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I’m pretty sure I’m in a bit of a summer slump. I’ve been wearing the same short/t-shirt combo with birkenstocks for what feels like FOREVER and I feel like I’m somehow always sort of sweating. It’s a summer rut, I think. I’m not all that surprised it’s here; we’re close to August and the season has worn out its welcome a bit, amirite? We’re officially in those Dog Days of Summer.
The thing that still makes me excited about summer is scoring produce like sour cherries, bright yellow peaches and these super pretty red currants. There’s a small Armenian produce market not too far from my house and they always have some killer fruits and veggies.
I don’t go in there that often but whenever I do, I’m always being introduced to new-to-me types of plums and pears. (Last year I made this Sour Plum Brown Butter Upside Down Cake with sour plums I got there.)
Late last week I couldn’t keep my eyes off these currants. They were really beautiful and I figured their wonderful tartness would be awesome in a sweet clafoutis. I haven’t made one in a while but gosh whenever I do I wonder why it’s been so long.
For this recipe I teamed up with Almond Breeze, making the recipe ultra special because it’s completely dairy-free.
If you’re not familiar with a clafoutis, think of them as one part pancake, one part custard. They’re eggy and sweet and fluffy. Traditionally they’re made with dark black cherries but people swap in different types of fruit all the time.
If you can’t find red currants, this recipe welcomes all sorts of options. Think champagne grapes, sour cherries, regular cherries…etc., basically just stick with fruits that won’t leech out too much water (read: peaches).
Here’s to getting out of our summer rut…one dessert at a time.
Red Currant Clafoutis
Ingredients
- Cooking spray
- 1/2 cup all-purpose flour
- 1/3 cup white granulated sugar
- 2 tablespoons brown sugar
- 1/4 teaspoon salt
- 3 large eggs
- 3/4 cup, plus 1 tablespoon, Blue Diamond Vanilla Unsweetened Almond Breeze
- 1/2 cup fresh currants, removed from their vines, plus more for garnish
- Powdered Sugar, for garnish
Instructions
- Preheat the oven to 350F. Liberally grease a 9-inch round baking dish with cooking spray. Set aside.
- In a large bowl, mix together the flour, white sugar, brown sugar and salt. Mix in the eggs and almond milk. Whisk until completely combined. The batter will have a few small lumps and be very thin. Allow to rest on the counter while pick off the currants from their vines.
- Pour the batter into the baking dish. Sprinkle the currants on top, being sure to spread them out evenly. Bake for 40 to 45 minutes or until the edges are golden brown and the center is set and firm. The clafoutis will puff up slightly in the oven, but will deflate as it sits--not a big deal. Garnish with a few more vines of fresh currants and dust the clafoutis with powdered sugar. Serve with whipped cream, ice cream or enjoy it all by itself.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
(This post is sponsored by Almond Breeze. Thank you for supporting the sponsors that keep A Cozy Kitchen cozy.)
I love this! I will probably use blueberries, I can’t find fresh currents.
Like your version with almond milk!! My take on a red currant clafoutis didn´t work out lately, I used too many of them and the clafoutis was all wet… (I placed them one next to another as the recipe for cherry calls for)… so regular cherry clafoutis for me (always a safe bet) , and a buttermilk red currant cake instead. Greetings to you from Germany!
Whoa, this is pretty damn beautiful.. Thanks again for introducing me to something new!!
PS – I work at a summer camp, so I get to wear the same shorts/t-shirt combo for 10 weeks in a row!! 🙂
Working at a summer camp is my dream. WET HOT AMERICAN SUMMER!
I heard that, Tess! But you can buy almond milk in Turkish Shops + AH!
Cause this looks lovely, and I need to get out of my sweaty summer slump, too!
So pretty, love the currants!
I’ve never heard of this before. Sounds like a great thing to do with the currants and is so pretty!
Everything about this recipe is so darling and sweet, you’ve made a wonderful dessert!
The recipe sounds good. Two questions:
1. If I have someone with a nut allergy, can I just substitute milk.for the Almond Breeze?
2. My wife loves concord grapes. Do I need to do anything to them before using them in place of the red currants? I am thinking of the skins and seeds. Does baking soften them enough to just chew them?
1. Yes, you can absolutely substitute regular milk. You’ll need more milk: 1 cup.
2. AHH! I forgot about the dang seeds in concord grapes. They will soften enough during the cook time but the seeds are a pain, aren’t they? This is why making concord grape jam is kind of annoying. Scratch my recommendation on concord grapes. I say go with the other suggestions above, blueberries being on the top of my list!
Don’t let the work scare you. Take a couple hours peeling and seeding the concord grapes. Concord grapes are fantastic in place of the usual cherries.
I rarely bake with currants, and I really need to! Love this idea!
Seems like Almond Breeze is all over the food blogging internet these days… Alas, it hasn’t reached Dutch stores yet.
Oh no! Well, keep an eye out of it, maybe it’ll get its way there. If not, this recipe definitely works with other kinds of milk like cow’s milk!