Elia’s Blueberry-Apricot Clafoutis Recipe

photo-1083“In the summer, I find myself bringing a favorite dish to potlucks, or carrying a picnic dinner to the park, concerts, the beach… it’s great to have a few simple, crowd-pleasing dishes that will travel well up your sleeve,” says Johnson.  This month, she shares one of her favorite summer desserts with Walter Stewart’s shoppers. “This clafoutis recipe is really easy, and really versatile,” says  Eila Johnson, The Full Plate Blog. “I recently made it with blueberries and apricots, but you can use any fruit that’s in season, and you can serve it warm or room temp. Both kids and adults love it, and it just take a few minutes to assemble. My kind of recipe!”

Simple Blueberry-Apricot Clafoutis

(Makes 8 servings)

1 pint blueberries*

4 apricots, pitted and cut into 8 pieces each*

4 eggs

¾ cup sugar

1 cup whole milk (Stewart’s carries local Arethusa milk!)

2 Tablespoons vanilla

¾ cup all-purpose flour

pinch of salt

Preheat oven to 350. Butter an 8” baking dish or pie plate. Arrange the fruit in a single layer in the baking dish. In a blender, or using a hand-mixer, combine eggs, sugar, milk, vanilla, flour and salt. Pour the batter over the fruit. Bake for 45 minutes – 1 hour, or until the top is golden brown and the custard is firm (when a knife inserted in the center comes out clean). Sprinkle with powdered sugar and serve warm or room temp.

*You may substitute 3 cups of your favorite fruit. Traditionally, clafoutis is made with cherries. I’ve also had it with pears, or raspberries. It’s delicious any way you make it!

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Busy New Canaan mom, Eila Johnson, writes the full plate blog. The site, which was named to Forbes’ 2012 Top 100 Sites for Women, Forbes’ Top 10 Parenting and Homemaking Sites, and was ranked in the Top 5 “Foodie Mom Blogs” on a major parenting site in both 2012 and 2013, teaches busy parents how to make simple, nourishing recipes for their families and friends.

Recipe Name: Elia's Blueberry-Apricot Clafoutis Author: Review Date: Recipe Description: Clafoutis made with blueberries and apricots, but you can use any fruit that’s in season. Both kids and adults love it. Ingredients: 1 pint blueberries* 4 apricots, pitted and cut into 8 pieces each* 4 eggs ¾ cup sugar 1 cup whole milk (Stewart’s carries local Arethusa milk!) 2 Tablespoons vanilla ¾ cup all-purpose flour pinch of salt Directions: Preheat oven to 350. Butter an 8” baking dish or pie plate. Arrange the fruit in a single layer in the baking dish. In a blender, or using a hand-mixer, combine eggs, sugar, milk, vanilla, flour and salt. Pour the batter over the fruit. Bake for 45 minutes – 1 hour, or until the top is golden brown and the custard is firm (when a knife inserted in the center comes out clean). Sprinkle with powdered sugar and serve warm or room temp. *You may substitute 3 cups of your favorite fruit. Traditionally, clafoutis is made with cherries. I’ve also had it with pears, or raspberries. It’s delicious any way you make it!
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