cranberry clafoutis
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Cranberry Clafoutis

Fresh cranberries not available? Know that frozen cranberries work just as well. No need to defrost. 
Prep Time10 mins
Cook Time50 mins
Total Time1 hr
Course: Dessert
Keyword: cranberry clafoutis
Servings: 4
Author: Molly Watson


  • 1 bag 16 ounces cranberries*
  • 2 tablespoons butter plus more for the pan
  • 1 cup whole milk
  • 2/3 cup sugar
  • 3 eggs
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon salt
  • 1 cup flour
  • Powdered sugar for garnish optional


  • Preheat an oven to 350°F.
  • Butter a 9x13 baking pan and set aside. Rinse the cranberries and lay them on a clean kitchen towel (or layers of paper towels) to dry.
  • Melt the butter and set aside to cool slightly.
  • Put the milk, sugar, eggs, vanilla, and salt in a blender. Whirl to combine. Add the flour and whirl to create a smooth batter. With the blender running, pour in the butter.
  • Pour the batter into the buttered pan. Scatter in the cranberries.
  • Bake until puffed and golden and browning around the edges, about 50 minutes. Serve hot or warm, knowing that the longer it sits the less puffed it will be. Add a dusting of powdered sugar, if you like.