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.
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
- 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.