Food | Sweets

peach & blackberry clafoutis

Clafoutis. The word itself is intimidating. Don’t worry, I’m about to dissipate that intimidation for you. Clafoutis is a classic French dessert {which of course, the thought of cooking anything French seems fancy and complicated-but this is not!}, made by pouring a sweet batter over fresh fruit. Clafoutis batter is similar to a waffle or pancake batter {I mean, it’s basically a custardy pancake} and it should be approached as such- it doesn’t have to be more complicated than that!

Clafoutis is traditionally made with cherries but you can whip one up with just about any fruit you’d like! On the day I made these little guys, I had tons of peaches and blackberries and one random passionfruit. The passionfruit was a last minute addition and worked out surprisingly well thanks to its slight tang; it offset the sweetness of the batter and the other fruit really well.

I also added coconut cream and coconut extract to my recipe {neither of which are typically used in clafoutis} because once I threw in the passion fruit, I figured any other fresh and creative foods were fair game. Good decision, if I do say so myself.

I love this dessert because it’s simple and versatile, yet elegant with the perfect amount of rustic feel. Leave it to the French who so naturally excel in elegance, to also excel in the beautifully unfussed.

Don’t overthink it! Making a clafoutis doesn’t need to be treated so sacredly; whip up your batter {I actually chose to blend mine!}, pour over fruit, and then sit back and relax as it cooks to perfection. Slice in generous wedges or serve individual portions like I did, and your guests will be wowed. Whether you tell them how easy it was to whip up, is up to you.

Peach & Blackberry Clafoutis {with passionfruit and coconut things!}

1 tbsp. unsalted butter, at room temperature
1/3 cup plus 1 tbsp. granulated sugar
3 extra-large eggs, at room temperature
6 tbsp. all-purpose flour
1 1/2 cups heavy coconut cream
2 tsp. coconut extract
1 tsp. grated lemon zest (from about 2 small lemons or 1 large one)
1/4 tsp. kosher salt
1 ripe peach, sliced
1/2 cup blackberries
1 passion fruit, contents scooped out
Confectioners sugar (optional for serving)

Preheat your oven to 375.
In a blender, combine butter, 1/3 cup sugar, eggs, flour, coconut cream, coconut extract, lemon zest, and salt. Blend for about 1 minute or until frothy.
In a separate bowl, toss your fruit with the remaining sugar. Pour your fruit into one large greased ramekin, or 4 small greased ramekins. Top each fruit bowl with your blender batter.
Bake for about 35-45 minutes or until tops are golden brown. Remove from oven and allow the clafoutis to sit for about 10 minutes. Sprinkle with powdered sugar and serve!



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