Raspberry Clafoutis

Raspberry clafoutis, an easy recipe made with ground almonds - a light French raspberry dessert that's also great served for breakfast.

Raspberry Clafoutis with Ground Almonds

As a French classic dessert, we're no strangers to the popular Clafoutis. It's basically a baked custard with fresh fruits.

Traditionally made with cherries in France (see my classic Cherry Clafoutis), this versatile clafoutis dish is perfect for experimenting with seasonal summer fruits.
If you find yourself with an abundance of raspberries and are seeking a good way to use them, this recipe is essential for any French home cook or baker aiming to whip up a healthy and delicious treat.

But here's the twist: I've replaced the traditional flour or cornflour with ground almonds (almond flour), making this recipe entirely gluten-free without sacrificing any taste. In fact, almonds and raspberries are such a good flavour combination. Try it in these stuffed baked peaches with amaretti biscuits.

The result? A soft, eggy, and irresistibly light texture that is sure to please even the most discerning palate.

Raymond Blanc Inspiration

But that's not all! I drew inspiration from chef Raymond Blanc's use of lemon zest in his cherry clafoutis and added fresh lemon verbena leaves (see more on fresh herbs) for a refreshing touch that perfectly complements the raspberries' sweetness.

If you're lucky enough to get your hands on fresh leaves, it's best but dried is also fabulous. Otherwise, finely grate in the zest of half an unwaxed lemon.

French Raspberry Dessert - A Berry Good Addition

For the ultimate raspberry flavour, I highly recommend Chambord or another raspberry or framboise eau-de-vie as an optional liqueur addition.

It's also 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). This would be good together too!

How to Serve Clafoutis - Hot or Cold?

When it comes to serving options, its simple. Enjoy this raspberry clafoutis at room temperature as a light and fruity French dessert, or savour it as a deliciously different breakfast option, served on its own.

Will you prefer it hot or cold? Let me know. While my French husband prefers it chilled, I can't resist letting it come to room temperature for 30 minutes before serving.

If entertaining guests for dessert, accompany it with a couple of macarons just for some French oh-là-làs at the table. It's particularly good with this raspberry macaron filling with white chocolate. It also pairs exceptionally well with rose or vanilla macarons from my first book, Mad About Macarons. Either way, you won't be disappointed.

More French Clafoutis Recipes

In addition to this raspberry clafoutis, try this strawberry clafoutis, blueberry and lemon or even savoury! Serve this asparagus clafoutis with parmesan sauce as a light starter or appetizer for something completely different.

This recipe was first published 26 September 2017 but is now completely updated and now possible to leave your rated review below.