This simple custard-like dessert is perfect for when you’re in a hurry and need something to wow your guests. The french custard is traditionally made with black cherries, but we’re using juicy blackberries for this recipe! Feel free to change it up with the fruit of your choice— cherries, apples, pears, the list is endless!
In the mood for something sweet but not too sweet? Look no further! Clafoutis has quickly become one of my favorite desserts because of how simple it is to make but leaves you with a beautiful and elegant end result that’s certain to impress.
Clafoutis (kla-futi) is a baked french dessert with fruits. While the traditional choice of fruit is black cherries, I opted for blackberries in this recipe. But feel free to use whatever fruit you have on hand!
Let’s get started on the easiest but classiest dessert I adore!
Begin by preheating the oven to 350°F. Grease a 10-inch pie plate, baking dish, or cast iron with butter and dust with flour. Next up! In a small bowl whisk together flour, sugar and salt. In a medium-sized bowl, whisk the eggs lightly. Then mix in the heavy cream, milk, vanilla and orange extract.
Slowly add the dry mixture into the wet mixture and stir with a whisk until all clumps are gone and the batter is smooth. Is your batter clumping up? Don’t worry! Just beat with a hand mixer for a minute or two until smooth. Pour the batter into the prepared pie plate and scatter the blackberries atop.
Evenly space out the chunks of butter— these little lumps create pockets of air while baking giving you a completed beautiful, browned surface.
Bake 40 to 50 minutes or until clafoutis is barely set. Serve it warm, serve it cold, serve it however you fancy! I personally prefer it while the custard is still warm with a generous dollop of whip cream. 🤤
Blackberry Clafoutis
Ingredients
- 1 cup all-purpose flour sifted
- ½ cup sugar
- ¼ tsp salt
- 3 eggs
- 1 cup heavy whipping cream
- 1 cup milk
- 1 tsp vanilla extract
- 1 tsp orange extract
- 2 cups blackberries
- 2 tbsp butter cut into small cubes
- powdered sugar to dust
Instructions
- Preheat the oven to 350°F. Grease a 10-inch pie plate with butter and dust with flour.
- In a small bowl whisk together flour, sugar and salt. In a medium-sized bowl, whisk the eggs lightly. Then mix in the heavy cream, milk, vanilla and orange extract.
- Slowly add the dry mixture into the wet mixture and stir with a whisk until all clumps are gone and the batter is smooth. (If the batter is clumpy, beat with a hand mixer for a minute or two). Pour the batter into the prepared pie plate. Scatter the blackberries and butter cubes over the batter.
- Bake 40 to 50 minutes or until clafoutis is barely set. Dust with powdered sugar and serve warm!
I’ve made plenty of clafoutis before, but I’ve never thought of making one with anything but cherries! I’m not a huge fan of blackberries, but when I saw your pictures, I knew I had to try… and I have no regrets! It’s light and fluffy and turns out I like blackberries much better baked! I was unsure about the orange extract (I’m surprised I even had any in my cupboard, I’d never used it before!) but it complements the blackberries so well. I cut myself a slice, and then another, and then… thank goodness I have roommates or I’d have finished the whole thing by myself in an afternoon. Also, now I might need to try adding orange extract to other things, just to see… Thanks for the yummy recipe!
THIS WAS SO GOOD