Blackberry Clafoutis

[elleng]

This French-style clafoutis (pronounced clah-FOO-tee) is a simple dessert that showcases the bright flavors of seasonal fruit. Studded with chubby blackberries and not too sweet, it is heavenly when topped with whipped cream. It can also be made with blueberries, pitted cherries, halved plums or figs and even chopped, sugared rhubarb.

https://www.organicvalley.coop/recipes/blackberry-clafoutis/?

[dameatball]

1. That looks really good. Not that hard either.

[elleng]

2. I agree!

Something I've wanted to try for a long time, this simple recipe may get me there!

[dameatball]

3. I just put mine in the oven. I will let you know how it turns out.

I substituted Chambord for the liqeuer.

[elleng]

4. Great!

Chambord sounds good!

[dameatball]

5. This recipe turned out great. It is sort of fruity/custardly delicious.

I was a little heavy on the whipping cream (not a lot), vanilla, Chambord and slightly on the sugar. One could even go to four eggs with no harm. I think this recipe could be modified several times by adding different fruits , liqeuers, etc, but the base recipe works really well. I was a little bit worried about it overflowing the edge, but it actually rose up and got fluffy in a glass baking dish. Nothing leaked over.

This would go great with a really good cup of coffee. I will make it again. 30-40 minutes prep and 45-50 minutes baking time. Not bad. I was surprised that the blackberries held up so well , which was another plus. Next time I may add some walnut pieces.