How to Make Easy Cape Cod Cranberry Clafoutis

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By Laurie Kaiser
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The New England version of this classic French dessert calls for native cranberries.

A clafoutis (clah-foo-tee) is a French country dessert with fruit on the bottom and a pancake batter-like crust on the top. It is often made with pears. This recipe highlights one of America’s native fruits, the cranberry, which is rich in vitamin C, antioxidants and bacteria-fighting proanthocyanidins. The recipe calls for a full cup of sugar to balance the extreme tartness of the berries. If you wish to reduce the amount of sugar, use equal amounts of sliced sweet apples and whole cranberries—one cup each. Reduce the sugar to ¾ cup, using ¼ cup to sprinkle over the fruit and the remaining ½ cup for the batter. Chopped walnuts or pecans may be substituted for the sliced almonds. If you opt for walnuts or pecans, flavor the batter with vanilla extract instead of almond extract. This dessert is excellent served warm with a scoop of vanilla ice cream or generous dollop of freshly whipped cream.

Difficulty: Easy

Instructions

Things You'll Need:

2 cups fresh cranberries, rinsed and drained
1 cup sugar, divided
1/2 cup sliced almonds
1 egg
1/2 cup flour
1/4 cup butter, melted
1/2 teaspoon almond extract
9-inch pie plate
non-stick cooking spray

Step 1

Preheat oven to 325 degrees F. Spray a 9-inch pie plate with nonstick cooking spray.
Step 2

Place cranberries in pie plate. Sprinkle with ½ cup sugar and nuts.
Step 3

Beat egg well; gradually add remaining ½ cup sugar, beating until foamy. Add flour, melted butter and almond extract. Beat until thoroughly blended. Spread over berries.
Step 4

This homey dessert is best served warm.

Bake for 45 minutes or until cranberries are bubbly and crust is golden brown. Serves 6 to 8.