Caramel Apple Clafoutis
Fall is always an inspiring time for baking! And nothing ushers in Fall like some apples and caramel! Please enjoy this super easy clafoutis recipe, the perfect dessert to make after you’ve gone apple picking and have an abundance of delicious apples to bake with, but not much energy or time!
Here’s what you’ll need . . .
Apples
Flour
sugar
cinnamon
nutmeg
salt
milk
eggs
vanilla
powdered sugar
For the caramel –
butter
water
brown sugar
To make the clafoutis . . .
Preheat oven to 350F. Prepare your pie dish or baking pan. Butter it. Thinly slice your apples (leave the skin on). Mx together the dry ingredients, and in a separate bowl, mix together the wet ingredients. Pour the dry ingredients into the wet ingredients and whisk until well combined. Pour this into your baking dish and then arrange your apple slices in a spiral pattern around the dish. Bake for about 40–45 minutes, or until a toothpick inserted into the center comes out clean. The edges may balloon up, but will settle once cooled. Let cool a bit. Meanwhile make the caramel sauce.
Melt together the butter and water in a saucepan over low heat. Add in the sugar and stir occasionally on medium heat until the sugar is dissolved. Let boil, and lower heat a bit, continue cooking for about 2-3 minutes until thickened. (You can test it by letting it drip down the inside of the pan with your spoon – should drip slowly!) Take off the heat and let cool about 10-15 minutes.
Once cooled, dust clafoutis with powdered sugar, spoon caramel over the top, and enjoy!
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Caramel Apple Clafoutis
Ingredients
Clafoutis
- 3 apples thinly sliced, skin on
- ¾ cup flour
- ½ cup granulated sugar
- 1 tsp cinnamon
- ¼ tsp nutmeg
- 1/4 tsp salt
- 1 cup milk
- 4 eggs
- 1 tsp vanilla
- powdered sugar for dusting
Caramel
- 5 tbsp butter
- 3 tbsp water
- ⅓ cup brown sugar
Instructions
Clafoutis
- Preheat oven to 350F. Butter or spray a baking pan or pie pan with non-stick spray. In a medium sized bowl mix together the flour, granulated sugar, cinnamon, nutmeg, and salt. In a large bowl combine the milk, eggs, and vanilla - and whisk.
- Pour dry ingredients into wet ingredients and whisk until well combined.
- Pour this batter into your baking dish and arrange apples in a spiral pattern on top. Bake about 40–45 minutes, or until a toothpick inserted into the center comes out clean. Remove and let cool.
Caramel
- Melt together the butter and water in a saucepan over low heat. Add in the sugar and stir occasionally on medium heat until the sugar is dissolved. Let boil, and lower heat a bit, continue cooking for about 2-3 minutes until thickened. (You can test it by letting it drip down the inside of the pan with your spoon – should drip slowly!) Take off the heat and let cool about 10-15 minutes.
- Once cooled, dust clafoutis with powdered sugar, spoon caramel over the top, and enjoy!
Notes
- The edges may balloon up, but will settle once cooled.
- Clafoutis should have a thick, flan-like texture, or like a baked pancake – not a thick cake like texture.