EASY AND HEALTHY CLAFOUTIS
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This french clafoutis is one of the best fruit desserts where the juicy fruit is the star of the show: it’s healthy, delicious, inexpensive and comes together in no time!
Traditionally made with cherries, a clafoutis is actually delicious, elegant and versatile with any kind of fruit. I love apricots, but I also used to make it with pears, strawberries, frozen blueberries or cherries which come ready-pitted and cheaper than their fresh counterpart.
The fruit is cooked with a light batter, embarrassingly easy to make, which becomes puffed and golden in the oven. It’s similar to a baked custard, therefore, no rising or good baking skills are required.
Batter + fruit + oven … easy peasy, right?
Keep in mind that it isn’t a cake, you can’t store it for days. However, you can prepare the mix one day in advance, bake the clafoutis at the same time as you start the meal to ensure it is at just the right temperature when you want it: warm and melt-in-the-mouth is best!
What ingredients you need
- Fresh or frozen fruit
- Milk
- Eggs
- Whole wheat or white flour
- Unrefined cane sugar or white sugar
- Lemon
- Flaked almonds and almond extract (optional)
RECIPE NOTES
- If you don’t find a good deal on fruit at your local market, just go for frozen fruit: cheaper, definitely good for baking and ready to use.
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- Cost of the recipe:Â approx $ 5 (6 servings)
- If you love this easy clafoutis, you might be interested also in these healthy dessert recipes:
Healthy yogurt cake,
blender healthy carrot cake
What is great about clafoutis is its versatility. Once you have the general recipe fixed in your head, you can adjust it according to taste and circumstance: you can add a couple of egg yolks for a more custardy clafoutis, or you can swap milk with cream for a richer pudding.
For me, the lighter the better!
APRICOT CLAFOUTIS
Ingredients
- 8-10 Apricots (or 1 lb of frozen berries)
- 1 cup Milk
- 2 Eggs
- 1 Tbs Whole wheat or all-purpose flour
- 60 gr unrefined cane sugar or white sugar
- 1/2 Lemon, zest
- 1/8 tsp almond essence (optional)
- 2 Tbs almonds, flaked (optional)
- butter to grease, or parchment paper
Instructions
- Preheat the oven to 350F, fan.
- Grease with butter or oil (or line parchment paper) a baking dish/cake tin (9 inches).
- Arrange the fresh or frozen fruit over the dish.
- In a bowl whisk the flour and sugar together. Form a well in the centre of the mixture and add the eggs. Gradually draw the flour into the eggs from the outside of the well, mixing well, then beat in milk a little at a time to form a smooth batter. Add lemon zest and almond extract.
- Pour the wet mixture over the fruit (as shown in the picture above) and scatter a good handful of flaked almonds on top (optional).
- Bake for about 30 minutes until golden and puffed up.
- Serve slightly warm and dusted with icing sugar.
I tasted the batter before pouring over my very ripe apricots and plums, and it was lovely! I did, however, have to make a few adaptations. Firstly, one tablespoon of flour and 60g of sweetener is absolutely not enough to turn this into a batter. I ended up with probably close to 10 tablespoons and about 120g sweetener before I got close to a batter consistency. Secondly, I didn’t use a full cup of milk. Maybe half at the absolute max. Thirdly, I used coconut sugar because that’s what I had on hand, and it worked just fine.
Overall, I’m not sure if there’s a typo in the recipe, or the author is only using three pieces of fruit, but the measurements absolutely didn’t work for me, and I am confident to say I know my way around a recipe or two. All that said, it smells lovely in my kitchen at the moment as it cools!
Hello! Hope it turned out delicious, but thanks for pointing out a few things that might be confusing in the recipe, I’ll be working on it asap. x
Update: according to my guests, the recipe turned out to be very tasty with a generous dollop of Greek yoghurt.
I think I stand by my comment above re: the measurements. I ended up cooking this for approximately 40 minutes; the moisture in the fruit means that this recipe takes a little while. I used a total of six medium apricots and plums [each]. My guests enjoyed the flavour; I did not, but I think that’s more my own prefereces. My apricots and plums were also farm-grown and harvested, and the fruit was delectable before going into the oven. However, apricots can become bitter and tart when baked with almond extract/essence, so if you’re making this, do serve it with some Greek yoghurt – either unsweetened, or as I did, whipped up with a little bit of vanilla extract and a little maple syrup.
Katia – thanks for the recipe! It was a good test-run for me, and if you do end up trying it again with the updated measurements, I’d be interested to hear how it goes for you! 🙂
Thank you, I will keep your feedback in mind for sure.
And I’m pleased to hear your guests enjoyed it. : )