Cherry and Blackberry Clafoutis

Makes 6 servings

1 cup fresh sweet cherries, pitted
2/3-3/4 cup fresh blackberries
2 tablespoons of slivered almonds
3 eggs
2/3 cup of sugar
1/2 cup all-purpose flour, sifted
1/8 teaspoon salt
1 cup whole milk
2 teaspoons Amaretto OR 3/4 teaspoon almond extract
1 teaspoon vanilla extract
Confectioners' sugar for dusting

1. Preheat the oven to 350 degrees F. Grease a 9-inch or 10-inch round baking dish with butter, or coat well with cooking spray. Toss in the cherries, blackberries, and slivered almonds.

2. In a large bowl, whisk eggs, sugar, flour, and salt until smooth.

3. Add milk, Amaretto (or almond extract, if using), and vanilla extract. Whisk until smooth. Pour into the baking dish.

4. Bake for 40-50 minutes or until puffed and lightly browned and a toothpick inserted into the center comes out clean. When you pull it put of the oven it will wiggle a bit which is normal. Place on a wire rack to cool. The clafoutis will have puffed up quite a bit and will deflate while cooling. When cool, dust the clafoutis with confectioners' sugar. Serve.

Recipe adapted by Susan Russo of Food Blogga from two originals: Blackberry Clafoutis by Nicole Weston of Baking Bites AND Cherry Calfoutis by Garrett McCord of Vanilla Garlic (Posted on Simply Recipes).