Berry Clafoutis Recipe (2024)

I have made this a couple of times. I used a mix of berries and st. Germain instead of kirsch. I have aldo made it with pears. I like my desserts less sweet so I use a little less sugar and replace some of the yogurt with buttermilk. Nice way to use up fruit or leftover fruit salad.

Made with frozen mixed berries (folded directly into egg mixture) that were soaked in some strange framboise liquor bought on a ski trip. Great, very moist thanks to the almond flour! Baked in square pan and sprinkled sliced almonds on top for a bit of crunch. Will make again and again.

Made this with almond meal rather than flour as it was on hand, and doubled the recipe to serve 15. Worked a treat - if it was thicker than recipe intended, nobody complained! Served with whipped cream.

This was a pretty good clafouti and I loved the fact that this was only 167 calories. However it was not as "custardy" as others I have had. I also prefer mine a little sweeter.

I've made this three times, once with the berry mixture and twice with peaches. It's either foolproof or I've been lucky. I soak the peaches in brandy, use a non-fat Greek yogurt because that's what I keep on hand, and use vanilla extract. I bake it in a convection toaster oven, and it's done in a little less than 35 minutes. I love that it's not too sweet. Thank you, Martha Rose Shulman.

I didn't have kirsch, eau de vie de myrtille, or crème de cassis so I used Chambord -- EXCELLENT. Also didn't have enough yogurt, so used buttermilk to make up the difference; turned out fine. I liked the fact it wasn't oversweet, and I really liked the denser texture from the almond flour. Will be making this again.

Had regular-sized eggs, so used 4 of them. Mistake! Err on the side of less egg, and then compensate with less flour, etc.delicious. Definitely not too sweet. Looking forward to trying a dryer version with less egg, to see if that helps with the wetness of the cooked berries.

This is a really easy to make desert with a high return of yumminess for the effort! Liked the addition of almond flour which gave it a little denser texture. While not as "custardy" (to use another commenters term) as the pear clafoutis I, we like what is a more sophisticated palate of flavors complementing the berries. This will make a great dinner party desert served with whipped cream or creme fraiche. Will be making again, and again ......

Simple to make & simply delicious; reliable every time recipe delivers dish as welcome at breakfast or teatime or dessert after dinner. We enjoy the texture of the almond plus wheat flours used together. Neither too custardy nor cakey. And just sweet enough but not too much. Also tried with today with frozen boysenberries. Didn't thaw berries first, reduced cook temp to 350 degrees and upped cook time to 60 min. "ish" for just right brown top & firm middle.

Classically a clafoutis is made only with black cherries, I believe when using other fruits this is called a Flaugnarde, though clafoutis may arguably be easier to say.

I subbed amaretto for the kirsch, to play up the almond flavor in the batter. Worked well.

This is delicious and so forgiving; it's my go-to desert this summer. I've used berries, peaches, or a combination. I've tossed a little cardamom into the batter (because I love it) and that was delicious, too. One day, I didn't have almonds, so used all flour instead -- still a hit. Thank you, Martha Rose Shulman.

Made with all blueberries (wild) and a dash of almond extract instead of the liqueur, this was superb. It did need that extra five minutes in the oven.

Used a mix of blackberries and blueberries, and St-Germain as another reviewer recommended. Served warm with a dollop of creme fraiche. This was so easy and delicious.

Fantastic flavor, healthy recipe. The berry flavor shines through with just a touch of sweetness. The yogurt in the topping is a great addition. I substituted gluten free flour for regular and vanilla soy protein powder for almond (which I could not find). I crushed and mixed some berries into the dough to add more berry flavor and sprinkled sliced almonds on top. All absolutely loved it. Will make this again often, experimenting with different fruits.

I've never had a clafoutis before, so I can't speak to it's authenticity or whether the texture was correct, but I can say that this was a very easy, delicious, and relatively healthy dessert. I used Brandy to soak the blueberries and raspberries that I used. Will definitely be making again!

Improvisation didn’t hurt this lovely recipe. I was out of almond flour so I picked almonds out of a bag of mixed nuts and made almond meal in a food processor. The only liquor I had was Irish crème — I know, weird, but it worked! Cut the sugar by 1/3 and omitted the salt because of the salted almonds. This was a fabulous breakfast dish!

I made this with freshly foraged blackberries and it was spectacular. Great recipe. Thank you Marta!

Delicious! Using what I had on hand, I used half lemon and half vanilla yogurt. Them squeezed some fresh lemon juice on when it came out of the oven.

Made this with a mix of black and blue berries, buttermilk instead of yoghurt, and a bit more sugar than was called for. Served with whipped ricotta made with a splash of almond extract. Simple and delicious, winning rave reviews.

The photo showed a pie shell, so I made it using a pie shell. It was great no matter what. I used greek yogurt and some creme de cacao (I had no other liqueurs available). My wife ate it daily for breakfast I'm diabetic and couldn't eat it regularly). It was GREAT!In my oven right now is a version with Cherries (defrosted frozen sweet cherries, as it is not yet cherry season) and some raspberries to make it to 450 gm. I also used creme de cassis.

Used a mix of blackberries and marionberries. Divine. I think the addition of the almond flour took this to the next level. I will say mine was a pale purple, so didn’t match the picture. But my family did not complain. Easy…and sounds like I am impressive. Thank you!

Lighter and tastier than the Julia Child adapted version. I used 4c Oregon tayberriesUsed all almond flour (Bobs RM extra fine ground) to make this GF Used unsweetened coconut vanilla yogurt bc that’s what I had in fridge. Omitted the liqueur bc I didn’t have it. Still came out amazing

made this with almond meal and buttermilk because that was what I had. It was a very good dessert topped with whipped cream, but it is an excellent breakfast topped with a tablespoon or 2 of non-fat plain Greek yogurt and a few fresh blueberries.

I made this with blueberries, as written, with the exception that I did not have kirsch so I used loganberry liqueur instead. The dish was not a success. The texture came out too wet and gummy, not custard-y. Possibly this was because the blueberry juices leached through?

I used amaretto since I didn’t have kirsch. I also had large eggs, so I used four eggs and increased the flours by about two tablespoons. That seemed almost right, maybe a little more would be needed. I also needed to use GF flour. I chose a rice flour mix and in total it needed to bake for ten extra minutes. Really tasty.

What can I use as a substitute for yogurt? I can't digest yogurt. Thank you.

Made with apricots and cherries. Amaretto for liqueur. Orange zest. About 2 tablespoons extra sugar. Macerated fruit with that for thirty minutes. And vanilla . Custard with buttermilk. Delicious even with subpar apricots

I added roasted pecans and divided the batter into 12 cupcake liners. It makes tasty, relatively-low calories "cupcakes."

This is a delicious, easy, impressive dessert. I used raspberries, blueberries and blackberries and everyone loved it!