Slow Cooker Autumn Plum Clafoutis: Easy Hands-Off Dessert Tips, FAQ & printable recipe

Tips for success

For the best texture, use whole milk rather than skim or low-fat; the higher fat content gives the custard a richer, creamier consistency.

If you want a more pronounced vanilla flavor, add a teaspoon of vanilla extract along with the milk. You can also sprinkle a pinch of salt over the top before cooking to balance the sweetness.

Serve the clafoutis warm, directly from the slow cooker or transferred to a platter. A dusting of confectioners' sugar adds a nice finishing touch.

Leftovers can be stored in the refrigerator and reheated gently in the microwave or a low oven. The clafoutis is also delicious at room temperature, making it a great make-ahead dessert for picnics or potlucks.

Variations

• Pear Clafoutis: Replace the plums with ripe but firm pears, peeled and sliced. Add a pinch of ground cinnamon or cardamom with the sugar for a warm spice note.
• Cherry Clafoutis: Use fresh or frozen pitted cherries instead of plums. If using frozen, do not thaw them first; add them directly to the slow cooker to avoid excess liquid.
• Gluten-Free Clafoutis: Substitute the all-purpose flour with a 1:1 gluten-free flour blend. The texture will be slightly more tender, but the clafoutis will still set beautifully.
• Almond Clafoutis: Add 1/2 teaspoon of almond extract along with the vanilla sugar, and sprinkle 2 tablespoons of sliced almonds over the top before cooking for extra crunch.

Storage and make-ahead

Fridge

Store leftover clafoutis in an airtight container in the refrigerator for up to 3 days. Reheat gently before serving.

Freezer

Freeze the fully cooled clafoutis in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator and reheat in a 300°F oven until warm.

Reheat

Reheat individual portions in the microwave for 20-30 seconds, or in a 300°F (150°C) oven for about 10 minutes.

Store leftover clafoutis in an airtight container in the refrigerator for up to 3 days.

To reheat, place individual portions in the microwave for 20 to 30 seconds, or warm in a 300°F (150°C) oven for about 10 minutes. The texture will be slightly denser after refrigeration but still delicious.

You can assemble the clafoutis in the slow cooker insert up to 4 hours before cooking; cover and refrigerate. When ready to cook, place the insert in the slow cooker and cook on high for the same amount of time. You may need to add 15 to 30 minutes if the mixture is cold.

Serving ideas

Serve the clafoutis warm, scooped directly from the slow cooker or carefully lifted onto a plate. It pairs beautifully with a scoop of vanilla ice cream, a drizzle of heavy cream, or a spoonful of crème fraîche. For a simpler presentation, just dust with confectioners' sugar and enjoy.

This clafoutis is best eaten the day it's made, but it's also lovely at room temperature the next morning with coffee.

If serving to guests, consider cutting it into wedges and plating each portion with a few extra fresh plum slices for color. The soft, custardy texture and jammy fruit make it a comforting end to any autumn meal.

Frequently asked questions

Recipe card

Slow Cooker Autumn Plum Clafoutis: Easy Hands-Off Dessert

Prep 10 minCook 2 hRest 10 minTotal 2 h 20 minServes 6

Ingredients

• 1 1/2 lb ripe plums, halved and pitted
• 4 large eggs
• 1/2 cup all-purpose flour
• 1/4 cup vanilla sugar
• 1 cup whole milk

Instructions

1. Lightly grease the inside of the slow cooker insert with butter or a neutral oil. Arrange the halved plums in a single layer, cut side up, covering the bottom of the cooker as evenly as possible. If the plums are very large, cut them into quarters to fit snugly.
2. Crack the eggs directly over the plums, dropping them in whole as shown in the video. Do not stir yet; the eggs will be blended with the other ingredients in the next step.
3. Sprinkle the all-purpose flour evenly over the eggs and plums, then sprinkle the vanilla sugar over the top. Use a spoon or your fingers to distribute the flour and sugar as evenly as possible, but do not stir.
4. Slowly pour the whole milk over the entire mixture, making sure it reaches the edges and covers the flour and sugar. Do not stir; the batter will come together as it cooks.
5. Cover the slow cooker and cook on high for 2 hours, or until the edges are golden and the center is just set. The clafoutis should be gently firm to the touch, not jiggly. If the top is still very wet, cook for an additional 15 to 30 minutes.
6. Turn off the slow cooker and let the clafoutis rest, uncovered, for at least 10 minutes. The eggs finish setting during this time; the internal temperature should reach at least 160°F (71°C). Carefully transfer to a plate or serve directly from the cooker.

Contains: gluten, eggs, milk

Estimated nutrition per serving

Calories

230

Protein

8 g

Carbohydrates

32 g

Fat

8 g

Automatic estimate from the ingredient list, not laboratory-verified.