Clafoutis is a rustic French dessert made with fresh fruit that’s baked into a custard-like pudding. This rustic blueberry peach clafoutis recipe is easy to make and absolutely delicious.
Clafoutis is the kind of dessert you would find if you unexpectedly dropped in on your friends in the Provencal countryside around dinner time. They’d ask you to stay, preparing a simple, yet delicious supper. Though no dessert had been planned, Madame would gather some stone fruit and berries, and quickly throw together a Clafoutis.
While a traditional Cherry Clafoutis contains cherries with pits, I’ve never had the nerve or enough insurance to make one that way. I love cherries, but my husband, not so much.
I really wanted everyone to love this dessert, because its so easy to assemble, so I attempted yet another Cherry Clafoutis a couple of weeks ago. With the leftover batter, I made a couple smaller versions using some leftover fruit I had. The creamy custard-like batter holds the fruit together, and just a dusting of powdered sugar and a dollop of lightly sweetened whipped cream compliments it perfectly! My daughter had a friend visiting from college, so I had everyone help with the “taste testing”. One was Raspberry Blueberry…
…but the overwhelming winner was the blueberry peach clafoutis, so I made it again last weekend.
What’s great about a Clafoutis, is how easy it is to make. Just throw the batter ingredients into the blender, layer some fruit, and bake. I added some slivered almonds for crunch and flavor. All versions are made with a gluten free flour blend but of course regular unbleached white flour will work perfectly well.
You really don’t even need to measure the fruit, since the batter seeps in between the fruit. I could not locate my deeper, prettier, white ceramic quiche dish, (the one shown is a shallow tart dish) so I improvised and used my 10″ cast iron skillet. It worked perfectly, and made me wonder if this dish would work really well over a campfire?!
Preheat oven to 350 degrees F. Grease a 10″ cast iron skillet or baking dish. Pour in a thin layer of the batter into the bottom of the skillet or baking dish and bake for about 5 minutes, just to set the batter. Layer the fruit over the batter.
Sprinkle 1/3 cup sugar over fruit.
Layer nuts, if using.
Top with remaining batter.
Return to the oven and continue baking until clafoutis is golden brown and knife comes out clean. Dust with powdered sugar.
Serve the clafoutis warm or room temperature, with a bit of freshly whipped and lightly sweetened cream or a scoop of ice cream.
- 1 1/4 cup whole milk
- 2/3 cup sugar divided
- 3 large eggs
- 2 teaspoons pure vanilla extract
- 1 teaspoon almond extract
- 1/8 teaspoon kosher salt
- 1/2 cup sliced almonds
- 1/2 cup all-purpose unbleached flour or gluten free flour blend
- 3 cups fruit sliced if necessary. I used 2 peaches and about 1/2 cup of blueberries for this version.
- Powdered sugar for dusting
Preheat oven to 350 degrees F. Grease or butter a 10 inch baking dish or oven-proof skillet.
In a blender, add milk, 1/3 cup sugar, eggs, vanilla, salt and flour. Process on high until all ingredients are well blended, about 1 minute.
Pour a thin layer into greased baking dish. Bake about 7 minutes, or just until batter is set. Remove pan from the oven.
Layer fruit over batter. Sprinkle with remaining 1/3 cup of sugar and nuts. Top with remaining batter and return to the oven. Continue baking at 350 degrees F. for an additional 45-50 minutes or until knife inserted into center comes out clean.
Dust with powdered sugar. Serve warm with whipped cream or ice cream.