halfbakedharvest5.0
Raspberry, Nectarine and Sweet Corn Clafoutis.
I envision this sweet summer treat served outside on a beautiful summer day. It's perfect for brunch, lunch (like mom and I did) or even an after dinner sunset dessert. Either way it’s going to be delicious.
👥 6 Servings⏱️ Prep & Cook: 55 min⏳ Prep: 10 min🔥 Cook: 45 min👤 Tieghan Gerard📖 halfbakedharvest
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●skillet
- ●oven
- ●baking dish
- ●blender
- ●food processor
📝 Preparation Steps
1
Preheat the oven to 425 degrees F. Grease an 8-10 inch pie plate or cast iron skillet with softened butter or cooking spray.
2
In a blender or food processor, combine the melted butter, milk, sugar, hazelnut liquor (if using), vanilla, eggs, salt and corn. Blend ⏱️ 60 seconds or until the corn is completely smooth. Add the flour and blend another ⏱️ 30 seconds until combined and no clumps of flour remain. Pour the batter into the prepared baking dish.
hazelnut liquor (optional)2 tablespoonslarge eggs6
3
Place the sliced nectarines and raspberries on top of the batter. Some of the fruit will sink a bit, this is fine.
nectarines (sliced)2
4
Place in the oven and bake for ⏱️ 15 minutes at 425 then reduce the heat to 350 and bake another ⏱️ 25-30 minutes or until the dish is puffed and cooked through in the center. Remove from the oven and let cool ⏱️ 5 minutes.
5
Dust with powdered sugar and serve warm.
powdered sugar (for dusting)
Nutrition Facts
calories
593 kcal
fat Content
8 g
serving Size
1 serving
fiber Content
6 g
sugar Content
25 g
sodium Content
282 mg
protein Content
10 g
cholesterol Content
173 mg
carbohydrate Content
45 g
saturated Fat Content
3 g
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