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Apple Clafoutis

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We have an apple tree up at our cabin and this year we have a bumper crop of apples.  I have no idea what kind of apples they are, but they are nice and crispy and slightly tart, just the kind of apples I like to eat and perfect to bake with.  Before we left the cabin to come home on Sunday, Steve picked the ones that looked the ripest and we brought them home.

Today I decided that I should bake something with some of the apples and the first thing that came to mind was an apple clafoutis (cla – foo- TEE).  The fruit traditionally used in a clafoutis is cherries, but I took a cooking class awhile back and we made clafoutis with apples and it was absolutely delicious!

If you’ve never had clafoutis before, let me tell you, you have to try it.  You bake it in a pie pan, but it’s way easier to make then a pie.  You make a batter that’s quite thin and when it bakes it puffs up and turns into something like a custard with apples on top.  It really is to die for!

As I mentioned, it’s easy to make.  The most time consuming thing is preparing the apples, otherwise it’s a snap!  I hope you give it a try.

 

Apple Clafoutis

For batter:

  • 3 eggs
  • 2/3 cup sugar
  • 2/3 cup flour
  • 1 cup milk
  • 4 tbsp butter, melted
  • 1 tsp vanilla extract
  • 1/4 tsp salt

For the apples:

  • 1 tbsp butter
  • 4 apples
  • 1/2 cup sugar
  • 3 tbsp rum

Preheat oven to 400 degrees.   Grease a 9 inch pie pan and coat with sugar.

Whisk the sugar and the eggs together in a mixing bowl.

Whisk in the flour and about 1/4 cup of the milk to make a smooth paste.  Then whisk in the rest of the milk, the melted butter and the vanilla.

Let the batter rest while you prepare the apples.

Peel and core the apples.

The easiest way to core apples if you don’t have an apple corer is to first cut the apples into quarters and then put the quarter on its side and with the knife at an angle, slice off the core.

Slice the apples into about 1/2 inch slices.

In a large skillet, melt 1 tbsp butter over medium heat and then stir in the sugar and rum.

Add the apples stirring to coat with the sugar mixture.

Cook for about 10 minutes, stirring occasionally, until the apples begin to soften.

Pour 2 cups of the batter into prepared pie pan.  Put the apple slices in the pie pan, reserving the liquid in the skillet to glaze the clafouti when it’s done baking.  Pour the rest of the batter over the apple slices.

Bake in preheated oven for 30-35 minutes, until it’s golden and the center is set .  I put the pie pan on a cookie sheet in case it bubbled over.  When it’s done, remove from oven and pour reserved liquid over the top.  Serve warm or cooled.

ENJOY!

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Kanak Hagjer

Tuesday 7th of May 2013

Hello Lisa, I had made cherry clafoutis after watching a TV show. Well, I couldn't rave about it. Thank you for showing all the stages in pictures. I'd love to make this. Mouth-watering pictures!!

Pam

Wednesday 5th of September 2012

Do you have to use rum?

Lisa

Wednesday 5th of September 2012

Pam~If you don't want to use rum, I would just substitute water or even apple juice. :)

[email protected] and More

Thursday 23rd of August 2012

Lisa, this is just perfect. Can't wait till fall is here and apples are in abundance, I'll be making this! Pinned and I'll be featuring this at Thursday's Treasures tomorrow. Can't wait to see what you bring this time.

Lisa

Thursday 23rd of August 2012

Thanks Joan! That's so awesome!! :)