My go-to dessert with quickly-ripening fruit is a crisp but this summer I'm changing things up with the clafouti. A classic French dessert, the clafouti is traditionally made with cherries but I also find it stunning with stone fruits and berries. The fruit is spread into a buttered dish and topped with an egg-filled batter, much like crepe or pancake batter. After 45-or so-minutes in the oven the batter bakes up, around, and over the fruit, looking like the love child of a Dutch Baby/German pancake and a fruit tart. There is no crust, and mixing the batter is a cinch. This definitely falls into the "dessert for dummies" category.
I've seen several methods for making a clafouti-using a blender, heating the milk, whisking by hand, and even cooking some of the batter as a base first (a trick to keep the fruit from sinking to the bottom). The recipe I'm using is adapted from Cooking from the Farmers' Market and it works every time.
This weekend I made one with blackberries and white peaches...take a look at it "in progress". Good news? It was outstanding. Bad news? It wasn't until we'd licked our plates that I realized I hadn't photographed the finished product. Sometimes the belly takes precedent over the camera...woops!
Summer Fruit Clafouti