Apple clafoutis – Comforting fall dessert
Ah, clafoutis and me, a beautiful love story! I love making it because it’s super simple, economical, and very quick. To kick off fall, there’s nothing better than an apple clafoutis with a rich vanilla flavor. A simple and delicious dessert, it can be served warm or cold, sprinkled with powdered sugar if desired, on its own or with a scoop of vanilla ice cream.
I’ve already explained this in my various clafoutis recipes, but I’ll repeat it for those who don’t know. Normally, a recipe prepared with fruits other than cherries, such as apples, pears, apricots, etc., is called a flognarde. Only cherry clafoutis can be called a clafoutis.
If, despite this, we continue to call an apple flognarde a clafoutis, it’s simply because this name is better known. I apologize if this offends anyone.
Details about the ingredients
Table of Contents
Apple clafoutis is made with simple ingredients you’re sure to have at home: eggs, sugar, flour, milk and, of course, apples.
Apples: Take varieties like Golden or Reine des Reinettes, but you can also use more tart apples, like Granny Smith, for a sweet-tart contrast.
Milk: Use whole milk, which adds creaminess. You can use a mixture of milk and heavy cream for an even smoother texture. Vegetable milk is also suitable, such as almond or soy milk;
Sugar: I use a mix of brown sugar and granulated sugar. The brown sugar goes very well with the apples, adding a very subtle caramel taste and extra flavour.
Vanilla: In addition to vanilla sugar, I like to add the seeds of a vanilla bean when I have some at home, or vanilla powder, which is cheaper and perfumes just as well. You can flavor your clafoutis batter with cinnamon for a slightly spicy taste.
Tips :
Control the thickness of the clafoutis: If you want a clafoutis that is taller like a flan, use a smaller, deeper pan or adjust the quantities based on the height and diameter of the pan.
Your clafoutis will have a final thickness equal to its height before baking. The clafoutis rises in the oven like a soufflé but will deflate once out of the oven, returning to its original height.
If you make it taller, you will have a thicker flan-like layer with the apples on top.
Avoid lumps: I prepare this clafoutis using the same method I use for making crepes but you can also start by whisking the eggs and sugar until they foam a little, then stir in the flour and then the milk. If, despite the method you’ve chosen, you still get lumps, strain the batter.
Preparation steps :
NB: For full details of ingredients, see the recipe card at the end of this article, which you can print out. Below are the instructions, which you can also view in images.
For a 27 cm by 4 cm (10.6 inches by 1.6 inches) ceramic tart pan.
1. Preheat oven to 180°C (350°F) static heat.
2. grease and flour the pan, then remove the excess.
2. Peel the apples, remove the core, and cut them into slices about 1 cm (0.4 inches) thick. Arrange them in the pan.
3. Melt butter.
4. Sift the flour into a large bowl and mix with the sugar, vanilla sugar, vanilla powder and a pinch of salt.
5. Make a well in the center of the flour and crack the eggs into it, then mix from the center outwards to avoid lumps. Whisk well.
6. Add the warm melted butter and stir to incorporate.
7. Stir in half the milk, then add the rest. Mix well.
Note: Normally, you will have a smooth, lump-free batter. However, you can strain it through a fine sieve before pouring it over the apples.
8. Pour the batter over the apples and bake for 50 minutes, more or less, depending on your oven (check for doneness 15 minutes before the end of the indicated time) The clafoutis should not move and should be golden-brown. Check the doneness by inserting a skewer into the clafoutis; it should come out clean.
9. Remove it from the oven and place it on a wire rack. Serve warm or at room temperature. If you want to enjoy it cold, let it cool completely before placing it in the refrigerator.
10. Dust it with a little powdered sugar before serving, but this is optional.
Storage
This apple clafoutis keeps well for 3 to 4 days, covered, in the refrigerator. You can reheat it slightly in the microwave before serving.
Other Clafoutis recipes
Easy Apple Clafoutis Recipe
Ingredients :
For a 27 cm by 4 cm (10.6 inches by 1.6 inches) ceramic tart pan.
- 4 eggs
- 60 g sugar (2.1 oz)
- 60 g brown sugar (2.1 oz )(you can substitute with regular sugar)
- 2 packets of vanilla sugar
- 1 teaspoon vanilla powder or seeds from a vanilla pod
- 1 pinch salt
- 100 g all-purpose flour (3.5 oz)
- 60 g butter (2.1 oz)
- 400 ml milk or half milk half cream (13.5 fl oz)
- 1 kg Golden delicious apples (35.3 oz )(650 g once sliced / 22.9 oz)
Instructions :
- Preheat oven to 180°C (350°F) static heat.
- grease and flour the pan, then remove the excess.
- Peel the apples, remove the core, and cut them into slices about 1 cm (0.4 inches) thick. Arrange them in the pan.
- Melt butter.
- Sift the flour into a large bowl and mix with the sugar, vanilla sugar, vanilla powder and a pinch of salt.
- Make a well in the center of the flour and crack the eggs into it, then mix from the center outwards to avoid lumps. Whisk well.
- Add the warm melted butter and stir to incorporate.
- Stir in half the milk, then add the rest. Mix well.
- Note: Normally, you will have a smooth, lump-free batter. However, you can strain it through a fine sieve before pouring it over the apples.
- Pour the batter over the apples and bake for 50 minutes, more or less, depending on your oven (check for doneness 15 minutes before the end of the indicated time). The clafoutis should not move and should be golden-brown. Check the doneness by inserting a skewer into the clafoutis; it should come out clean.
- Remove it from the oven and place it on a wire rack. Serve warm or at room temperature. If you want to enjoy it cold, let it cool completely before placing it in the refrigerator.
- Dust it with a little powdered sugar before serving, but this is optional.
Notes
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