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Desserts

Berry Clafoutis

Mixed berries baked in a tender, custardy batter of eggs, whole milk, and almond flour until puffed and golden, lightly sweetened with allulose.

Why you'll love Berry Clafoutis

Clafoutis is the French country dessert of fruit baked in a custardy batter, somewhere between a pancake and a flan. Berries scattered in a buttered dish, a simple batter of eggs, whole milk, cream, almond flour, and a little allulose poured over, and 35 minutes in the oven give you a puffed, golden dessert with soft, jammy pockets of fruit.

Almond flour replaces wheat flour and gives the custard a tender, nutty crumb. Blending the batter until completely smooth and letting it rest a few minutes lets the almond flour hydrate so the clafoutis sets evenly. The dish puffs in the oven and settles as it cools, which is how it should be; serve it warm.

It is the easiest dessert in this collection, and one of the most beautiful.

Quick overview: This Berry Clafoutis takes 15 min of hands-on time and about 50 min in all and makes 6 servings, each 1 wedge. You'll need a baking dish.

Jump to recipe

Berry clafoutis with blueberries, raspberries and blackberries
Prep 15 minCook 35 minTotal 50 minServes 6Serving 1 wedgeYou'll need Baking dish

Ingredients

  • 1 tbsp butter, for the dish
  • 1 cup blueberries
  • 1 cup raspberries
  • 1 cup blackberries
  • 3 large eggs
  • 3/4 cup whole milk
  • 1/4 cup heavy cream Label: cream, with no gums or carrageenan
  • 1/2 cup almond flour
  • 2 1/2 tbsp allulose Label: allulose, and nothing else
  • 1/2 vanilla bean, split and scraped
  • 1 tsp finely grated lemon zest
  • a pinch of fine sea salt

Instructions

  1. Heat the oven: Heat the oven to 375°F (190°C). Butter a 9-inch pie dish or shallow baking dish generously.
  2. Add the berries: Scatter the berries in an even layer in the dish.
  3. Blend the batter: Blend the eggs, milk, cream, almond flour, allulose, vanilla seeds, lemon zest, and salt until completely smooth, about 30 seconds. Let it rest for 5 minutes.
  4. Pour: Pour the batter slowly over the berries.
  5. Bake: Bake for 30 to 35 minutes, until puffed, golden at the edges, and just set in the center with a slight jiggle.
  6. Serve: Let it cool for 10 minutes; it will settle. Serve warm, cut into wedges.

Storage and leftovers

Cover and refrigerate leftovers for up to 3 days.

Eat cold, or warm slices at 325°F (165°C) for 8 to 10 minutes.

Variations

  • Cherry: Use pitted sweet cherries, the classic French choice.
  • Peach: Use sliced peaches or apricots.
  • Plum: Use halved plums, cut side up.
  • Orange: Use orange zest in place of the lemon.

Notes and tips

  • Blend well: A smooth batter bakes into a smooth custard.
  • Let it rest: Resting the batter lets the almond flour hydrate.
  • Butter the dish well: It keeps the edges from sticking and helps them brown.
  • Serve warm: Clafoutis is best warm, when the custard is soft.

Nutrition and mindful eating

  • Berries are the lowest-sugar fruits, with fiber and antioxidants, and they bring most of the sweetness here.
  • Eggs make the custard and add protein, which is part of why a wedge feels satisfying.
  • Almond flour adds healthy fat and fiber in place of wheat flour.
  • Whole milk and cream bring creaminess, and a little allulose sweetens it lightly.
  • As you eat, notice the warm, jammy berries and the soft custard, and pay attention to how satisfying a lightly sweet dessert can be.

Frequently asked questions

Have a question about this Berry Clafoutis? Start here, with the questions people ask most.

What is clafoutis?

A French dessert of fruit baked in a custardy batter.

Why did it sink?

Clafoutis always puffs in the oven and settles as it cools.

Can I use frozen berries?

Yes. Use them straight from frozen and add 5 minutes to the bake.

Can I make it dairy-free?

Use full-fat coconut milk in place of the milk and cream, and coconut oil for the dish.

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Tags: Desserts, French, Gluten-Free Swap