Cranberry Amaretto Clafoutis

cranberry amaretto clafoutis The holidays are upon us and I have just the dessert to impress your guests, a Cranberry Amaretto Clafoutis.

A clafoutis has all the makings of a very elegant dessert yet it can be very rustic also. What’s a clafoutis? It’s a French dessert that’s custard and flan like, it can be filled with a variety of different fresh fruit and when baked the sweet batter gets nice and puffy all around the fruit tasting very light and pudding like.

cranberry amaretto clafoutis ingredients It may look decadent but it’s a fooler because it’s neither heavy or overly sweet and that’s what I love about it, and to top it off,  it’s super easy to make!

cranberry amaretto clafoutis Slivered almonds embed themselves into the sweet and puffy batter that’s flavored with sweet almond liqueur that pairs so well with the slightly tart cranberries, this is screaming put on the coffee guests are stopping by!

cranberry amaretto clafoutiscranberry amaretto clafoutis

Scoop some out and serve it alongside fresh whipped cream, vanilla ice cream or as is, either way you’re going to love it, holiday cooking has officially begun!

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5.0 from 2 reviews
Cranberry Amaretto Clafoutis
  • 2 cups fresh whole cranberries
  • ½ cup all purpose flour
  • ¾ cup sugar
  • 2 eggs
  • 1½ cups, whole milk
  • 2 tablespoons, melted butter and a little extra for buttering pan
  • ½ teaspoon baking powder
  • pinch of salt
  • 2 tablespoons of amaretto or 1 teaspoon of almond extract, or 1 Tablespoon amaretto and ½ teaspoon of almond extract combined.
  • 1 teaspoon vanilla
  • ¼ cup slivered almonds
  • confectioners sugar for dusting
  1. Heat oven to 375 F. then butter your baking dish or ovenproof skillet.
  2. In a bowl combine flour, eggs, melted butter, baking powder, salt, milk, vanilla, amaretto or almond extract and half a cup of the sugar. Beat on high speed with a hand mixer until well combined. Set aside and let it rest.
  3. Take remaining quarter cup of sugar and coat it all over the cranberries, toss it into the buttered skillet and bake for 12 minutes. Remove from the oven.
  4. Give the batter one more whirl on high with the hand mixer after its been resting then pour it onto the cooked cranberries.
  5. Sprinkle with almonds then return to oven and bake another 35 minutes.
  6. It will be puffy when taken out of the oven but in a few minutes it will settle down then dust it with the powdered sugar and serve with whipped cream on the side.


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  1. I like clafoutis as I find it to be a nice light dessert. Your cranberry version sounds perfect for the holiday season.

  2. I’ve never had a clafoutis but that’s about to change. The dessert looks beautiful — love those holiday colors. I love snooping around your kitchen and watching what you’re up to. Have a great weekend.

  3. Marie, the clafoutis looks scrumptious! What is the diameter of the pan you used?

  4. It will be the perfect dessert for my gluten free guests, Marie!

  5. Marie, am I missing something, not sure where to add the melted butter…and I’m preparing this right now!!

    • So sorry Pattie, I was busy all day yesterday, but the melted butter goes into the bowl as well along with the other ingredients to mix, I’ll fix the recipe right now!

  6. Hi,
    Two questions:
    1) Can you substitute 00 flour for the All-Purpose?
    2) If I made this with raspberries, instead of cranberries, would I need to do anything different. My husband is not a lover of cranberries.


    • I would not bake them for the 12 minutes like the cranberries, I would just pour the batter on them right from the beginning and bake, just watch the time, raspberries are much more fragile than cranberries.

  7. I’m making this for Thanksgiving. Can this be made the day before and does it need to be served warm?

    • Lyn I think it will look better if you make it in the morning, then let it sit at room temperature with some foil loosely on top, although it’s good the next day I think the presentation would be better the day of.