Kevin Lee Jacobs

Gardening, Recipes & Home Décor Tips

Cranberry Clafouti

BY Kevin Lee Jacobs | 48 Comments

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Last updated on January 19th, 2020

Cranberry ClafoutiIf you’ve never tasted Cranberry Clafouti, please take note: It’s delicious! It’s delicious on Thanksgiving Day, Christmas Day, Mother’s Day, and even Laundry Day.  And would you believe this ruby-topped, cake-like creation is actually easy to make? If you can make a simple pancake batter, then you can make Cranberry Calfouti. My step-by-step recipe:

Cranberry ClafoutiCranberry Clafouti

First, grab a deep, 9-inch x 2-inch pie plate. Grease the plate with butter or non-stick vegetable spray.

Pretend this dish is marked “Eat More Clafouti.”

To make the clafouti batter, tip 1 1/4 cups milk into the jar of an electric blender.

Add 1/2 cup sugar…

Three large eggs, which you should probably crack first…

One tablespoon orange liqueur (or, use pure vanilla extract)…

A generous 1/8 teaspoon sea salt or kosher salt…

And 1 1/4 cups all-purpose flour.

Put the lid on the blender, and let ‘er rip!!!

Run the blender at high speed until foam forms on the top of the batter — about 20 seconds.

Pour a 1/4-inch layer of batter into the prepared pie plate.

Bake until the batter sets up on the bottom of the pan — about 5 minutes. (This preliminary baking helps the berries to stay in place. Supposedly.)

Then scatter 2 cups cranberries (fresh for me, although frozen will work) over the hot batter…

And top ’em off with 1/2 cup sugar.

With a song in  your heart, pour on the remaining batter.

Bake until the clafouti puffs and browns slightly — 55 minutes to 1 hour. Let cool on a wire rack for just a minute or two.

If you wish, you can decorate the berries with a snow shower of confectioners’ sugar.

This dessert has tremendous sex appeal. And of course its outrageously delicious. Tart but not too tart, and sweet but not too sweet. I hope you’ll give a try!

And if you do try this Cranberry Clafouti, I hope you’ll post your review of it in the comment field below.

Meantime, happy holidays to you!

xKevin

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Print Recipe
4.70 from 10 votes

Cranberry Clafouti

A colorful, cake-like dessert with a ruby top. Delicious for Thanksgiving, Christmas, or anytime.
Prep Time5 minutes
Cook Time55 minutes
Course: Dessert
Cuisine: American, French
Keyword: Christmas, cranberries, easy, Thanksgiving,
Servings: 8
Calories: 239kcal

Equipment

  • a deep-dish pie plate (approximately 9 inches wide and 2 inches deep)
  • An electric blender

Ingredients

  • 1 1/4 cups milk
  • 1 cup sugar divided
  • 3 large eggs
  • 1 tablespoon orange liqueur, such as Grand Marnier Or, substitute pure vanilla extract
  • 1/8 teaspoon salt
  • 1 1/4 cups flour
  • 2 cups fresh or frozen cranberries do not thaw frozen berries
  • Optional: confectioners' sugar for dusting

Instructions

  • Grease the pie plate with butter or non-stick spray; preheat oven to 350°F.
  • Tip the milk, 1/2 cup of sugar, the eggs, orange liqueur (or vanilla extract), salt, and flour into the jar of an electric blender. Blend at high speed until the batter foams at the top -- about 20 seconds.
  • Pour a 1/4-inch layer of the batter into the prepared pie plate. Bake until the batter sets up slightly -- about 5 minutes.
  • Scatter the berries evenly over the hot batter, and top them with the remaining 1/2 cup of sugar. Then pour on the remaining batter.
  • Bake until the batter puffs and browns -- 55 minutes to 1 hour. Cool on a wire rack until warm. If you wish, dust the clafouti with confectioners' sugar before serving. Serve warm, at room temperature, or even cold from the refrigerator.

Nutrition

Calories: 239kcal | Carbohydrates: 46g | Protein: 6g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 83mg | Sodium: 84mg | Potassium: 122mg | Fiber: 2g | Sugar: 29g | Vitamin A: 192IU | Vitamin C: 3mg | Calcium: 60mg | Iron: 1mg

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Comments

  1. 1

    Jeane says

    I came here just to see a picture of it- looks delectable! But can you replace the cranberries with another fruit, like blueberries or raspberries?

  7. 7

    Maraya says

    Kevin, it never ceases to amaze me how you simplify recipes, and yet they turn out better than before!

    Wishing you and Mr. Fox a beautiful and delicious Thanksgiving.

  10. 10

    Joss says

    5 stars
    This looks wonderful, and definitely on my list for holiday share baking. Just a quick heads up though, the printed version misses pouring the remaining batter over the half cup of sugar – or am I not reading this right?

    Meantime, happy Thanksgiving from north of the border!

  11. 11

    Sue says

    I can’t wait to make it and I have the most beautiful bag of cranberries in my fridge all ready to go.

  13. 13

    Pat Crosby says

    Wishing you a beautiful Thanksgiving, Kevin. Blessings to you and all the special people and furballs that fill your life.

  14. 14

    Jeanne C says

    For the gluten free crowd, I’ve made this with whatever cup for cup gluten free flour I have and it works wonderfully! Most recipes aren’t that easy to convert to gluten free and need other tweaks, but this one is most forgiving! I’ve also made a keto (low carb) version with superfine almond flour and Swerve (a stevia based sugar substitute) that was surprisingly good albeit a bit more dense.

  16. 16

    Kevin Lee Jacobs says

    Hi Pat – Thank you. My fur babies send their regards!

    Hi Jeanne C – Excellent tips for the gluten-intolerant as well as the keto crowd. Thank you!

    Hi Vickie P – Happy TG to you as well!

  18. 18

    Beverly, zone 6, eastern PA says

    Is there a prize waiting for the first person to mention that your Clafoutis in photo 2 is leaning, as though your oven rack was uneven. Just checking….
    Looks totally do-able and scrumptious.
    Cranberries are in the house now, forgotten during last week’s shopping trip.
    Thanks Kevin!!

  19. 19

    Kevin Lee Jacobs says

    Hi Beverly – Oh, but my clafouti IS leaning in photo #2! As it bakes, the dessert pushes itself up in at least one area of the pan. Great fun to watch through the oven window!

  20. 20

    Brie says

    I don’t own a blender. Is the blender incorporating air? (I.e., should I use an electric mixer for this or is a whisk fine?)

  22. 22

    Robert says

    5 stars
    I made this with Measure for Measure gluten free flour from King Arthur and it came out great. So easy and so good.

    Never heard of clafouti before so I looked it up and found savory versions as well. Next up Cod Clafouti!

  23. 23

    Linda says

    5 stars
    Made this Thanksgiving AM and it was easy and delicious! Everyone loved it. I have made clafoutis before using a variety of fruits. This one was really a nice blend between sweet and tart — and beautiful to look at, too!

  24. 24

    Layla Fowler says

    This looks delicious & I can’t wait to try it. One question, does anyone know if I can substitute half n half for milk? Or will that make it too heavy? Thank you!

  25. 25

    Kevin Lee Jacobs says

    Hi John – Music to my ears!

    Hi Linda – So pleased!

    Hi Layla – You can absolutely use half-and-half for the milk. (I’ve even used heavy cream for clafouti.)

  26. 26

    Diann MacRae says

    Ummmm, you mentioned the recipe might have to be changed a bit for blueberries. I have two cups of raspberries ready to go = how or what should I change?
    Thanks for your great recipes!!

  27. 27

    Becki says

    5 stars
    Made this for Thanksgiving and was so easy and delicious! Putting this one on our Christmas dinner menu! I had never heard of Clafouti. So glad to have found this one to try!

  28. 28

    JONATHAN TAIT says

    5 stars
    Thank you for the clafouti!
    It was delicious, beautiful and a big success with all guests!

  29. 29

    Kevin Lee Jacobs says

    Hi Diann – Click the link in comment #2 above for Blueberry Clafouti. Same recipe should work for raspberries.

    Hi Becki – So pleased the recipe worked out for you!

    Hi Jonathan – Music to my ears!

  30. 30

    Mary says

    Kevin,
    This looks delish!!! Will it work with almond milk for those of us with lactose intolerance?
    Mary

  31. 31

    Veronica says

    5 stars
    Hi Kevin!

    Great recipe! It was super easy and even though I had to use whole wheat flour and coconut sugar and the only measuring cup I could find was the 1/3 of a cup one, it was still delicious. I would even say it was “foolproof.” Thanks again.

  33. 33

    Laura says

    2 stars
    Hi Kevin,

    I made the Cranberry Clafouti today for Christmas, and I followed the recipe to a “T” except I used vanilla. It cooked for 55 minutes at 350 degrees. Unfortunately, it turned out very rubbery and was difficult to cut. Also, the sugar sprinkled over the frozen cranberries never dissolved into the batter and left kind of a crunchy sugar crust. I was disappointed. Any idea what could have gone wrong? It did taste better with a lot of vanilla ice cream on top.

  35. 35

    Ruth says

    This recipe is the easiest thing I have ever made. It’s delicious and not overly sweet.
    My family and friends want more. I have made three of these during this holiday madness.
    Thank you, Kevin, for making me look like a rock star in the kitchen.
    Happy holidays.

  36. 36

    Dominique. Marshall says

    Bonjour Kevin. Thank you for your beautiful recipe . It turned out just as you said it would. I did not have a dish that said “ eat more pie “ so had to use a plain one but everyone had seconds anyway !! My mother used to make it ( when I was a young girl 🙁 with cherries we collected in the country house. I never got to get her recipe so a big thank you ! It reminds me of my youth , gone so long ago !

  38. 38

    MickeyC says

    5 stars
    Thank you so much for your unusual and yummy recipes, and for your comments. It is wonderful that you are always so very thorough. Happy Thanksgiving to everyone in your house and a special hug for Binky.

  39. 39

    Geri I says

    This Clafouti looks amazing! I’m wondering what the consistency is like? Custard like or more dense? I think I’ll find some Swerve to try with this recipe. I’ve never baked with it.

  40. 40

    Jeanne says

    I’m somewhat shocked you didn’t make this gluten free! Clafoutis is one of the easiest recipes in the world to make gluten free.

  41. 41

    Lois says

    I wonder if ‘Greek Yogurt’ could be a subsituted for cream cheese in the Jello recipe?
    I’m in a nursing home it will be kinda hard to try. Sounds very good.

  43. 43

    Beverly, zone 6, eastern PA says

    5 stars
    I just pulled this masterpiece out of the oven!

    It inflated like the GoodYear Blimp! But it did not run over the edge of the deep dish pie plate. (I put a pizza pan below it just in case.) My husband ran for his fancy camera – have not seen him move that fast in a long time.

    I used the entire bag of cranberries, which was a bit more than what was called for.

    When I pre-baked the thin base layer, it took 7 minutes in my oven to be somewhat firm.

    Overall, this Clafouti was fun to assemble and we can’t wait to taste it when it cools down. Thanks, Kevin, for keeping us on the cutting edge of Recipe Madness.

  44. 44

    Green Mary Lou says

    Can you make this clafouti ahead of time? The day before serving? The morning of the same day?

  45. 45

    Kevin Lee Jacobs says

    Hi Beverly – I’m so glad!!!

    Hi Green Mary Lou – You can assemble and refrigerate this clafouti in the morning, and then bake it off an hour of two before serving time. Hope you enjoy it!

  46. 46

    Meg says

    A simple and delicious dessert. I made this just as written using frozen cranberries. I might have leftovers for breakfast!

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