Summertime Stone Fruit & Edible Flower Clafoutis

Cherries, Peaches, and edible flowers from Specialty Produce sit atop custardy clafoutis. Creamy and custard-like, crisp and puffed like a dutch baby, making clafoutis is as easy and delicious as it is flexible. Top batter with whatever seasonal fruit you can get your hands on.

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1 lemon
1 cup cherries
1 peach
1 cup whole milk
1/2 cup sugar
3 eggs
1 tsp vanilla paste or extract
2 tbsp butter, melted
1/2 cup all-purpose flour
1/4 tsp salt
edible flowers
1 tbsp powdered sugar (for serving)


Arrange a rack in the middle of the oven and heat to 350° F. Coat a 9-inch pie pan or 10-inch cast-iron skillet with butter and set aside.

Prepare the Fruit

Zest the lemon and juice ½ lemon, yielding about 1 tablespoon of juice.

Stem and pit the cherries; pit and thinly slice peach. Set fruit aside.

Make a Batter

In a large bowl, combine the milk, sugar, eggs, lemon juice, lemon zest, and vanilla. Whisk until sugar is dissolved

Add the flour and salt and whisk until smooth.

Add the Fruit

Pour batter into prepared pan and top evenly with the fruit and edible flowers


Bake until set, puffed, and light golden brown around the edges, about 35 to 40 minutes.

Let cool for 5 to 10 minutes.

To serve, dust with powdered sugar and cut into wedges or scoop and serve warm.