The traditional way to bake a clafoutis is with with whole cherries, but you can make it with any fruit. Berries, cut up peaches or apple, etc.
This is my trial and error version of the recipe, so feel free to adjust to your personal liking.
1/4 cup of room temperature butter
1/2 cup of sugar
1 egg yolk
1/2 cup of Mediterranean yogurt
1 1/2 cup of almonds
2 table spoons of corn starch
1 tea spoon vanilla extract
1 cup raspberries (or other fruit)
1. Pre-heat the oven to 375F.
2. Measure the almonds into the bowl of a food processor.
3. Pulse until the almonds are broken down into a powder. I like to keep it a bit chunky for the texture, but you can pulse it down to a nearly flour state. Just be careful to pulse, not blend, so you do not end up with almond butter.
4. Transfer the almonds to bowl and mix the cornstarch with it. Set aside.
5. Cream together the butter and sugar, beating for about 2 minutes. Stop in the middle and scrape down the sides of the bowl.
6. Add the eggs one at the time, making sure they are well incorporated before adding the next. Mix in the egg yolk. Beat for a minute or two then add the yogurt and vanilla extract.
7. Pour the dry ingredients into the batter and mix until incorporated.
8. Carefully wash the berries by putting them in a bowl of cold water and moving them around. Remove from the bowl and allow to drain on a paper towel.
9. Butter the bottom and sides of an oven safe dish. Sprinkle the bottom with some sugar. Lay the berries in a single layer at the bottom of the dish.
10. Pour the batter over the berries and smooth.
11. Bake for about 30 minutes, or until golden. Serve lukewarm.