Summer is in full swing and peaches and blueberries are bountiful. This past weekend I couldn’t pass up on some Palisade peaches at my local farmer’s market and of course had to try a new recipe to incorporate the peaches and the gazillion blueberries I had in my fridge. That is how I ended up making this amazing Peach Blueberry Clafoutis!
If you have never heard of Clafoutis, it’s a dessert that resembles a pancake/custard cake and it’s super easy to make. I know the name makes it sound like only French chefs can make it, but really it’s a piece of cake! (see what I did there?)
How to Make Clafoutis
All of the ingredients are readily available in most pantries and the dough takes absolutely no time to mix – I made mine in a magic bullet blender. You can use a cast iron skillet or a pie dish and while the traditional Clafoutis is made with cherries, you can really use any fruit that is in season. I think even a savory combination would work well. I will have to try that next.
This Peach Blueberry Clafoutis can be a good breakfast/brunch substitution for pancakes or waffles or a quick dessert when you find yourself hosting at the last minute. Because it looks so yummy and it is French, you can impress your friends and they won’t even know it was so easy to make it.
I think next time we go camping, I may even attempt to make this in a dutch oven over a fire. That will sure gain us a few friends in the campground!
For now I leave you with more pictures of this amazingly easy and delicious Peach Blueberry Clafoutis (I just like saying that) so that your mouth waters and you are tempted to give this a try. I promise you won’t regret it, unless of course, you are on a diet. If that is the case, it’s best to click off the page right now.
What recipes are you trying this summer?
Peach Blueberry Clafoutis
- 2/3 cup all purpose flour
- 2/3 cup milk or milk substitute
- 1/4 cup agave nectar
- 1 cup blueberries
- 1/2 lemon juice and zest
- 3 peaches sliced
- 1 tablespoon oil
- 1 tablespoon confectioner’s sugar optional
- ice cream or whip cream to serve optional
- Preheat oven to 375F and oil pan.
- Blend all ingredients except for fruit. Pour batter on the pan.
- Place fruit on the batter.
- Bake for 30-35 mins or until it’s golden brown around the edges.
- Remove from oven and let it rest. The top will collapse after 10 mins out of the oven. Sprinkle with confectioner’s sugar and serve by itself, whip cream or with ice cream.