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Easy & Delicious Raspberry Clafoutis Recipe: A Perfect Seasonal French Dessert

There’s a certain magic in a dessert that looks sophisticated but is surprisingly simple to create. The Clafoutis is precisely that kind of culinary marvel. Hailing from the Limousin region of France, this baked custard-like dessert, traditionally made with unpitted cherries, has captivated palates worldwide with its rustic charm and delightful texture. While some culinary purists might argue that “flaugnarde” is the proper term when using fruits other than cherries, I, like many others, find myself defaulting to the more pronounceable and widely recognized “clafoutis.” Regardless of what you call it, this recipe for a Raspberry Clafoutis is a celebration of fresh, local ingredients and the simple joys of baking.

This particular rendition holds a special place in my heart because it allows me to highlight so many wonderful local ingredients. From the incredible farm-fresh eggs that are truly indispensable in my kitchen, to our wholesome local whole wheat flour, every component contributes to a depth of flavor that store-bought ingredients often can’t match. Using locally sourced produce not only supports our community but also ensures peak freshness and taste in every bite.

The Joy of Seasonal Raspberry Picking: Connecting with Nature

We’ve been absolutely loving this recipe, especially after enjoying plenty of moments like this lately:

Even though the weather has been a bit temperamental—shifting from cool and rainy to warm and unpleasantly humid—making for some rather “fuzzy” hair days (much like my daughter’s in the picture above!), the raspberries themselves have been absolutely phenomenal. There’s something incredibly satisfying about spending time outdoors, gathering nature’s bounty. It’s a sensory experience: the sweet scent of ripe berries, the gentle rustle of leaves, and the vibrant colors that signal a perfect harvest. Each berry picked is a tiny testament to the beauty of the season, and it’s a joy to share these moments with family.

Beyond the delicious fruit, these excursions often bring unexpected delights. Just this morning, during our berry-picking adventure, we were treated to a charming encounter:

Spotting this little guy added an extra layer of magic to our morning. These small moments of connection with nature are what make homemade baking, especially with seasonal ingredients, so much more meaningful. It’s about more than just a recipe; it’s about the entire experience, from field to fork.

What is Clafoutis? An Impressive French Dessert Made Easy

If you’ve never had the pleasure of tasting any kind of clafoutis, I wholeheartedly recommend you dive in! This dessert is deceptively simple. Despite its elegant French name and sophisticated appearance, it requires minimal effort and basic pantry staples. You get to impress your guests with a “fancy” French dessert that genuinely doesn’t take long to prepare, making it perfect for a last-minute brunch item, an afternoon treat, or a delightful conclusion to any meal. The beauty of clafoutis lies in its tender, custardy base that cradles the fruit, allowing its natural sweetness and tartness to shine through.

A small but significant note: clafoutis is incredibly versatile. While raspberries are sensational in this recipe, you can truly make a clafoutis out of almost any seasonal fruit. Think peaches, plums, blueberries, cherries (traditional!), apples, or even a mix of berries. This adaptability means you can enjoy this delightful dessert year-round, always taking advantage of whatever fruit is freshest and most abundant. Just remember not to overload your pan with too much fruit before pouring the luscious egg mixture over the top, as this can affect the custard’s ability to set properly. I honestly believe almost any fruit would be delicious in this versatile base, and I’m already looking forward to experimenting with more seasonal variations in the future.

As I write this, I still have an abundance of fresh, local produce waiting in my fridge, sparking countless ideas. There’s nothing quite like that surge of culinary inspiration, is there? I wish it would strike all the time, but alas, it doesn’t. So, while the ideas are flowing and the inspiration is high, it’s time to get to work on those other delicious creations!

Raspberry Clafoutis Recipe: Your Guide to a Perfect French Dessert

This recipe is slightly adapted from Just One Cookbook, bringing you a perfect balance of tradition and delightful simplicity.

Ingredients:

3 – 3 1/2 Cups (about 1 lb.) fresh raspberries: While fresh berries are ideal for their vibrant flavor and texture, frozen raspberries will also work beautifully. If using frozen, there’s no need to thaw them beforehand; simply spread them in the pan. You may need to extend the baking time slightly to account for the extra moisture.
3 large eggs: Essential for the rich, custardy texture of the clafoutis. Using local, farm-fresh eggs can significantly enhance the flavor.
A pinch of sea salt: A touch of salt balances the sweetness and enhances all the other flavors.
1/2 Cup granulated sugar: Provides the perfect level of sweetness without overpowering the natural tartness of the raspberries.
3/4 Cup milk: Any kind of milk will work here, from whole dairy milk to non-dairy alternatives like almond or oat milk. For this recipe, I typically opt for full-fat dairy milk for a richer result.
2/3 Cup whole wheat pastry flour (from soft wheat): Using whole wheat pastry flour adds a subtle nutty flavor and wholesome touch. If you don’t have pastry flour, all-purpose flour can be used as a substitute, though the texture might be slightly denser.
1 teaspoon vanilla extract: A classic flavor enhancer that complements the fruit beautifully.
1/2 teaspoon almond extract (optional): This adds a lovely, subtle almond note that pairs exceptionally well with berries, elevating the dessert. Feel free to omit if you’re not a fan or don’t have it on hand.
Butter and granulated sugar: For preparing the pan, creating a delicious, slightly caramelized crust and preventing sticking.

Step-by-Step Instructions:

Prepare the Oven and Pan: Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). For baking, I love using a 10-inch cast iron pan as it distributes heat evenly and creates a beautiful crust. However, a similar-sized cake pan or pie plate, whether square or round, will work perfectly too.
Butter and Sugar the Pan: Generously grease the inside of your chosen pan with butter. Then, sprinkle a good amount of granulated sugar over the butter. Shake and rotate the pan to ensure all sides and the bottom are thoroughly coated with sugar. This step is crucial; the butter and sugar create a lightly caramelized, non-stick surface that adds a fantastic flavor and texture to the edges of your clafoutis. Pour out any excess sugar.
Arrange the Berries: Evenly spread the fresh (or frozen) raspberries in a single layer at the bottom of the prepared pan. Set the pan aside while you prepare the batter.
Whisk the Wet Ingredients: In a medium-sized bowl, combine the large eggs, the pinch of sea salt, and the granulated sugar. Using a whisk, beat these ingredients together until the mixture is smooth, pale, and slightly frothy. This usually takes about 1-2 minutes of vigorous whisking.
Add Remaining Ingredients: Pour in the milk, the whole wheat pastry flour, the vanilla extract, and the optional almond extract. Continue to beat with the whisk until all the ingredients are well combined and the batter is smooth. Be careful not to overmix at this stage; just mix until no dry streaks of flour remain.
Combine and Bake: Gently pour the smooth batter over the raspberries in the prepared pan. Carefully transfer the pan to the preheated oven.
Bake to Perfection: Bake for 55-60 minutes. The clafoutis is ready when the center is completely set—it should no longer jiggle when the pan is gently shaken—and the edges are beautifully golden brown. A skewer inserted into the center should come out clean.
Cool and Serve: Once baked, remove the clafoutis from the oven and allow it to cool slightly on a wire rack before slicing and serving. This cooling time allows the custard to fully set and makes for easier serving.
Garnish (Optional): For an extra touch of elegance and sweetness, dust the cooled clafoutis with powdered sugar just before serving.
Storage: Any leftovers should be stored in an airtight container in the fridge for up to 3 days. It’s delicious served cold, or gently warmed in the oven.

Tips for a Perfect Clafoutis Every Time:

Don’t Overcrowd the Fruit: While it’s tempting to pack in as much fruit as possible, an excessive amount can prevent the custard from setting properly. Stick to the recommended amount for the best texture.
Room Temperature Ingredients: Eggs and milk at room temperature blend more easily and create a smoother batter.
Use Good Quality Vanilla: A good quality vanilla extract makes a noticeable difference in the overall flavor of your clafoutis.
Experiment with Fruits: As mentioned, clafoutis is wonderfully adaptable. Try sliced apples, pears, peaches, plums, blueberries, or a mix. If using very juicy fruits, you might want to toss them with a tablespoon of flour or cornstarch first to absorb some excess moisture.
Serving Suggestions: While delicious on its own, a dusting of powdered sugar is classic. For an even more decadent treat, serve warm with a dollop of whipped cream, a scoop of vanilla ice cream, or a drizzle of crème fraîche.
Monitor Baking Time: Ovens vary, so keep an eye on your clafoutis during the last 10-15 minutes of baking. It should be golden brown and set in the center.

This Raspberry Clafoutis isn’t just a dessert; it’s an experience. From the joy of gathering fresh ingredients to the simple pleasure of baking a beautiful treat, it embodies everything wonderful about homemade cooking. It’s a dish that proves elegance doesn’t have to be complicated, and the best flavors often come from the simplest, freshest ingredients. So, go ahead, gather your ingredients, embrace the season, and bake this delightful French classic. You’ll be glad you did!