Although the name implies this dessert to be a version of the classic, French clafouti, it's actually done in reverse order with the fruit layered on top of the batter rather than beneath. It works out beautifully.

Strawberry-Apple Clafoutis

1 tablespoon butter or margarine
1 cup milk
2 teaspoons vanilla extract
2/3 cup granulated sugar - divided use
3 large eggs
1 cup all-purpose flour
1/8 teaspoon salt
1 tart apple, peeled, cored and thinly sliced
3 cups whole frozen California strawberries (about 12-ounces)
Powdered sugar
Lightly sweetened whipped cream

1. In 10-inch pie plate, melt butter in 350°F (175°C) oven.
2. Meanwhile, measure milk, vanilla, 1/3 cup of the granulated sugar, the eggs, flour and salt, in order listed, in container of electric blender. Blend until smooth, scraping sides as needed.
3. Remove pie plate from oven and tilt to coat bottom and sides with butter; immediately pour in egg mixture. Arrange apple slices on top of the batter; arrange strawberries on apple slices. Sprinkle evenly with the remaining 1/3 cup granulated sugar.
4. Bake in center of oven about 55 minutes until edges are browned and crisp. Cool on rack 10 to 15 minutes.
5. Dust with powdered sugar. Serve warm with a dollop of whipped cream.

Makes 6 servings

Recipe provided courtesy of California Strawberry Commission. ©2003 California Strawberry Commission. All rights reserved. Used with permission.