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.
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.
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.
Butter your deep-dish pie plate and pour in the cooked fruit, together with the pan juices.
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.
Mix thoroughly. You’ll have a super-runny batter.
Pour that batter over the fruit in your pie dish. The fruit will float to the top, don’t worry.
Shove that in the oven and bake it for about an hour, until the whole thing is set.
Allow to cool, but serve warm. So custardy and good!