Apple Clafouti

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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.

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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.

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

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

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

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Cut into slices and serve warm with cold vanilla sauce.

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Two years ago: Swedish Visiting Cake

One year ago: Russian Braids

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