This cranberry almond clafoutis is a holiday spin on the classic baked French dessert. It’s gorgeous and so simple you don’t even need a mixing bowl!
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I find few things in life more satisfying then bringing out a dish that is ooohed and awwed over. It’s my personal obsession to make recipes that not only taste good but also look amazing. The ultimate success in my mind is when I can find a recipe that is delicious, gorgeous and ridiculously easy to make. This is one of those recipes.
I first had clafoutis when I went to Europe at the ripe age of 19 with my culinary school classmates. It was a simple affair of sweet cherries and a dense and yet light batter that was dusted simply with powdered sugar. I was more than a little disappointed that it was a classmates order because a single bite was simply not enough!
Yet back home I have never taken the time to set out and make one, assuming of course that it was a lengthy or complicated process. How wrong I was!
I grabbed my trusty copy of Mastering The Art of French Cooking by Julia Child and used her basic recipe as the starting point for this recipe. A classical clafoutis is made with fresh summer cherries and traditionally the cherries are left whole. This allows the pits of the cherries to impart an almond flavor to the mixture but sure makes it hard to eat!
I decided instead of cherry pits to use Almond Breeze’s new Almond Cashew Milk and drop in the tiniest hint of organic almond extract. It works beautifully! It’s just the perfect amount of almond flavor without being overbearing or having to pick pits out of your mouth constantly. Win!
I always get unsweetened almond milk so I can take it sweet or savory so I was so excited to see that they are stocking this new variety in unsweetened as well at our local store. This new blend that they have come out with is creamy and it has baked and been used in savory dishes at our house the past few weeks with great success. I have an Almond Cashew Milk Chicken recipe in the que that is to die for!
The batter is quite literally made in a blender with an ingredient list short enough to memorize. Almond milk, honey, flour, eggs, vanilla extract, almond extract (if you want) and a pinch of salt all get happy in the blender and poured over tart zingy cranberries. Isn’t that amazing?!
It bakes for around 50 minutes and you can serve it warm or make it ahead and serve it cooled. Whipped cream is best left for the cooled version as it will melt all over the place but serving it warm with ice cream is fantastic.
Check out the video so you can see just how easy it is!
I pretended like I was helping them out by holding him while he showered and she napped but I definitely got the best reward out of the deal. I don’t know what it is about those new baby smells but I am going to have to get over there again with something delicious so I can snuggle his cute little self again!
Before you get to making this delicious cake be sure to jump on over to AlmondBreezeBlendabilities.com for a chance to win an amazing kitchen prize pack, score some great deals and load up on all kinds of almond filled ideas!
Cranberry Almond Clafoutis
- 1 cup Almond Breeze Almond Cashew milk
- 3 eggs
- 1/4 cup honey
- 1 tablespoon vanilla that is correct not a teaspoon
- 1/2 teaspoon almond extract optional delicious either way
- 1/2 cup whole wheat flour scooped and leveled---do not spoon flour into cup!
- pinch of salt
- 1/4 cup fresh cranberries
- 1/8 cup sliced almonds
- Top with: whipped cream almonds, and honey
- Preheat oven to 350 degrees.
- Pour almond milk, eggs, honey, vanilla extract, almond extract (if using), flour and salt into blender. Blend on high for 1 full minute. This is crucial to whip enough air into it so don't skimp on the time.
- Butter a 6-8 cup dish (I used a 1.5 liter baking dish) well and pour 1/4 of an inch of batter in the bottom. Set pan in bottom of oven or over a stovetop if stovetop safe and heat slightly to set the batter in the bottom. This prevents the fruit from sticking and burning.
- Arrange cranberries and almonds across pan evenly then top with batter.
- Bake for 50 minutes until puffed and browned and a knife comes out clean.
- Serve immediately or allow to cool if desired.
- Top with whipped cream, almonds and honey or serve with ice cream.
Disclosure: This recipe was created as a partnership with Almond Breeze Almondmilk. I was paid for my time and costs to create this content but my opinions are all my own. Thanks for supporting companies who help us exist here on the web!