Lightly sweetened, processed sugar free clafoutis – great for dessert or brunch!
Adjust oven rack to middle position and heat oven to 400 degrees. Coat the bottom and sides of a 10-inch baking dish (any shape) with the melted butter, set aside.
Whisk eggs and coconut sugar together in a large bowl (by hand or in a standing mixer) until smooth and pale, 2-3 minutes. Whisk in the flour until well combined. Whisk in the half and half, vanilla extract, almond extract, and salt until smooth.
Spread the berries over the bottom of the buttered baking dish. Slowly pour the batter into the dish, over the berries.
Bake until the top is golden, the custard is set, and a toothpick inserted in the middle comes out clean, about 35-45 minutes. If the clafoutis is getting too brown before the custard sets, tent it loosely with aluminum foil.
Remove the clafoutis from the oven and let it cool on a wire rack for about 10minutes. Serve it warm or at room temperature with a generous dollop of whipped cream or vanilla ice cream for a fun dessert.