A rustic baked breakfast dish with almonds, blackberries and honey!
Am I in love with blackberries? Gosh… looks like I’m posting too many recipes with blackberries. It’s California! It’s peak SUMMER! Blackberries have been so plump, juicy and sweet this season… please don’t blame me 🙂
Have you had those Saturday mornings, when the kids wake up before you and are already hooked on to the ipad and phone while you’re trying to ignore all the noise and squeeze some extra sleep? And then you force yourself out of bed, walk into the family room and you are expected to serve an elaborate Saturday breakfast in the next 5 minutes. Hey…it is weekend after all ! Well, think I’ve painted the picture of a typical Saturday morning in our home. He..he..he…..
Clafoutis to the rescue on such a lazy morning! A minute in the food processor (trying to ignore the time involved in getting those ingredients into the machine…) and then off to the oven! Some milk for those early risers and time for a relaxed cup of JOE!
Originating in France, clafoutis are traditionally baked with cherries and served as a dessert! Though it is a perfect healthy breakfast dish when there is no heavy cream involved. I have attempted to amp up the healthy aspect with almond meal and sliced almonds and substituted my new found love , AKA blackberries for the traditional cherries.
Try to use whole milk, though skim milk should work. Also, honey is purely optional. If you wish not to use, then just increase sugar to 1/4 cup instead of 2 tablespoons. Coconut sugar would be a great candidate here.
I used a cast iron skillet, but any 9-inch pan like a pie dish, non-stick oven safe skillet, baking dish will work just fine.
8 ounces fresh blackberries
1/2 cup almond meal
1/4 cup all purpose flour
3 large eggs
1/2 cup whole milk
2 tablespoons unsalted butter, melted and slightly cooled
2 tablespoons honey
2 tablespoons sugar
1/4 cup sliced almonds
Preheat oven to 425 degrees fahrenheit. Grease a 9-inch pan and scatter blackberries evenly in the pan.
Add next 7 ingredients ( flour – sugar) into the food processor and process for 1 minute.
Pour batter over the blackberries and sprinkle almonds on top.
Place in oven and bake for about 25 minutes, until slightly puffed and golden brown on top.
Cool pan on a wire rack for a few minutes before serving.
Serve hot or warm with a dusting of confectioners sugar and whipped cream.
Makes 2-4 servings