21st Century Clafoutis

Author Notes

Clafoutis is a traditional French dessert, usually dusted with powdered sugar. In our family, we serve this for brunch on special occasions, and we don't bother with the powdered sugar. The original recipe uses un-pitted cherries, and the pits depart an almond flavor. In Mollie Katzen's cookbook Still Life With Menu, from which this recipe is adapted, she uses almond extract to recreated that flavor. We generally use vanilla extract instead, and any fresh fruit we have around. Bananas work well in a pinch, as do apples and pears. In season, plums and cherries are great. Above, we used some blueberries and raspberries, out of season, from our food coop. We've also used New Jersey cranberries—if you try those, be sure to add an extra half-cup of sugar.

The recipe below is very easy: all you need is a blender and an oven. Prep time, about 15 minutes, with another 40-45 minutes to bake.
—Karen Rile