{"id":37763,"date":"2024-09-19T16:18:42","date_gmt":"2024-09-19T14:18:42","guid":{"rendered":"https:\/\/gateauetcuisinerachida.com\/?p=37763"},"modified":"2025-10-07T02:20:49","modified_gmt":"2025-10-07T00:20:49","slug":"easy-apple-clafoutis-recipe","status":"publish","type":"post","link":"https:\/\/gateauetcuisinerachida.com\/en\/easy-apple-clafoutis-recipe\/","title":{"rendered":"Easy Apple Clafoutis Recipe"},"content":{"rendered":"
\"Easy

Apple clafoutis – Comforting fall dessert<\/p><\/div>\n

Easy apple clafoutis<\/strong><\/span><\/div>\n

I absolutely love clafoutis! It\u2019s simple, quick, and budget-friendly, making it one of my favorite desserts to start the autumn season. This apple clafoutis<\/strong> is full of rich vanilla flavor, creamy flan-like custard, and tender, melt-in-your-mouth apple pieces. You can enjoy it warm or cold, dusted with powdered sugar, on its own, or with a scoop of vanilla ice cream.<\/p>\n

For those who don\u2019t know, clafoutis is a traditional French dessert made by baking fruit, most often cherries, as in the classic cherry clafoutis<\/a>, in a smooth, creamy custard mixture. The result is soft, silky, and slightly caramelized on top.<\/p>\n

Traditionally, only the version made with cherries is called clafoutis. When prepared with other fruits like apples, pears, or apricots, it\u2019s technically called a flognarde. But most people still use the word clafoutis, simply because it\u2019s more familiar (and easier to pronounce!).<\/p>\n

\"Grandma's<\/p>\n

Details about the ingredients<\/h2>\n

Apple clafoutis is made with simple ingredients you’re sure to have at home: eggs, sugar, flour, milk and, of course, apples.<\/p>\n

Apples:<\/strong> Take varieties like Golden or Reine des Reinettes, but you can also use more tart apples, like Granny Smith, for a sweet-tart contrast. <\/p>\n

Milk:<\/strong> 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;<\/p>\n

Sugar:<\/strong> 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.<\/p>\n

Vanilla: <\/strong>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.<\/p>\n

\"Apple<\/p>\n

Control the thickness of the clafoutis:<\/strong> 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. <\/p>\n

Your clafoutis will have a final thickness equal to its height before baking. The clafoutis rises in the oven like a souffl\u00e9 but will deflate once out of the oven, returning to its original height.<\/p>\n

If you make it taller, you will have a thicker flan-like layer with the apples on top. <\/p>\n

Avoid lumps: <\/strong>I prepare this clafoutis using the same method I use for making crepes<\/a> 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.<\/p>\n

\"clafoutis<\/p>\n

Ingredients :<\/h2>\n

Note: Find the full printable recipe card at the end of the article.<\/span><\/p>\n

For a round ceramic tart pan, 27\u202fcm (10.5\u202fin) diameter and 4\u202fcm (1.5\u202fin) deep<\/span><\/p>\n