In the Kitchen

Kitchen.jpg

Hello sweet readers! Apologies for my long silence these past few weeks. I wish I could tell you I was off traveling to exotic places but sadly I’ve just been overwhelmed. The change of season often does this to me. Luckily, I’ve been cooking and reading up a storm so have lots to share over the coming days.

For this week’s In the Kitchen I’m excited to share a super delicious and super easy summer dessert. As pictured in the photo above, I used plums and blueberries but you can really substitute any of the beautiful summer fruit available right now: blackberries, cherries, nectarines. Let your imagination run free!

The prep time on this is literally 15 minutes. And I promise, your guests will be asking for seconds!

Plum and Blueberry Clafoutis

Ingredients

  • 6 plums
  • 1 cup blueberries
  • 2/3 cup of sugar
  • 4 eggs
  • 1/2 cup all-purpose flour
  • 1/4 tsp. sea salt
  • 1 1/2 cups whole milk
  • 1 Tbs. vanilla extract

Directions

Heat over to 350 degrees and butter a baking dish or cast iron skillet. I use my Emily Henry rectangular baker, which doesn’t need much greasing at all.

Cut 6 plums into 1/4 inch wedges {leave skins on} and toss with blueberries and 1/3 cup of sugar.

Whisk eggs, remaining sugar, flour and salt. Combine milk and vanilla and whisk into egg mixture.

Arrange fruit in baking dish and pour in batter. Bake for 60 minutes or until the clafoutis is just set. To serve, dust with powdered sugar and serve with your favorite vanilla ice cream.

 

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