Strawberry Almond Clafoutis
Clafoutis…what a fun word to say (pronounced “clä-fōō-tē”). Clafoutis is a baked French dessert originating in France during the 19th century. Traditionally made with black cherries, the dish is now often made with other fruits such as pears, peaches, blackberries, raspberries, and cranberries.
I have used all of these fruits and every time I end up with an amazing dish. In this recipe, I use strawberries and almonds.
Being such an easy dish (you can prepare it in less than 5 minutes not including baking time), clafoutis often graces my table. All you do is arrange fruit in a buttered dish and pour the custard filling over the top of the fruit.
After baking, you end up with a beautiful light breakfast (or dessert) that is full of protein (from the eggs) and antioxidants (from the fruit) as well as flavor galore!
The neat thing about this dish is you can make it more or less custardy depending on your taste by adding more or less flour.
You can use it throughout the year, depending on what is in season. It’s simple and fairly healthy. There’s really no way to go wrong with this dish.
My 9-year-old prepares this dish for the family and it’s always a winner! It has a place of honor in my Breakfast Recipes Roundup.
Note: If you’re not a fan of strawberries, replace them with another amount of any kind of berry, peaches, pears, or apples.
Strawberry Almond Clafoutis
- 1/2 tablespoon butter
- 1 pound strawberries (2 cups) hulled and halved
- 2 teaspoons cornstarch
- 1 1/4 cup milk
- 1 cup sugar plus extra for sprinkling
- 3 large eggs
- 1 tablespoon vanilla or almond extract
- 1/2 teaspoon salt
- 1 cup flour
- 1/2 cup sliced almonds
- powdered sugar for garnish
- Preheat oven to 350 degrees. Grease a 2-quart baking dish with the butter and sprinkle with a little sugar. Toss strawberries in the cornstarch and arrange berries, cut side down, in the baking dish.
- Using a blender, mix the milk, sugar, eggs, extract, salt, and flour for about 15 seconds. Pour batter over the strawberries. Sprinkle almonds over the top of mixture.
- Bake for 45 to 60 minutes or until puffy and golden brown, and set in the center. Sprinkle with powdered sugar and serve warm.
This looks amazing. My strawberry patch is starting to burst into bloom, and I know fresh berries are soon to follow.
It looks like you bake this in a cast iron skillet. When I make cornbread in my skillet I preheat the skillet and the oil. Do you melt the butter first? What temp would you recommend for baking?
It should bake at 350 degrees. I didn’t melt the butter in the skillet but I think that would be a fantastic idea Kirsten. I can’t wait for you to try this recipe. It’s so good with many different fruits!
Stacy, you list corn starch amongst the ingredients, but don’t mention it what to use it for. My guess would be to sprinkle over the strawberries to soak up the juice. Am I correct?
You add it in with all the ingredients. It thickens the juices to make it more pie like. So, yes, you are correct.
Can I substitute a different flour or half withspelt, almond flour or such?
I’ve never tried it, but I am sure it would probably work. Let me know if you try it.