Apple Clafoutis

No ratings yet

Apple clafoutis with tender apples, tangy cranberries baked in a custard like batter. Recipe adapted from Cooking At Home, 2010.

Prep Time20

Cook Time30

Course: Dessert

Cuisine: American

Servings: servings

Calories: 432kcal

Author: Cynthia

Preheat oven to 400 degrees F.
In a small dish, soak the dried cranberries in the apple liqueur or brandy for 15-20 minutes to plump. Drain cranberries, reserving liquid.
Peel, core and slice the apples into 1/4" slices.
In a large skillet, saute apples, butter, liqueur or brandy, brown sugar, lemon juice and vanilla over medium heat until apples are tender and softened, about 8-10 minutes..

Using a blender, mix 4 Tablespoons melted butter, eggs, whole milk, heavy cream, four, granulated sugar, vanilla and kosher salt until smooth and well mixed.

Brush 9" deep dish pie dish with 1 Tablespoon melted butter. Place pie dish in oven to heat.
Pour half the batter into the heated pie dish. Using a slotted spoon to reserve the apple juices, layer half the apple slices over the batter. Sprinkle half of the cranberries over apples, repeat with remaining apple slices and cranberries.
Pour remaining batter over apple slices and cranberries.
Mix 1 1/2 Tablespoons granulated sugar and 1/4 teaspoon ground cinnamon in a small bowl. Sprinkle on top of batter.
Place in the center of the oven and bake at 400 degrees F. for 25-30 minutes until golden brown and set in the center.
While pie is baking, reduce the apple cooking liquid by 1/3 until it's similar to a light syrup.
When clafoutis comes out of the oven, brush syrup over warm pie.

Use a variety of apples or use your favorite apple. Jongold, Pink Lady, Braeburn, Granny Smith or Honey crisp are good choices.
Half and half can be substituted for the heavy cream and whole milk.
Make it gluten free by swapping out regular flour for a cup for cup gluten free flour blend.