Raspberry Clafoutis Recipe

There’s a stillness that comes with late spring mornings—the kind that calls for something simple, baked slow, and served warm in the quiet.

This raspberry clafoutis fits into that rhythm. It isn’t flashy. It doesn’t ask for perfection. But it rewards attention with something soft and custardy beneath, golden and puffed at the edges, with pockets of tart raspberry that keep each bite interesting.

Let’s talk about what makes this more than a fruit tart.

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A French Classic, With a Raspberry Twist

Clafoutis comes from Limousin, but the original uses cherries. Raspberries change the game. Their tartness cuts through the custard and adds a sharp note that cherries never quite deliver.

This version holds its structure a bit more thanks to the balance of milk and cream. The batter bakes gently, almost like a flan, with a texture somewhere between pancake and custard. I’ve made this countless times, and the results never feel heavy.

The almond extract isn’t essential, but I use it every time. Just a splash. It rounds the edges of the raspberry, giving it a quiet depth that lingers.

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Ingredients That Matter for Custard Texture

I use a mix of whole milk and heavy cream to keep the custard soft without making it too rich. The eggs are the backbone—three large ones hold everything in place.

I whisk by hand. The batter doesn’t need overworking. Just bring it together until it’s smooth. It should look like pancake batter—pourable, but not thin.

Use fresh raspberries if you have them. If they’re frozen, thaw and dry them well. Too much moisture and your custard won’t set right. I’ve learned that the hard way—soggy clafoutis is nobody’s friend.

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How I Layer and Bake This For the Right Finish

Scatter the raspberries across the bottom of the buttered dish before pouring the batter. I like using a ceramic tart pan. A glass dish works too, but the crust edges won’t brown quite the same.

Bake it slow—about 45 minutes at 350°F. The edges will puff, the center will wobble just slightly, and that’s your sign to take it out. A knife near the middle should come out mostly clean.

Let it sit at least 15 minutes. It settles as it cools. That soft deflation is exactly what you want. Dust with powdered sugar right before serving. It sticks best while the top is still warm.

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Serving Ideas That Actually Work

I don’t bother with whipped cream or sauces. This clafoutis doesn’t need it. A dusting of sugar is enough.

If I’m serving it for brunch, I’ll add a bowl of Greek yogurt on the side. The tang pairs nicely with the baked custard.

In summer, I’ve served it cold with iced coffee and sliced peaches. Warm or chilled—it holds up either way. The structure changes a little in the fridge, but the flavor holds.

If you’re already thinking about what to bake next, my Raspberry Swirl White Chocolate Blondies offer a fudgier, denser option with the same berry sharpness.

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Storage Tips That Keep It from Going Watery

Keep leftovers covered in the fridge. They’ll last two days without issue. After that, the texture starts to loosen. Don’t freeze this—it changes too much in structure.

I often slice the leftovers and pack them in containers for breakfast. A few seconds in the microwave brings it back. Not exactly as good as fresh, but close enough that I don’t mind.

If you’re feeding a crowd, you can double the recipe and bake it in a 9×13 dish. Add 5 to 10 minutes of baking time and check the center with a knife.

For something fancier but still easy, try the Raspberry Caramel Millionaire’s Shortbread. It’s layered, crisp, and rich—perfect for weekends.

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A Word On Simplicity

This is one of those desserts that wins because it doesn’t try to be clever. It’s comforting, honest, and easy to get right once you trust the steps.

I’ve made this with my niece on a Sunday morning. She scattered the raspberries. I poured the batter. By the time it cooled, we were already planning the next one—with blackberries or maybe sliced apricots.

Recipes like this make you feel capable. Like baking isn’t complicated. And really, it shouldn’t be.

If you’re in the mood for something colder, the Strawberry Shortcake Ice Cream Cake is another easy summer choice that people return to.

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Save This For Later – And Share How Yours Turned Out

You can pin this recipe to keep it handy for spring weekends, summer brunches, or anytime you have a few extra berries.

If you bake it, I’d love to hear how it turned out. Did you try almond extract? Use frozen raspberries? Drop your notes in the comments below. Questions too—I always check in and reply.

And if you’re looking for something softer, sweeter, and full of late-summer stone fruit flavor, don’t miss the Peach Pavlova with Honey Drizzle. It’s light, airy, and golden just like this clafoutis—just in a different way.

Happy baking.

— Emma

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