Clafoutis is one of my very favorite summer desserts. Clafoutis is essentially a French custard filled with fruit and baked in a casserole dish. This version has summer stone fruit and is topped with pretty green pistachios.
Ingredients
- 1 pound (454 g) stone fruit such as peaches, plums, apricots, and cherries
- 1 tablespoon butter or coconut oil
- 2 eggs plus 2 egg yolks
- 3/4 cup (149 g) sugar
- 1 3/4 cups oatmilk
- 1/2 cup almond flour
- 1/2 cup cornstarch
- 1/4 cup pistachios, chopped or slivered
Instructions
- Preheat an oven to 350F (180C). Use the butter or coconut oil to coat a 8x10 inch baking dish.
- Remove the pits from the stone fruit and cut it into roughly 1-inch pieces. Spread the fruit over the dish.
- In a large bowl, whisk together the eggs, egg yolks, and sugar. Then incorporate the oatmilk little by little. Add the almond flour and cornstarch. Whisk until the batter is smooth.
- Pour the batter over the fruit. Sprinkle the pistachios over the top.
- Bake until slighltly puffy and golden, about 35-40 minutes. Allow the clafoutis to cool a bit and serve warm or room temp.