Apple Clafoutis

apple cafoutis

When I first started sorting through Mom’s recipes, I circled all of the words that (at the time) were completely meaningless to me.  Among them: parboiled, pin prick, blanched and CLAFOUTIS.

A year later, I’ve since parboiled, pin pricked, blanched and just yesterday, made my first clafoutis!  How exciting.

In my kitchen-clueless mind, Clafloutis sounded more like some sort of tree fungus rather than a celebrated baked custard French dessert.  Apparently, a traditional clafoutis contains cherries arranged in a buttered dish covered with a thick flan-like batter. The clafoutis is then dusted with powdered and served lukewarm.  I had a ton of extra apples so I decided to use apples as my base fruit instead.

Once I looked at the ingredients, Mom’s clafoutis recipe seemed fairly simple.  And because it was Julia Childs’ 100th birthday yesterday (who was also know for her celebrated Cherry Clafoutis) I figured I should give the recipe a try.

You should have all the ingredients for this dish in your stocked pantry.  The batter is simple to make. It also calls for some rum which I didn’t have on hand and opted out of rushing to the liquor store.

In hindsight, using apples as the main fruit might have been a tad more difficult than the traditional cherries.  I had to peel, core, cut and bake the apples in a skillet with butter and sugar which seemed a little time-consuming.

Once the batter was poured into the pie plate and the apples were layered on top, I placed the clafoutis in the oven.

Apple ClafloutisBaked apples in clafoutis batter

I should reiterate: this recipe creates a custard-like textured dessert, not cake-like!  I almost over-baked the dish as I was expecting a cake consistency versus the warm, soft custard-like center.

When baking was complete. I poured the extra butter/sugar mixture and delved into my first piece!

If you enjoy flans, bread puddings or custards, you’ll LOVE this dessert.

It is soft, creamy and very sweet; perfect cold for breakfast or warmed for dessert.

Bottom line, it’s too easy to pass up.



  1. I have watch chefs make this dessert, but didn’t realize how simple the ingredients really are. thank you. I’m going to try this and see what my friends and family think. It looks yummy.

  2. This looks yummy. And don’t sound too difficult to make either. Thanks a ton for sharing.

  3. What a great delicious dessert 🙂
    We love apple dessert but I’ve never made apple-clafoutis
    I’d love to try.

  4. Since I discovered clafoutis, I have been trying various recipes and fruit combinations. This was the best yet! I will keep this batter recipe as my main one and use other fruits as well. Fresh peach with orange zest was very good, too.

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