Apple Clafoutis

Apple Clafoutis

This recipe comes from one of my favourite daily reads, Caroline over at The Wanna be Country Girl.  Clafoutis is a traditional French dish made with cherries.  Technically, if you’re making it with some other fruit you should call it a flaugnarde.  But let’s not get ahead of ourselves, okay?

This being my first ever clafoutis to bake and to eat, I can wholeheartedly say that it is a warm, comforting, and easy dish.  It practically makes itself.  It’s kind of like a half-pastry, half-custard, fruity pudding-y-type thing.  That’s the best way I can describe it.

So this is how you do it. Ask the kitchen spider to give you a hand.

Apple Clafoutis

Preheat your oven to 325°F.

Take yourself some fruit, enough to fit in a single layer on the bottom of a deep-dish pie plate.  I decided that 4 Royal Gala apples would do the trick.

Apple Clafoutis

Peel, core, and cube those babies up and chuck them in a saucepan or frying pan with 1 1/2 tablespoons butter, 1/4 cup sugar, and 1/4 teaspoon ground cinnamon.  Cook over medium heat for about 10 minutes.

Apple Clafoutis

Butter your deep-dish pie plate and pour in the cooked fruit, together with the pan juices.

Apple Clafoutis

In a bowl, mix together 1/2 cup flour and 3/4 cup sugar.  Add to that 3 eggs, slightly beaten, and 1 cup plus 2 tablespoons milk.

Apple Clafoutis

Mix thoroughly.  You’ll have a super-runny batter.

Apple Clafoutis

Pour that batter over the fruit in your pie dish.  The fruit will float to the top, don’t worry.

Apple Clafoutis

Shove that in the oven and bake it for about an hour, until the whole thing is set.

Apple Clafoutis

Allow to cool, but serve warm.  So custardy and good!

Apple Clafoutis

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Author: allythebell

A corgi. A small boy. A sense of adventure. Chaos ensues.

3 thoughts on “Apple Clafoutis”

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