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Cranberry Almond Clafoutis Recipe

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!

Course Desserts
Cuisine French
Keyword dessert, recipe, dessert recipe, cranberry, almond, clafoutis, French, clafoutis recipe
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 8 small or 6 large servings
Calories 280kcal
Author Dani Meyer


  • 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


  • 1. Preheat oven to 350 degrees.
    2. Pour almond milk, eggs, honey, vanilla extract, almond extract (if using), flour and salt into a blender. Blend on high for 1 full minute. This is crucial to whip enough air into it so don't skimp on the time.
    3. 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.
    4. Arrange cranberries and almonds across pan evenly then top with batter.
    5. Bake for 50 minutes until puffed and browned and a knife comes out clean.
    6. Serve immediately or allow to cool if desired.
    7. Top with whipped cream, almonds and honey or serve with ice cream.



Serving: 1g | Calories: 280kcal | Carbohydrates: 34g | Protein: 9g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 10g | Cholesterol: 70mg | Sodium: 132mg | Fiber: 4g | Sugar: 13g