This raspberry clafoutis recipe was sponsored by Bob’s Red Mill. All opinions are my own.
What is clafoutis? Clafoutis is a French dessert that consists of fruit baked in a thick custard. This beautiful raspberry clafoutis recipe is easy to make and gluten free.
It is a truth universally acknowledged, that a single fruit possessed of a good flavor, must be in want of a custard.
Katie Moseman (borrowing liberally from Jane Austen)
Custard, a simple mixture of milk and eggs in the right ratio, is the base for pudding, ice cream, flan, creme brulee, pots de creme, and many other recipes. The medieval French custard, clafoutis, is perhaps less known—but well worth getting to know. Clafoutis is pronounced clah-FOO-tee, with the emphasis on the second syllable and a silent “s” at the end.
Sounds fancy, but it’s actually very easy to make, even for beginners! It uses a custard base thickened with flour, which makes it sturdier and more sliceable than your average custard dessert. I use Bob’s Red Mill Gluten Free 1-to-1 Baking Flour to make this raspberry clafoutis gluten free.
Bob’s Red Mill Gluten Free 1-to-1 Baking Flour is my first choice when I need to convert a baking recipe that uses wheat flour. It substitutes cup for cup, with just the right combination of gluten free flours and starches plus a little xanthan gum for stability. I’ve found that it’s just right for a wide variety of cakes, cookies, pasta, and biscuits. (Of course, if you’re not gluten free, Bob’s Red Mill also offers the perfect wheat flour, which I’ve used in the past for this very recipe: Unbleached White All Purpose Flour.)
The earliest known recipes for clafoutis originated from the Limousin region of France and use black cherries, but you can swap in plenty of other fruits, like raspberries, plums, apples, or blackberries. Raspberries are my favorite because of their vivid color and for the tart contrast they provide to the sweet custard.
Be sure to check out Bob’s Red Mill Gluten Free 1-to-1 Baking Flour and some of my other favorite recipes, like sorghum cornbread and gluten free shortbread cookies!
Clafoutis is a French dessert that consists of fruit baked in a thick custard. This beautiful raspberry clafoutis recipe is easy to make and gluten free.
- 2 teaspoons butter or as needed to butter the pan
- 1/2 cup Bob's Red Mill Gluten Free 1-to-1 Baking Flour see note if you are not gluten free
- 1/4 cup granulated sugar
- 1/8 teaspoon salt
- 3 large eggs
- 1 tablespoon pure vanilla extract
- 1 cup milk
- 1 teaspoon orange zest
- 2 1/2 cups raspberries about 12 ounces
- powdered sugar as needed for garnish
Preheat oven to 400 F. Butter a 9-inch pie pan to prevent sticking.
Combine the flour, sugar, and salt in a mixing bowl. Whisk together. Add the eggs and whisk until smooth. Whisk in the vanilla and orange zest. Add the milk a little at a time, whisking after each addition until smooth.
Carefully pour the liquid into the pie pan. Place the raspberries evenly throughout the liquid.
Bake for 10 minutes at 400 F, then turn the temperature down to 350 F and continue baking for about 20 minutes, until the clafoutis is puffed up, the center is firm to the touch, and the outside edge has turned golden.
Place the pie pan on a rack to cool. Cool until just slightly warm, or room temperature. Garnish with powdered sugar just before serving.
Note regarding flour substitutions: If you do not need the clafoutis to be gluten free, you can substitute Bob's Red Mill Unbleached White All Purpose Flour.
Really great that you can do at home. I have my wife cook this on the next holiday.
I love using raspberries in desserts. because they are not overly sweet and go well with a coffee or a glass of wine.
I have been trying a lot of gluten free recipes, to catering to my moms diet. I hope she enjoy these. They look amazing.
Raspberry is my favorite one. I am also in love with gluten free recipes. Thanks for sharing.
Kathryn at QuestFor47
I love a good gluten free recipe! This looks delicious! I know Bob’s Red Mill saved me when I first had to go gluten free.
I love clafoutis! They are so easy to make and you need only few minutes to make them! I need to try your recipe!
I love custard. And this will level up my skills in baking, hopefully. Thanks for this wonderful recipe.
I love Bob’s Red Mill. They make some of the best flours available. I always turn to them when I’m looking to try and new recipe.
Can I use coconut milk instead,the wife has allergies.
Although I have not tried that swap in this recipe, I think that coconut milk beverage would probably work. From what I have read, you can make a custard with coconut milk and eggs, so (in theory) a 1-to-1 substitution would make sense. Hope this helps! I will have to try it myself sometime. I use coconut milk frequently in order to avoid lactose.
You have orange zest in the instructions, but not in the ingredients list. How much orange zest is used?
Oops! Sorry about that. I use about 1 teaspoon of zest. I’ve edited the recipe to show that.
I have never made clafoutis before and stumbled upon this recipe looking for a way to use up some raspberries that were about to expire. I found the recipe last week and have made it four times since because it is literally the most delicious dessert I’ve ever tried! I am SO thankful that I found this recipe and have been raving to everyone about it. This little dessert is so beautiful and so delicious! Finding this recipe was definitely the highlight of my 2020 👌
I’m so glad you liked it! It does turn out so pretty, with the berries like gems in a custard setting. 🙂
I’ve made this recipe before and it was a hit. I am going to make it again for a gathering of cousins tomorrow, but instead of the powdered sugar I am going to do a mascapone cream topping.
Hi Katie. Thanks for this recipe: delicious, not too sweet, super easy, and fast. Perfect for a midweek dinner toward the end of summer.
Four days ago a friend of mine surprised me with fresh raspberries from her garden and fresh eggs from her chickens, collected that very morning. I thought, “That would make a tasty clafoutis.”
I thought a full TBSP of vanilla would be a bit much but it was perfect. I used four eggs because, not being factory-raised, the organic eggs were a bit smaller than those I get from the grocery store. The texture was perfect. I don’t think my orange was very flavourful, so I will add extra zest next time – can’t hurt.
I served it garnished with suprèmes of the orange, more fresh berries, and – I can’t recommend this highly enough – a generous dollop of crème fraîche. Eight diners were very happy, and I will make this again.
Making this tonight to use up eggs and raspberries before they go bad…my substitutes were 3 cups of raspberries (3 small containers from my grocery) 4 large eggs, heaping 1/2 cup regular flour, 1/3 cup granulated sugar, 1.25 cups 2% milk, about 2 tsp mandarin orange zest, and a bit more sea salt. It was to the very top of the pie pan so going to probably make a mess of my oven though!😬 It’s still in the oven now but I literally cannot wait! The batter was delicious—if baked comes out just as yummy this will be the dessert I bring to my mother-in-laws this Christmas! Getting over Covid this week but still isolating so finding your recipe today made my day—merci beaucoup!