Terese Allen is a former chef whose books and articles feature the pleasures and benefits of local foods, sustainable cooking and culinary folklore. She pens columns for Edible Madison and Edible Door magazines and is co-founder of the Culinary History Enthusiasts of Wisconsin (CHEW).Learn More
This French-style clafoutis (pronounced clah-FOO-tee) is a simple dessert that showcases the bright flavors of seasonal fruit. Studded with chubby blackberries and not too sweet, it is heavenly when topped with whipped cream. It can also be made with blueberries, pitted cherries, halved plums or figs and even chopped, sugared rhubarb.