This simple and delicious blackberry hazelnut clafoutis adds wild blackberries and a nutty crunch to the classic French favorite. Perfect for 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?
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?
- 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)
- Preheat oven to 375 degrees F. Generously grease a 10" cast iron skillet or pie pan with the butter.
- Spread the blackberries and chopped hazelnuts evenly along the bottom of the pan.
- Combine sugar, flour, and cinnamon in a medium bowl. Set aside.
- Combine eggs, milk, and vanilla in a blender. Blend just until combined. Add sugar mixture and blend until smooth and slightly frothy.
- Evenly pour into pan over berries and nuts. Bake for 10 minutes.
- Reduce heat to 350 degrees F. Bake another 20-25 minutes, or until center is cooked.
- Let cool about 5 minutes. Dust with powdered sugar and serve with additional berries and hazelnuts.
- Enjoy!
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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Patricia Bozeman is a cook. A whiskey lover. A dreamer. A wine-o. A tea drinker. A dog lover. A wife. An extrovert with a dash of social anxiety. A Jeopardy watcher. A dress wearer (because she's a lady, duh). A crass and slightly deaf old woman inside of a 33 year old body. 
This clafoutis looks gorgeous, Patricia! There’s so many blackberries in the markets right now, I definitely need to grab a pint and make this!
Thanks Lisa! Let me know how it turns out!
I love this! I pinned it to my recipes to try, I’ve been looking for a good clafoutis recipe!
Thank you Sara! Let me know what you think!
Blackberries are underused in my opinion! They are one of my favorite berries and this dish sounds amazing!
Thank you Sandra! One of my faves too. 🙂
I love baked desserts that incorporate fruit! Fruit is my jam!
Me too! Thanks Sabrina!
Love the berries and awesome photos. Love the direction you are going in with local foods!
Thanks Michelle! So happy to hear that people are excited about the local food vibe!
OOH! I would love this for breakfast — I love blackberries, and this looks like a great use for them! Yum!!
Thanks Whitney!
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!
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!
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?)
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!
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
Me too! Thanks so much Florentina!
love the picture and the recipe!
Thank you Claudia!
Aww I’m sad that you won’t be hosting Global Feasts anymore. I was really looking forward to it, but your new direction is the way to go! All the best!
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. 🙂
I so enjoy going through your recipes and this one sounds so very good.
Thanks Tina! 🙂
This looks wonderful Trish! I’m always loving your photos and your creative recipes!
Wow thank you Kathryn!
I need some, like I truly need some this minute, it looks fabulous and I love the summer berries!
Thank you Katalina!
Oh my gosh I am in LOVE with this. Put hazelnuts in anything for me and I’m in!
Thanks Tracy!
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
Me too! Blackberry picking is one of my favorite yearly traditions! We always end up eating them before I can cook with them though. 🙂
Blackberries are so addictive! This looks absolutely delicious!
Thank you Jessica!
I’m so loving the blackberry/hazelnut combo Yum!
Congrats on your decision to take your blog into a different direction. I think it’s really smart to follow your heart!
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!
This would just be a party in my mouth. The hazelnuts and the little bit of cinnamon paired with blackberries – yum!
Ha! It IS a party in the mouth!
So pretty! I love clafouti and with blackberries it would be just amazing!
Thank you!
I am so not ready for fall, but this looks stunning! I love the presentation!
I am going back and forth! I’ll be changing my tune once the cold starts. ha!
These are gorgeous photos and the recipe looks so delicious! Can’t wait to try.
Thank you very much!
Such pretty pictures!! Makes the dish look mouthwatering delicious!!
Thank you Cassandrea!
Love the blackberries and hazelnuts together. Looks like I need to add this to my “to make” list 🙂
Awesome! Let me know how you like it!
Gorgeous photography, this looks sooo tasty, I could go for some right now!
Thank you Sara!
These blackberries look amazing!Yum!
Thank you Patti!
Yum! I love blackberry anything!!
Me too!
Oh my yum! This looks more than delicious! The blackberries! Wow!
Thanks Jessica!
Oh, what a lovely creation! I love anything that’s baked/cooked in a skillet – just adds so much to the flavour of the dish. Perfection!
I cook SO many things in my skillet! Thanks Byron!
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!
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!
Fruit and nuts? How much better can any dessert get? This looks scrumptious and I would love a bowl right now 🙂
Oh man, me too! it was awesome, and I could definitely eat more!
What a beautiful tart, sounds delicious.
Thank you!
Clafoutis are so much fun to make and eat. This looks yummy and the use of wild raspberries is awesome here.
So beautiful and elegant! I love that you used wild raspberries!
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
Thanks for your support! So happy to know that growth and change is accepted in the blogging community. 🙂
This is completely my type of treat; I love anything from a skillet and desserts, of course, are on the top of the heap!
Ha! Me too! thank you very much!
I’m obsessed with the backberry/hazelnut favor combo. This is gorgeous.
Me too! Thank you Hillary!
Really pretty. Awesome pics and easy to follow. Thanks!
Thank you Derek!
This is so pretty! I never would have thought of putting blackberry and hazelnut together! Thanks for sharing!
Thanks Whitney!
What a wonderful and delicious looking dish! Yes please!
Thanks Christopher!
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!
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!
Would you mind sending me some 🙂 It looks delicious!!
Ha! Totally Renee!
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!
Thank you Sarah! Working on a teensy revamp. 🙂
Using all the best that the Pacific NW has to offer! This looks awesome Trish!
Thanks Erin!
This combination looks delicious!
Thank you!
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!)
Thank you Justine! Dude, blackberries at the market are CRAZY expensive! Wish I could ship some off to you. 🙂