Berry Almond Clafouti

It’s berry season!! The berries this year at the market are incredible. I found some amazing blueberries at the farmers market yesterday and got some of the sweetest raspberries from my friend’s back yard. I froze half of the raspberries and the other half I used to make this sweet little baked French dessert. There is also nothing I love more than almonds and raspberries together, so I threw in some almond paste for that extra rich sweetness. Yum!

Ingredients

• 1 ¼ cups milk
• 2/3 cup sugar, divided
• 3 eggs
• 1 tbsp. vanilla extract
• 3 tbsp. almond paste, crumbled
• Pinch of salt
• ½ cup all-purpose flour
• 3 cups fresh berries, blueberries and raspberries
• Powdered sugar and sliced almonds, for garnish

Directions

Preheat oven to 350 degrees F.

In a large bowl combine the milk, 1/3 cup sugar, eggs, vanilla, almond paste, salt, and flour, blend until combined.

Lightly butter an 8 cup ceramic baking dish, pour a ¼-inch layer of the mixture over the bottom. Set remaining aside.

Place dish in the oven and bake for about 7-9 minutes just until a film forms on the top of the batter, but the batter is not cooked through. Remove from the oven, don’t turn it off.

Pour the berries over the batter and sprinkle with a little of the sugar. Pour the remaining batter over the berries and cover with one more layer of sugar.

Bake in the preheated oven for 45-60 minutes, until the clafouti is puffed up and golden on top; and when you insert a knife in the center it comes out clean. Garnish with powdered sugar and sliced almonds serve warm.