Nectarine Almond Clafoutis

Method

1. 1Prep oven and dishHeat the oven to 375°F (190°C). Grease the dish generously with avocado oil, sides included.
2. 2Cut the fruitHalve and pit the nectarines and cut into thick wedges, about 6 per fruit. Thin slices disappear into the custard. Blot the cut sides on a towel.
3. 3Make the batterWhisk the eggs until pale and loose, then whisk in the yogurt, milk, maple, vanilla and almond extract. Add the almond flour, tapioca and salt and whisk until completely smooth. It should pour like heavy cream.
4. 4Set a base layerPour a thin layer of batter into the dish, just enough to cover the bottom, and bake 6 minutes until barely set. This keeps the fruit from sinking and sticking.
5. 5Add fruit and remaining batterArrange the wedges skin-side down over the base, pour the remaining batter around and over them, then scatter the sliced almonds and coconut sugar on top.
6. 6BakeBake 40 to 45 minutes, until the edges are puffed and deeply golden, the center has only a slight wobble, and a knife inserted off-center comes out clean. It will rise dramatically and sink as it cools.
7. 7Cool and serveCool at least 20 minutes so the custard finishes setting. Serve warm or at room temperature, with a spoonful of yogurt if you like.