There comes a point in every dad’s life where you’re just going to have to make dessert. We don’t mean scooping some ice cream onto a disposable plate or tossing cookies in the general direction of children; we mean actually cooking something with the intention to please/appease your child (and possibly yourself). You know, baking.
When that moment arrives, here’s the move: a sorta pie, sorta pudding, sorta fruit thing that hits that holy trinity of ease, deliciousness, and nutrition (relative to, you know, other treats). It makes a great dessert; it may even be better at breakfast. Your child will lap it up; you and/or your spouse will like it even more. It’s all good.
But what is it, exactly? You could call it a clafoutis–essentially, a pancake with aspirations of being a fruit tart. In France, there would be no crust; but this is America, dammit, and we pie everything. Our touch, this clafoutis pie, is subtle: a simple “slab” of graham cracker crust underneath the filling and fruit; this baby got no back.
More importantly, though, what isn’t it? The template is endlessly adaptable: change up the fruits, change up the flavors, change up the crust; change up the size of the pie–all of which we show below. Want to use a different berry (or many berries)? Go right ahead! Only have agave or honey and not maple syrup? Make the substitution and keep the ratios! Want more butter (or flour or eggs) or different seasonings (i.e., cinnamon)? The choice is yours. Heck, we even have versions of this as a pancake or as a souffle.
(Note: the “Ingredients” section provides two different sizes/rations for how–and how much–you could make and present the pie: a larger version for deep pre-made crusts and/or a quarter sheet-sized tray; a smaller version for pie pans and muffins.)
A classic French clafoutis is a crustless, fruit-filled baked pancake. This version adds an American twist: a buttery graham cracker crust under the custardy filling and juicy berries. Think pancake meets tart meets pie slab—ready to slice, serve, and enjoy.
This recipe is adaptable in both size and presentation:
Can I use different fruits?
Yes! Any berry or stone fruit—like plums, nectarines, or apricots—works beautifully.
Do I need a crust?
Traditionally, clafoutis is crustless, but this recipe uses a crust for extra flavor and structure. You can omit it if you prefer.
Can I make this ahead of time?
Yes. Bake, cool, and refrigerate. Serve chilled or re-warmed.
Can I make it baby-friendly?
Yes—make the muffin version without salt and with soft fruit pieces.
A simple fruit tart--a clafoutis by any other name--for the fathers who want to bake something delicious with and/or for their child but don't want to be, you know, seriously baking.
Prep your crust:
Melt 2 tbsp of butter if making a three-egg pie or 3 tbsp if making a four-egg pie; allow melted butter to cool. In a bowl, beat the eggs and extract until mixed and frothy; add in the milk, yogurt (or whatever dairy you are using), melted butter, and maple syrup; mix until blended. Zest skin of lime/lemon into bowl, then add ginger, cardamom, a pinch of salt, and flour; mix until fully blended.
The pie is both firm enough to hold its shape and soft enough that a toddler–or even an infant–could easily pick it up and smash it into their face. Feel free to top with whipped cream or a bit of yogurt–or even mash up in a bowl with that–but if you give them a slice or slab and spoon/fork your child will be just fine.
Make this recipe as muffins and even infants can partake. Here’s how: make the three-egg batter as described, leaving out the salt; coat each muffin well with cooking spray, then toss in 3-4 cut-up pieces of fruit per well, followed by enough batter to fill the well. Bake at 350 until center is set, roughly 20 minutes.
Servings 8
Serving Size 1 slice
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
If you're wondering why you should go through the trouble of making a graham cracker crust when an off-the-shelf, pre-baked crust is waiting for you in the baking aisle of your local grocery store, the reason is simple: if you cook that thing a second time, it will turn everything to sugar mush. That's why we recommend using a par- or un-baked frozen crust if choosing to use something pre-made: it'll cook as you do and not mess up the texture of your filling.
Brad (the Dad) is the founder and Chief Recipe Officer of New Dad's Kitchen. His own cooking/feeding journey started humbly during his son's infancy, preparing and managing his son's bottle intake in order to support his wife; it has since blossomed into a full-on passion to feed his child and family delicious and healthy meals that can satisfy both a toddler and his very tired parents.
