Cranberry and Almond Clafoutis

Photo and Styling by Bèatrice Peltre

Clafoutis has always been one of those traditional French desserts I return to—simple, rustic and endlessly adaptable. This version is a gentle nod to that classic, but with a twist: sweet-tart local cranberries and apples folded into an almond-rich batter for a little added protein and depth. It’s a lovely surprise—the familiar texture of clafoutis, but brightened with the bold character of cranberries. A quiet reinvention of an old favorite, and a perfect way to bridge my French roots with the beautiful ingredients I now cook with here where I live.

Serves 4

2¼ cups (9 ounces) cranberries (if frozen, let them defrost to release water, then drain)
1 large apple, diced
2½ teaspoons pure vanilla extract
sea salt
½ cup + 2 tablespoons blond cane sugar
zest of 1 orange finely grated
3 large eggs
½ cup almond meal
¼ cup millet flour (or white wheat flour if you prefer)
¼ cup crème fraîche (and more to serve if desired)
¼ cup whole milk
1 tablespoon melted unsalted butter, plus more to butter the dish
confectioner’s sugar, for serving
fresh mint leaves, for serving

In a mixing bowl, toss together the cranberries, the diced apple, 2 teaspoons of vanilla extract, a pinch of sea salt, ¼ cup blond cane sugar and the zest of 1 orange; set aside for 30 minutes.

In the meantime, in another mixing bowl, combine the eggs, the rest of the sugar, the almond meal, the millet flour, the crème fraîche, the milk, ½ teaspoon vanilla extract and 1 tablespoon melted butter.

Preheat oven to 350°F and butter a 9-inch ceramic dish. Pour the liquid batter into the dish and arrange the fruit evenly on top. Bake the clafoutis for 40 minutes, or until the batter is cooked through—the fruit will bubble.

Let cool slightly before eating—I like this clafoutis best served lukewarm. Dust with confectioner’s sugar before serving and add mint leaves to decorate.

This recipe appeared in the Fall 2025 issue as part of a larger story, Why I’m Embracing More Protein.