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Cranberry Clafouti

November 15, 2011

I have 4 bags 3 1/2 bags of cranberries in my fridge right now. I bought them in preparation for Thanksgiving next week and somehow I’ve already started to use them up. If you are looking for a new dessert to try this Thanksgiving, consider making this cranberry clafouti! It’s sweet, tart, creamy, festive, and very PRETTY.

Now, if you’re wondering what a clafouti is (I had to Google it), it’s a French country dessert that is usually made with cherries and a custard-like batter. This version with cranberries is perfect for fall or winter and looks like it was made for the holiday season.


I miraculously managed to chop these cranberries without loosing a finger. They love to roll everywhere, so I suggest trying a food processor to chop yours if you also have questionable knife skills.

Another thing I love about this dessert is that my Emile Henry ruffled pie dish is the perfect size for the recipe. It’s the prettiest dish I own and it makes anything you put in it look beautiful.


Once it’s assembled, baked, and dusted with some confectioners sugar, all you need is a little whipped cream and a spoon. Bon appetit!



Cranberry Clafouti
Adapted from Martha Stewart Living, November 2011

Dish Prep:
1 tablespoon unsalted butter, room temperature
2 tablespoons sugar

1/2 cup sugar
1/4 cup plus 2 tablespoons all-purpose flour
Pinch of salt
2 large eggs
3/4 cup heavy cream, chilled
3/4 cup whole milk
2 teaspoons orange zest

1 1/2 cups fresh cranberries, coarsely chopped

1/4 cup heavy cream, chilled
Confectioners sugar, for dusting

Preheat the oven to 400 degrees. Use a pastry brush to butter a 1-quart non-metal baking dish and sprinkle the bottom with 2 tablespoons of sugar.

In a large bowl, sift together the 1/2 of sugar, flour, and pinch of salt.  Then gradually whisk in the eggs, heavy cream, milk, and orange zest.

Scatter the cranberries over the bottom of the prepared dish and pour the batter on top. Bake for 32 to 34 minutes, until the clafouti is puffed, slightly set, and brown around the edges. Cool on a wire rack for 15 minutes before serving (it will sink while it cools).

Whisk 1/4 cup of heavy cream until soft peaks form. Dust the clafouti with confectioners sugar and serve warm with the whipped cream alongside.

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{ 2 comments… read them below or add one }

Rachael January 3, 2013 at 9:58 am

This looks so good, and so beautiful! I think I might make this even though fall has passed — cranberries are still appropriate in winter, right? :) Is your pie dish an Emile Henry? I had the caramel colored one but I love your crisp white version!


Connie January 3, 2013 at 11:06 am

Yes, it’s Emile Henry and it is my favorite pie dish! I love the ruffles :) It’s hard to tell, but the bottom part of the dish is a khaki color, so it’s sort of two-toned.


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