Cranberry Clafoutis

30 mins Prep Time

40 mins Cook Time

Written By

Katrina Bolinas

When it comes to making clafoutis in winter, using an extremely tart fruit like cranberry is an excellent choice with the addition of some citrus and spice. In doing so, this French custard -- that's usually paired with cherries -- makes its way into the colder months.

Note: Tossing the cranberries in sugar reduces the fruit's overall intensity, so it's important not to skip this step. While this recipe can be made in a blender, you can also make it by hand -- allowing more mixing time. Lastly, if you don't have almond flour, substitute it for all-purpose flour.

Ingredients

Cranberry Clafoutis

Finely grated zest of a large orange, divided
2 tablespoons orange juice
1 1/2 cups fresh cranberries
1/3 cup (6 tablespoons) brown sugar, divided
3/4 teaspoon kosher salt, divided
1/4 teaspoon ground cinnamon
2 large eggs
2 tablespoons unsalted butter, plus more for pan (melted)
1 cup milk
1/2 cup almond flour
1/4 cup all-purpose flour
Confectioners’ sugar for dusting (optional)

Directions

Cranberry Clafoutis

7 Steps

Step 1

Place rack in the centre of oven; preheat to 350°F.
Step 2

Butter a 9-inch round cake pan and set aside.
Step 3

In a medium bowl, combine the cranberries, 2 tablespoons sugar, 1/4 teaspoon salt, ground cinnamon, orange juice and zest of half an orange. Mix thoroughly and set aside.
Step 4

In a blender, combine the eggs with the remaining sugar and salt. Mix on medium speed for about 2 minutes.
Step 5

Add the butter, milk and flours. Continue to mix until well combined and smooth.
Step 6

Carefully arrange the cranberry mixture in the pan and pour the batter over. The cranberries should surface and be visible.
Step 7

Top with the remaining orange zest and immediately bake for about 40 minutes or until golden. Finish with a dusting of confectioners’ sugar and serve.