A clafouti is a french dessert - sort of like a custardy cake. It is a very simple batter - milk, eggs, sugar, flour - poured over sliced fruit and baked. Traditionally its made with cherries, but any stone fruit or berry is good.
We're at the end of the summer fruit season around here, but there are lots of (California) plums in the market. For an impromptu dinner at a friends house, plum clafouti was a perfect dessert. These particular friends are gluten free, so I made it with almond meal instead of flour. First I wizzed the almonds in the food processor to grind them, then I added all the other ingredients and blended. The almond meal was a great choice and reminded me of a linzer torte. Because of the low amount of sugar, this would also make a great breakfast.
Almond Plum Clafouti
1/2 c almonds (or wheat flour)
1/3 c sugar
1 c milk
1 t vanilla
halved fruit to cover bottom of baking dish (I used about 6 plums)
Preheat oven to 375. Butter a round baking dish and arrange fruit to cover bottom and set aside.
Grind almond in food processor to a fine meal. Add sugar, eggs, milk & vanilla to food processor and blend until well combined. Pour over fruit and bake for 40 minutes or until edges are browned and center is set.