Blackberry, Blueberry and Apple Clafoutis - OH MY!

So I was a very good girl this year and was gifted with this gorgeous recipe book for my Bday.

Thx sis!

 I am a very big fan of Hugh Fearnley-Whittingstall and River Cottage. If you've never heard of him or River Cottage before... 
- Take a look, you will be amazed!!! 
Basically his cooking ethos can be summed up to:

"passion for food integrity and consumption of local, seasonal produce"

And thanks to him and the program, the eating habits of a nation have been changed for the better and the welfare and sustainability of animals and fish are much improved!  Told you he was great!!

If you have time - watch this video. This is what it's all about!

Anyway... back to my clafoutis... 

PenNnyLanes Blackberry, Blueberry and Apple clafoutis

Serves 6-8

4 apples (about 350 g)
25 g butter
25 g sugar (yes yes - the real deal, no artificial sweetner today!)
Zest from 1 small organic lemon
100g Blackberries
20 g (or so) Blueberries

Dough:
50 g Flour
smidge of salt (yep smidge...)
25 g sugar (yep still the real deal...)
2 medium organic eggs
2 dl whole milk 

Topping:
Double cream, Ice-cream - any kind of cream... yum yum!

How to:

Preheat oven to 190 degrees. 

Peel and core the apples and slice into 8 parts. 

Melt the butter and pour into your pietin, and butter the pietin, so nothing sticks when baking! 

Add apples, sugar and lemon zest og mix about with your hands (Always tastes better when you do it with your hands... it's the extra love you add!)

Bake the apple-sugar mixture for around 15 min. til they are tender and soft. Don't eat yet - it gets better!

Mix the dough in the mean time. 

Pour the flour through a sieve along with the salt into a big bowl. Add the sugar. 

Make a dent in the middle and pour in the already mixed eggs. Whip the mixture starting from the middle, gradually adding the flour and sugar, to create a pancake-like consistency. 

Take out your pie tin and sprinkle the blackberries and blueberries evenly over the apples. 

Pour in the dough mixture. 

Bake for 35 min, until the pie has risen and is goldenly delicious! 

Let it cool. The cake will fall again and be nice and soft, and quite dens - not airy at all! But delicious!!

Add cream and ENJOY! 

Broken pie-tin - good thing we still had some BBQ-trays!
Waste not, want not! Right?! :)
I think Hugh would approve....