Cranberry Clafoutis
Ingredients
- 1-7 oz box Odense Almond Paste (grated using large hole side of a box grater)
- ¼ cup sugar
- ¾ cup all purpose flour
- 2 Tbsp butter, melted
- 1 cup whole milk
- 3 eggs
- 1 Tbsp orange zest
- 1 Tbsp vanilla extract
- 1½ cups cranberries, fresh or frozen
- Powdered sugar for dusting
An elegant, light dessert, balancing tart cranberries with the creamy depth of almond in every bite. Perfect for a gathering!
Time
Prep time: 10 minutes
Bake time: 40 minutes
Bake time: 40 minutes
Yield
8 servings
Ingredients
- 1-7 oz box Odense Almond Paste (grated using large hole side of a box grater)
- ¼ cup sugar
- ¾ cup all purpose flour
- 2 Tbsp butter, melted
- 1 cup whole milk
- 3 eggs
- 1 Tbsp orange zest
- 1 Tbsp vanilla extract
- 1½ cups cranberries, fresh or frozen
- Powdered sugar for dusting
Directions
- Preheat oven to 350°F and butter a 10-inch skillet or pie pan.
- Add grated Almond Paste and sugar to a blender and blend until the texture of wet sand.
- To the blender, add the flour, butter, whole milk, eggs, orange zest, and vanilla extract. Blend until combined.
- Pour the mixture into the prepared pan and sprinkle the cranberries evenly over the batter.
- Bake for 35-40 minutes until lightly browned.
- Remove from oven, let cool slightly, and dust with powdered sugar.
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