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.