We’re closing out the summer berry season with this comforting goosberry clafoutis. It’s hard to pass up this irresistible fruit in its natural paper lantern-like packaging, whenever it’s available in the market – and it’s unusual tang is the perfect match for the soft, sweet cake-like batter of a clafoutis.

A classic clafoutis is made with cherries, heavy cream and white flour, but today we’re giving it a Nourish makeover, replacing the heavy cream with coconut and almond milk, the flour for ground almonds, and the cherries which are now long gone, for those tart and tangy gooseberries and the last of season red fruits. You can of course make this with any seasonal fruit you like: apples, pears or clementines in winter, cherries, peaches and plums in the summer. If you’re keen to try a vegan version, replace the eggs with 120g of silken tofu and if you prefer something more local than coconut milk, use an almond or oat cream instead.

Gooseberry and Red Fruit Clafoutis

4 servings | Equipment : Four 6-inch (15 cm) individual gratin dishes; a baking sheet

Ingredients

½ cup (125 ml) coconut milk (from a certified sustainable farm)
¼ cup unsweetened almond or oat milk
½ cup (45 g) ground almonds (almond meal)
1 tablespoon arrowroot powder or cornstarch
6 tablespoons (75 g) raw organic sugar
2 large eggs, free-range and organic, lightly beaten
1 teaspoon pure vanilla extract
1 ¾ tablespoons (15 g) butter or vegan butter
½ pound (250 g) gooseberries and red fruits (fresh or frozen)
Powdered sugar for garnish (optional)

Method

1.   Center a rack in the oven. Preheat the oven to 375°F (190°C).

2.   In a large bowl, whisk together the coconut milk, milk, ground almonds, arrowroot, sugar, eggs, vanilla extract and butter until smooth and well combined.

3.   Arrange the gratin dishes side by side on the baking sheet. Evenly distribute the batter between the gratin dishes. Divide the gooseberries and red fruits into four and arrange on top of the batter. Place in the oven and bake until the clafoutis is golden and the berry juices are bubbling, 40 to 45 minutes. Serve warm with a sprinkling of powdered sugar.