Cranberries are the deceivingly beautiful but unfortunately tart fruit of fall. I grew up on Costco bags of dried Ocean Spray cranberries, grabbed by the handfuls for after school snacks or tossed together with almonds or cashews for a between-class snack. I remember the revelation that took hold of my sister and I the first time we witnessed the marvel of a cranberry harvest on PBS: millions of marvelously smooth rubies floating in washes of flooded fields. It was practically the red sea, waters parted by wader-clad farmers in checkered flannels and baseball caps. As a proud Pacific Northwesterner, it was another shining example of the quiet gloriousness of the natural resources of our natural home. The name of these fall fascinations is rather dreary: cranberry bogs, a term which completely downplays the brilliant crimson waves that so patriotically ebb and flow every autumn. One day maybe I’ll have the chance to slog through one of these bogs and see firsthand the flush of fruitful color that cranberry farmers must take so much pride in. One can dream.
Cranberry desserts are a particular favorite of mine, including the essential cranberry sauce come the fourth Thursday in November (for those of you who celebrate Thanksgiving). Any other treats with the tart pops of color are also welcome: cranberry bread, cranberry apple crisp, etc. But it was a lovely surprise to find a Mark Bittman (of NYT Cooking) recipe for cranberry clafoutis, and I readily converted it to be gluten free and adjusted a few things to make it my own version. Clafoutis is another family favorite, though my mother always made it with cherries or plums, the deep dark fruit floating to the top in pools of maroon or violet. Clafoutis, a classic French dessert, is perhaps the most appropriate form for a cranberry treat, namely because the cranberries float to the top of the custardy cake just as they did back in the bogs. How lovely.
This cranberry clafoutis is light, barely sweet (but enough to counter the tart fruit), and thickly custardy with cream and eggs. It’s a reminder of spring and summer grounded solidly in fall with one of the gems of the autumn fruit world. It’s also easy to make, with no fussy instructions or steps. Simply pour the entire thing in a pan and bake! If you’re barreling headlong into an East Coast or Northern European winter, this is just the ticket for a bright and cheery dessert that is reminiscent of warmer times. As always, take as many liberties as you see fit with this recipe as you would with any other, and do what tastes good!
Gluten Free Cranberry Clafoutis
Equipment
- Pie plate
Ingredients
- 1 Tbsp softened salted butter
- 3/4 Cup white sugar plus 1 Tbsp
- 3 large eggs
- 1 1/3 Cups half and half or whole milk
- 1 tsp vanilla extract
- 1/4 tsp orange zest
- 1/8 tsp salt
- 1 Cup gluten free flour 1-1 mix with xanthan gum
- 2 Cups fresh cranberries coarsely chopped
- 1 Cup walnuts coarsely chopped
- Powdered sugar for dusting optional
Instructions
- Preheat oven to 375° Fahrenheit and grease a 9-inch glass pie pan (or a spring form pan) with butter and then toss in 1 Tbsp of sugar and tip pan to coat entirely.
- In a large bowl, whisk together the sugar, eggs, half and half, orange zest, salt, and vanilla extract until fully combined. Add in the flour and mix well then set aside. Separately, pour the coarsely chopped cranberries and walnuts straight into the greased pie pan and then pour the clafoutis batter over the chopped mixture (the berries and nuts will start to float to the top).
- Bake for 30 minutes or until set in the center then remove from oven and let cool completely before dusting with powdered sugar (optional) and serving for a colorful, classic, and simple dessert with a touch of fall!
Tag @sisterssansgluten on Instagram if you snap a photo of your clafoutis!
Food photography and styling by Amelia Farber
4 Comments
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SHEILA
I ALSO MADE THIS WITH CHERRIES AND BOTH WERE DELICIOUS
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Jamie Lin
Yummy!!