Raspberry Clafoutis (Light, Tangy French Dessert)

Raspberry Clafoutis with Ground Almonds

Inspired by the Traditional Cherry Clafoutis), this raspberry version uses ground almonds instead of flour for a softer, lighter texture. In French, it's pronounced 'CLA-foo-tee a la FROM-bwaz'.

I make this dessert often as our garden raspberries grow smaller each year (blame the heat rising around Paris!). So this is the best way to serve them - or turn them into a compote (just use the same recipe base for this rhubarb compote).

Raspberries give a tart edge that pairs beautifully with the creamy almond batter that's naturally gluten-free and full of flavour. No need for special flours or blends. It's also scrumptious with ground pistachios with a flavour profile like these stuffed baked peaches with amaretti biscuits.

How to Make Raspberry Clafoutis - Easiest Recipe

You'll love how quick this is. Butter a pie dish, scatter with raspberries, whisk the remaining ingredients in a bowl (eggs, yolk, sugar, cream, ground almonds - and a splash of raspberry liqueur, if using), then pour over the fruit and bake.

Inspired by chef Raymond Blanc, I sometimes add lemon zest or lemon verbena leaves add a subtle herbal lift to custards.

That's it. There's a step-by-step photo below to show you just how easy it is.
Fresh or frozen raspberries both work well. No need to defrost them first.

How to Serve Clafoutis - Hot or Cold?

You can enjoy raspberry clafoutis warm, chilled or at room temperature. My husband prefers it straight from the fridge, while I like it after about 30 minutes out. It's delicious either way, and needs no extras.

That said, if I'm serving guests, I'll often add a macaron or two. Try it with raspberry macarons.

Whether you enjoy it warm, at room temperature or cold from the fridge, raspberry clafoutis is one of those gluten-free desserts that's great for breakfast too.

How to Enhance the Raspberry Flavour

Want to boost the raspberry flavour? Stir in a tablespoon of Chambord liqueur or crème de framboise. It gives this gluten-free clafoutis a little French party dress.

It's the same liqueur added to the famous Kir Royal French cocktail, which is particularly good as a summer apéritif variation to the classic blackcurrant or cassis liqueur (a speciality of Dijon). The flavour additions are great fun.

Can I use Frozen Raspberries?

Yes. Use straight from frozen and bake for 15-20 minutes longer.

Why is My Clafoutis Rubbery?

If you've had a rubbery clafoutis before, chances are the recipe used too much plain flour. That's not a risk here. The use of ground almonds keeps the texture tender and custardy - not dense or chewy.

What's the Best Fruit for Clafoutis?

Raspberries bring a sharper, slightly tangy flavour to clafoutis, balancing the sweetness of the custard beautifully. Other fruits work well too:

• Cherry clafoutis - the traditional French favourite
• Strawberry clafoutis - softer and naturally sweeter
• Blueberry clafoutis with lemon - lighter with a citrus note
• Figs, in late summer when they're plump and ripe

Feeling savoury? Try my asparagus clafoutis with parmesan sauce for a completely different twist.

Looking for more custard desserts like this? My e-book, Master Crème Caramel shows you how to make simple French custards that actually work at home - including seasonal fruit versions like rhubarb - without the usual guesswork.
Plus join the French custard e-mail list for a free guide to custard recipes.