I discovered clafoutis last summer and I have yet to look back. My original foray led me to the most traditional of clafoutis : that of the cherry variety. But after making and tasting the delicious, lightly sweetened egg-y custard, speckled with pockets of juicy cherries, all I could imagine was all of the other fruits that needed the clafoutis treatment: blackberries, raspberries, apricots – and, yes, peaches.
Peeps, I’m not going to lie: this cake basically blew the birthday boy’s mind, not to mention his father’s, and those of the assorted party guests . . . It is unbelievably moist (I know the word “moist” is controversial – sorry) due to oil, unbelievably chocolate-y (I add a bit more cocoa powder than you might find in your run- of-the-mill go-to red velvet), and the addition of sour cream in the batter and cream cheese frosting atop provides the perfect tangy contrast to the sweetness of its layers.
Here’s the thing about me and oatmeal: although I totally love it for breakfast with brown sugar and heavy cream, that is probably the only application about which I can say that. I really don’t care for it in my crumble topping and I’m not even that fond of it in cookies, unless chocolate is involved.
I’ve been holding on this recipe for kind of a lot of months now, as I first developed it at the tail end of last summer, but was fearful the seasonal police would have at me if I shared it when berries were not at their peak. But here’s the thing: not only do I still have copious amounts of frozen berries that I harvested last summer, but I LOVE berry crumble – like a lot.