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 you need for this recipe:
- Fresh or frozen fruit
- Whole wheat or white flour
- Unrefined cane sugar or white sugar
- Flaked almonds and almond extract (optional)
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!
- 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
- 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.