Our raspberry clafoutis is a rustic, country-style French dessert made by topping fresh fruit with a flour-thickened egg custard and baking it until puffed and golden.

Overhead view of raspberry clafoutis with whole eggs, fresh fruit and a whisk in the background.

Cherry clafoutis (pronounced CLAH-foo-TEE) is the most popular version of this dessert (see the cherry variation below), but the simple custard is so versatile, it can easily be paired with a number of other fruits, including the plump, fresh raspberries in this delicious recipe.

Recipe Variations

Once you learn how to prepare clafoutis, you’ll find it makes a terrific dessert to serve any time of year. Just choose your favorite in-season fruits – the custard recipe stays the same.

Cherry Clafoutis

To make Cherry Clafoutis, substitute about 3/4 lb of sweet cherries for the raspberries.

Remove the pits and arrange the cherries in the prepared pie plate.

Prepare the batter as directed in the recipe, adding in 1/2 teaspoon of almond extract if desired (almond flavor pairs nicely with cherries).

Other Fruits

Peaches, apricots, pears, and apples are all good choices for clafoutis.

If you choose to use one of the fruits listed above, it’s best to sauté the sliced fruit in a little butter with a pinch of sugar first. This prevents them from giving off liquid when they bake in the custard.

Single serving of raspberry clafoutis on a square white plate with baking dish in the background.

More Easy Fruit Desserts

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Raspberry Clafoutis

Raspberry Clafoutis

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Our raspberry clafoutis is a rustic, country-style French dessert made by topping fresh fruit with an egg custard and baking it until puffed and golden.

Ingredients

  • 2 cups fresh raspberries, about 12 ounces
  • 3 large eggs
  • 1/4 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1/3 cup all-purpose flour
  • 1/2 cup whole milk
  • 1/4 cup heavy cream
  • 2 tablespoons butter, melted
  • Confectioners’ sugar, for dusting

Instructions

  • Preheat the oven to 350°F and butter a 9-inch pie plate or cake pan.
  • Rinse the raspberries in cold water and lay out on several thicknesses of paper towels. Gently pat them dry and arrange evenly in the bottom of the pie plate.
  • Whisk the eggs, sugar and vanilla extract together until the sugar has dissolved and the mixture is light and frothy.
  • Add the flour in tablespoon increments, whisking until smooth after each addition.
  • Combine the milk and cream in a measuring cup and slowly whisk into the egg mixture. Stir in the melted butter.
  • Pour the batter evenly over the fruit and bake for 30 to 35 minutes until puffed and golden and a knife inserted in the center comes out clean.
  • Allow to cool for 10 minutes, then dust with powdered sugar and serve warm.

Tips for Making This Recipe

Recipe Variation – Cherry Clafoutis

  • To make Cherry Clafoutis, substitute about 3/4 lb of sweet cherries for the raspberries. Remove the pits and arrange the cherries in the prepared pie plate. Prepare the batter as directed above, adding in 1/2 teaspoon of almond extract if desired (the flavor pairs nicely with cherries).

Other Fruits

  • Apples, pears, and peaches are all good choices for clafoutis. If you decide to use one of these, it’s best to sauté the sliced fruit in a little butter with a pinch of sugar first. This prevents them from giving off liquid when they bake in the custard.
 
Calories: 274kcal, Carbohydrates: 40g, Protein: 5g, Fat: 11g, Saturated Fat: 6g, Polyunsaturated Fat: 4g, Cholesterol: 116mg, Sodium: 78mg, Fiber: 3g, Sugar: 31g
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