Name: Cranberry Clafoutis with Dark Chocolate and Pecans Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: French
Ingredients: 1 ⅔ cup fresh cranberries, divided; ⅔ cup dark chocolate chunks; ⅔ cup pecans; ½ cup all-purpose flour; ½ teaspoon ground cinnamon; ¼ teaspoon salt; 3 large eggs; 1 cup whole milk; 1 ½ teaspoon pure vanilla extract; ⅙ + ⅓ cup white granulated sugar, divided; 1 tablespoon salted butter; ½ cup water; 1 tablespoon turbinado sugar; Powdered sugar for serving, optional

Introduction

Cranberry clafoutis with dark chocolate and pecans is a delightful blend of tart, sweet, and rich flavors baked into a comforting dessert. This rustic French-inspired dish combines fresh cranberries with melting chocolate and crunchy pecans, making it perfect for holiday gatherings or cozy weekends.

The image shows a round cast-iron pan filled with a baked dessert that has a light golden crust. The top layer is scattered with whole red cherries and pieces of dark chocolate, along with small chunks of pecans spread evenly across the surface. The pan rests on a dark gray cloth placed on a white marbled texture. There are a few cherries and chocolate pieces next to the pan. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 ⅔ cup fresh cranberries, divided

⅙ + ⅓ cup white granulated sugar, divided

1 tablespoon salted butter

½ cup water

½ cup all-purpose flour

½ teaspoon ground cinnamon

¼ teaspoon salt

3 large eggs

1 cup whole milk

1 ½ teaspoon pure vanilla extract

⅔ cup dark chocolate chunks

⅔ cup pecans

1 tablespoon turbinado sugar

Powdered sugar for serving (optional)

Instructions

Step 1: Heat the oven to 350 degrees F. In a 10-inch skillet, heat ⅔ cup of the cranberries, ⅙ cup of granulated sugar, butter, and water over medium to medium-high heat. Simmer, stirring occasionally, until the water is absorbed and the berries have burst, about 7 minutes. Remove from heat.

Step 2: In a small bowl, whisk together the flour, cinnamon, and salt.

Step 3: In a blender, add the eggs and blend until lightly whisked. Add the milk and vanilla extract, blending until combined. Gradually add the flour mixture and blend until smooth and slightly frothy.

Step 4: Spread the simmered cranberries evenly over the bottom of the skillet. Add the remaining cranberries, dark chocolate chunks, and pecans evenly on top.

Step 5: Pour the batter over the fruit, chocolate, and nuts. Sprinkle the turbinado sugar evenly over the batter’s surface.

Step 6: Bake in the oven for 20 minutes. Check doneness by inserting a toothpick or fork into the center; if it comes out clean, the clafoutis is ready. If not, bake for an additional 5 to 10 minutes.

Step 7: Dust with powdered sugar if desired and serve immediately while warm.

Tips & Variations

Use fresh cranberries for balance in tartness; if using frozen, thaw and drain excess moisture before cooking.

For a nut-free version, omit pecans or replace with toasted shredded coconut.

Dark chocolate chunks can be swapped with semi-sweet or milk chocolate for a sweeter flavor.

Serve with a dollop of whipped cream or a scoop of vanilla ice cream for an indulgent treat.

FAQs

Can I make this recipe dairy-free?

Yes, substitute the whole milk with a plant-based milk like almond or oat milk, and use a dairy-free butter alternative for sautéing.

What if I don’t have a cast iron skillet?

You can bake the clafoutis in any oven-safe skillet or casserole dish that is about the same size, such as a ceramic or glass dish. Just ensure it can handle oven temperatures of 350 degrees F.