This Flognarde, or Berry Clafoutis, is a classic French cobbler that is the perfect way to show off your spring and summer berries!
This dessert is fun– and not just because you get to practice your French accent! (I won’t lie to you though– attempting to pronounce flognarde and clafoutis makes me giggle. Every. Single. Time.)
In case you’re wondering– clafoutis is pronounced cla-foo-tee, and I believe flognarde is one of those unpronounceable, made-up words that no one really understands how to say. (No? Someone teach me how to pronounce “floɲaʁd”.)
The good news is, you can pronounce flognarde and clafoutis HOWEVER you want! (You can even call it a French cobbler, and pat yourself on the back for being extra clever.)
What is Flognarde?
Both clafoutis and flognarde are French cobblers that are made by placing fruit in a baking dish, topping the fruit with batter, and baking until the batter has set and turned golden. The texture is a cross between a custard and a classic American cobbler, and it’s quite a bit less sweet than the American version.
BUT– there is a difference between the two. What is it?
Clafoutis is made with sweet cherries, and only sweet cherries. When you swap the cherries for other fruit, you’ve technically got a flognarde.
And so, that means that technically we’re making a flognarde– but you go right ahead and call it a clafoutis if you prefer.
Making a Flognarde (Berry Clafoutis)
Flognarde is incredibly simple to make– just mix together the quick batter, pour it over sweet berries, and bake. Before you know it– you’ll be digging into an airy, golden French cobbler!
Quick Tip: Make sure the berries you use are sweet, because there’s not much sugar in the batter.
Want more spring + summer berries? Try these recipes:
- Kefir Ice Cream (with berries)
- Stuffed French Toast with Strawberry Rhubarb
- Granita Recipe: Berry Granita with Whipped Ricotta
Want more French food recipe ideas? Try these:
Flognarde: Berry Clafoutis
Ingredients
- 1 tablespoon butter
- 2 cups berries
- ¼ cup heavy whipping cream
- 1 cup milk (2% or whole, not skim)
- ⅔ cup flour
- 3 eggs
- ¼ cup sugar
- 2 teaspoons vanilla extract
- ¼ teaspoon salt
- Optional (To Serve): more fresh berries, powdered sugar
Instructions
- Preheat oven 400ºF.
- Add butter to the bottom of a deep dish pie pan (or 8"x8" baking dish). Place in oven while it's preheating.
- Dice any large berries into bite-size pieces.
- In a large mixing bowl, add all remaining ingredients except the fruit. Whisk well.
- Remove pie pan from the oven, and add fruit to the pan. Pour batter over fruit.
- Bake 35-40 minutes until flognarde is golden and a knife inserted in the center comes out clean.
- Allow to cool 5-10 minutes. Note: If you skip the cooling time, the flognarde won't hold its shape when cut.
- Dust flognarde with powdered sugar (optional), and serve with fresh berries if desired.
- Store leftover cobbler in the fridge for up to 4-5 days.
I saw the word clafoutis in my email box and was so curious as to what it was. French cooking is definitely something I know nothing about and I’ve never heard of it. I love dishes though that confuse people and I like how there’s not too much sugar in it.
Haha awesome!! And yes I love it- it’s mostly just sweet from the berries so you can have a bigger piece LOL
Wow it looks amazing, I love clafoutis. The last one I made was with cherries and nectarines.
Cherries and nectarines sounds amazing!
This is beautiful. Sounds so simple to make. I will have to give it a try. Although I don’t think I will pronounce the name right.
Aw thanks! Haha- just call it a French cobbler 😉
This is beautiful Sarah! Makes me super excited for all the fresh produce on its way! Can’t wait to give this one a try! Happy Friday 🙂
I’m so excited for spring and summer produce!
There’s a reason we don’t call it a flognarde. No one would know what you are talking about or be able to find your seriously yummy looking French dessert. 🙂 I love clafoutis (under the expanded definition) and I especially love it with fresh berrries. Whatever we call it, that looks amazing.
Awww hahaha- thank you! And it’s so true- who’s even heard of flognarde? Lol!
I had no idea that when you swap out the cherries, clafoutis becomes flognarde! I, too, just learned something new (and will probably also keep calling it clafoutis, since I have that pronunciation down lol!). These French cobblers are my favorite desserts to make in the summer. They’re so easy to make and always lighter feeling than biscuit-based cobblers. Can’t wait to make this berry version!
Aren’t they so delicious?! And I didn’t know either until recently. But I still can’t pronounce flognarde, so I’m sticking with clafoutis too!
One of the places I worked at had a clafoutis as a dessert! I didn’t even know that there was a cousin to this! Great recipe.
Ridiculously easy recipe for such a delicious dessert! It’s a great thing to make when you want a change from a blackberry and apple crumble ,but want to use some blackberries! My husband loves it, and spends all day anticipating it when he knows it’s in the fridge. I’ve served it with cream and with plain yoghurt, both ways are yummy 😋
Yay! I’m so glad you both loved it! You made me hungry- I need to go make more lol
Delicious! We like it because it’s not as sweet as typical cobbler but you can taste more of the fruit.
Yay! I’m so glad you liked it!
This Berry Clafoutis is really tasty! I used frozen blueberries and strawberries (partially thawed in the microwave but they were still somewhat firm. I also successfully made it GF with Bob’s Red Mill 1 for 1 GF flour + 1 tsp baking powder per cup of flour. Just as Sarah said it’s not as sweet as your standard cobbler, which I like because it lets the fruit shine! Thanks for the recipe 👍👍
Yay! I’m so glad you enjoyed 🙂
So good to know about the gluten-free flour, thank you!
I used frozen strawberries and cherries. I also used extra creamy oat milk in place of heavy cream. It was absolutely delicious. It will definitely be my “go to” dessert for any season. So easy to make
That sounds wonderful! So glad you enjoyed, and thanks for letting us know!
-Alisha at Champagne Tastes