Do you have some sad, squishy, forlorn fruit lying on your kitchen counter? Make a clafoutis!
Well, we definitely did have some fruit, namely blueberries and peaches that needed to be put in something because they had seen better days. Personally, I like most fruits almost as hard as a rock… something about soft, squishy fruit gives me the heebie-jeebies. Although apricots have to be soft, as well as avocados obviously…. Anyways, the bottom line is I’m a picky fruit eater.
However, fruit that is baked or cooked is a different story. The squishier and juicier the better. I mean, imagine how gross a crunchy cobbler or pie would be. Ew.
I had heard about this dessert before on cooking shows and the like, but thought it was one of those many complicated french desserts. I’m happy to let you know it wasn’t! It is almost like a huge pancake, like a Dutch Baby if you’re familiar with that. Now, traditionally this dessert is made with cherries, but I don’t have the patience to pit cherries or the will to buy one of those silly cherry pitters, so I used peaches and blueberries for the aforementioned reasons. The result was delicious and it was gone within a day and a half! It is perfect for dessert as well as breakfast, and I used white whole wheat flour to make it a bit heartier and healthier.
Truthfully, this is probably one of the simplest desserts you can make; it is super easy and yields a great fruit dessert!
Blueberry Peach Clafoutis
Adapted from Anecdotes and Apples
2 peaches, sliced
2 cups fresh or frozen blueberries
3 large eggs
3/4 cup milk (I used almond and coconut)
1/4 teaspoon salt
2 tablespoons butter, melted and cooled (I used grapeseed oil)
1 teaspoon vanilla extract
1/4 teaspoon almond extract, optional
1/2 cup granulated sugar
3/4 cup White Whole Wheat Flour
1 teaspoon cinnamon
Preheat the oven to 350 degrees Fahrenheit. Lightly grease a 9 x 2-inch round cake pan, or a 9-inch pie pan at least 1 1/2 inches deep. Arrange the peaches and then place blueberries on top in the pan. If you use a spring foam pan, be sure to place a cookie sheet underneath as the batter will seep out.
In a medium bowl, whisk together the eggs, milk, salt, melted butter, vanilla, almond extract (if using), cinnamon, and sugar. Whisk in the flour, stirring till most of the lumps are gone. Pour the batter over the fruit.
Bake the clafoutis for 40-45 minutes, until a cake tester inserted into the center comes out clean. Remove it from the oven, and serve it in wedges, warm or at room temperature.