Peach & Blackberry Clafoutis (Kla-Foo-Tee)
Clafoutis is a Classic French dessert which is predominately made with Cherries. Here, I am taking advantage of substituting seasonal Peaches and Blackberries for a different take. Clafoutis is unique in its composition. I describe it as a cross between a Custard and a Cobbler. It is very simple to make and is a great summer option.
Equipment
- 2 Pie Sized Dishes (Split recipe in half for one pan.)
Ingredients
- Butter (soft or melted) To grease baking dishes
- 2 Cups Sliced Fresh Peaches (skin on is fine)
- 1 Cup Blackberries
- ¾ Cup Sugar
- 6 Eggs
- 1½ Cup Half & Half
- 2 tsp. Vanilla Extract
- 1 Cup Flour
- 2 Tbsp. Flour
- 1 tsp. Salt
Instructions
For Batter
- Place Eggs in mixer bowl and whip for a couple of minutes to lighten.
- Slowly add Sugar followed by Vanilla and Salt.
- Mix to a ribboning texture.
- Add Flour (1 Cup + 2 Tbsp.) and mix well.
For Fruit
- In a mixing bowl, toss Peaches and Berries in a handful of sugar. Add a little extra sugar if desired.
- Coat fruit well.
- Distribute evenly in baking dishes.
- Pour batter evenly over fruit.
- Bake until batter is completely cooked. (About 30-35 minutes). It will have the same touch as a baked sponge cake.
- Remove, let cool and dust with powdered sugar.
- Serve with Whipped Cream or Vanilla Ice Cream.
Tried this recipe?Let us know how it was!
