Best 10 Nectarine And Blueberry Clafouti Recipes

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Are you looking for a delightful dessert that's perfect for summer? Look no further than this nectarine and blueberry clafouti recipe. This classic French dish is a custard-like baked pancake that's filled with juicy nectarines and blueberries. It's easy to make and absolutely delicious, and it's sure to be a hit with your family and friends.

This article features two variations of the clafouti recipe: one with a traditional custard base and one with a gluten-free almond flour base. Both versions are equally delicious, so you can choose the one that best suits your dietary needs. We've also included a recipe for a simple berry compote that you can serve with the clafouti, adding an extra layer of sweetness and tartness.

Whether you're a seasoned baker or a beginner in the kitchen, we've got you covered with our detailed instructions and helpful tips. So preheat your oven, gather your ingredients, and let's get baking!

Here are our top 10 tried and tested recipes!

NECTARINE CLAFOUTIS



Nectarine Clafoutis image

When it comes to easy desserts, it's hard to beat the French country classic known as clafoutis. Baked until puffed and golden, the custard-like cake works well with almost any seasonal fruit. This version calls for a stone fruit that's often underused in baking: nectarines.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Number Of Ingredients 10

3 to 4 ripe nectarines
1 cup whole milk
1 cup heavy cream
4 large eggs plus 2 large egg yolks
1 vanilla bean, split and seeds scraped
1/4 cup granulated sugar
2 tablespoons unbleached all-purpose flour
1/4 teaspoon kosher salt
1 tablespoon unsalted butter
Confectioners' sugar, for dusting

Steps:

  • Preheat oven to 375 degrees, with a 10-inch baking dish (1 1/2 to 2 inches deep) on center rack.
  • Bring a small pot of water to a boil. With a sharp knife, cut a shallow X into bottom of each nectarine. Add to pot and blanch 30 to 40 seconds. When cool enough to handle, use a paring knife to remove skin and pit; cut into 1/4-inch slices.
  • Puree milk, cream, eggs, yolks, vanilla seeds, granulated sugar, flour, and salt in a blender until smooth, about 2 minutes. Strain through a fine-mesh sieve into a liquid-measuring cup.
  • Carefully remove preheated baking dish from oven and quickly brush with butter (caution: it will sizzle). Immediately pour in just enough batter to coat bottom of dish. Return to oven and bake until golden brown, about 5 minutes.
  • Pour in remaining batter and arrange nectarines in a single layer, covering as much surface area as possible. Return to oven and bake until puffed and browned, 35 to 40 minutes more. Let cool slightly. Dust with confectioner's sugar; serve.

PEAR CLAFOUTI



Pear Clafouti image

Provided by Ina Garten

Categories     dessert

Time 1h

Yield 8 servings

Number Of Ingredients 12

1 tablespoon unsalted butter, at room temperature
1/3 cup plus 1 tablespoon granulated sugar
3 extra-large eggs, at room temperature
6 tablespoons all-purpose flour
1 1/2 cups heavy cream
2 teaspoons pure vanilla extract
1 teaspoon grated lemon zest (2 lemons)
1/4 teaspoon kosher salt
2 tablespoons pear brandy (recommended: Poire William)
2 to 3 firm but ripe Bartlett pears
Confectioners' sugar
Creme fraiche

Steps:

  • Preheat the oven to 375 degrees F.
  • Butter a 10 x 3 x 1 1/2-inch round baking dish and sprinkle the bottom and sides with 1 tablespoon of the granulated sugar.
  • Beat the eggs and the 1/3 cup of granulated sugar in the bowl of an electric mixer fitted with the paddle attachment on medium-high speed until light and fluffy, about 3 minutes. On low speed, mix in the flour, cream, vanilla extract, lemon zest, salt, and pear brandy. Set aside for 10 minutes.
  • Meanwhile, peel, quarter, core, and slice the pears. Arrange the slices in a single layer, slightly fanned out, in the baking dish. Pour the batter over the pears and bake until the top is golden brown and the custard is firm, 35 to 40 minutes. Serve warm or at room temperature, sprinkled with confectioners' sugar, and creme fraiche.

BLUEBERRY NECTARINE CRISP



Blueberry Nectarine Crisp image

Provided by Ree Drummond : Food Network

Categories     dessert

Time 1h40m

Yield 8 servings

Number Of Ingredients 16

1 tablespoon butter, softened, for buttering the dish
4 pounds nectarines, sliced
1 quart blueberries
1/2 cup granulated sugar
2 heaping tablespoons cornstarch
Pinch kosher salt
1 orange, zested and juiced (reserve the zest for the topping)
1 cup all-purpose flour
1 cup oats
1/2 cup granulated sugar
1/2 cup brown sugar
Pinch kosher salt
2 sticks cold salted butter
1/2 cup chopped pecans
1 pint heavy cream
1 tablespoon granulated sugar

Steps:

  • For the filling: Preheat the oven to 350 degrees F. Butter a 9-by-13-inch baking dish.
  • In a large bowl, combine the nectarines and blueberries. Add the granulated sugar, cornstarch, salt and orange juice and mix gently. Pour the fruit mixture into the prepared baking dish.
  • For the topping: In a large bowl, add the flour, oats, granulated sugar, brown sugar and salt and mix to combine. Cut 1 1/2 sticks of the butter into cubes, then cut the butter cubes into the flour mixture using a pastry cutter or 2 knives. Stir in the pecans and the reserved orange zest.
  • Spread the topping over the fruit. Cut the remaining 1/2 stick butter into cubes and dot the top of the crisp with it. Cover with foil and bake for 30 minutes. Uncover and continue cooking until the top is browned and the fruit is bubbling, 25 to 30 minutes. Let cool a bit before serving.
  • For the whipped cream: Mix the cream and granulated sugar in a bowl and whip to the desired consistency.
  • Plate the crisp into individual bowls and top with the whipped cream.

CHEF JOHN'S BLUEBERRY CLAFOUTIS



Chef John's Blueberry Clafoutis image

This recipe is a great way to enjoy fresh summer fruit, and this technique really lets it play the starring role. I hope you give it a try soon.

Provided by Chef John

Categories     Desserts     Fruit Dessert Recipes     Blueberry Dessert Recipes

Time 35m

Yield 6

Number Of Ingredients 7

1 pint fresh blueberries
1 ¼ cups milk
⅔ cup white sugar
½ cup all-purpose flour
3 large eggs
1 tablespoon vanilla extract
1 pinch salt

Steps:

  • Preheat oven to 425 degrees F (220 degrees C). Generously butter a 2 1/2-quart baking dish.
  • Pour blueberries into prepared baking dish.
  • Blend milk, sugar, flour, eggs, vanilla extract, and salt in a blender until batter is smooth. Pour batter over blueberries and gently shake to remove any air bubbles.
  • Bake in the preheated oven until puffed and center is set, 25 to 30 minutes. Cool until clafoutis deflates and is just warm.

Nutrition Facts : Calories 222.7 calories, Carbohydrate 41 g, Cholesterol 97.1 mg, Fat 3.8 g, Fiber 1.6 g, Protein 6.3 g, SaturatedFat 1.4 g, Sodium 82.6 mg, Sugar 30.6 g

VERY BLUEBERRY CLAFOUTI



Very Blueberry Clafouti image

This blueberry clafouti is somewhere between a fruit-filled pancake and a fruity egg custard. Wrong season for fresh berries? Use frozen berries thawed in a colander and discard the juice. -Ken Hulme, Venice, Florida

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 8 servings.

Number Of Ingredients 8

2 teaspoons butter
16 ounces fresh or frozen unsweetened blueberries
3 large eggs
3/4 cup all-purpose flour
3/4 cup whole milk
1/3 cup sugar
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon

Steps:

  • Preheat oven to 400°. Place butter in a 12-in. cast-iron or other ovenproof skillet. Place skillet in oven until butter is melted, 1-2 minutes. Carefully tilt pan to coat bottom and sides with butter. Spread blueberries in bottom of pan. In a large bowl, whisk eggs, flour, milk, sugar, vanilla and cinnamon. Pour egg mixture over blueberries., Bake until center is puffed and edges are browned, 30-35 minutes. Sprinkle with additional cinnamon if desired. Let stand 15 minutes before cutting.

Nutrition Facts : Calories 188 calories, Fat 4g fat (2g saturated fat), Cholesterol 75mg cholesterol, Sodium 46mg sodium, Carbohydrate 34g carbohydrate (20g sugars, Fiber 3g fiber), Protein 5g protein. Diabetic Exchanges

JULIA CHILD'S BERRY CLAFOUTIS



Julia Child's Berry Clafoutis image

This recipe is for a delicately sweet dessert whose elegance should not distract from its ease (it can be made while the rest of dinner is in the oven). Make sure you have fresh berries, and serve the result warm. We call for blueberries or blackberries here, but feel free to try it with whatever seasonal fruit catches your eye.

Provided by Julia Moskin

Categories     dessert

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 9

Butter for pan
1 and 1/4 cups whole or 2 percent milk
2/3 cup granulated sugar, divided
3 eggs
1 tablespoon vanilla extract
1/8 teaspoon salt
1 cup flour
1 pint (2 generous cups) blackberries or blueberries, rinsed and well drained
Powdered sugar in a shaker

Steps:

  • Heat oven to 350 degrees. Lightly butter a medium-size flameproof baking dish at least 1 1/2 inches deep.
  • Place the milk, 1/3 cup granulated sugar, eggs, vanilla, salt and flour in a blender. Blend at top speed until smooth and frothy, about 1 minute.
  • Pour a 1/4-inch layer of batter in the baking dish. Turn on a stove burner to low and set dish on top for a minute or two, until a film of batter has set in the bottom of the dish. Remove from heat.
  • Spread berries over the batter and sprinkle on the remaining 1/3 cup granulated sugar. Pour on the rest of the batter and smooth with the back of a spoon. Place in the center of the oven and bake about 50 minutes, until top is puffed and browned and a tester plunged into its center comes out clean.
  • Sprinkle with powdered sugar just before serving. (Clafoutis need not be served hot, but should still be warm. It will sink slightly as it cools.)

Nutrition Facts : @context http, Calories 202, UnsaturatedFat 2 grams, Carbohydrate 36 grams, Fat 4 grams, Fiber 2 grams, Protein 5 grams, SaturatedFat 2 grams, Sodium 78 milligrams, Sugar 22 grams, TransFat 0 grams

NECTARINE AND BLUEBERRY CLAFOUTI



Nectarine and Blueberry Clafouti image

Categories     Berry     Fruit     Dessert     Bake     Blueberry     Nectarine     White Wine     Spring     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 6 to 8

Number Of Ingredients 11

2 nectarines (about 1/2 pound)
1 cup blueberries (about 5 ounces)
1 cup fruity white wine such as Riesling
5 tablespoons unsalted butter
4 large eggs
1/2 cup granulated sugar
1/8 teaspoon salt
1/2 cup all-purpose flour
1 cup whole milk
1 tablespoon vanilla
confectioners'sugar for dusting

Steps:

  • Preheat oven to 325°F. and butter a 2-quart shallow baking dish.
  • Cut nectarines into 1/4-inch-thick wedges and in a bowl macerate with blueberries in wine 15 minutes.
  • Melt butter and cool slightly. In a large bowl whisk together eggs, granulated sugar, and salt. Whisk in flour until combined well and whisk in milk, butter, vanilla, and 1/4 cup wine from fruit mixture until smooth. With a slotted spoon transfer fruit to baking dish, reserving wine for another use (such as sangría), and arrange in bottom. Carefully pour batter over fruit (the fruit will rise to the top) and bake in upper third of oven until puffed and set in center, 55 to 60 minutes. Transfer clafouti to a rack to cool.
  • Just before serving, dust clafouti with confectioners'sugar. Serve clafouti warm or at room temperature.

PEACH OR NECTARINE CLAFOUTI



Peach or Nectarine Clafouti image

Mmmmmmmm Sooo Gooood!! (Chill time for the batter is 30 minutes not included in cook time.) Lovely delicate clafouti!! from Cooking Light

Provided by Derf2440

Categories     Dessert

Time 55m

Yield 8 serving(s)

Number Of Ingredients 8

3/4 cup all-purpose flour
1 cup vanilla-flavored soymilk
3/4 cup sugar (I use Splenda)
1/2 cup plain fat-free yogurt
1 teaspoon vanilla extract
4 large eggs
5 cups coarsely chopped peaches or 5 cups nectarines (or a mixture of both, about 1 1/2 lbs)
cooking spray

Steps:

  • Preheat oven to 400f degrees.
  • Lightly spoon flour into dry measuring cup, level with a knife.
  • Combine flour and next 5 ingredients (flour through eggs) in a blender, process until smooth.
  • Chill 30 minutes.
  • Arrange peaaches or nectarines in a 13x9 inch baking dish coated with cooking spray.
  • Pour batter over fruit.
  • Bake at 400f degrees for 35 minutes or until set.

Nutrition Facts : Calories 198.6, Fat 2.8, SaturatedFat 0.8, Cholesterol 93.3, Sodium 47.8, Carbohydrate 38.3, Fiber 1.8, Sugar 28.1, Protein 6.1

BASIC CLAFOUTIS



Basic Clafoutis image

Provided by John Besh

Categories     Milk/Cream     Dairy     Egg     Dessert     Bake     Kid-Friendly     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Serves 4–6

Number Of Ingredients 6

1 cup whole milk
3 eggs
1/2 cup sugar
1 teaspoon vanilla extract
2 tablespoons butter, melted
1/2 cup all-purpose flour

Steps:

  • 1. Preheat the oven to 325°F. In a large bowl, whisk together the milk, eggs, sugar, vanilla, and butter until the sugar is dissolved. Add the flour and whisk until smooth. Pour the batter into a cast iron skillet or pie pan.
  • 2. Now add your favorite fruit or flavoring (see below). Bake until the clafoutis is beautifully puffed and golden, 35-40 minutes. Serve immediately.
  • Clafoutis Variations: Concord Grape Clafoutis: Once the batter is in the skillet, scatter 2 cups slightly crushed Concord or other black or red grapes on top. Cherry Clafoutis: Scatter 2 cups pitted cherries onto the batter once it's poured into pie plates. Pear Clafoutis with Pear Eau de Vie: Core 1 ripe pear and cut into pieces. Pour the batter into the skillet and top with the pear pieces. Bake. Drizzle with 2 tablespoons eau de vie and serve immediately. Milk Chocolate and Hazelnut Clafoutis: Melt 1 cup chopped milk chocolate in a large mixing bowl set above a simmering pot of water. Fold in the clafoutis batter until smooth and fully incorporated. Pour into a skillet or pie plate, sprinkle with 1/4 cup coarsely chopped hazelnuts, and bake.

NECTARINE AND BLUEBERRY GALETTE



Nectarine and Blueberry Galette image

The charm of a galette, a casual open-faced tart, is in its imperfections. It's O.K. if the fruit juices leak a little, and there is no fussy crust-crimping for those who find that part of pie-making frustrating. The often-overlooked nectarine is such a perfect summer fruit. It has all the honeyed sweetness of a peach, minus that fuzzy skin, plus a little hit of tartness, and it pairs beautifully with dark, sweet blueberries. The sugar here is given in a range: Use the smaller amount if your fruit is particularly sweet, the larger amount if it's tart.

Provided by Yossy Arefi

Categories     pies and tarts, dessert

Time 2h

Yield One 9-inch galette

Number Of Ingredients 12

6 to 8 tablespoons/80 to 100 grams sugar, depending on the sweetness of the fruit
1/2 teaspoon lemon zest
Seeds from 1/2 vanilla bean (or 1/2 teaspoon vanilla extract)
1 tablespoon all-purpose flour
Pinch of kosher salt
2 medium nectarines (about 3/4 pound/340 grams), pitted and sliced into 1/2-inch slices
1 1/4 cups/180 grams blueberries
1 tablespoon lemon juice
1 recipe all-butter pie crust, chilled
1 egg, beaten
3/4 teaspoon turbinado sugar
Pinch of flaky salt

Steps:

  • Heat oven to 400 degrees, and position a rack in the lower third of the oven. Line a rimmed baking sheet with parchment paper.
  • Combine sugar, lemon zest and vanilla in a large bowl. Use your fingertips to rub the zest and seeds (or extract) into the sugar. Add the flour and salt and stir to combine. Add the nectarines, blueberries and lemon juice, but don't stir quite yet.
  • On a lightly floured surface, roll dough into a 12-inch round just under 1/4-inch thick. Transfer the dough to the prepared baking sheet.
  • Stir the filling to combine, then pile all the fruit in the center of the dough, leaving a 2-inch border. Press the fruit gently to make sure there are no large open pockets. Fold the edges of the dough up and over the fruit and press gently to seal the folds.
  • Put the whole baking sheet into the freezer, and chill the formed galette until the dough is very firm, about 15 minutes. Brush dough with the beaten egg, and sprinkle with sugar and salt. Bake until deep golden brown and the juices are bubbling, about 45 minutes. Cool slightly before serving.

Tips:

  • Use ripe nectarines and blueberries. This will ensure that your clafouti is bursting with flavor.
  • Don't overmix the batter. Overmixing can make the clafouti tough.
  • Bake the clafouti until it is just set. Overbaking can make the clafouti dry.
  • Serve the clafouti warm or at room temperature. It is also delicious served chilled.
  • Garnish the clafouti with fresh mint or powdered sugar. This will add a touch of elegance to your dessert.

Conclusion:

This nectarine and blueberry clafouti is a delicious and easy-to-make dessert. It is perfect for any occasion, and it is sure to be a hit with everyone who tries it. So next time you are looking for a special dessert, give this clafouti a try. You won't be disappointed.

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