Hello and Welcome! Thanksgiving weekend calls for an easy, light bake—and this Cranberry Clafoutis delivers. It’s quick to pull together, only lightly sweet, and perfect for the season. If you’re not familiar, clafoutis is a classic French dessert that’s custardy and cake-like, traditionally made with dark, sweet cherries. Today, we’re using fresh cranberries to give it a festive twist. This is also the kind of recipe you’ll want in your back pocket for holiday mornings when the house is full of family, and you’d rather be sipping coffee than stuck at the stove. Let’s bake!
Cranberry Clafoutis Ingredients
This recipe is slightly modified from Eric Skokan’s recipe featured in Eating Well. I substituted a mix of cake flour and all-purpose flour for his given amount of whole wheat pastry flour. In the past, I have always made Clafoutis with dark cherries, which is delicious, and I have to say the tart pop from the fresh cranberries is such a nice contrast to the lightly sweet custard.
- 2 cups Whole Milk
- 3/4 cup Granulated Sugar
- 3/4 cup All Purpose Flour
- 1/4 cup Cake Flour
- 3 Large Eggs
- 2 tsp. Vanilla Extract
- 2 tsp. Kosher Salt
- 1.5 cups Fresh Cranberries
- Powdered Sugar, for optional dusting
How to Prepare Cranberry Clafoutis
Step 1: Preheat & Prep Batter
The batter comes together very quickly in a blender. And overall, this is a very quick process from start to finish. Begin by preheating the oven to 450 degrees. Wait to mix everything together until the oven is at temperature.
Step 2: Mix the Batter
Milk, sugar, eggs, all-purpose flour, cake flour, Kosher salt, and vanilla all go into a blender. Blend until very smooth and creamy, about one minute.
Step 3: Assembling the Clafoutis
Place a 10-inch shallow baking dish in the 450-degree oven for 5 minutes. Use oven mitts to remove the hot dish from the oven and place the dish on a sheet tray. (I didn’t do this before pouring in the batter, and I regretted it.)
Step 4
Then, working quickly so the dish doesn’t cool down too much, spray the interior of the dish with cooking spray and pour in the 1.5 cups of fresh cranberries.
Still working quickly, pour the Clafoutis batter into the dish.
Step 5
Lift the sheet tray and carefully, so as not to spill the batter, slide the whole thing into the oven.
Step 6: Bake!
Bake for 20-25 minutes, until the Clafoutis is puffed and golden brown on top. Remove from the oven and let cool for about 15 minutes. Over time, the Clafoutis will slightly deflate.
Step 7
Just before serving, sprinkle with powdered sugar if you like.
Slice into wedges and serve!
I love Clafoutis as a dessert, but I especially love it with coffee in the morning for breakfast. The texture is like a firm custard; it’s velvety and smooth.
About 30 minutes from start to finish, this French dessert is impressive, delicious, and super simple. It keeps really well, covered in the fridge for nearly a week! Just give a slice about 30 seconds in the microwave to take off the chill, and it’s great with coffee or tea for breakfast or brunch!
Thank you so much for joining me today. I hope you give this easy treat a try. If you haven’t had Clafoutis before, I think this simple dessert will surprise you with its mellow flavor and pop of tart cranberry. Make it your own and try it with dark, sweet cherries, or ripe, fresh plum slices. If you’re looking for a great way to make use of your turkey leftovers, check out the Turkey & Wild Rice Soup we made on Fridays With Oscar! Take care and be well, xo Kelly
Frequently Asked Questions
Cranberry Clafoutis
Q. What is clafoutis?
Clafoutis is a classic French dessert that’s custardy and cake-like. It’s traditionally made with dark sweet cherries, but you can use other fruits like cranberries, plums, or berries.
Q. Can I make clafoutis ahead of time?
Yes! Clafoutis keeps well covered in the fridge for nearly a week. Just microwave a slice for about 30 seconds to take off the chill before serving.
Q. Can I use frozen cranberries instead of fresh?
Yes, frozen cranberries will work. No need to thaw them first—just pour them straight into the hot dish.
Q. What can I substitute for cake flour?
If you don’t have cake flour, you can use all-purpose flour for the full cup. The texture will be slightly less delicate, but still delicious.
Q. Is clafoutis a dessert or a breakfast?
Both! Clafoutis is traditionally served as a dessert in France, but its light sweetness makes it perfect for breakfast or brunch with coffee or tea.
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