So, if you follow me on IG (@ally_in_moderation), you’ll likely have seen a story from my sister and I foraging for blackberries last Friday! This is the recipe that manifested from the fruits of our labour. It is based on Julia Child’s Cherry Clafoutis, just with more fruit, and blackberries, not cherries, but it’s fantastic. And if you’re looking for a quick, easy, no-chance-of-screwing-up dessert for a summer dinner party – look no further! YUM!
Summer Blackberry Clafoutis
- 4 cups fresh (or frozen) blackberries, washed
- 1 1/4 cup 2% milk
- 2/3 cup sugar
- 3 eggs
- 1 Tbsp vanilla
- 1/8 tsp salt
- 1/2 cup AP flour
- Powdered sugar, for garnish
Lightly butter a cast-iron pan, or 7 – 8 cup baking dish. Set aside, and preheat oven to 350F.
In a blender, combine milk, 1/3 cup sugar, eggs, vanilla, salt and flour. Line the bottom of the baking dish with a 1/4-in of the batter. Bake in the oven for 5 – 7 minutes, or until the batter sets. Remove from the oven (but don’t turn it off!).
Gently place in the blackberries, evenly. Sprinkle in the remaining sugar over top of the berries. Then pour over the rest of the batter.
Bake in oven for 45 – 60 minutes. The clafoutis is done when it is slightly puffed, golden brown, and a toothpick inserted into the middle, comes out clean.
Sprinkle with powdered sugar, slice, and serve warm à la mode, or on it’s own.