1 tablespoon butter, softened
½ cup granulated white sugar, divided, plus 2 teaspoons
towards end of baking
2 cups fresh peach slices
½ cup fresh blueberries, picked over to remove
3 large eggs, room temperature
1 cup heavy cream
6-7 tablespoons all-purpose flour
1 teaspoon vanilla extract
½ teaspoon almond extract
1 teaspoon lemon zest
¼ teaspoon salt
teaspoon ground nutmeg
1 tablespoon cinnamon
1. Preheat oven to 350 degrees
2. Butter the bottom and sides of a
10-inch diameter baking dish; sprinkle with 1 tablespoon sugar evenly over butter on
bottom and sides to make the sugar stick to the butter.
Arrange peach slices evenly over bottom of the prepared dish. Sprinkle
blueberries evenly over peach slices.
Add eggs, cream, flour, extracts, zest, salt, nutmeg, cinnamon, and
remaining sugar into the container of a blender. Process until
Pour batter carefully over peaches
and blueberries; bake for 40 to 45 minutes until golden brown and the center has set up.
About half way through the baking, sprinkle 2 teaspoons of white sugar on the top of the
mixture to form a slight crust. Or if you prefer, wait until the clafouti is completely
baked and slightly cooled and dust it with confectioners’ sugar.
6. Serve warm or room temperature. We
served it with vanilla ice cream.
Note: If you don’t have
a blender, you can use a mixer or whisk to mix the batter. Just be sure to mix the batter