This Cranberry Apple Clafoutis is a creamy and delicious dessert that sounds very fancy – but it couldn’t any easier to make!
At our house, I am usually the one making dessert. But the other day, I was pleasantly surprised by some wonderful smells coming from the kitchen. I followed my nose and found my husband Jack baking this Cranberry Apple Clafoutis!
Jack had been to the dentist earlier in the week and while reading a magazine as he waited, he spotted this delicious-looking recipe printed in Cape Cod Life Magazine. It looked so good – and so easy – he was inspired to make it himself!
A clafoutis (pronounced kla-foo-tee) is a traditional French dessert where fruit is arranged in a dish, covered with a thick custard and baked. To be authentic, a clafoutis (which means “to fill”) is historically only made with black cherries – while any variations made with other fruits (like this Cranberry Apple version) would be called a “flaugnarde” in France. The term clafoutis, however, has been more widely adopted as the name for this delicious, warm, baked custard dessert.
And I must say that this Cranberry Apple Clafoutis is pretty amazing! It can best be described as a cross between a soft pancake and a custardy flan. The creamy filling is wonderfully offset with the perfect blend of tart and sweet from apples and cranberries that are first simmered in apple brandy, lemon zest and cinnamon. (The flavors in this recipe are truly amazing!)
This Cranberry Apple Clafoutis is really best served warm out of the oven when it is soft and creamy. Traditionally served with a sprinkle of powdered sugar on top, we served our cranberry apple clafoutis with some vanilla ice cream on the side.
Jack’s cranberry apple clafoutis was so good, I’m hoping he’ll get the inspiration to make us dessert more often! 🙂
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- 1 cup dried cranberries
- 1 cup Golden Delicious apples, peeled and diced
- ½ cup Apple Jack brandy, or other apple liqueur (we used this)
- ¼ teaspoon cinnamon
- 1 teaspoon lemon zest
- 3 large eggs
- ½ cup whole milk
- ½ cup light cream
- ½ stick melted butter
- 1/3 cup sugar
- 1/3 cup flour
- 1 teaspoon vanilla extract
- 1 ¼ teaspoons salt
- Powdered sugar or vanilla ice cream for serving (optional)
- Preheat oven to 375 degrees with the oven rack placed in the top third of the oven.
- Butter a standard 9” glass pie plate. *See note below recipe.
- Over medium heat, simmer cranberries, apples, brandy or liqueur, cinnamon and lemon zest for 10-12 minutes until syrupy.
- Using a blender, food processor or hand mixer, mix eggs, milk, cream, butter, sugar, flour, vanilla and salt on low speed just until combined.
- Pour fruit mixture into buttered pie dish. Pour egg mixture over fruit and bake for 20-25 minutes or until a toothpick comes out clean, being careful not to overbake or else the custard will come out rubbery.
- Serve warm with powdered sugar or vanilla ice cream.
*A glass pie plate is really the best baking dish for this recipe. We’ve made this Cranberry Apple Clafoutis in both stoneware baking dishes and metal pans, and the glass dish yielded a creamier clafoutis. If you don’t have a glass pie plate, just be careful not to over bake this dessert.
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This recipe originally appeared on A Family Feast in April 2013. After making this delicious dessert again recently for a family party, we decided to update the photos.