Text and pics by Chef Joey
It’s cherry season here in France, and the French love to make clafoutis, a simple custard batter pie that was popular in the Limousin region of France.
Additionally, instead of cherries, one can use other fruit too, like blueberries, cranberries, strawberries – even apples, pears and plums.
Here is the traditional way, with cherries.
1 pound of cherries
2 Tbsp soft butter
1/4 cup milk
3/4 cup flour
2 tsp baking powder
1 tsp vanilla
Pinch of salt
1/2 cup of sugar
Powdered sugar for garnish
Wash the cherries and remove stems ( you can remove the pits if you want to.)
In a bowl add the flour sugar salt and baking powder, then add the eggs, vanilla, milk and MELTED butter (use a pan or a quick zap in the microwave).
Mix well. Generously butter and flour a pie pan and arrange the dry cherries along the bottom – top with the batter and place in a 400-degree preheated oven.
Bake for 10 mins, reduce to 350 and bake another 20. Let it cool and sprinkle with powdered sugar.
Another dessert made with fruit, from PETA.ORG:
Blueberry Shortcake Recipe!
Perfect for a decadent breakfast or a delicious dessert, these vegan blueberry shortcakes are simple to make and very affordable.
If you’re pinching pennies, don’t skimp on flavor and health — just get creative and plan out your meals to get the most bang for your buck. This simple recipe comes out to just about $1 per serving.
Not a huge fan of blueberries?
Try tweaking the recipe by substituting in another fruit like strawberries, peaches or raspberries.
1 1/2 cups all-purpose baking flour or wheat flour
1 Tbsp. cornstarch
1 Tbsp. flaxseed meal
1/4 tsp. salt
2 tsp. baking powder
2 Tbsp. coconut oil
1/4 cup sugar
1 cup water
2 Tbsp. vanilla extract
2 pints fresh blueberries
3 Tbsp. maple syrup
2 cans chilled full-fat coconut milk
Preheat the oven to 350ºF.
Line a muffin tin with paper cupcake liners and set aside.
Mix all the dry ingredients together in a large mixing bowl
In a small saucepan, melt the coconut oil, then stir in the sugar, water, and 1 tablespoonful of the vanilla extract.
Add the wet ingredients to the dry ingredients and whisk together.
Pour the batter into cupcake liners, filling halfway full.
Bake for 15 minutes, or until golden brown and a toothpick inserted in the center comes out clean.
Remove from the oven and let cool completely on a wire rack.
Toss the blueberries with 1 tablespoonful of the maple syrup in a medium-sized bowl.
Open the cans of coconut milk and pour off the liquid, reserving the thick cream. Place in a separate bowl and add the remaining maple syrup and vanilla. Whisk together well.
Remove the shortcakes from the paper liners and gently cut in half, forming a top and a bottom.
Spoon each bottom generously with the coconut cream. Top with the blueberries, then more coconut cream.
Cover with the shortcake tops and enjoy!
Makes 6 to 12 servings
This recipe was adapted from PlantBasedOnABudget.com