Apple Clafoutis
- Total Time
- 1 hour 10 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 4large, slightly tart apples, like Pink Lady or Braeburn 2 to 2¼ pounds
- 1tablespoon fresh lemon juice
- 2tablespoons unsalted butter
- 2tablespoons light brown sugar, preferably organic
- ½teaspoon cinnamon
- 3eggs
- ½vanilla bean, split, or ½ teaspoon vanilla extract
- ⅓cup sugar, preferably organic fair-trade sugar
- Pinch of salt
- ⅔cup sifted unbleached all-purpose flour
- ½cup plain yogurt
- ¾cup low-fat milk
For the Apple Clafoutis
Nutritional analysis per serving (8 servings)
199 calories; 5 grams fat; 3 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 0 grams polyunsaturated fat; 33 grams carbohydrates; 3 grams dietary fiber; 21 grams sugars; 5 grams protein; 61 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
For the Apple Clafoutis
- Step 1
Preheat the oven to 375 degrees. Butter a 10- or 10 ½-inch ceramic tart pan, baking dish or clafoutis dish.
- Step 2
Peel, core and slice the apples into 16ths. Toss with the lemon juice in a large bowl.
- Step 3
Heat the butter in a large, heavy skillet over medium-high heat. Add the apples to the skillet. Cook, stirring, until they begin to look translucent, about four minutes. Add the brown sugar and cinnamon. Stir together until the apples have softened slightly and begun to caramelize, six to eight minutes. Remove from the heat, and transfer to the baking dish.
- Step 4
In a large bowl, whisk the eggs with the seeds from the vanilla bean or the vanilla extract. Add the sugar and salt, and whisk together. Slowly beat in the flour, then add the yogurt and milk. Whisk until thoroughly blended. Pour over the apples in the baking dish.
- Step 5
Place in the oven, and bake 35 to 40 minutes until the top is browned and the clafoutis is firm and puffed. Check by pressing lightly on the middle. Remove from the oven and cool on a rack, or serve warm.
- Advance preparation: Although the clafoutis will fall slightly, you can make it several hours before serving. I usually serve clafoutis at room temperature, so I prefer to make it early in the day if I’m cooking for a dinner party.
Private Notes
Comments
1st cook apples in cast iron 2nd. For fresher apple flavor don't add the cinnamon and use double the apples and double the egg custard. 3rd add batter in to hot cast-iron pan and place in oven to give greater lift.
Followed the directions to a T, baked in cast iron skillet: very bland, too eggy, not worth it. Better apple or pear clafoutis method from France: mix 1/3 cup flour, 1/2 c sugar, and a tsp baking powder in a bowl. Add 2 beaten egg yolks and 1/4 cup milk. Boil 3/4 c milk with 4 Tbsp butter and add to batter. Add 2 Tbsp dark rhum. Beat the 2 egg whites and incorporate into batter. Pour batter into gratin dish, cover with slices of apples or pear, cook 40 min at 325. Delicieux!
This is a delightful desert, and extraordinarily easy to prepare. The recipe is similar to Julia Child's recipe for clafoutis but I prefer this one with its yogurt and fewer calories. The appearance is the same, btw.
Healthy and easy to make, my toddler enjoyed it. But it did not really taste like a typical French clafoutis which normally uses part milk and heavy cream. Came out too thin and rubbery for my taste.
It would be hard to improve on this fabulous Clafoutis from Martha Rose Schulman… even better than Julia’s recipe, I have had both… Delicious!
Put apples directly into pie dish with the sugar and lemon juice plus rind, and baked it in the oven, then proceeded as recipe indicated
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