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Author Notes: Have you ever had a clafoutis (pronounced clah-foo-tea)? I hadn't either, until today. Clafoutis is a French dessert that is the beautiful love child of a cake and a custard. It is light, fluffy and moist and is the perfect little nestling place for sweet summer fruit. I like it, very much. This recipe is based on Pear Clafoutis by Ina Garten, but is a much lighter version. It combines all my favorite flavors of summer: peach, raspberry, cherry and orange!
*Note: you can use corn starch if you want to go gluten-free. I also used 1% buttermilk, which has a similar consistency to the heavy cream used in the original recipe. —HMMessinger
cup raw honey
tablespoons all purpose flour
tablespoon vanilla extract
pinch of kosher salt
zest of one orange
ripe peaches (or other stone fruit such as nectarines or apricots)
pint berries (such as raspberries, cherries, blueberries, etc)
sugar and butter for pan
- Preheat oven to 375. Mix honey and eggs with electric mixer on medium speed for three minutes.
- Add flour (fluff with a fork first!), buttermilk, vanilla, salt and orange zest and mix until combined. Let batter rest for 10 minutes.
- Coat a pie dish with butter and dust with about 1T sugar. Half peaches and arrange them cut side up in pan. Remove pits from cherries if using. Place berries around peaches. Pour batter over fruit and bake for 45 minutes or until slightly golden on top. Dust with powdered sugar before serving.
- This recipe was entered in the contest for A&M Smackdown / Your Best Peach Pie or Tart