Raspberry Clafoutis Anna Olson


Have you ever wondered how to make a Raspberry Clafoutis Anna Olson? This video will show you in the best way possible. I put great detail into my videos and I love to cook. Anybody can watch this video and have an understanding of how to make this delicious meal. Raspberry Clafoutis Anna Olson: Fruity and delicious, with just a hint of sweet and tangy. This raspberry Clafoutis is the perfect dessert to serve at your summer parties.

Raspberry Clafoutis

In episode Flourless Pies & Tarts of TV show Bake with Anna Olson prepares Anna Olson recipe for Raspberry Clafoutis.

Ingredients for recipe: Raspberry Clafoutis

  • 1/2 cupground almonds
  • 1/4 cupgranulated sugar
  • 1/4 cuppacked light brown sugar
  • 2 tablespoonscornstarch
  • 2 largeeggs
  • 2 largeegg yolks
  • 1 cupwhipping cream
  • 1 cupfresh raspberries
  • icing sugar – for dusting

Directions for recipe: Raspberry Clafoutis

Preheat the oven to 375 F. Grease a 9-inch pie plate or other baking dish and place this on a baking tray.

Stir the ground almonds, granulated sugar, brown sugar and cornstarch together. Add the eggs, egg yolks and cream and whisk by hand until blended. Pour this into the prepared pan and sprinkle with the raspberries. Bake for about 35 minutes, until the clafoutis browns lightly and soufflés around the edges (it will fall once removed from the oven). Serve immediately, dusted with icing sugar.

Clafouti is one of the classics of French desserts, once thought of as homely and rustic, the modern version now lends itself to softer, less robust fruits than the original plums and cherries more often used. The softer fruits do sometimes struggle to hold up to the batter but a little trick helps this no end. The trick is as follows:

This raspberry clafouti recipe uses the fabulous addition of fresh, seasonal fruits swirled into the traditional vanilla custard batter. The secret to attaining a concentrated flavor is to roast the berries, evaporating extra moisture and intensifying the flavor, before layering them into the clafoutis.


  • 1 tablespoon unsalted butter, softened
  • 1 cup whole milk
  • 1/4 cup heavy cream
  • 2/3 cup all-purpose flour
  • 3 large eggs
  • 1/4 cup granulated sugar
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon salt
  • 5 cups fresh raspberries
  • 1 tablespoon confectioners’ sugar
  • Confectioners’ sugar, for dusting

Steps to Make It

  1. Gather the ingredients.
  2. Preheat an oven to 350 F. Butter a 9×9 inch square baking dish or a 9-inch deep-dish pie round with the softened butter. Set the pan aside
  3. Spray a rimmed baking sheet with cooking oil and arrange the prepared raspberries in a single layer. Place the berries in the preheated oven and roast them for 15 to 20 minutes, until they are tender and slightly shrunken. Allow them to cool on the tray for 5 minutes.
  4. In a large bowl, whisk together the milk, cream, flour, eggs, sugar, vanilla extract, and salt until it forms a smooth, thin batter. Spread 3/4 cup of the batter onto the bottom of the prepared baking dish and bake it for 2 to 4 minutes. Watch the batter closely and remove it before it cooks through completely. It should just start to thicken and set when it is removed from the oven.
  5. Transfer the dish to a heatproof surface and arrange the raspberries over the hot batter. Pour the remaining batter over the raspberries and bake for 35 to 40 minutes, until a knife inserted in the center comes out clean.
  6. Sprinkle the confectioners’ sugar over the finished raspberry clafouti and serve it warm.

Alternatives to the Regular Fruit Clafouti

  • Raspberries are just one of the softer fruits to be used in the clafoutis. Strawberries are just as good as the raspberries but you will need to roast them for about 10 minutes longer and proceed with the recipe as above.
  • Add a few almonds to the batter as an added texture. 
  • With all fruits used in a clafoutis, use fresh fruit never canned or frozen, they are too soft and will break up into the batter. 

Cherry clafoutis (pronounced CLAH-foo-TEE) is the most popular version of this dessert (see the cherry variation below), but the simple custard is so versatile, it can easily be paired with a number of other fruits, including the plump, fresh raspberries in this delicious recipe.

Recipe Variations

Once you learn how to prepare clafoutis, you’ll find it makes a terrific dessert to serve any time of year. Just choose your favorite in-season fruits – the custard recipe stays the same.

Cherry Clafoutis

To make Cherry Clafoutis, substitute about 3/4 lb of sweet cherries for the raspberries.

Remove the pits and arrange the cherries in the prepared pie plate.

Prepare the batter as directed in the recipe, adding in 1/2 teaspoon of almond extract if desired (almond flavor pairs nicely with cherries).

Other Fruits

Peaches, apricots, pears, and apples are all good choices for clafoutis.

If you choose to use one of the fruits listed above, it’s best to sauté the sliced fruit in a little butter with a pinch of sugar first. This prevents them from giving off liquid when they bake in the custard.

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