Raspberry Clafoutis

Time to Cook: 
35 min
Time to Prepare: 
5 min
Number of Servings: 
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Clafouti, with its origins in France, really is the best summer dessert. With just a bowl and a whisk, you can pop one in the oven just as you sit down to dinner, and 30 minutes later have dessert ready! Traditionally, clafouti is made with cherries but you can swap them out for fresh seasonal berries, such as the raspberries used in this recipe. Serve warm dusted with icing sugar, with a bit of whipping cream, or even with a scoop of ice cream for an easy and wonderful summer dessert.

Delicious and full of summer berries


1/2 cup ground almonds

1/4 cup brown sugar, packed

1/4 cup sugar

2 Tbsp cornstarch

2 egg yolks

2 eggs

1 cup whipping cream

1 cup fresh raspberries

1 Tbsp icing sugar, to sprinkle


1. Pre-heat the oven to 375 F and butter a 9 inch pie plate. Place the pie plate on a baking sheet so it's easier to get in and out of the oven.

2. In a medium sized bowl, whisk together the almonds, sugars, and cornstarch.

clafoutis batter

3. Add the eggs, egg yolks, and whipping cream. Stir well with a whisk.

raspberry clafoutis

4. Pour the egg mixture into the pie plate and top with the raspberries.

baked clafoutis

5. Bake for about 30-35 minutes, until the edges are browned and puffed. The center should be set when you jiggle the pan.

6. Let the clafouti cool for a bit before dusting with icing sugar, slicing and serving.

Adapted from Anna Olson