Fig and Almond Clafoutis Recipe – Easy, Creamy, and Simply Irresistible
The fig and almond clafoutis delights with its melt-in-the-mouth texture and seasonal flavours.
A simple recipe enhanced with practical tips and variations, perfect for creating a warm, crowd-pleasing dessert.
Fig and Almond Clafoutis: Easy Recipe
There’s something magical about figs, their natural sweetness and delicate texture make them one of my favorite fruits of the season.
In England, fig season is fleeting, so whenever I find ripe, juicy ones, I enjoy them straight away.
But when they’re a little less sweet, I love turning them into comforting desserts.
This fig and almond clafoutis is one of those recipes that never disappoints: tender fruit nestled in a silky custard base, with the crunch of almonds on top.
Inspired by a classic recipe from Cuisine Actuelle, this dessert is a real crowd-pleaser.
Serve it warm with a scoop of vanilla ice cream, and you’ll find it impossible to stop at just one spoonful!
What You’ll Need for This Fig and Almond Clafoutis
This clafoutis requires just a handful of simple ingredients, easy to find and perfect for showcasing seasonal figs:
- Fresh figs (250 g / 9 oz) – choose ripe, sweet figs for the best flavor. Dried figs won’t work here as they alter the texture.
- Eggs (3) – create structure and lightness in the batter.
- All-purpose flour (75 g / 2.6 oz) – use regular flour or swap with almond flour + cornstarch for a gluten-free version.
- Milk (350 ml / 1 ½ cups) – whole milk makes it creamier; plant-based milk works well too.
- Granulated sugar (100 g / ½ cup) – adjust depending on the sweetness of your figs.
- Sliced almonds (1 handful) – add a delicate crunch once baked.
- Butter (for greasing the pan) – prevents sticking and adds flavor.
- Vanilla extract + pinch of salt – enhance and balance the flavors.
For a creamier clafoutis, I like to replace the milk with heavy cream, the texture turns incredibly smooth and velvety.
Of course, it’s richer, but the result is worth it. I had planned to try a milk-and-cream mix, but sadly, my carton of cream was past its date.
How to Make Fig and Almond Clafoutis
Follow these easy steps for a foolproof, creamy clafoutis:
- Preheat the oven to 200°C / 400°F (gas mark 6).
- Whisk eggs and sugar until pale and slightly frothy.
- Add the flour gradually, whisking to avoid lumps.
- Pour in the milk slowly, whisking until smooth, then stir in vanilla and salt.
- Prepare the figs: wash, pat dry, and cut them in half or quarters.
- Grease a round baking dish generously with butter, then pour in the batter.
- Arrange figs cut side up, pressing them gently into the batter.
- Sprinkle sliced almonds evenly over the top.
- Bake for 30 minutes until golden and just set. A knife inserted in the center should come out clean but slightly moist.
- Serve warm or cold – plain, with ice cream, or with a fruity coulis.
Tips for Success
- Know your oven: every oven bakes differently. Check doneness towards the end with the knife test.
- Avoid sinking clafoutis: let it cool gently in the oven with the door slightly ajar to prevent collapsing.
- Extra flavor boost: sprinkle with a little brown sugar before baking for a caramelized top.
Variations to Try
- Pear & Almond Clafoutis – swap figs for ripe pears for a classic twist.
- Gluten- and dairy-free – use almond flour + cornstarch with coconut milk or almond milk.
- Spiced Clafoutis – add a pinch of cinnamon, star anise, or cardamom for a cozy fall version.
- Festive touch – a splash of rum or amaretto gives it an elegant, grown-up flair.
Storing and Serving Fig and Almond Clafoutis
Storage
- Clafoutis keeps well for 2 to 3 days in the refrigerator, tightly covered with plastic wrap or stored in an airtight container.
- Take it out about 15 minutes before serving so it regains its full flavor.
- Avoid freezing: the delicate, custardy texture doesn’t hold up well after thawing.
Reheating
- For a result almost like fresh out of the oven, warm gently at 300°F (150°C) for about 10 minutes.
- You can also reheat individual slices in the microwave for a few seconds, but be careful not to dry them out.
Serving Ideas
- Serve your clafoutis warm with a scoop of vanilla ice cream—the hot-and-cold contrast is irresistible.
- Add a red fruit or fig coulis to intensify the fruity flavour.
- For extra indulgence, lightly dust with powdered sugar or sprinkle with caramelized brown sugar just before serving.
- Pair it with coffee, tea, or a fruity herbal infusion for the perfect cozy dessert.
Easy Fig and Almond Clafoutis Recipe Step by Step
- Total Time: 40 minutes
- Yield: 6 portions
Description
Le clafoutis de figues aux amandes séduit par sa texture fondante et ses saveurs de saison.
Une recette simple, enrichie d’astuces pratiques et variantes, idéale pour sublimer un dessert convivial et gourmand.
Ingredients
- 250 g (9 oz) fresh figs
- 3 eggs
- 75 g (2.6 oz) all-purpose flour
- 350 ml (1 ½ cups) milk
- 1 generous handful of sliced almonds
- 100 g (½ cup) granulated sugar
- Butter for greasing the dish
Instructions
- Preheat the oven to 200°C / 400°F.
- Whisk the eggs and sugar together until well combined, then add the flour.
- Gradually whisk in the milk until the batter is smooth.
- Wash and dry the figs, cut them in half, then into large chunks.
- Butter a baking dish, pour in the batter, and scatter the fig pieces on top.
- Sprinkle with sliced almonds for added crunch.
- Bake for about 30 minutes, keeping an eye on it towards the end.
- Serve warm or chilled, plain or with your favorite topping.
- Prep Time: 10 min
- Cook Time: 30 min
- Category: desserts
Nutrition
- Serving Size: 1 portion
- Calories: 270 kcal
