plums + cherries

I had some very tart plums, a bag of cherries and a handful of blackberries. They became this summer fruit clafoutis. Here's how I did it:

3 ripe plums, sliced into slim wedges

about 20 cherries, pits left in

a handful of blackberries

3/4 cup plus 2 tablespoons all-pupose flour

1/3 cup sugar

3 large eggs

1 teaspoon vanilla extract

Heat oven to 350 degrees F

Butter a shallow oven proof dish (I used a deep pie plate)

Spread fruit into dish

Mix flour and sugar in a large bowl

Mix eggs, milk and vanilla in another bowl

Pour wet ingredients into dry ingredients, whisking batter until smooth

Pour batter over fruit mixture

Bake for 40-50 minutes until the batter is firm to the touch and golden on top

Serve warm or at room temperature

Enjoy!

* recipe adapted from My French Kitchen by Joanne Harris & Fran Warde