Serves 3-5, as a dessert
Ingredients:
- Butter and flour, for the baking dish
- 1 ½ cups (350 ml) fresh raspberries
- 1 ½ cups (350 ml) fresh blueberries
- 5 eggs
- 1/3 cup (80 ml) sugar, divided
- 1 ½ tablespoon (22.5 ml) brown sugar
- ¾ cup (180 ml) all-purpose flour
- 1/8 teaspoon (0.75 ml) salt
- 1 ½ cups (350 ml) 10% cream
- 1 teaspoon (5 ml) almond extract (or substitute 2 teaspoons/10 ml Amaretto)
- 2 teaspoons (10 ml) vanilla extract
- Powdered sugar, for dusting
Method:
Preheat the oven to 350 F (175 C).
Butter and lightly flour a 13-inch x 9-inch (33 cm x 23 cm) oval baking dish that is 2-inches (5 cm) deep. Shake off the excess flour.
Toss the blueberries and raspberries with 1-2 teaspoons (5-10 ml) of the sugar, then lay out in the dish.
Whisk the eggs with the remaining sugar together until smooth, then whisk in the flour and salt.
Add the cream, almond extract, and vanilla extract and whisk all until well combined into a thin, pourable batter.
Carefully pour the batter over the fruit.
Bake for 30-40 minutes, or until a tester inserted into the center comes out clean. Some wiggling movement and puffing are normal and expected.
Remove and let rest for 15 minutes, to cool slightly.
Dust the clafoutis with powdered sugar just before serving warm.
