Stone Fruit Clafoutis
['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)']
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.
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