Raspberry-Almond Clafoutis
Updated May 7, 2024
- Total Time
- 50 minutes
- Prep Time
- 5 minutes
- Cook Time
- 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1cup/112 grams almond flour
- ½cup/100 grams granulated sugar
- 3large eggs
- ½teaspoon almond extract
- Pinch of salt
- 1¼cups/300 milliliters half-and-half
- Unsalted butter, for greasing pan
- 3cups/320 grams raspberries (12 ounces)
- Powdered sugar, for serving
Nutritional analysis per serving (8 servings)
244 calories; 15 grams fat; 5 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 1 gram polyunsaturated fat; 22 grams carbohydrates; 4 grams dietary fiber; 17 grams sugars; 7 grams protein; 69 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat oven to 375 degrees. Put almond flour, sugar, eggs, almond extract and salt in a blender. Blend at medium speed for a minute or so, until well combined. Scrape the bowl as necessary. Add half-and-half and blend again.
- Step 2
Butter a 10-inch round baking dish or cast-iron skillet. Arrange raspberries over the bottom of the dish.
- Step 3
Pour batter over berries. Bake on the top oven rack for 30 to 35 minutes, until puffed and lightly browned on top. (A knife inserted into the center should emerge clean.)
- Step 4
Cool clafoutis to room temperature. Sprinkle top with powdered sugar. Serve directly from baking dish, in large wedges.
Private Notes
Comments
Made this with fresh strawberries and vanilla as that is what I had on hand. I also had to sub half n half with milk I added cornstarch and a little butter to. I am diabetic so used sugar substitute. I baked it for 45 minutes in a glass pie dish. The consistency was custardy. The flavor was divine with the browned top tasting reminiscent of the outer shell of an angel food cake. And my sugar free version came in at 160Kcal, 10 carbs, and 7g of protein p/serv making it a perfect any time treat.
Great GF dessert! Based on the other notes, I made these changes and it came out perfect: - 1 cup of milk (0.8 cup 2% milk, 0.2 cup heavy cream) - 1.5 cup of almond flour - vanilla extract in place of almond extract (did not have it on hand) - 6 oz blueberries in place of raspberries (again, did not have them on hand and had limited blueberries; I imagine more than 8 oz might even be too much) - 9 in springform pan lined with buttered parchment - ~45 min in the oven (top was golden brown)
Mushy and wet the first time. Added 1/2 tsp baking powder, 1/4c regular flour, and longer cook time and it came out much better the second. This recipe reads as one that hasn't actually been tested. Come on, NYT, you're supposed to be the gold standard. Especially when you charge $.
Quite tasty, but doesn't have the consistency of a true clafoutis
I used coconut milk instead of half and half for a dairy free version. To keep it from getting too moist, add 1TBL of cassava flour.
Definitely very almond flavor - which I loved. I followed the recipe exactly except I baked it for 40 minutes. It came out perfect. It was not grainy like other reviews said. If you don't like almond flavoring, it may be too overpowering. But I loved it!