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Raspberry clafoutis is one of those classic recipes every home cook should know. It’s wonderfully versatile, amazingly simple, and just fancy enough to impress friends and family.
Clafoutis is simply an eggy batter poured over fresh fruit and baked until golden. Once you’ve mastered this easy method for making it, you can swap in a variety of seasonal fruits and you’ll always have a no-fuss dessert recipe at your fingertips. Start with raspberries, then try cherries, peaches, or fall fruits like apples and pears.
Ingredient Notes
Here’s what you need to know about the key ingredients in this recipe. The complete list, including quantities, is in the printable recipe card below.
RASPBERRIES: Raspberries are delicate and and need gentle handling. Rinse them quickly in cold water just before using, and let them air-dry or pat them very gently with paper towels.
MILK AND CREAM: You’ll notice we call for both whole milk and heavy cream in the custard batter. The 2:1 ratio is important for flavor and consistency, so don’t be tempted to substitute half-and-half or reduced fat milk.
Overview
How to Make Raspberry Clafoutis
Planning to make this recipe? Here’s a quick overview of how it’s done. Detailed, step-by-step instructions are in the printable recipe card below.
Clafoutis is an easy, straightforward dessert that requires little in terms of baking experience or equipment. Start by spreading your choice of fruit, in this case raspberries, in the bottom of a buttered baking dish. Next, whisk eggs, vanilla, and sugar until foamy.
Flour is whisked in next, a little at a time to keep the mixture is smooth. The same holds true for the milk and cream and the finishing touch of melted butter. Carefully pour the batter over the fruit, then pop the clafoutis in the oven and bake until puffed and golden. Cool and dust with powdered sugar.
TESTED TIP: The key to silky, smooth clafoutis is to whisk the ingredients together gradually.
More Delicious Fruit Desserts
Looking for more easy fruit desserts? Our Easy Blueberry Crisp delivers big flavor and has a crunchy, buttery topping. No-Bake Cheesecake Parfaits are layered with creamy filling, fresh berries, and vanilla cookie crumbles – a simple, crowd pleaser that couldn’t be easier. And for a Southern classic, try our Fresh Peach Cobbler, warm and sweet with a tender, biscuit-style topping.
Fresh Raspberry Clafoutis
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 unsalted 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, then gently pat them dry on a few layers of paper towels. Spread them evenly in the prepared dish.
- In a mixing bowl, whisk the eggs, sugar and vanilla extract together until the sugar has dissolved and the mixture is light and frothy.
- Add the flour a tablespoon at a time, whisking after each addition until the mixture is smooth.
- Stir the milk and cream together in a measuring cup and gradually whisk into the egg mixture. Stir in the melted butter.
- Pour the batter evenly over the raspberries. Bake for 30 to 35 minutes, or until the clafoutis is puffed, golden, and a knife inserted in the center comes out clean.
- Let the clafoutis cool for 10 minutes. Dust with confectioners’ sugar and serve warm.
Notes
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: Peaches, Apples, Pears
You can make clafoutis with peaches, apples or pears too. These fruits should be sautéed in a little butter with a pinch of sugar before adding them to the baking. Doing this softens the fruit so it bakes evenly in the custard and reduces excess moisture that could make the clafoutis watery.Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
