Kate Gridley’s Apple Clafoutis

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Kate Gridley’s Apple Clafoutis

Clafoutis, a sweet dessert of cooked fruit and pancake batter, is usually made with cherries, but it’s also excellent with pears, plums, or apples. The instructions below are based on a Julia Child recipe. Clafoutis tastes best right out of the oven, but I sometimes gently reheat it for breakfast and add a splash of cream–delicious.


  • 5 medium-size to large eating apples
  • 4 tablespoons unsalted butter, plus extra for greasing dish
  • 1/4 cup dark rum or Calvados
  • 1/4 teaspoon cinnamon
  • 2/3 cup granulated sugar, divided
  • 1-1/4 cups milk
  • 3 eggs
  • 1 tablespoon vanilla extract
  • 2/3 cup flour
  • Garnishes: cinnamon, sugar, whipped cream


Grease a 14x10-inch oval baking dish with butter. Peel and core apples; cut them lengthwise into 1/4-inch-thick slices. Melt butter in a skillet, and sauté apple slices gently until slightly brown. Turn off the heat; add rum, cinnamon, and 1/3 cup sugar. Toss and let stand 30 minutes.

Put milk, remaining sugar, eggs, vanilla, and flour in a blender. Cover and blend until smooth, about 1 minute.

Pour a thin layer of batter into the bottom of the baking dish, and bake just until batter firms. (It’ll be somewhat solid and dull-looking.) Spread apple mixture over batter; then pour in the rest of the batter. Place in the middle of the oven and bake for a little less than an hour. Clafoutis is done when it puffs and browns and a knife inserted into the middle comes out clean. Sprinkle a mix of cinnamon and sugar over the top; serve with whipped cream.

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