Mirabelle Almond Express Clafoutis (Printable Version)
# What You Need:
→ Fruit
01 -
400 g (about 3 cups) fresh mirabelle plums, pitted and halved
→ Batter
02 -
3 large eggs
03 -
250 ml (1 cup) whole milk or almond milk
04 -
80 g (3/4 cup) ground almonds
05 -
40 g (1/3 cup) all-purpose flour
06 -
1 tsp vanilla extract
07 -
1/2 tsp almond extract (optional)
→ Sweetening & Topping
08 -
60 g (1/3 cup) unsweetened applesauce
09 -
20 g (2 tbsp) sliced almonds
→ For the Pan
10 -
1 tbsp butter or neutral oil for greasing
# Steps to Follow:
01 -
Preheat the oven to 180°C (350°F). Lightly grease a 24 cm (9-inch) round baking dish with butter or oil.
02 -
Arrange the pitted and halved mirabelle plums evenly in the bottom of the dish.
03 -
In a mixing bowl, whisk together the eggs, milk, applesauce, ground almonds, flour, vanilla extract, and almond extract until smooth and well combined.
04 -
Pour the batter gently over the plums. Sprinkle sliced almonds evenly over the top.
05 -
Bake for 30 minutes, or until the clafoutis is puffed, set, and lightly golden.
06 -
Allow to cool slightly before serving warm or at room temperature.
# Additional Notes:
01 -
If mirabelles are unavailable, substitute with plums, apricots, or cherries.
02 -
For extra sweetness, dust with powdered erythritol or serve with a dollop of unsweetened whipped cream or Greek yogurt.
03 -
This clafoutis is best enjoyed the day it is baked but can be stored in the refrigerator for up to 2 days.