Summer Fruit Clafoutis
The perfect dessert for right now
Berries, nectarines, apricots, plums, cherries…all the good stuff! If you’re tempted to bake a pie, crisp, or cobbler, we are right there with you but sometimes we also want a go-to summer dessert we can (almost) make with our eyes closed. Enter CLAFOUTIS.
Traditionally, clafoutis (pronounced claw-foo-tea) is made with cherries, pits and all, just check Mastering the Art of French Cooking where Julia will school you on the real deal recipe. Imagine if a cooked custard and a Dutch Baby had themselves a baby and, voilà, the clafoutis.
The batter can be made in a food processor, a blender, or with an immersion blender. We like ours with a bit of almond flour but straight up all-purpose works just fine, too. Choose whatever fruit you like but nothing too juicy or your custard won't set.
Delicious eaten cool, you can bring it to a picnic, serve it at brunch, or leave it on the counter and chip away at it all day while you work from home (we will never tell).
Summer Fruit Clafoutis
1 1/4 cups whole milk
5 ounces granulated sugar
3 eggs
1/2 cup all-purpose flour OR 1/4 cup all-purpose flour PLUS 1/4 cup finely ground blanched almonds
2 teaspoons vanilla extract
1/4 teaspoon almond extract
1/8 teaspoon salt
1 pound cherries, washed and stemmed (pitted or not), 1 pound berries OR 1 pound sliced and pitted stone fruit
Confectioner’s sugar for dusting
Preheat oven to 350°F. Using a blender, immersion blender, or food processor, combine milk, granulated sugar, eggs, flour (ground almonds, if using) vanilla, almond extract, and salt. Process until smooth.
Scatter fruit into a 9-inch cast-iron skillet, 8-cup baking dish, or 8 1-cup individual dishes. Gently pour the batter into the dish. Bake until the clafoutis is browned and slightly puffed, 45 minutes to 1 hour.
Cool slightly and dust with confectioner’s sugar.
