Apple Clafoutis is a classic dessert that is so easy, but looks so fancy! It’s a cross between a pie, a custard and a cake!
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Easy Apple Dessert Recipe
I love clafoutis. They are like pies only without the hassle of a pie crust. I made a pie crust once. It was not my idea of a good time.
My idea of a good time is whisking a few ingredients together, pouring it over some fruit and having something magical happen.
You can make clafoutis with almost any fruit, cherries are a classic, as are plums.
Apple Clafoutis or Apple Flan
See that? It’s magic. You get a crust, a wonderful custardy filling, and then your fruit. Three magical layers, with hardly any work at all.
I found this recipe in an old 2010 Food52 blog post. I liked that the apples were added first to the pan and then the batter was poured over. That’s what gives it this flan like feel, which I really like. You’ll find other clafoutis recipes that have the batter go in first and then the fruit, creating a more even fruit and custard like blend.
These are so elegant and pretty, serving them in this lovely Emile Henry pan would be perfect.
Looking for more apple desserts:
Made with healthy oats, these gluten free Healthy Apple Oat Muffins are delicious!
This Apple Pie Panna Cotta has all the flavors of an apple pie, but without the work!! No bake easy!
The Apple Tarte Tatins are another easy apple dessert that everyone loves!
Apple Clafoutis
Ingredients
- 4 tablespoons butter unsalted
- 3 cups apples (like Honey Crisp) peeled, cored and sliced lengthwise 1/4 inch thick.
- 1 tablespoon vanilla extract
- 1/4 cup Calvados apple brandy
- 2 tablespoons sugar
- 2 tablespoons brown sugar
- 1/4 teaspoon cinnamon
- 1/8 teaspoon nutmeg
- 1/4 teaspoon salt
- 1 cup milk plus 2 tablespoons
- 1/3 cup sugar
- 3 eggs large
- 1 tablespoon vanilla extract
- 1/8 teaspoon salt
- 2/3 cup flour
- powdered sugar for dusting
Instructions
Make the Apples
- Preheat the oven to 350 and butter an 8 cup pie plate or baking dish.
- Melt the butter in a large skillet over medium heat. When the butter is browned and smells a little nutty add the apples. Saute until lightly browned.
- Remove from the heat and add the Cavados, sugar, brown sugar, cinnamon, nutmeg and salt. Stir to combine. Set aside to rest for 30 minutes.
Make the Batter
- Place the milk, sugar, eggs, vanilla, salt and flour in a blender. Cover and blend at high speed for about 30 seconds to one minute.
Make the Clafoutis
- Pour the apples and their liquid into the buttered dish. Pour the batter over the apples. Place in the center of the oven and bake until it's puffed and browned and a knife inserted in the center comes out clean. About an hour to an hour and 15 minutes.
- To serve dust with powdered sugar. Serve warm or at room temperature with a little ice cream if desired.
Nutrition
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I don’t know why, but I’ve never thought to make clafoutis with apples. This looks great, and those apples at the bottom sound so deliciously flavored.
You had me at ‘pie, custard and cake’!! This looks amazing and combines some of my favorite desserts!
I love your apple clafoutis especially the layering with custard and fruit. Your presentation is so good that I want to reach out and grab one off the plate, no kidding! Pinning this recipe!
I am not a fan of making pie crust, either, so this looks like a perfect dessert for company. (Because otherwise I would eat it all myself) 🙂
I don’t love making crust either – I often end up just buying a premade one ha! This is such a great alternative and sounds absolutely delicious!
Pam, any baked recipe that does not require sifting flour or throwing flour around on my counter is definitely for me! This sounds delicious AND easy and I think my family would love it. Thanks for all the inspiration this week! I really got lost on that moonshine link. So interesting!! Have a wonderful day. Linda
this looks quite interesting, pam. it’s a texture i haven’t seen in an apple dessert and i’m curious to try it!
Pam, I’m chuckling at your NB confession 🙂 Your clafoutis looks delicious! I’m with Jain~ it looks like you slaved away at it. Custard scares me more than pie crust 🙂
It looks delicious Pam!
I didn’t know you didn’t make the Novel Bakers connection ~ that is so endearing. I happen to know you’re an incredibly bright person, so I feel better ~ it happens to the best of us. ((hugs))
Another great looking dessert. My dearly beloved would like it, as would some of my sons – but not my youngest fuss-budget. Have a nice weekend, Pam.
looks like you slaved to get those 3 layers, but i am cracking up that you grasp the novel part in part now, so is your husband a teacher too 😉 thanks for playing, is this the first time the oven has seen baked goods 2 times in a week?! heaven knows that bar of yours has been in steady olympic training daily!
I like your calfouti recipe. Easier and quicker appeals to me. Thanks for teaching me what a calfouti is. Yes, I have heard the name but I would have been hard pressed to say what it was. Now, I will remember. I do hope I make myself do some cooking with all the great apple recipes. I want to but can’t seem to get it all together.
Love your chippy table where you photographed your pie.
Have a great weekend.
Hmmm…so now this will be a test to see how far hubby reads down your post. LOL! OK, that apple treat looks fabulous. I’m going to go look at the recipe!
xo Catherine
Yes I do want to try this, due to the layering. I have tried a calfouti before and it was a pasty mess, but this one does look good! I do love pie and make a decent crust but some days the whisk and go process is the best way to go.
To be fair, in all this time you were saying The Novel Bakers, I never got it. So…you’re not alone!