Clafoutis is a traditional French dessert that’s part custard, part cake, and completely irresistible. In this version, I’ve lightened things up with a healthier spin—using almond and coconut flours to make it naturally gluten-free, sweetening it with maple syrup instead of refined sugar, and loading it with a generous handful of juicy mixed berries. It’s a breeze to prepare and makes a gorgeous, fuss-free dessert or brunch centerpiece.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
3 large eggs
1/2 cup almond flour
1/4 cup coconut flour
1/2 cup maple syrup
1 cup milk of choice (e.g., almond, oat, or dairy milk)
1 tablespoon vanilla extract
1/2 teaspoon salt
1 1/2 cups mixed berries (fresh or frozen)
Optional: powdered sugar, for dusting
Directions
I start by preheating the oven to 350°F (175°C) and greasing a 9-inch round baking dish or pie pan.
In a large mixing bowl, I whisk the eggs until they’re light and fluffy.
Then, I add the almond flour, coconut flour, maple syrup, milk, vanilla extract, and salt. I whisk everything together until the batter is smooth and well combined.
I pour the batter into the prepared dish and gently scatter the mixed berries across the top.
I bake the clafoutis for 35–40 minutes, or until it’s set in the center and lightly golden around the edges.
After letting it cool slightly, I slice and serve it warm or at room temperature. A light dusting of powdered sugar is the perfect finishing touch if I want to dress it up a bit.
Servings and timing
This recipe makes 6 servings and takes about 50 minutes total:
Prep Time: 10 minutes
Cooking Time: 40 minutes
Total Time: 50 minutes
Each serving is around 180 kcal, making it a lighter choice for dessert or brunch.
Variations
I sometimes swap the mixed berries for just blueberries or raspberries if that’s what I have on hand.
For a dairy-free version, I stick to almond or oat milk.
A little lemon zest in the batter gives it a fresh twist.
If I want more texture, I sprinkle sliced almonds on top before baking.
When I’m feeling indulgent, a spoonful of whipped coconut cream on top really elevates it.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I warm slices in the microwave for about 20–30 seconds or pop the dish back in a low oven (300°F/150°C) for 10 minutes. It’s also delicious cold if I’m in a hurry.
FAQs
What is clafoutis supposed to taste like?
Clafoutis has a texture somewhere between flan and pancake—soft, custardy, and slightly sweet. The berries bring in tartness that balances everything out.
Can I use only one type of berry?
Yes, I often use just blueberries or cherries depending on the season. Any berry or berry blend works well as long as the total amount stays around 1 1/2 cups.
Can I make this ahead of time?
Absolutely. I sometimes bake it the night before and store it in the fridge. I either reheat it or let it come to room temperature before serving.
Can I freeze clafoutis?
Technically, yes, but I’ve found that freezing changes the custard’s texture. It’s best enjoyed fresh or within a couple of days of baking.
Do I need to thaw frozen berries before baking?
No, I usually add them straight from the freezer. If they’re really icy, I give them a quick rinse and pat them dry so they don’t water down the batter.
Conclusion
This mixed berry clafoutis is one of those desserts I keep coming back to—simple, stunning, and surprisingly wholesome. It’s the kind of recipe I love having in my back pocket for any occasion, whether it’s brunch with friends or a cozy night in. With a short list of clean ingredients and a big flavor payoff, it’s an easy way to bring a little French flair into my kitchen.
📖 Recipe:
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Clafoutis with Mixed Berries
- Total Time: 50 minutes
- Yield: 6 servings
- Diet: Gluten Free
Description
A lightened-up, naturally gluten-free version of the classic French clafoutis, made with almond and coconut flours, sweetened with maple syrup, and filled with juicy mixed berries. Perfect for brunch or dessert.
Ingredients
3 large eggs
1/2 cup almond flour
1/4 cup coconut flour
1/2 cup maple syrup
1 cup milk of choice (e.g., almond, oat, or dairy milk)
1 tablespoon vanilla extract
1/2 teaspoon salt
1 1/2 cups mixed berries (fresh or frozen)
Optional: powdered sugar, for dusting
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9-inch round baking dish or pie pan.
- In a large mixing bowl, whisk the eggs until light and fluffy.
- Add almond flour, coconut flour, maple syrup, milk, vanilla extract, and salt. Whisk until the batter is smooth and well combined.
- Pour the batter into the prepared baking dish.
- Gently scatter the mixed berries across the top of the batter.
- Bake for 35–40 minutes, or until the center is set and the edges are lightly golden.
- Let cool slightly before slicing and serving warm or at room temperature.
- Dust with powdered sugar before serving, if desired.
Notes
Use frozen berries straight from the freezer—no need to thaw.
Swap mixed berries with just blueberries or raspberries if preferred.
For a dairy-free version, use almond or oat milk.
Add lemon zest to the batter for a citrusy twist.
Sprinkle sliced almonds on top before baking for added texture.
Store leftovers in the fridge for up to 3 days.
Reheat in the microwave or a low oven, or enjoy cold.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 10g
- Sodium: 120mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 70mg
