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Blueberry Peach Clafouti

 

Posted by Denise on June 10, 2011

blueberry peach clafouti side view

Fresh fruit and a super easy batter make this delicious dessert taste like you fussed, but it only takes a few minutes to make it.
 

With blueberries ready to pick and peaches starting to show up in the market, I decided to look for a dessert that would combine them both. As soon as I saw this recipe, I had to make it. It is such an easy dessert to prepare using a normal blender. And the name “clafouti”, how fun is that? We had never made a clafouti or frankly, had never even heard of it before and had to look it up. Clafoutis are a French dessert, traditionally using cherries, baked into a mixture that is like a cross between a smooth custard and soft cake.

We started with a version we found in a Paula Deen magazine, then tweaked the recipe to suit our tastes. We used fresh blueberries and peaches since we had a lot of both. By the third try we had a recipe we love.

Light and delicious, this dessert can be made with other types of fruit, although you may need to adjust the amount of flour based on the amount of juice the fruit puts out. When we added the blueberries, I had to add a bit of flour to soak up the extra juice to allow the custard to set properly without being too dry. The recipe below shows the extra flour. If you choose to use a drier fruit, you will want to reduce the flour by a tablespoon.

 

Blueberry Peach Clafouti

Makes 6-8 servings

  blueberry peach claflouti in pie dish 
 

Ingredients

 

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 stems

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

1        teaspoon ground nutmeg

1      tablespoon cinnamon

 

 

Instructions

1.    Preheat oven to 350 degrees Fahrenheit.

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.

 

sugared pie plate 

 

3.       Arrange peach slices evenly over bottom of the prepared dish. Sprinkle blueberries evenly over peach slices.

 

 peaches in pie plate

 

blueberries on peaches in pie plate

 

4.       Add eggs, cream, flour, extracts, zest, salt, nutmeg, cinnamon, and remaining sugar into the container of a blender. Process until well-blended.

 

blending ingredients

 

 

 

5.       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.

 

 pouring batter

 

 

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 thoroughly

 

 

clafouti ala mode


blueberry peach clafouti with sugar

 

 


 

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