Wednesday, September 3, 2014

Fig Clafoutis with Amaretti Crumble

fig clafoutis recipe
I'm going for a suuupper moody atmosphere with this clafoutis pictures.  Did I capture it?  Are you moved?  Do they speak to you?  

Yeah me either.

fig clafoutis recipe
Can you believe that this is my first time using fresh figs?  I didn't grow up in a fig family and they're actually quite hard to come by in a lot of grocery stores in my area.  Also, let's be real.  They ain't cheap.  But they ARE photogenic.  

So that's good.  

Can you also believe it's my first time making clafoutis?  It's all French and stuff and there were also more important cookies to be made so I never got around to it until now.  

Clafoutis is such an Ina Garten-y thing to make though so I had to get around to it sometime.  She is really living the good life.  Hamptons, beautiful home, frequent dinner parties, friends who are florists.  Every girls dream!  Well, my dream at least.   
fig clafoutis recipe
Anyway, clafoutis is like a custardy cake.  Sorta like a "loose" cake if that makes sense.  It's got a certain structure to it that will allow for a relatively clean slice but it's decidedly custardy in the middle.  It's kinda beggin' for a scoop of ice cream on top, in my humble opinion.  

Clafoutis a la mode.  

I know more French than I thought!  
fig clafoutis
Here's the recipe! 

Fig Clafoutis with Amaretti Crumble
serves approximately 8


  • 1/2 cup sugar
  • 16 ounces fresh figs, quartered
  • 3 eggs
  • 1 1/4 cup buttermilk
  • 1/3 cup almond flour
  • 2 tablespoons all purpose flour
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon salt
For the crumble

  • 15 amaretti cookies
  • 4 tablespoons flour
  • 3 tablespoons sugar
  • 6 tablespoons cold butter, cubed
1.  Preheat oven to 375 degrees.  Grease a 9" pie or cake pan with butter and sprinkle with 1 tablespoon of the sugar.  Set aside.  
2.  Arrange the figs in a single layer in the pan and set aside.  
3.  In a bowl, combine the buttermilk, eggs and vanilla extract, whisking well to combine.  Add the remaining sugar, almond flour, flour, and salt, whisking again to combine so no lumps remain.  Pour over the figs.  
4.  In the bowl of a food processor, add the amaretti cookies, flour, sugar and butter.  Pulse to combine until the fixture is crumbly and resembles wet sand.  It should stick together in clump if you squeeze it together.  Evenly distribute the mixture over the top of the batter and figs.  
5.  Bake about 50 mins until the top is golden brown and the center is set (use a toothpick to test that it comes out clean).  Allow to cool slightly before slicing and serving.  

Recipe adapted from Local Milk

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