand? Frozen ones you stashed away for winter will work just fine. Serve it warm with cream or a scoop of ice cream, or enjoy it cold straight from the fridge the next morning. Either way, it never lasts long.
Gather your ingredients
FRESH PLUMS – We picked ours straight from the garden — common plums (Prunus domestica) that are similar to damsons. Any variety of plums will work, though. Use whatever you’ve got, or even mix in other seasonal fruit.
BUCKWHEAT FLOUR – Go for organic if you can – You’ll only need about 80 grams – ⅔ cups. This recipe doesn’t need baking soda or any other flour; buckwheat itself does all the work. It keeps the clafoutis gluten-free with a delightful earthy flavor.
EGGS – Four eggs form the backbone of the batter, providing it with structure and a significant boost of protein. If you can get free-range eggs, even better — the flavor and color are worth it.
MILK – Half a cup is enough to loosen the batter so it flows easily around the plums.
BUTTER – A little for greasing the pan, plus a touch in the batter itself. It helps everything bake evenly and gives the top that golden, slightly crisp edge.
SUGAR – Totally optional. Use regular sugar, swap it for honey, a sweetener or skip it altogether if your plums are sweet enough. We dusted the baked clafoutis with a little powdered sugar at the end, but that’s just for looks.
SALT – Just a pinch to enhance the flavors.
CINNAMON – A light sprinkle over the plums before baking transforms the whole thing. The fruit, the buckwheat, the warm spice… your kitchen will smell like heaven.
RUM – This is not a must, but if you don’t mind a bit of alcohol (which will probably evaporate during baking), sprinkle the plums with a splash of rum; it pairs gorgeously with plums and cinnamon!
Simple swaps and extras
Add more fruits. Plums love company. Mix them with other late-summer stars like peaches, apricots, nectarines, grapes, or blackberries. And if you like it sweeter, toss in a handful of raisins — they turn plump and jammy in the oven.
Go nutty. Sprinkle chopped almonds, walnuts, or hazelnuts over the batter before baking. Or swap the powdered sugar dusting with a scatter of sliced almonds — it looks just as pretty and adds an extra crunch.
Make it lighter. If you prefer a slightly more delicate texture, consider replacing a portion of the buckwheat flour with almond or coconut flour. You’ll need to shorten the baking time, but the result is a wonderfully light, almost cake-like clafoutis.
Sweet or savory? Why not both? For a surprising twist, cut back the sugar and add a handful of goat cheese crumbles or feta. The salty tang against the sweet plums is a game-changer.
Buckwheat plum clafoutis recipe
STEP 1: Preheat your oven to 356°F/180°C.
Wash your plums and pop out the pits. No need to fuss with slicing them pretty — they’ll be baking at the bottom of the pan for more than 40 minutes anyway. In fact, when the fruit is left a little rustic, the clafoutis often comes out looking (and tasting) even juicier.
Absolutely keep the skins on! Plum skins melt into the batter and add flavor and color. If you really don’t like them, peel or blend the fruit first, but honestly, the rustic look is part of the charm.
STEP 2: Grab an 8-inch (20 cm) round cake pan (make sure it doesn’t leak!) and line the bottom with parchment paper. If you don’t have one, you can use a cast-iron pan; it works perfectly for this recipe as well. Grease the pan generously with butter, including the edges; that’s what gives you those lovely golden sides.
STEP 3: In a mixing bowl (or a food processor if you want it quick), whisk together the rest of the butter, buckwheat flour, four eggs, sugar if using, half a cup of milk, and a pinch of salt. The butter should be soft and at room temperature. If it’s cold from the fridge, melt it gently on the stove or in the microwave first so it blends smoothly.
STEP 4: Arrange the plums snugly in the pan and sprinkle them with cinnamon. Want to give them a grown-up twist? Splash in a bit of rum and toss the plums around so every piece gets a soak.
STEP 5: Pour the buckwheat batter over the plums. Bake for about 45 minutes at 356°F / 180°C. Cover the pan loosely with parchment or foil if the top starts browning too quickly.
STEP 6: You’ll know it’s done when the top turns golden-brown and the plum juice starts bubbling and caramelizing around the edges. Run a knife gently around the sides to loosen it, then let it cool for a few minutes before slicing.
And that’s it – your gorgeously smelling buckwheat plum clafoutis is ready! We dusted ours with powdered sugar, but honestly, it’s just as good without. Or swap the sugar for a sprinkle of almond slices for a nutty crunch on top.
Plum clafoutis pairs great with…
This rustic dessert makes a perfect sweet ending after a hearty meal. Think of simple, comforting dishes like ricet or our pear potato soup with black trumpets — clafoutis rounds them off beautifully. It also pairs wonderfully after a slow-cooked goulash, savory japrak (stuffed grape leaves), light summer meal such as baked grey mullet or even something lighter like a fresh taboule salad.
Of course, clafoutis shines on its own, too. Serve it as an afternoon treat with tea, or enjoy it warm with a spoonful of whipped cream or a scoop of ice cream melting on top. And for the grown-ups, a glass of sweet white wine or a strong cup of homemade coffee makes the perfect match.
How to store it
Wrap your plum clafoutis in aluminum foil or tuck it into an airtight container, and it will keep happily in the fridge for up to four days.
Want to save it longer? The clafoutis holds up beautifully in the freezer for about three months. Simply reheat it in the oven or microwave until it’s warm and fragrant again, almost as if it were freshly baked.
You can also freeze plums themselves (pits removed) to make this dessert all year round. There’s no need to thaw them completely; just soften them enough so you can arrange them easily in the baking pan. And if you’re still buried in plums this season, turning the extras into a batch of homemade canned plum jam is never a bad idea.
Questions you might ask
Easy! Replace the eggs with a flaxseed or chia “egg” (1 tablespoon seeds + 3 tablespoons water = 1 egg). Use four of those for this recipe. Swap the milk with almond, oat, or coconut milk, and melt in some coconut oil instead of butter. The texture will be a little softer than the classic version, but still delicious and completely plant-based.
A soggy clafoutis usually means too much juice from the fruit. Use ripe but not overly mushy plums, and don’t overload the pan. Dusting the fruit lightly with a spoonful of buckwheat flour before adding the batter also helps soak up extra juices. And always bake until the center is set; underbaking is the fastest way to end up with a wet clafoutis.
That usually happens if the batter is overmixed or baked too long. Also, keep in mind that a clafoutis made with buckwheat flour will naturally be a bit sturdier than one with all-purpose flour. To avoid the rubbery texture, whisk the batter just until it comes together and watch the baking time closely (40–45 minutes is usually perfect). It should be golden at the edges, set in the middle, but still soft and custardy. If you prefer a lighter texture, consider replacing part of the buckwheat flour with almond or coconut flour, which will surely make it more airy.
Cinnamon is the classic choice, but plums also pair beautifully with cardamom, nutmeg, cloves, star anise, and even a hint of vanilla. If you want something more adventurous, try a pinch of ground ginger or allspice — they bring warmth that makes plums taste even richer.
Buckwheat Plum Clafoutis
EQUIPMENT
- 1 8 inch (20 cm) round baking pan
INGREDIENTS
- 500 g plums
- 80 g buckwheat flour
- 80 g sugar
- 140 ml milk
- 4 eggs
- 50 g butter
- 1 tsp salt
- 1 tbsp cinnamon
- 1 tbsp rum (optional)
INSTRUCTIONS
- Preheat the oven to 356°F / 180°C. Wash the plums and remove the pits. Leave the skins on — they add flavor and color. No need to slice them perfectly; rustic chunks bake up juicier and tastier.
- Prepare an 8-inch (20 cm) round cake pan. Line the base with parchment paper and grease the pan well with butter, making sure to coat the sides for even browning.
- In a bowl (or food processor), whisk together the softened butter, buckwheat flour, eggs, sugar (if using), milk, and a pinch of salt until smooth. If the butter is cold, melt it gently before mixing so it blends in properly.
- Place the plums into the pan and sprinkle with cinnamon. For extra flavor, drizzle over a little rum and toss lightly so the fruit is evenly coated.
- Pour the buckwheat batter over the plums. Bake for 45–50 minutes. If the top browns too quickly, cover loosely with parchment paper or foil.
- The clafoutis is ready when the top is golden and the plum juices bubble at the edges. Run a knife around the sides to loosen, let it cool slightly, then slice and serve. Dust with powdered sugar or scatter sliced almonds on top, if you like.
NOTES
- Use ripe, juicy plums for the best flavor and natural sweetness. Leave the skins on for color and taste — they melt right into the batter as it bakes.
- Grease your pan generously with butter, both the bottom and sides, to prevent the clafoutis from sticking and to give it a golden edge.
- If your plums are very sweet, you can reduce or skip the sugar, or swap it with honey or another sweetener.
- Make sure the sugar is at room temperature when mixing the batter so it blends evenly.
- Cover the pan loosely with foil or parchment paper if the top begins to brown too quickly.
- The clafoutis should come out golden around the edges with a soft, custard-like center. Every oven is different, so start checking at about 40 minutes.
- Frozen plums are okay to use — no need to thaw them completely, just enough so you can arrange them easily in the pan.
- Vegan version: use flax or chia “eggs” in place of regular eggs, plant-based milk instead of dairy, and coconut oil in place of butter. The texture will be softer but still delicious.
- Add extra fruitiness by mixing plums with peaches, apricots, nectarines, grapes, or blackberries. A handful of raisins makes it sweeter and jammy.
- For an extra crunchy clafoutis, scatter chopped nuts (almonds, walnuts, or hazelnuts) over the batter, or finish with sliced almonds instead of powdered sugar.
- If you wan’t it lighter, replace part of the buckwheat flour with almond or coconut flour and shorten the baking time a little — you’ll get a softer, cake-like texture.
- For a sweet-and-savory twist, cut back the sugar and sprinkle in goat cheese or feta. The salty bite with the plums is divine.
- Spices like cinnamon, cardamom, nutmeg, or a pinch of ginger add warmth and depth that make plums shine.
- Storage: Wrap your clafoutis in aluminum foil or keep it in an airtight container, and it will last up to four days in the fridge. For more extended storage, freeze it for up to three months. Reheat in the oven or microwave until warm and fragrant, almost as if it were freshly baked.
NUTRITION
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