Peach Blueberry Clafoutis

Do you have old fruit you need to use? Frozen fruit works particularly well in this recipe too; plus, frozen fruit is so convenient all year round! This easy and delicious clafouti (CLAH-FOO-TEA) works with most fruits, but it's particularly good with berries and peaches, old, new, or frozen. My family has been gobbling up this recipe up for years! It comes together in just a few minutes. Blend the six ingredients, pour over the fruit, and bake to make a surprisingly easy breakfast or dessert. Just use almond milk and gluten-free flour to make this recipe gluten and dairy free. I tried using almond flour for all the flour, and it tastes great, but it turns out too watery and falls apart. The texture ruins it. I suggest using almond flour for only half or less of the 3/4 cup flour called for in this recipe and adding an additional egg when you use almond flour. Use whole wheat sprouted or white whole wheat for the remaining flour. Be sure to cook it long enough. if you think it's firm in the middle, give it another 5 minutes then and let it sit for an hour or so when it's finished baking. Enjoy!
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2 large ripe peaches, peeled and sliced (old peaches are easy to peel without blanching them) 1 cup blueberries, fresh or frozen 1 1/2 cups milk (or almond milk) 3/4 cup whole wheat flour, white whole wheat flour, or gluten-free flour 1/3 cup pure maple syrup or raw honey 5 eggs 1/4 tsp salt 1/2 tsp almond extract powdered sugar for garnish


1) Preheat oven to 370 degrees F. Spread fruit (about 2 - 2 1/4 cups total of fruit) in a 10" round pan (or 12" x 9" pan) sprayed with non-stick spray so the bottom of the dish is covered with fruit.
2) In a blender, combine milk, flour, maple syrup or honey, eggs, salt, and almond extract, and blend at high speed, until well-blended.
3) Pour mixture over fruit and bake for about 50 - 60 minutes until the surface is very firm in the middle. Frozen fruit works well in this recipe but has more moisture and usually needs more baking time. Beware that if you are using honey rather than maple syrup, it will brown before it's done. When using honey in this recipe, cover it with foil when it becomes golden brown and continue cooking it. If using maple syrup, it will brown closer to when it's finished. Don't worry about over-cooking this recipe; err to the side of cooking it more rather than less.
4) Remove from oven and cool; dust with powdered sugar through a tea strainer or a shaker. Let sit for an hour or so. Cut into 12 slices and serve. It's great warm, room temperature, or straight out of the refrigerator.