Holiday Cinnamon-Sugar Berry Clafoutis

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This Holiday Cinnamon-Sugar Berry Clafoutis combines the warmth of cinnamon, hints of nutmeg and clove, and sweet bursts of mixed California Giant berries for the most delightful holiday dessert.


  • 1 cup any milk
  • ⅔ cup coconut or brown sugar
  • 3 eggs
  • 1 tablespoon cinnamon
  • Dash of nutmeg and clove powder
  • 1 cup all-purpose flour
  • 2 cups of mixed California Giant strawberries (sliced), blackberries, raspberries, and blueberries
  • Sprinkle of sea salt
  • Top with powdered sugar


      • Start by preheating your oven to 350F. Add all the ingredients except the berries into a blender and blend until fluffy (about 1 minute).
      • Pour half of the batter into a butter or oil lined baked dish (roughly 9” dish). Cook the batter over the stove on low-heat for 2 minutes, until the batter forms a thin film around the edges. Cook it very slightly, not all the way.
      • Remove from the heat and spread the berries evenly around the batter. Pour the rest of the batter evenly over the berries.
      • Put it in the oven to cook for 45 minutes. It is ready when you take it out and pierce the center of the cake with a toothpick or knife and it comes out clean. Let it sit and cool for twenty minutes.
      • Dust with powdered sugar and serve with whipped cream. Enjoy!

Follow your berries to the farm.

Locate the 16-Digit Trace code.​ Enter the trace back code from your berries to learn about where they were grown. Too bad we can’t deliver the fresh fragrance, too!