Cranberry Clafoutis Low Sugar with Almond Flour and Orange Zest
Clafoutis is easier than it sounds. The name is French, which immediately makes it feel intimidating, but what you are actually making is a baked custard with fruit in it. A simple batter of eggs, flour, milk and a little sugar poured over the fruit and baked until puffed and golden. The classic version uses cherries and comes from the Limousin region of central France. This version uses cranberries, which bring a sharp, jewel-like quality and a beautiful burgundy colour, and replaces most of the sugar with orange zest and a small amount of maple syrup. The result is tart, fragrant, light as air and elegant enough to serve at a dinner party.
Why this recipe works
Cranberries are highly acidic, which means they need a batter that can balance their sharpness without overwhelming it. Almond flour in the batter adds richness and a subtle nuttiness that complements both cranberry and orange. Eggs provide the lift and structure that make the clafoutis puff up dramatically in the oven. The batter is made entirely in a blender, which produces a completely smooth, even consistency with no lumps. Orange zest ties the cranberry and almond together with a citrus bridge that makes the whole thing taste considered and intentional.
Getting it right
Butter the baking dish generously and dust it with a little almond flour before pouring in the batter. This prevents sticking and helps the edges release cleanly.
Serve within twenty minutes of coming out of the oven. Clafoutis deflates as it cools, which is normal and expected, but it looks most dramatic when it still has its puffed surface.
Common mistakes
Using frozen cranberries without thawing and patting them dry first introduces too much water into the batter and produces a soggy, heavy clafoutis rather than a light, custard-like one.
Underbaking is the most common error. The centre should be set but with a very slight wobble. A completely firm centre means it has been in too long.
Substitutions
Cherries, fresh or frozen, return this to the traditional version. Blueberries produce a sweeter, milder flavour that needs less maple syrup. Sliced plums create a more autumnal version that pairs beautifully with a dusting of cinnamon.
Serving suggestion
Dust with a small amount of icing sugar and serve warm directly from the dish with a light pour of chilled cream or a spoonful of coconut yogurt. A glass of dessert wine alongside at a dinner party makes the whole thing feel properly French.
Ingredients
- 1.5 cups fresh cranberries (rinsed and patted dry, frozen can work if thawed and drained well)
- 2 tbsp coconut sugar (for tossing with cranberries)
- 1 tsp fresh orange zest (from about half a medium orange)
- 3 large eggs (at room temperature)
- 1 cup unsweetened almond milk (or oat milk if preferred)
- 2 tbsp pure maple syrup (grade A, or substitute with 2 tbsp coconut sugar)
- 1 tsp pure vanilla extract
- 0.5 cup almond flour (blanched and finely ground)
- 0.3 cup oat flour (use certified gluten-free oat flour if needed)
- 0.5 tsp ground cinnamon
- 0.3 tsp fine sea salt
- 1 tsp coconut oil (for greasing the dish, melted)
- 1 tsp icing sugar (optional, for dusting before serving)
Instructions
- 1
Preheat your oven to 190 degrees Celsius (375 degrees Fahrenheit). Brush a 9-inch ceramic or glass pie dish with the melted coconut oil, making sure to coat the sides as well as the base.
A ceramic dish holds heat evenly and helps the clafoutis set with a nicely golden edge.
- 2
Toss the fresh cranberries with 2 tablespoons of coconut sugar and the orange zest in a small bowl. Spread them in a single even layer across the base of the prepared pie dish.
The orange zest at this stage infuses the cranberries as they bake, giving a lovely citrus depth to the finished dessert.
- 3
In a medium mixing bowl, whisk together the eggs, unsweetened almond milk, maple syrup and vanilla extract until smooth and well combined. Take about 60 seconds to really whisk vigorously here as this incorporates a little air into the batter.
- 4
Add the almond flour, oat flour, cinnamon and sea salt to the wet ingredients. Whisk again until you have a smooth, lump-free batter with the consistency of thin cream.
If you notice any small lumps of almond flour, a quick pass through a fine sieve will sort them out before pouring.
- 5
Pour the batter slowly and evenly over the cranberries in the pie dish. The cranberries will shift slightly and that is completely fine. They will settle and sink gently into the custard as it bakes.
- 6
Transfer the dish to the centre rack of your preheated oven and bake for 35 to 38 minutes. The clafoutis is ready when the edges are puffed and golden and the centre is just set with only a very slight wobble remaining.
Avoid opening the oven door in the first 25 minutes as sudden temperature changes can cause the custard to sink.
- 7
Remove from the oven and allow the clafoutis to rest for at least 10 minutes before slicing. Dust lightly with icing sugar just before serving if you like a decorative finish.
The resting time lets the custard firm up just enough to slice cleanly into neat wedges.
Nutrition per serving
148kcal
Calories
5.8g
Protein
13.2g
Carbs
8.4g
Fat
2.1g
Fibre
8g
Sugar
92mg
Sodium
Pro Tips
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Room temperature eggs blend more smoothly into the batter and help the custard set more evenly during baking.
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Fresh cranberries give the best texture and tartness, but well-drained thawed frozen cranberries work in a pinch.
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For an extra flavour boost, add a tiny pinch of ground cardamom alongside the cinnamon.
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Do not overbake. A slightly soft centre will continue to set as the dish cools and gives you that classic silky clafoutis texture.
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Serve the clafoutis on the day it is made for the best puffed appearance, as it will settle and flatten slightly as it cools.
Frequently Asked Questions
Variations
- •
Cranberry and Pear Clafoutis
Replace half the cranberries with thinly sliced ripe pear for a slightly sweeter, softer fruit layer. The pear adds natural sweetness that balances the cranberry tartness beautifully without needing extra sugar.
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Spiced Winter Clafoutis
Add a quarter teaspoon of ground ginger and a pinch of nutmeg alongside the cinnamon in the batter for a warming, festive spiced version that works especially well around the holidays.
- •
Cranberry and Dark Chocolate Clafoutis
Scatter 30 grams of roughly chopped 85 percent dark chocolate over the cranberries before pouring the batter on top. The chocolate melts into pockets of richness that complement the tart cranberries and keep the sugar content relatively low.
Substitutions
- •Almond milk → Oat milk or light coconut milk (Oat milk gives a slightly creamier result. Light coconut milk adds a very subtle tropical note that pairs well with the cranberries.)
- •Maple syrup → Coconut sugar or a little raw honey (Use the same quantity. Coconut sugar will make the batter slightly denser but still delicious. Honey adds floral notes and blends smoothly into the batter.)
- •Oat flour → Certified gluten-free oat flour or buckwheat flour (Buckwheat flour gives a slightly earthier, nuttier flavour and is naturally gluten free, making this a great option for gluten-sensitive bakers.)
- •Coconut oil for greasing → Unsalted butter or avocado oil spray (A thin layer of butter gives a slightly richer flavour on the edges of the clafoutis. Avocado oil spray is the most neutral option.)
🧊 Storage
Store any leftover clafoutis covered in the fridge for up to 3 days. The texture softens slightly on refrigeration but the flavour remains lovely. Reheat individual slices in a low oven at 150 degrees Celsius for 8 to 10 minutes, or enjoy cold straight from the fridge.
📅 Make Ahead
The batter can be whisked together up to 4 hours ahead and kept covered in the fridge. Give it a good stir before pouring over the cranberries. Alternatively, bake the whole clafoutis up to 6 hours ahead and serve at room temperature, adding the icing sugar dusting just before serving.
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