Blackberry Chestnut Clafoutis

This clafoutis layers sugared blackberries and roasted chestnuts under a blended custard batter, baked until golden and just set. It takes about 15 minutes of prep and 35 to 45 minutes in the oven, and it's a natural match for a fruit-forward red like Beaulieu Vineyard's Tapestry Reserve Red Blend.

Clafoutis is one of those desserts that looks far more impressive than it is to make. The classic French version uses cherries, but this one swaps in blackberries and roasted chestnuts, which push it closer to a fall dessert without losing the custardy, not-quite-cake texture that makes clafoutis worth making in the first place. Everything but the flour goes into the blender, which means most of the work is done before the oven even preheats.

At a Glance

Ingredients

• 3 cups blackberries
• ½ cup roasted chestnuts, roughly chopped
• ½ cup sugar, plus 1 tablespoon for the blackberries
• ⅓ cup flour
• ½ teaspoon cinnamon
• ¼ teaspoon allspice
• 4 eggs
• ½ cup whole milk
• ½ cup creme fraiche
• 1 tablespoon butter
• Pinch of salt
• Confectioners' sugar or creme fraiche, for garnish
• Extra berries, for garnish (optional)

Instructions

1. Preheat and prep the dish. Heat the oven to 375°F. Butter a ceramic baking dish or a 10-inch cast iron skillet with the 1 tablespoon of butter.
2. Sugar the berries. In a bowl, toss the blackberries with 1 tablespoon of sugar. Set aside.
3. Blend the custard. In a blender, combine the milk, creme fraiche, sugar, eggs, cinnamon, allspice, and salt. Blend until smooth. Add the flour and pulse just until combined, being careful not to overmix.
4. Layer and pour. Arrange the sugared berries and chopped chestnuts in the buttered dish. Pour the egg mixture evenly over the top.
5. Bake. Bake for 35 to 45 minutes, until golden and the center springs back slightly when touched.
6. Cool and rest. Transfer the dish to a wire rack and let it cool for 15 to 20 minutes before serving. The clafoutis will deflate slightly as it cools, which is normal.
7. Finish and serve. Dust with confectioners' sugar, or top with a dollop of creme fraiche and additional fresh berries.

Why This Dish Works With a Fruit-Forward Red

Blackberry is one of the more common tasting notes used to describe red wine, so building a dessert around the actual fruit gives you a pairing that echoes what's already in the glass. The roasted chestnuts and warm spice add a nutty, slightly savory edge that plays well against a wine with soft tannins and dark fruit character, rather than something too tannic or acidic for dessert.

Recipe Notes

• Pre-roasted, vacuum-packed chestnuts work fine here and save a step. If starting from raw chestnuts, roast and peel them before chopping.
• Don't overmix once the flour goes in. A few pulses in the blender is enough. Overmixing can make the custard tougher instead of tender.
• The clafoutis is best the day it's baked, but leftovers keep well covered in the fridge for up to two days. Serve slightly warmed or at room temperature.

FAQs

What is clafoutis, exactly? Clafoutis is a French dessert that sits somewhere between a custard and a cake. Fruit is baked into a thin, egg-based batter until it puffs and sets, resulting in a texture closer to a baked flan than a traditional cake.

Can I use frozen blackberries instead of fresh? Yes, though fresh berries hold their shape better. If using frozen, don't thaw them first, add them straight to the dish so they release less liquid into the batter while baking.

Do I have to use chestnuts? Chestnuts add texture and a mild sweetness that pairs well with the blackberries, but they can be left out entirely for a more traditional, fruit-only clafoutis.

Why did my clafoutis deflate after baking? This is normal. Clafoutis puffs up in the oven from the eggs, then settles as it cools. It doesn't affect the flavor or texture once rested.

Can I make this ahead of a dinner party? Yes. Bake it a few hours ahead and serve at room temperature, or rewarm briefly in a low oven before serving.