Gluten-Free Blueberry Peach Clafoutis

Ingredients

• 1 tsp butter, (to grease the skillet or cake pan)
• gluten-free flour, (to dust the skillet)
• 1 large peach, (pitted and thinly sliced)
• 1 cup blueberries
• 1/2 cup heavy cream
• 1/2 cup milk
• 1/2 cup sugar or 0-calorie sweetener
• 3 large eggs
• 1 tbsp pure vanilla extract
• 1/2 cup gluten-free flour blend, (with xanthan gum)
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1 tbsp powdered sugar (or powdered erythritol, for garnish)

Instructions

1. 1

   Prepare pan: Preheat oven to 375° F. Coat a skillet or a 10-inch cake pan with butter, then dust with gluten-free flour.

2. 2

   Arrange fruit on bottom of skillet. Begin with a layer of peach slices arranged concentrically and sprinkle blueberries on top.

3. 3

   Whisk together cream, milk, sweetener, eggs and vanilla in a mixing bowl until smooth

4. 4

   Combine: In a separate bowl, combine gluten-free flour, baking powder and salt. Whisk the dry ingredients into the cream mixture until combined and no lumps remain. Alternatively, put both wet and dry ingredients in a blender and process until well combined.

5. 5

   Pour the batter over the peaches and blueberries in the skillet.

6. 6

   Bake: Place in the middle of the oven and bake for 35 minutes until golden and puffy.

7. 7

   Cool on a wire rack for a few minutes. The top will fall slightly and settle. Dust with powdered sugar, if desired.

8. 8

   Serve warm. If serving for breakfast, drizzle with maple syrup, if desired, but it's sweet enough without. If serving for dessert, consider whipped cream or ice cream.