Monday, September 7, 2009

Apple Claufouti

We've lived in this house three summers and every summer we talk about baking something using the apples from the tree in the backyard. They are a smaller, green apple. This year's crop is particularly plentiful. We don't own an apple picker but there are quite a few within arms reach.

My first exposure to a clafouti (kla-foo-TEE) was watching Ina Garten make a cherry one on Barefoot Contessa. A clafouti is a french batter cake. I just love the name, it's such a romantic sounding dessert. How fitting for my first clafouti to be the first dessert made with apples from our tree.

Apple Clafouti
Recipe from

3 eggs
1 cup milk or heavy cream
8 tbsp. unsalted butter, melted
1 tsp. vanilla extract
2⁄3 cup all-purpose flour
1⁄2 cup sugar
1⁄2 tsp. salt
4 tbsp. unsalted butter
4 tart apples, peeled, cored, and sliced
1⁄2 cup plus 2 tsp. sugar
2–3 tbsp. brandy
Ground cinnamon

Preheat oven to 400 degrees.

Combine milk, eggs, 6 tbsp. of the butter, vanilla, flour, sugar, and salt into a blender, blend until smooth, and set aside. Grease a 10" pie plate with remaining butter, then set in oven to heat.

For the apples: Melt butter in a large skillet over medium-high heat. Add apples, 1/2 cup of the sugar, and brandy and cook until apples are glazed and warm, about 5 minutes.

Remove pie plate from oven and immediately pour in half the batter. Arrange warm apple slices over batter, reserving juices, then pour remaining batter over apples. Sprinkle remaining sugar and a little cinnamon over batter.

Bake until clafouti is golden and set in the center, 25–30 minutes.

Drizzle with warmed reserved apple juices.

1 comment:

  1. This recipe has come at the perfect time! I have LOTS of apples needing to be used, and I will definitely try this. Thank you!


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