Stone Fruit Clafoutis

INGREDIENTS

• 2 Tbsp. unsalted butter
• 3 large eggs
• 1 cup whole milk
• 1 tsp. finely grated lemon zest
• 1 tsp. kosher salt
• 1 tsp. vanilla extract
• 1/3 cup plus 2 Tbsp. granulated sugar
• 1/2 cup all-purpose flour
• 2 cups halved and pitted cherries, or pitted and sliced apricots
• Powdered sugar (for serving; optional)

DIRECTIONS

Preheat oven to 350°F. Place butter in a 2–3-qt. shallow baking dish or medium (10″) ovenproof skillet. Transfer to preheating oven and heat until butter has melted, about 4–6 minutes.

Meanwhile, blend eggs, milk, lemon zest, salt, vanilla, and 1/3 cup granulated sugar in a blender until frothy, about 2 minutes. Add flour and blend just until combined.

Pour batter into hot baking dish. Arrange fruit evenly over. Sprinkle with remaining 2 Tbsp. granulated sugar. Bake clafoutis until top is puffed and lightly golden brown, 25–35 minutes. Let cool slightly, then sift powdered sugar over (if using). Serve warm.