Cranberry Walnut Clafoutis

Cranberry Clafoutis

A clafoutis is a simple batter, poured over fruit. Very easy!
In summer I do it over peaches or plums. 


  • 2 cups cranberries, cut in half
  • 1 cup walnuts, roughly chopped
  • 2 eggs
  • 1 cup sugar
  • 1 cup flour
  • 1 cup milk
  • 1/2 tsp vanilla
  • 1 tbs butter


  • Butter a glass baking dish, quiche pan or deep pie plate, (or even a round metal cake pan) 10 in. (25cm) in diameter.
  • Take 1 tbs of the sugar and sprinkle it over the butter, shaking the dish to distribute evenly.
  • Combine the cranberries and walnuts and spread in dish.
  • Whisk the eggs until they turn lighter in color, about 5 minutes.
  • Add the sugar and whisk until well combined.
  • Add the flour and whisk well.
  • Add the milk and vanilla. Whisk until smooth.
  • Pour the batter over the cranberries and bake, 425F (210C) 30-35 minutes. It should have a lovely brown crust and be set in the middle.
  • Let sit 10 – 15 minutes before slicing and serving. Serve warm or at room temperature.


It’s best to put the baking dish on a sheet pan in case it bubbles over

Keywords: clafoutis, cranberries, walnuts