A few weeks ago, I decided to go out and pick some wild blackberries in Copenhagen. I thought it could be fun, and was hoping to have enough to make a recipe I found on the New York Times website by Julia Child.
In just a short time my husband and I managed to pick 4 cups worth of blackberries (more than enough for the recipe I wanted to make).
After coming home, and giving them a good rinse, I was ready to make this baked french dessert. The name of the recipe is Blackberry Clafoutis, but reading up on the name, it turns out a Claufotis is made with black cherries, and a Flaugnarde is made with other fruits. So to be correct, I’m going to re-title this recipe as Blackberry Flaugnarde. 🙂
This dessert is really easy to make, it is almost like a light thick pancake with fresh fruit baked in, and dusted with powdered sugar.
I never had this dessert before, but it took the otherwise sour blackberries, and made them very sweet and delicious. I found it to taste just as good cold, as warm. Hope you enjoy it. Recipe is below.