This cranberry clafoutis is made with nutty browned butter and orange roasted cranberries. It’s a rich, thick, flan-like dessert that can be eaten hot or cold (and even for breakfast).
Before you start to object, this is a non-traditional clafoutis recipe. I’ve added butter for richness, extra flavor, and to soften what can sometimes be described as eggy and rubbery. This means it isn’t a classic clafoutis, but I love the thick custardy consistency and I won’t go back.
Plus, the addition of butter creates the perfect opportunity to brown it for a layer of toasty, nutty, extra rich flavor. And who would say no to that? The browned butter plays off the sweet-tart roasted cranberries and adds so much depth to what can otherwise be a fairly standard dessert.
For a more classic clafoutis, I suggest you go for Dorie Greenspan, Julia Child or David Lebovitz.
If you want to get really knit picky, we should probably be calling this a flaugnarde (the French term for a clafloutis made with any fruit other than cherries). But for simplicity’s sake, it’s a clafoutis and it’s the most delicious cranberry dessert I've had in a long time.
how do you serve this cranberry clafoutis?
I prefer to serve this cranberry clafoutis while it’s still warm, with an optional dusting of powdered sugar on the side. The crunchy turbinado already adds sweetness to the top and often times I prefer it just like that. Whipped cream or full fat yogurt are also delicious ways to add a dollop of something cold and creamy.
can you make the clafoutis ahead of time?
This cranberry clafoutis will keep for up to 2 days, covered and in the refrigerator. That being said, I prefer to make it "to order". The clafoutis is best when it’s fresh from the oven, and it doesn’t reheat particularly well (it can overcook and get tough if you aren't careful).
I suggest you eat the leftovers straight from the fridge the next day, because fruit plus eggs equals breakfast. And those cold tart cranberries, buried in the thick clafoutis, are the best thing to wake up to.
There are a few ways you can streamline the process, however, to make the clafoutis as simple to prepare as possible.
These three steps can be done ahead of time:
- Brown the butter and mix up the batter (store in the fridge for a few hours)
- Halve and roast the cranberries
- Mix up the cinnamon sugar topping
Then, all you need to do is grease the pan, spread the roasted cranberries on the bottom and pour the batter over top. Sprinkle with cinnamon sugar and bake.
more fall desserts to try!
swirled cranberry pound cake
baked apple halves with oat streusel
eggless apple pie by Greta at One Sweet Harmony
Printbrown butter cranberry clafoutis
This cranberry clafoutis is made with nutty browned butter and orange roasted cranberries. It’s a rich, thick, flan-like dessert that can be eaten hot or cold (and even for breakfast).
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 10 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baked
- Cuisine: French
Ingredients
- 2 tbsp turbinado sugar
- ½ tsp ground cinnamon
- 6 tbsp butter, plus more for greasing the pan
- 1 ½ cups cranberries, fresh or frozen, halved
- Zest of 1 orange, finely grated
- ¾ cup granulated sugar, divided
- kosher salt
- 3 eggs
- 1 cup whole milk
- 1 tsp pure vanilla extract
- ¼ tsp pure almond extract
- ¾ cup all purpose flour
- powdered sugar, for dusting
Instructions
- Preheat oven to 425°F. Combine turbinado sugar and cinnamon in a small bowl and set aside.
- In a small saucepan, melt the butter over medium-low heat. Cook until the butter foams and begins to brown, stirring often to help it brown evenly. Once the butter turns a toasty brown color and begins to smell nutty, transfer to a bowl and set aside to cool slightly.
- Generously butter a 9-inch cake or pie pan. Toss cranberries, orange zest ,¼ cup sugar and a pinch of salt together in a small bowl, then spread out in an even layer in the prepared pan. Roast in the oven until cranberries have softened, juice is bubbling and edges have begun to caramelize, about 20 minutes.
- Meanwhile, make the batter. In a blender or food processor, combine eggs, milk, remaining ½ cup sugar, vanilla extract, almond extract, ¼ tsp kosher salt and flour. Blend until smooth (you can also combine in a large bowl and whisk together by hand). With the blender running on low, slowly pour in browned butter. Let the batter rest while the cranberries roast.
- Remove cranberries from oven and reduce temperature to 350°F. Pour batter over the fruit and sprinkle with coarse cinnamon sugar. Bake for 25- 30 minutes, or until clafoutis puffs, center is just set and edges are golden brown. Let cool for 10 minutes. Serve warm with an optional dusting of powdered sugar.
Notes
This cranberry clafoutis will keep for up to 2 days, covered and in the refrigerator.
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Nutrition
- Serving Size: ⅛th of clafoutis
- Calories: 262
- Sugar: 25g
- Sodium: 182mg
- Fat: 12g
- Saturated Fat: 6.6g
- Unsaturated Fat: 4g
- Trans Fat: 0.4g
- Carbohydrates: 35g
- Fiber: 1.1g
- Protein: 4.7g
- Cholesterol: 96mg
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