Apple Clafouti


by Heather Harris Brady

Hi everyone! I hope you all had a chance for some great meals last week. This is the companion recipe to the vanilla sauce of my last post. It’s a warm, comforting thing to have when the thermometer shows 17 degrees and the wind chill is even lower. Make sure you use a firm, slightly dry baking apple here – avoid anything that will release a lot of juice during baking.


I sprinkled the top with maple sugar, to give it a bit of a brulee texture and an extra boost of flavor. Maple sugar looks a lot like light brown sugar, but it’s made from maple sap like maple syrup. I bought this on a trip earlier this year through Michigan’s Upper Peninsula.

Apple Clafouti, About six generous servings

  • Two large, well-flavored baking apples, thinly sliced
  • 3 T. unsalted butter, melted
  • 1/3 c. granulated sugar
  • 3 eggs, well-beaten
  • 6 T. all-purpose flour
  • ¾ c. milk or half-and-half
  • 2 t. vanilla
  • Maple sugar, optional

Preheat the oven to 375 and layer the apples in a greased 9″ deep-dish pie plate.


Set aside one tablespoon of the melted butter. Whisk all the remaining ingredients together well and pour them over the apple slices.


Sprinkle to top generously with the maple sugar and drizzle it with the reserved melted butter.


Bake for 40-45 minutes, until the center is firm and the sugared top is browned.



Cut into slices and serve warm with cold vanilla sauce.


Two years ago: Swedish Visiting Cake

One year ago: Russian Braids


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