Raspberry Clafoutis

This raspberry clafoutis is an easy dessert that looks fancy. It's a delicious, custardy treat that pairs raspberry with a touch of almond flavor.

Have you ever had a raspberry clafoutis? I've been wanting to make one for awhile, but I wasn't sure how to even pronounce the name! (It's CLA-FOU-TEE). Not that that should have stopped me from making it. It was more just doing it. But once I did throw everything together and found out how easy it was, I was basically kicking myself for not making a clafoutis sooner!

What is a clafoutis?

A clafoutis is a dessert that is baked in a oven and comes out a tiny bit custardy. So it's not fluffy like a cake, it's more dense and decadent. It reminds me a bit of a dutch baby pancake, but thicker and more dessert-like. Clafoutis can use different types of fruit, though stone fruits are the most popular. Berries can also be used, like I did in this recipe! Cherry clafoutis tends to be the most popular kind of clafoutis to make. When you use many types of berries, the berries will bleed a bit into the custard part, so it will tint the area around the berries. You can see both in the photo above and the photos below how the raspberries did tend to bleed into the custard part. That doesn't make it any less delicious though!

Ingredients for making this raspberry clafoutis:

• Raspberries - I love raspberries in this recipe! You can use fresh or frozen. Both work great!
• Milk - Again, you have options here. Use cow's milk, almond milk, or your preferred milk here.
• Eggs - Don't most baked dessert recipes call for eggs? This one is no different!
• Sugar - White granulated sugar works best in this clafoutis.
• Butter - I use unsalted butter here, so I can control the salt content through actual salt! If all you have is salted butter, you may not add any additional salt to the recipe.
• Vanilla Extract - I try to use the pure stuff and not imitation vanilla extract.
• Almond Extract - I love how almond extract tastes with raspberries and other fruits! You only use a little bit, because the flavor is so strong.
• Lemon zest - Lemon zest is just the outside zest of the lemon. You basically remove the yellow part with a microplane, so it's grated and incorporates nicely into the clafoutis batter. This is the link to the microplane we use. Had it for years!
• Flour - Just plain old flour.
• Salt - Salt helps bring out the sweetness in foods! I know, it's weird, but a little salt helps amplify the sweetness.
• Powdered sugar - I like to top the raspberry clafoutis with a sprinkling of powdered sugar.

How to make a raspberry clafoutis:

First, you'll combine milk, eggs, sugar, vanilla, and almond in a blender. After blending to combine, add the flour and salt and blend again.

Next, you'll take a heavy oven-proof dish (I used a ceramic tart pan) and add butter and stick it in your preheated oven. Once the butter has melted and the dish is hot, you'll take it out, swirl the butter around the bottom, and then add a thin layer of batter to the pan and let it sit for a couple of minutes. The hot dish starts to cook the thin layer of the batter, which creates a layer for the fruit to sit on, so it doesn't seep to the bottom of the pan.

Next, you'll add the raspberries to the pan.

And then the rest of the batter, sprinkling a bit of the granulated sugar on top!

Then pop it in the oven to cook, and when it comes out it should look something like this.

Let cool, then sprinkle some powdered sugar on top, and you've got yourself a delicious dessert!

Looking for more easy desserts? Try these!

• Easy Creme Brulee
• Raspberry Dutch Baby Pancake
• No-Bake Lemonade Pie

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