Instead of having a cake-like or spongy texture this clafoutis is more custardy - under the layers of strawberry and almonds - you find a moist and delicious custard pie. Fruity deliciousness from the strawberries contrast with the crunchy nuttiness of Almonds. Serve this warm with either some ice cream or whipped cream and it's summer dessert heaven. You can also enjoy this at room temperature. Make sure to use a lovely pie plate or other baking dish as this will be served in it. Enjoy this quite easy summer dessert! :-)
1 cup all purpose flour
1/2 teaspoon salt
1 cup sugar
1 cup milk plus 1/2 a cup freshly squeezed orange juice (you can just use all milk, too)
1/2 teaspoon Vanilla extract
1/2 teaspoon Almond extract (can just increase Vanilla, if you like)
1 lb Strawberries (cleaned, hulled, and quartered)
1/2 cup slivered Almonds
Preheat the oven to 350 F.
Whisk the flour, sugar and salt until there are no more lumps appearing. Whisk the three eggs together in a separate bowl and then set aside. Add the vanilla to the milk and orange juice. Pour the milk mixture into the dry ingredients at once and quickly whisk to avoid lumps. Beat the eggs into the batter until smooth. If you don't have an electric mixer just quickly whisk the mix until smooth.
Place the strawberries in the bottom of a 10-inch round glass or ceramic pie plate. Sprinkle the almonds all over. Pour the egg mixture over the fruits and nuts. If you think it may bubble over when baking, use a cookie sheet. Mine did not though the pie plate was almost full.
Bake for about 45-50 minutes or until the edges are set but the center is still slightly jiggly. Cool to room temperature or I suggest serving it warm with a dollop of whipped cream or even some vanilla ice cream! Deliciousness!
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