Apple Intense Clafouti
Once popular here in the U.S. and France, Clafouti is classically made with cherries or other berries. But why not use the sweet taste of apples for a Yanked version of this old classic? When I say intense, this recipe is explosive with apple flavor when using the right apple. Slice and serve with ice cream while hot if desired.
For 6 people
- Nonstick cooking spray
- 2 large, sweet, firm apples*
- 1/4 cup(s) flour
- 1 teaspoon(s) baking powder
- 3 tablespoon(s) granulated sugar
- 1/2 teaspoon(s) each cinnamon and nutmeg
- 2 teaspoon(s) lemon juice
- 2 eggs, lightly beaten
- 2 tablespoon(s) brown sugar
- Large pinch large grained salt
Apple Intense Clafouti Directions
- Grease a 9-10-inch cake pan with nonstick cooking spray; set aside. Peel, core and roughly chop both apples to equal 2 cups. Place apples in a saucepan and cover with water by 1 inch. Bring to a boil over medium heat and cook until apples are soft, about 5 minutes. Remove, strain and roughly mash with a fork; let cool to room temperature.
- In a large bowl, blend together flour, baking powder, granulated sugar, cinnamon and nutmeg. Add the mashed apples, lemon juice and eggs, stirring well. Pour into prepared pan and sprinkle brown sugar over the top. Sprinkle salt over the sugar and bake 22-24 minutes, or until the sides are coming away from the pan. It will still be somewhat soft to the touch, but that is what we are looking for. Remove from oven to cool completely before slicing in wedges to serve.
- * Golden or Red Delicious, Fuji or Jonagold apples are the best here.