Cranberry Clafoutis

A dessert that you can throw together and have it in the oven in ten minutes? Sounds too good to be true, doesn’t it? And it’s a delicious dessert: golden baked custard studded with jewel-like cranberries, a tart contrast to the creamy filling.

Clafoutis originated in France ages ago. They are traditionally made with sweet cherries but I think you’ll love this version with tart cranberries. Cranberries are perfect for the holidays and they contrast nicely with the custard, a sweet/tart combo that can’t be beat.

I’m a sucker for fruit desserts of all kinds. Apple crisp has always been my #1 dessert; homemade strawberry shortcakes run a close second. Lately, we’ve been making another French-style dessert, a berry galette. Adding fruit makes the dessert a healthy food, right? In fact, a serving of cranberry clafoutis has only 168 calories. Compare that to a slice of pecan pie with 500 calories!

Cranberry Clafoutis

What is a clafoutis exactly? It’s a little hard to describe: it’s a mix between custard and flan, with baked fruit. The filling is made with eggs, milk, and flour and isn’t overly sweet. It forms its own crust although some recipes add a shortbread or pastry crust. In some respects, it’s similar to a Dutch baby. The ingredients and preparation are similar; it puffs up slightly in the oven, then deflates.

It’s a very simple dessert. You probably have everything you need to make a clafoutis. The ingredients are very simple. The batter is mixed in a blender. It’s poured into a pan, sprinkled with cranberries, and baked. It’s really that easy!

Cranberries are good for you! Cranberries rank right up there nutrition-wise. They have lots of vitamin C, antioxidants, and fiber (Healthline). They are low in calories. They store well, too, in either the fridge or freezer. Cranberries are abundant in the fall so a cranberry clafoutis for Thanksgiving makes perfect sense.

Other fruit can be substituted. If you’re not a fan of cranberries, substitute black sweet cherries or tart red cherries (pitted), blackberries, blueberries, plums, pears, or apples. This a super versatile recipe.

Ingredient Notes

• Milk: Whole milk will give you the best creamy rich texture. Half & half is great, too.
• Eggs: The recipe calls for three large eggs.
• All-Purpose Flour: You’ll need ¾ cup of flour.
• Sugar: This dessert isn’t overly sweet, with only a half cup of sugar.
• Unsalted Butter: Always use unsalted butter unless directed otherwise. Don’t substitute butter spreads, etc. Melt the butter in the microwave at low to medium power. I usually cover the dish to contain any spatters.
• Vanilla Extract or Vanilla Bean Paste: Either will work but vanilla bean paste has the little brown flecks that are visually more appealing.
• Orange Zest: Orange really complements cranberries; it’s a traditional pairing.
• Cranberries: I usually use frozen cranberries because they’re always available, no matter the season. There’s no need to thaw them before using.
• Powdered Sugar/Confectioner’s Sugar: A light dusting of sugar adds visual appeal.

How to make A Clafoutis

When we tested this recipe, we made two clafoutis. We baked one in an enameled cast iron skillet and one in a glass pie dish. It was surprising how differently they turned out. The clafoutis baked in cast iron browned nicely and had a decidedly better texture than the pie dish one.

Preheat the oven and generously butter a cast iron skillet. Wash, sort, and drain the cranberries if you’re using fresh ones. Pat them dry.

In a blender, combine the milk, eggs, flour, sugar, melted butter, and vanilla.

Blend until the mixture is smooth, scraping down the sides if necessary. Once it’s smooth, stir in the zest.

Pour the batter into the prepared skillet.

Sprinkle the cranberries evenly over the top.

Bake the clafoutis until it’s lightly golden brown and set in the center. Insert a toothpick in the center, avoiding the cranberries. It should come out clean.

Remove the pan from the oven and cool slightly. Dust with powdered sugar and serve while warm.

FAQs

Recipe Variations

• Use different fruit. Make your clafoutis with black sweet cherries, tart red cherries, blackberries, raspberries, blueberries, or sliced plums, apples, or pears. I personally can’t wait to try a blueberry clafoutis! My freezer is packed with tons of blueberries; we got a little carried away with blueberry picking this summer.
• Experiment with different flavorings. Try almond extract (especially with cherries), cinnamon or nutmeg, lime or lemon zest instead of orange zest.
• Make mini clafoutis: Butter 6 small ramekins, arrange them on a baking pan, and evenly divide the batter and cranberries between them. Bake 15 to 20 minutes or until lightly golden and set.

Storage Tips

Clafoutis is best served while it’s fresh and warm. It can be refrigerated for a day or so but the texture won’t be as nice. It doesn’t freeze well.