Cranberry Clafoutis

At a glance

What stands out: Cranberry clafoutis is similar to a pie but without all the hassle. This classic custard-like pie is rich and low calorie. Serve it warm with a dusting of powdered sugar.

How long it takes: about 10 minutes to prep, and 35 minutes to bake
Equipment you’ll need: blender, cast iron pan
Servings: 8

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 rich 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 we think you’ll love this version with tart cranberries. Cranberries are reliable for the holidays and they contrast nicely with the custard, a sweet/tart combo that can’t be beat.

We're a sucker for fruit desserts of all kinds. Apple crisp has always been our #1 dessert; from-scratch strawberry shortcakes run a close second. Lately, we’ve been making another French-style dessert, a berry galette. Adding fruit makes the dessert a lighter 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 simple dessert. You probably have everything you need to make a clafoutis. The ingredients are simple. The batter is mixed in a blender. It’s poured into a pan, sprinkled with cranberries, and baked. It’s that straightforward!

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 reliable 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 versatile recipe.

What goes in

• Milk: Whole milk will give you a standby 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. We 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 complements cranberries; it’s a traditional pairing.
• Cranberries: We 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.

Enameled Cast Iron skillet

Enameled skillets don’t have to be seasoned like a regular cast iron pan and are rust-resistant. Some can even be washed in the dishwasher.

Buy on Amazon

How it comes together

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.

Before you start

Ways to change it

• Use different fruit. Make your clafoutis with black sweet cherries, tart red cherries, blackberries, raspberries, blueberries, or sliced plums, apples, or pears. We personally can’t wait to try a blueberry clafoutis! Our 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.

Keeping leftovers

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.

• Yield: 8 servings
• Prep: 10 minutes
• Cook: 35 minutes
• Total: 45 minutes

Ingredients

• 1 cup whole milk
• 3 large eggs
• ¾ cup all-purpose flour
• ½ cup sugar
• 2 tablespoons butter, melted
• 1 teaspoon pure vanilla extract (or vanilla bean paste)
• 1 teaspoon orange zest
• 1 ½ cups fresh or frozen cranberries
• Powdered sugar, for dusting

Method

1. Heat oven to 350ºF. Butter a 10 inch cast iron skillet that is at least 1 ½ inches deep (see note).
2. In a blender, combine milk, eggs, flour, sugar, melted butter, and vanilla. Blend until smooth, scraping down sides as needed. Stir in orange zest.
3. Pour batter into prepared pan. Sprinkle cranberries evenly on top of batter.
4. 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.
5. Let cool slightly. Dust with powdered sugar, cut into slices, and serve.

Notes

We also tested this recipe in a clear glass 10 inch pie pan. It didn’t brown as nicely and had a denser texture.

Storage: 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.

Fruit alternatives: 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.