Looking for a no-fuss dessert? Try a cranberry clafoutis, a classic custard-like pie that's a cinch to make. Serve it warm with a dusting of powdered sugar.
Heat oven to 350ºF. Butter a 10 inch cast iron skillet that is at least 1 ½ inches deep.
In a blender, combine milk, eggs, flour, sugar, melted butter, and vanilla. Blend until smooth, scraping down sides as needed. Stir in orange zest.
Pour batter into prepared pan. Sprinkle cranberries evenly on top of batter.
Bake for 30 to 35 minutes or until clafoutis is set and lightly golden brown on top. A toothpick inserted near the middle (avoiding the cranberries) should come out clean.
Let cool slightly. Dust with powdered sugar, cut into slices, and serve.
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Notes
Clafoutis is best served right away. It will keep in the refrigerator for a day but it tends to get a bit soggy. It does not freeze well.
We also tested this recipe in a clear glass 10 inch pie pan. It didn’t brown as nicely and had a denser texture.
Other fruit can be substituted: black sweet cherries, tart cherries, blueberries, blackberries, raspberries, sliced plums, pears, or apples.
Make mini clafoutis: Butter 6 ramekins, divide batter and fruit evenly between them, set them on a baking sheet, and bake for 15 to 20 minutes until set.