Cranberry Clafoutis


This is a play on the summer classic, cherry clafoutis. The bright acidity of the cranberries plays against the milk and cream. The batter can be made in advance and let sit in the fridge until you’re ready. Ideally it would sit overnight, but I’ve also made it and poured it straight into the oven with positive results!

  • 1 lb cranberries, washed
  • 2 eggs
  • 1 yolk
  • ½ C sugar
  • pinch of salt
  • ½ C milk
  • ½ C cream
  • 6 T butter, melted
  • ½ C all purpose flour
  • 1 orange, zest
  • 1 C slivered almonds (optional)
  1. Preheat the oven to 325 F
  2. Whisk together the eggs, sugar, salt, milk, butter, zest and then the flour (to minimize lumps)
  3. Lay the fruit in an even layer across a 9×13 inch baking pan and pour batter over the fruit. Shake to redistribute the fruit if it has moved
  4. Sprinkle the top with a bit of extra sugar and the almonds if using
  5. Bake until lightly brown and firm throughout about 30-40 min (rotate halfway through if your oven has hotspots)

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