Raspberry Clafoutis

Raspberry Clafoutis 

July: National Berry Month

We had a lot of leftover ripe raspberries that were going to spoil soon if we did not eat them quickly. So Islander decided to try a simple recipe containing raspberries called clafoutis (also called flaugnarde). It is a French-style dessert with a flan-like batter and smooth texture. We think it is a fancy version of fruit cobbler—and it is “berry” good as well as easy to make! Try this tart treat for National Berry Month.


(Adapted from Food.com)


  • 1 cup raspberries
  • 2/3 cup sour cream
  • 1/3 cup milk
  • 6 + 2 tablespoons unsalted butter, melted
  • 3 eggs
  • ½ teaspoon vanilla
  • ¾ cup cake flour
  • pinch of salt
  • 1/3 cup + 2 tablespoons sugar
  • ¼ cup almonds, sliced and unblanched


Grease a 9-inch deep dish glass pie pan. Sprinkle raspberries in the pan. In a bowl, mix the sour cream, milk, 6 tablespoons of melted butter, 3 eggs and vanilla. In another bowl, mix the cake flour, pinch of salt and 1/3 cup sugar. Mix the dry ingredients into the wet ingredients and blend until the batter is smooth.

Raspberry Clafoutis

Pour the batter over the raspberries. Drizzle 2 tablespoons of melted butter over the top. Sprinkle with 2 tablespoons of sguar and the sliced almonds. Bake in a preheated oven at 400 degrees F for 40 minutes or until golden brown. Remove from the oven and let cool for about 15 minutes. Slice and serve warm and garnish with extra raspberries. Sprinkle powdered sugar on top (optional).

Raspberry Clafoutis


  • Halfway through the baking time, cover the edges of the pie pan with foil shields to avoid overbrowning.
  • Search our blog for posts containing raspberries in the recipe.