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Cranberry Clafoutis
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Cranberry Clafoutis

Cranberry Clafoutis

  • Prep Time
    10 minutes
  • Cook Time
    40 minutes
  • Serves
  • Experience


  • 1 1/2 cups (375 mL) fresh or frozen, thawed cranberries
  • 1 cup (250 mL) Lantic/Rogers Coconut Sugar, divided
  • 1 tsp (5 mL) orange zest
  • 1 1/3 cups (325 mL) whole milk
  • 1/3 cup (75 mL) all-purpose flour
  • 4 eggs
  • 1 tsp (5 mL) vanilla
  • Icing sugar
  • Ice cream or whipped cream (optional)


  1. Preheat oven to 375°F (190°C). Grease 9-inch (23 cm) ceramic deep-dish pie plate; set aside.
  2. In saucepan, cook cranberries, 2 tbsp (30 mL) sugar and orange zest over medium-high heat; bring to boil. Cook for about 5 minutes or until softened; let cool slightly. Strain cranberries; discard juices.
  3. In blender, purée milk, flour, eggs, remaining sugar and vanilla until smooth. Scatter cranberries over bottom of dish. Slowly pour batter over cranberries, letting cranberries rise to the top.
  4. Bake for 30 to 35 minutes or until sides are puffed and golden brown. Dust with icing sugar. Serve warm with dollop of ice cream or whipped cream (if using).
  5. Tip: Substitute cherries for cranberries in season.