CRANBERRY-PUMPKIN CLAFOUTIS WITH OAT FLOUR

In university, I remember being given a piece of clafoutis by my landlord before heading out on a (bad) date. My landlord made traditional cherry-almond clafoutis, and I adored it, having never eaten anything quite like it before. It seemed very chic and, therefore, hard to pull off, but I learned clafoutis is merely a one-bowl eggy custard baked pancake (read: easy). It’s only a little bit sweet so don’t expect a birthday cake–type sugar buzz from this dessert. Here, I’ve made the clafoutis holiday-appropriate with a pumpkin batter base and puckery cranberry crown.

Serves 4–6

½ cup pumpkin purée

3 large eggs

⅓ cup light brown sugar, packed

1 cup milk of choice

1 tablespoon vanilla extract

¼ teaspoon almond extract

⅓ cup oat flour

⅛ teaspoon salt

1 cup fresh or frozen cranberries

confectioner’s (icing) sugar, for dusting (optional)

Preheat oven to 375ºF.

In a medium bowl, whisk pumpkin and eggs; whisk in brown sugar, followed by milk and extracts. Whisk in oat flour and salt until combined; keep mixing until there are no large lumps from the oat flour (a few small ones are okay). Pour into an 8- to 10-inch ceramic or glass pie plate or an 8 x 8–inch ceramic or glass baking dish. Top with cranberries. Bake for 35 to 45 minutes, until only still slightly jiggling in the center and light brown on top. Dust with confectioners’ sugar, if using. Serve warm, at room temperature, or chilled.