Individual Almond Fig Clafouti Recipe
I am thrilled to share my Individual Almond Fig Clafouti recipe with my friend Angie, Postcards from the Ridge, and the rest of the talented bloggers showcasing their ideas for the 2018 Fall Ideas Tour. Make sure you click through the links at the bottom of this post to get a bushel full of fall inspiration.
Table of Contents
I have always considered figs a Fall fruit, but, fun fact time, Figs have 2 seasons! The early, breba, season happens in June and the longer, later new wood season runs from August to October. All that being said, Figs still say ‘fall’ to me.
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And if you are looking for an easy fall recipe, this Almond Fig Clafouti recipe is the way to go. I like to serve it in my wee little cast iron skillets, but it can also be made in a larger pan. And with a name like ‘clafouti’, the initial thought is that this is some complicated French recipe when in fact…it is truly one of the easiest dessert recipes around.
At its core, it is basically a baked custard with fruit. You can eat it as is, serve it with a scoop of ice cream, a dollop of whipped cream or, as in these Almond Fig Clafoutis, with a sprinkling of caramelized almonds.
I have made this recipe with both Brown Mission and Black Turkey figs and they work equally wonderfully.
And in a world when sourcing ingredients lists is becoming a job in and of itself, you most likely have these ingredients on hand right now.
Enough of my babbling, here’s the Almond Fig Clafouti recipe:
Individual Almond Fig Clafouti
Equipment
Ingredients
- 1 1/4 cups whole milk
- 1/2 cup white sugar
- 3 eggs
- 1 1/2 tbsp Amaretto
- 1/8 tsp salt
- 1/2 cup flour
- 15 whole figs cut in half
- 1 cup slivered almonds
- 6 tbsp sugar
- butter for greasing pans
Instructions
- Generously butter your ramekins or mini skillets. Can be made as 1 large dessert by buttering an 8-cup baking dish.
- Preheat oven to 350'F
- In a blender, combine milk, sugar, eggs, Amaretto, flour, and salt and blend
- Pour 1/2 of the mixture into your prepared baking dish and set remaining mixture aside
- Bake for 8 minutes if using small dishes or 10 minutes if using the larger dish until just slightly set but not baked through.
- Leave oven on, but remove the clafoutis
- Place figs cut side down on top of the partially baked custard
- Pour remaining batter over the figs and return to the oven.
- Bake for 25-30 additional minutes (30-40 if using larger baking dish) until the clafouti is puffed and golden brown and a knife inserted in the center comes out clean.
- Sprinkle with candied almonds and serve warm
For Candied Almonds
- Add almonds and sugar to a heavy pan (I use my cast iron skillet and it's perfect) and heat over medium heat, stirring constantly until sugar melts and caramelizes.
- Remove from skillet and place on parchment paper for at least one hour...separating large clumps.
Nutrition
You could make these Almond Fig Clafouti in these small cast iron skillets, in individual baking dishes or in a larger baking or pie pan. If using the cast iron, make sure to put something under them before placing the skillets on your table or plates. I love these mini cutting boards for such a purpose.
Earlywood Mini Cutting Boards, Lodge Cast Iron 5″ Skillet
If you think you’d like to add this Almond Fig Clafouti recipe to your repertoire, then bookmark this page or pin the following image.
If you love figs as much as I do, check out this recipe for figs in spiced honey, a delightful recipe for spiced figs that elevates just about everything you pair it with
And like I promised, there are so many great ideas to get you inspired for fall shared by some of my very talented blogger friends. Do make sure to pop by to get your creative juices flowing.
At this writing, we are in a hotel as we evacuated our home located on the North Carolina coast ahead of Florence. I am looking forward to spending a quiet afternoon visiting all these sites for some beautiful fall eye candy…wanna join me?
Fall Ideas Tour
Monday – Fall Mantel Decor Ideas
Tuesday – Fall Tablescape Ideas
Wednesday – Fall DIY Projects
Thursday – Fall Recipes
Friday – Fall Porch Decor Ideas
Thanks again for spending a few minutes of your busy day with me today.
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Until next time…
Hugs,
I love figs but rarely cook or bake with them. I can’t wait to try this recipe!
Oh Randi, you must give them a whirl in baked form! So….delicious. And these clafouti are embarrassingly easy to make.
Have a great weekend my friend.
Hugs, Lynn
Lynn, this looks delicious. We are big fans of figs and I’m always looking for ways to cook with them when I see them in the market in the fall. I did not know that there are two seasons. I seem to only find them in the fall and they are a beautiful and sweet treat. Your individual cast iron pans are adorable too and now that our girls are mostly out of the house they would be perfect for us.
Hey Patti…you must whip up a few clafouti! Especially with figs…but can be made with most fruits. And those wee skillets are about my most favorite thing. So very handy.
Thanks for swinging by and wishing you a lovely weekend.
Hugs, Lynn
As southern girls we treasure our heirloom cast iron skillets, so we always appreciate recipes that use them. Your almond fig clafouti recipe sounds delicious and we can’t wait to give it a try!
Hey gals, hope you do whip up a few clafouti in your cast iron skillets. I do love mine and have already passed that down to my kiddos.
Thanks for stopping by and hope you enjoy a lovely weekend.
Hugs, Lynn
This looks absolutely delicious! I love figs but rarely think to bake with them. Making this in a cast iron skillet is a great idea. I love cooking with mine which are all inherited from my grandmother.
Oh, how great that you have your Grandma’s skillets! You need to whip up some fig claufouti and do her cast iron proud.
Thanks for swinging by.
Hugs, Lynn
I have never made anything with figs but these look great! Especially in those cute little skillets!
Oh, you must give them a try…lovely fresh…or baked. And this dessert is so incredibly easy to make.
Hope you are staying dry this weekend.
Hugs, Lynn
It sounds so fancy and looks delicious… glad to hear it’s easy to make. Looks perfect for fall.
Sooooo easy to make…like REALLY easy. Hope you whip some up to enjoy soon.
Thanks for stopping by my friend
Hugs, Lynn
These look so decadent! I’ve never had a fig dessert before, but now I want to try it!
Oh, I am so glad! I hope you do give it a try…we love them for dessert as well.
Have a great weekend.
Hugs, Lynn
Yep, clafouti totally threw me off, lol. This looks yummy Lynn 🙂
Hee Hee…and it’s a fun word to say too! ‘clafouti, clafouti, clafouti’…
Thanks so much for swinging by.
Have a great weekend,
Lynn
Lynn, I absolutely LOVE that you have used fresh figs here. What a perfect combination of flavors and ingredients for a delicious fall recipe. I can’t wait to try this! xoxo
AW, thanks Kristi. We love fresh figs and I am always looking for ways to use this delightful fruit.
Thanks so much for stopping by my friend.
Have a great weekend.
Hugs, Lynn
I love figs, and they are as beautiful as they are delicious. Thanks for sharing your recipe!
Thanks for stopping by Susan! I love figs too…and think I like to photograph them as much as I like to eat them!
Have a great weekend my friend
Hugs, Lynn
I have never made (or tasted!) anything like this, Lynn. It looks so beautiful and delicious.
Hi Mary Beth, do give it a try. If you like custard and figs, you will surely love it.
Thanks for taking a minute to drop your kind note.
Hugs, Lynn
Not only does your recipe sound amazing your photography is beautiful, this looks like a recipe out of a cook book!
Aw, thanks Laurie. I am really enjoying working with my camera! One of my favorite aspects of this ‘job’.
So glad to be on this tour with you! A true honor to join in with all the talent!
Have a great day my friend.
Hugs, LYnn
Lynn,
This looks and sounds so yummy. I haven’t had many dishes with figs but will have to try this one. I love your mini skillet and cutting board. Beautiful photography too. Thanks so much for joining us on the tour!
Hey Angie…thanks so much for organizing us! Lots of talented women in that group and I was honored to be included.
Happy day my friend.
Lynn, this looks scrumptious, and I love how clafoutis are easy and quick to prepare. Could you tell me if using 2% milk instead of whole milk would make a big difference?
Thank you!
Suzanne
Hey Suzanne, while I have not made it with skim milk I did a little research and was surprised to find out that there is very little difference between whole fat and skim milk.
https://www.seriouseats.com/2017/01/is-it-okay-to-bake-with-skim-milk.html
So…I guess I’d give it a try! The next time I am making a claufouti I think I will try skim milk.
If you try it, please do let me know.
Thanks for writing in my friend,
Hugs, Lynn
Oooh, this looks good. I’ll use any excuse to eat figs — ever try them baked surrounding a block of good feta with honey on top? — and I’ve been making clafoutis since I learned how from Julia 40 years ago. No reason I can’t make this as dinner, is there?
Oh my heavens…that fig and feta and honey thing…sounds divine! Oh, maybe even with a few almonds scattered around? What a great appetizer…thanks for the suggestion my friend.
And truly…the clafouti…it has eggs so it’s protein, so of course you can eat it for dinner!! 😂