Wild Blueberry Clafoutis

1 1/2 cups (180 g) walnuts
2 1/2 cups (350) frozen wild blueberries
1 teaspoon vanilla
4 ounces (120 g) butter
2/3 cup (80 g) flour
1/2 cup (100 g) sugar
1/4 teaspoon salt
2 eggs, large
5 ounces (150 ml) milk
1 tablespoon powdered sugar for coating
grease and sugar for the ramekins

Preparation:

1. Preheat oven to 400 degrees F (200 degrees C). Grease six 8 oz (125 ml) ovenproof ramekins (or eight – 6oz) and sprinkle with sugar. Spoon equal portions of wild blueberries into ramekins.

2. Coarsely chop 1/2 cup (80 g) of walnuts. Grind remaining 1 cup (100 g) in food processor. Add flour, sugar, and salt to ground nuts. Pulse to mix.

3. Heat butter in large sauce pan until golden brown. Remove from heat. Whisk in eggs, milk and vanilla to butter. Fold in flour mixture. Spoon mixture over wild blueberries and sprinkle with chopped walnuts.

4. Bake for 30 to 35 minutes. Let cool and sprinkle with powdered sugar. Serve lukewarm.

Serves 6

Preparation time: approx. 60 minutes

Nutritional information per serving:
Calories: 478
Carbohydrate: 40 g
Protein: 8 g
Fat: 34 g

More fruit-filled dessert ideas:

Applesauce bars
Carol’s Creamy Ontario Pear Pie
Glazed Ontario Apple-Ricotta Tarts
Debbie’s Nectarine and Plum Crisp
Cherry Vanilla Slab Pie

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