- Preheat oven to 180°C (350°F).
Butter a round cake tin or a 9-inch pie plate.
- Arrange peaches and cranberries in the pan in an even layer. In a large bowl, using a whisk, beat together the eggs, sugar and vanilla until sugar dissolves.
- Add flour, oat bran and salt and stir until well blended. Pour in milk and cream and mix until batter is smooth and blended. Do not over-blend.
- Pour batter over fruit. Sprinkle with wheat germ, cinnamon and almonds. Bake in the oven for about 1 hour, or until set in the centre. Serve warm.
VARIATION: Vary the fruit according to season. The possibilities are endless! Use a muffin tin or ramekins to make mini-clafoutis.
Reduce cooking time somewhat.
1 serving of fruits