Sweet fruit framed with an egg-rich batter makes this blueberry peach clafoutis superb for dessert or brunch fare. You could perhaps call this an oven pancake, but “clafoutis” sounds much more chic.
When I went off to college, my interest in the culinary arts began to blossom. Already equipped with basic cooking skills thanks to my mother, I began collecting cookbooks and trying new recipes as my new hobby. French cooking seemed the most glamourous of all. So when I was not studying or brewing compounds in the chemistry lab, I experimented with entrees and desserts like Beef Bourginnone and Tarte Tatin.
My favourite and only French cookbook is Paris Bistro Cooking, by Linda Dannenberg. As a student, I could not afford to spend a summer roaming the streets of Paris, ordering off of bistro menus. But drinking in the charming photos and trying out authentic French recipes allowed me to visit Europe vicariously.
In all my explorations, I had never attempted clafoutis–until last week. While pondering how to make a not-too-sweet treat for a friend on a low sugar diet, I noticed a recipe for clafoutis made with almond flour and just a touch of sweetener. My quest was over. I served my first clafoutis made from pears and blueberries with lightly sweetened whipped cream. Making it again with peaches was just as delicious.
Blueberry Peach Clafoutis
- 1 1/2 cups ripe peach or pear slices, fresh or frozen
- 2 tablespoons blueberries, fresh or frozen
- 2 tablespoons coconut oil or butter, melted
- 2 tablespoons maple syrup (or other sweetener)
- 1/2 cup almond milk (or other milk)
- 3 large eggs
- 1/8 teaspoon almond extract
- 3 tablespoons almond flour
- pinch of sea salt
- icing sugar for dusting, optional
- whipped cream, optional (use whipped coconut cream for a non-dairy option)
- Preheat oven to 400 F (200 C). Toss fruit with sweetener. Into an 8″ round or square glass baking dish or among 6 to 8 ramekins, pour melted butter. Add fruit and distribute evenly.
- In a separate mixing bowl, beat eggs and then beat in milk. Stir in almond extract, almond flour, and salt. Pour batter over fruit in baking dish.
- Bake one large clafoutis for 35 minutes or until top is golden brown. If using multiple ramekins, bake for 10 to 15 minutes instead. Serve clafoutis slightly warm or at room temperature. Dust with icing sugar just before serving if desired. Serve with whipped cream if desired.
I share recipes at Allergy Free Wednesdays and elsewhere.
16 thoughts on “Blueberry Peach Clafoutis”
This looks delicious! I am totally in the mood right now for blueberries! Pinned!
Thanks! I think you’ll enjoy it!
This looks delicious! I always like food with French names.:)
Me too! 🙂
This would be perfect for brunch! Great recipe!
This clafoutis looks delicious! I love the blueberry and peach combination!
I’ve never made clafoutis with anything but cherries! What a shame because this sounds and looks delectable! Blueberries are definitely going into the mix next time.
Oh how delicious! This is my kind of dessert…all that beautiful fruit baked to perfection. I so wish I had some right now! 😀
I’m not sure if my last comment went through but this looks so beautiful and delicious! Will be pinning!
Thanks so much!
oh. I love clafouti. and the blueberry farm opens on Friday… I think I have a plan.
An exciting day! Will you be picking the berries? I love doing that!
This looks delicious! I love blueberries and peaches so definitely pinning this to try it out!
I’m so glad you like the recipe. I hope you get to enjoy a taste soon!