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Blackberry hazelnut clafoutis

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This simple and delicious blackberry hazelnut clafoutis adds wild blackberries and a nutty crunch to the classic French favorite. Perfect for breakfast OR dessert!

Simple and delicious blackberry hazelnut clafoutis recipe! Perfect for your next breakfast OR dessert!

Alright, alright, alright. (Um….. are you hearing Matthew now? Oops.) Well….. what I MEANT was, alright, I’m starting to go over to the dark side. The I’M READY FOR FALL dark side. The super annoying EVERYTHING PUMPKIN dark side. Almost.

Wild blackberry picking is always a September tradition for us. Did you get that? A SEPTEMBER tradition. For me, it always marks the very end of Summer, the ultimate transitional food for that glorious in between Summer and Fall time.

BUT….. this year, the berries came early. and Summer is still pounding away. It’s throwing me for a loop guys! I know it’s *almost* September, but these little black berries are making me long for crisp mornings, cinnamon in everything, orange and yellow, and of course, the State fair.

BTdubs. I snuck some cinnamon into this clafoutis. Sometimes, you just gotta go with your gut amiright?

Simple and delicious blackberry hazelnut clafoutis recipe! Perfect for your next breakfast OR dessert!

On another note, I have some good and bad news. Bad news first? I won’t be hosting any more Global Feasts. I have really enjoyed getting to know other cultures and traditions through food, but I’m taking Rhubarbarians in a bit of a different direction.

The good news? I will focusing more on locally harvested and sustainable fruits and veggies! This is, after all, my passion when it comes to food, and one of the reasons I started my very first blog. I really missed getting creative with our CSA in the last year, and now that we are back in the city, I will be swimming in Pacific Northwest produce!

The next Global Feast would have been France. And this clafoutis was on my must-make list for the feast. I will absolutely still get inspired by global cuisine, but will be incorporating more of a local vibe into the dishes, just like this clafoutis!

So, what do you say? Still friends?

Simple and delicious blackberry hazelnut clafoutis recipe! Perfect for your next breakfast OR dessert!

BLACKBERRY HAZELNUT CLAFOUTIS
PREP TIME
COOK TIME
TOTAL TIME
Simple and delicious spin on the classic French clafoutis! This blackberry hazelnut clafoutis has sweetness from wild Pacific Northwest blackberries, and crunch from nutty hazelnuts. Delicious!
Author: Trish Bozeman
Recipe type: Breakfast or Dessert
Serves: (1) 10″ pie
INGREDIENTS
  • 1 Tbsp butter
  • 2½ cups blackberries, washed and patted dry
  • 1 cup unsalted raw hazelnuts, roughly chopped.*
  • ⅓ cup sugar
  • ½ cup all purpose flour
  • ½ tsp ground cinnamon
  • 3 eggs
  • 1 cup whole milk
  • 1½ tsp pure vanilla extract
  • Powdered sugar, for serving (optional)
  • Additional blackberries and hazelnuts for serving (optional)
INSTRUCTIONS
  1. Preheat oven to 375 degrees F. Generously grease a 10″ cast iron skillet or pie pan with the butter.
  2. Spread the blackberries and chopped hazelnuts evenly along the bottom of the pan.
  3. Combine sugar, flour, and cinnamon in a medium bowl. Set aside.
  4. Combine eggs, milk, and vanilla in a blender. Blend just until combined. Add sugar mixture and blend until smooth and slightly frothy.
  5. Evenly pour into pan over berries and nuts. Bake for 10 minutes.
  6. Reduce heat to 350 degrees F. Bake another 20-25 minutes, or until center is cooked.
  7. Let cool about 5 minutes. Dust with powdered sugar and serve with additional berries and hazelnuts.
  8. Enjoy!
NOTES
*For a more nutty flavor, toast the hazelnuts.

You know, I wish I had more blackberry recipes for you. Jared and I picked 2 giant tubs of them a few weekends ago! We ate them ALL! OMG. Maybe they will still be around in September, and all will be right with the world. 🙂

Ciao friends!

Trish

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Comments

  7. homemadefoodjunkie says

    Hello Trish, I’m your neighbor, in blog land, just up I-5, by the Canadian Border. Our blackberries are already done and September is not even here. I’m afraid I missed it this time. This dessert looks totally scrumptious, and I will keep it pegged for next year’s summer delight. Yummy!

    Reply

    • Patricia Bozeman says

      Hello neighbor! Are you in Bellingham? Love that area! Yeah, blackberries came REALLY early this year, which is totally throwing off my internal seasonal clock. You know how hot it’s been around here!

      Reply

  8. Lizzie says

    This looks g-o-r-g-e-o-u-s. I want to make it for a group dessert in October, hope I can get the blackberries then. If not, blueberries will have to do. Silly me, but how do you serve this? Right from the pan? Or could you invert it like an upside-down cake? (I guess that wouldn’t look right, huh, because the nuts/berries rise to the top?)

    Reply

    • Patricia Bozeman says

      Ooooh blueberries would be awesome! You could make this with any fruit really. In October, you could go for sweetened cranberries! This is definitely a serve out of the pan type of dish. It falls apart fairly easily. Think custardy pancake. 🙂 I sliced it like a pie and served it in slices like that. Good luck!

      Reply

  9. ciaoflorentina says

    Clafoutis are a thing ya know ? I can almost smell this one from over here, I’d love to wake up to this tomorrow lol

    Reply

    • Patricia Bozeman says

      Thanks Richa! Yeah, I’m bummed about Global Feasts. I might do little mini feasts, but it was just too overwhelming creating 4-5 recipes in one sitting. I always had that dreaded “what if something goes wrong” feeling. Not to mention the local vibe I usually go for. I’d love to see someone take it over! wink, wink. 🙂

      Reply

  14. Katalina @ Peas & Peonies says

    I need some, like I truly need some this minute, it looks fabulous and I love the summer berries!

    Reply

  16. savorthebestcooks says

    Oh I love blackberry picking every summer. I wait for it all summer then make pies and cobblers and jam. Now I need to make this clafoutis

    Reply

    • Patricia Bozeman says

      Thank you Kristen! I’ve been considering it for a while now, and finally just decided to go for it. I thought I would get some negative response, but everyone has been very supportive!

      Reply

  24. lydiaf1963 says

    Love the blackberries and hazelnuts together. Looks like I need to add this to my “to make” list 🙂

    Reply

  30. Oana | Adore Foods says

    Oh Trish, this is one killer looking clafoutis! Loving the blackberry and hazelnut combination. Sad to hear you won’t do Global feasts anymore. have fun with your new projects!

    Reply

    • Patricia Bozeman says

      Thank you Oana. I know, I’m sad about Global Feasts too. Maybe I’ll pick it up again in the future, but for now it just doesn’t “fit” with the blog anymore. Have a great weekend!

      Reply

  33. Molly ~ EasycookingwithMolly says

    Clafoutis are so much fun to make and eat. This looks yummy and the use of wild raspberries is awesome here.

    Reply

  35. theskinnypot says

    I am glad that you are brave enough to follow your passion ad redirect it to where it is you think is fitting. That is what personal blog are for, right? And this meal you serve today looks good and the blackberry made the photos pop

    Reply

  41. Traci | Vanilla And Bean says

    Of course, Trish! SO excited you’ll be swimmin in PNW produce and can’t wait to see what you develop! No doubt it’s a great place to call home! I’m still on the Summer train and will be for a few more weeks. Corn and zucchini are still coming in droves up here, but I’ll be happy to see some pumpkin too.. It’s on it’s way! But this Clafoutis (I always thought that was a funny name!), is gorgeous and packed with good stuff. Love the hazelnut twist, just in time for the weekend! Thank you my dear!

    Reply

    • Patricia Bozeman says

      I am absolutely still enjoying Summer, but am loving this rain we are getting this weekend! I can do without zucchini at this point, since it just FLOODS us PNWers this time of year. Buuuut am really dreading berry and stone fruit season being over. Still a handful more weeks!

      Reply

  43. Sarah says

    Oh my gosh, I’ll see over on the dark side – I’m so excited for fall flavors! Blackberries are a good way to ease us into it…this looks fantastic! I’m in love with basically any cast iron recipe so this is perfect….btw I like your new logo!

    Reply

  46. sliceofkitchenlife says

    This looks gorgeous! I’m with you, I’m already in full-on autumn mode (although blackberries round here are looking pretty pathetic, I guess it’s gonna have to be a supermarket run for me!)

    Reply

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