Apple Clafoutis

If you’re looking for an easy apple dessert that requires no pie crust? Try an apple clafoutis! This batter-based recipe, based on a classic French dessert, has a creamy, custard-like center with tender apples and tangy cranberries. Instead of the traditional cherries, we’ve swapped them for apples and dried cranberries for a festive autumn dish. Converting this recipe to gluten-free is as easy as substituting the all-purpose flour with gluten-free flour. 

Ingredients for apple clafoutis with cranberries

Filling

• Dried cranberries
• Apple liqueur or brandy 
• Apples. Try a variety of apples, or stick to your favorite baking apple. Jongold, Pink Lady, Braeburn, Honeycrisp, or Granny Smith apples are all good choices.
• Light brown sugar
• Unsalted butter
• Lemon juice
• Vanilla bean paste or vanilla extract

Batter

Use a combination of whole milk and heavy cream, or just use half and half. 

• Unsalted butter
• Large eggs
• Heavy cream
• Whole milk
• Granulated sugar
• Vanilla bean paste or vanilla extract
• Kosher salt
• Cinnamon

How to make apple clafoutis

​Recipe adapted from Cuisine At Home, 2010.

• Preheat oven to 400 degrees F. 
• Soak the cranberries in the apple liqueur or brandy for 15 minutes to plump them up. Reserve the liqueur for the apples.

• Peel, core, and slice the apples. 

• In a large skillet over medium heat, sauté the apples with the butter, brown sugar, lemon juice, vanilla bean paste, and reserved apple liqueur until the apples are soft and tender, about 10 minutes.

• Brush 9″ deep-dish pie pan or baking dish with melted butter and place in the oven to heat.
• In a blender, process the melted butter, eggs, cream, and milk (or half-and-half), flour, granulated sugar, vanilla extract or vanilla bean paste, and kosher salt until smooth and well mixed.

• Pour half of the batter into the heated dish. 
• Using a slotted spoon, place half the apple slices (reserving apple juices) in the bottom of the dish, along with the other half of the cranberries.

• Repeat with the remaining apples and cranberries, then pour the rest of the batter over the rest of the apple slices and cranberries. 
• Sprinkle cinnamon sugar mixture over the top of the clafoutis. 

• Bake at 400 degrees F. for 25-30 minutes until the clafoutis is golden brown and set in the center.
• While the clafoutis is cooking, reduce the apple cooking liquid by 1/3. It should resemble a light syrup. Set aside.
• Pour or brush the thickened apple syrup over the warm clafoutis.

• Allow to cool. Run a knife around the edges of the pan. Serve warm or at room temperature.
• Serve with Vanilla Ice Cream, whipped cream, or a dollop of Creme Fraiche.
• Store leftovers in an airtight container in the refrigerator.

Make it gluten free

Since this recipe does not have a traditional crust, an all purpose gluten free flour like Measure for Measure is an easy swap.

Looking for more apple desserts?

French Apple Tart

Apple Cake

Zucchini Apple Bread

Apple Tarts with Puff Pastry

This Nantucket Cranberry Pie is also similar to a clafoutis!