As fancy as it sounds, a clafoutis is pretty much a French cobbler. And in my house, we love cobbler for its simplicity and tastiness. The recipe is made even easier by using a blender and even prettier with all the fresh fruit peeking through! Dust with powdered sugar if you like.
Peach and Strawberry Clafoutis
Course: DessertsCuisine: FrenchServings
12
servingsPrep time
15
minutesCooking time
45
minutesIngredients
1 tbsp butter, softened
1/2 cup + 2 tbsp granulated sugar, divided
1 lemon, zested and juiced
5 peaches, pitted and cut into wedges
10-12 large strawberries, quartered
4 eggs
1 cup whole milk
3/4 cup whole wheat flour
1/2 cup heavy cream
1/2 tsp salt
1 tsp vanilla extract
Directions
- Preheat oven to 350 degrees F. Grease a 3 quart glass baking dish with butter and dust with 1 tbsp sugar.
- Add lemon zest and half the lemon juice to a medium bowl, along with peaches, strawberries, and 1 tbsp sugar. Gently toss to combine.
- In large blender, combine eggs, milk, flour, cream, salt, the remaining 1/2 cup sugar, and vanilla extract. Blend for 1 minute or until slightly frothy.
- Transfer fruit to prepared dish along with any juices and pour batter from blender on top. Bake until just set, 45 to 50 minutes. Let cool 5 minutes before serving. Dust with powdered sugar if desired.
Notes
- You’ll only use half of the lemon juice in this recipe, but you can find a use for it! Lemonade, anyone?
- If peaches and strawberries aren’t quite your preferred flavors, try my recipe for blueberry cobbler!
This recipe was adapted from Good Housekeeping’s Vanilla Bean Clafoutis with Raspberries and Nectarines.
