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apple clafoutis

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apple clafoutis

I made this dessert a few weeks ago with some Michigan apples from the farmer’s market. It was outstanding, so I knew I had to share it here! If you’ve never tried a clafoutis before, you should! It’s a traditional French dessert and just about the easiest thing in the world to make. I’ve made them with summer fruit, like cherries and strawberries, but this is the first time I tried apples. Delicious! Wikipedia tells me that a clafoutis is traditionally made with cherries, and if you use another fruit, you should properly call it a “flaugnard.” Huh, interesting.

Whatever you call it, this would make such a great dessert for the holidays. I’m planning to make another one for Thanksgiving and serve it up with some homemade whipped cream…yum!

apple clafoutis 2

Apple Clafoutis
Adapted from here

The batter:
3 eggs
1 cup milk
1 teaspoon vanilla
6 tablespoons melted butter
2/3 cup flour
½ teaspoon salt
Scant ½ cup sugar

The apples:
2 tablespoons butter (plus a little more for the pie dish)
4-5 cups peeled apples, cut into thick slices
¼ cup sugar
A few scratches of fresh nutmeg (or a small pinch of dried nutmeg)
A pinch of cinnamon

You’ll also need a tiny bit of a cinnamon-sugar mixture (1/8 teaspoon cinnamon + 2 teaspoons sugar)


Preheat the oven to 400 degrees.

To make the batter: Put the eggs, milk, vanilla, and melted butter in a blender. Blend it up a little to combine. Then, add the flour, salt, and sugar. Blend just until smooth.

To make the apples: Melt the butter in a large skillet. Add the apples, sugar, and pinch of nutmeg and cinnamon. The original recipe says to sauté the apples “until the outside of the slices are golden.” That is a good description of what to do. When the slices start to appear golden and a little soft, they are done.

Assemble: Butter a pie dish and put in the oven to preheat for 2-3 minutes. Remove the dish from the oven (be careful, it’s hot!) and pour in ½ of the batter. With a slotted spoon, distribute the apples over the batter. Make sure not to transfer too much of the apple “juices.” Pour the remaining batter over the fruit, and sprinkle with the cinnamon-sugar mixture.

Carefully place the clafoutis in the oven. Bake for 30-35 minutes, until puffed and set. Enjoy!


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