Harvest Peach and Blueberry Clafoutis
Clafoutis is a French county dessert half way between a custard and a cake. I learned about cloufutis from the first cookbook anyone ever gave me and it’s taken me all these years to get around to making one. Oh, that I had tried it earlier! Easy, rustic, delicious and extremely versatile, a creative cook can concoct endless versions of cloufutis. Traditionally made with cherries, this incarnation uses those favorite end of summer fruits, peaches and blueberries….and is as delicious as it is simple.
Not too sweet, and admittedly better warm from the oven, it would be a short trip to justifying a nice little bowl of cold cloufutis for breakfast. After all….fruit, milk, eggs, whole wheat flour….heck? :)
Keep an eye out for a different version….caramel apple cloufutis…coming soon!
Ingredients
- 3 large fresh ripe peaches, peeled and sliced
- 1/3 cup fresh or frozen blueberries
- 1/2 cup plus 1 tablespoon granulated sugar
- 4 large eggs
- 1 cup 2% milk
- 1/2 cup white whole wheat flour (or all-purpose)
- 1/4 teaspoon salt
- 3 tablespoons unsalted butter, melted and cooled
- 2 tablespoons spiced rum
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 1/2 teaspoon fresh grated or microplaned ginger
Instructions
- Put rack in middle of oven and preheat to 400 degrees.
- Butter a shallow 2-quart baking dish.
- Toss peach slices and blueberries with 1 tablespoon sugar and spread into the bottom of the baking dish.
- Combine eggs, milk, flour, salt, butter, rum, extracts, ginger and remaining 1/2 cup sugar in a blender and blend until smooth.
- Pour batter over fruit.
- Bake clafoutis until puffed and golden – 35 to 45 minutes. Do not overbake.
- Cool slightly on a rack and serve warm, dusted with confectioner’s sugar.
This post is linked to Ekat’s Kitchen’s Friday Potluck. Check out all the fantastic recipes!
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