Step 1

Add the eggs, milk, sugar, vanilla, cinnamon, and salt to a blender. Pulse a few times to mix it all together. Add the flour and pulse until the mixture is smooth. Transfer the batter to the refrigerator and let it rest for at least 30 minutes.

Step 2

Cut the peaches in half and slice them 1/4 inch thick. Toss the peach slices with the brandy and let it steep on the counter for 30 minutes.

Step 3

Preheat the oven to 350F. Butter and sugar a 10 inch round ceramic casserole or quiche dish.

Step 4

Drain the brandy from the peaches into the batter and stir it in. Lay half of the peaches and raspberries in the bottom of the baking dish. Pour in the batter. Arrange the remaining peach slices and raspberries over the top.

Step 5

Bake the clafoutis for 40-45 minutes. Or until the top is browned and puffed and the custard is set. Let cool slightly, then sprinkle the top with powdered sugar and serve. Vanilla ice cream or whipped cream make good accompaniments.