Zooming in on an Instagram post using apricots (a favorite), I was intrigued by a dessert I had seen/heard of once before – clafoutis. It’s a French dessert that really lets the fruit in it shine. While it originally was just a cherry dessert, it’s now quite common to see it with apricots, peaches, and even fresh berries. Like so many good things, it’s easy, and with the exception of the fruit (unless you have a hefty garden or orchard), the ingredients are generally close at hand. One of it’s selling points is that it’s not overly sweet – as noted, it really lets the fruit take front and center. My recipe comes from the folks at Serious Eats, a site which is well worth a click or two if you’ve never been there.
1/2 cup all-purpose flour (about 2.5 oz or 75 g)
3 Tbsp granulated sugar (about 1-1/4 oz or 40 g)
1/4 tsp kosher salt
1 c whole milk
2 large eggs, lightly beaten
1 Tbsp unsalted butter, melted, plus more for greasing
1/8 tsp vanilla extract
3/4 lb sweet cherries, pitted
Powdered sugar (for serving)
Whipped cream (for serving)
Preheat oven to 350 deg.
In a medium mixing bowl, stir together the flour, sugar, and salt.
Whisk in the milk, eggs, melted butter, and vanilla extract, whisking until a smooth batter forms.
Grease a baking dish, tart pan, or cast iron skillet (about 9″ in diameter) with butter.
Scatter pitted cherries all over the bottom.
Pour the batter on top and bake until the clafoutis is puffed and browned, and a knife inserted in the center comes out clean – about 50 minutes.
Let cool slightly, then slice and serve, dusting powdered sugar or a dollop of whipped cream (or both), if desired.