Caramelized Apple Clafoutis
By Wafa — 100+ tested recipes
A decadent twist on the traditional clafoutis, featuring apples caramelized to perfection for a melt-in-your-mouth result rich in flavor.
Ingredients
- 4 pieces apples (peeled, cored and cut into thick slices)
- 50 g butter
- 70 g brown sugar
- 1 tsp cinnamon
- 1 pinch nutmeg (a pinch)
- 3 pieces eggs
- 40 g sugar
- 1 piece vanilla bean or vanilla extract
- 200 ml heavy cream
- 100 ml whole milk
- 100 g all-purpose flour
- 50 g flaked almonds
- 1 pinch salt
Instructions
- 1In a skillet, melt the butter over medium heat. Add the apple slices, brown sugar, cinnamon, and nutmeg.
- 2Cook until the apples are golden brown and the caramel has thickened. Set aside to cool.
- 3In a large bowl, whisk the eggs with the white sugar. Split the vanilla bean and scrape the seeds into the mixture (or add the vanilla extract).
- 4Gradually add the heavy cream and milk while continuing to whisk. Fold in the flour, salt, and flaked almonds, mixing until the batter is smooth.
- 5Arrange the caramelized apples in the bottom of a buttered baking dish. For extra indulgence, pour the remaining caramel juices over the fruit.
- 6Gently pour the clafoutis batter over the apples. Bake for approximately 40-45 minutes, until the clafoutis is golden brown and firm to the touch.
- 7Let the clafoutis cool to lukewarm before serving. It pairs perfectly with a scoop of vanilla ice cream.
Tips
- Use whole milk for a richer, creamier texture.
- Choose apple varieties like Golden Delicious, Cox’s Orange Pippin, or Granny Smith for better hold during baking.
- Do not skip the caramelization step; it provides the deep flavor profile essential to this dessert.
Substitutions
- whole milk → semi-skimmed milk or plant-based milk (almond, oat) — For a lighter or dairy-free alternative
- flaked almonds → chopped hazelnuts — For extra crunch
Nutrition
Frequently asked questions
How should I cut the apples for this recipe?
For this caramelized apple clafoutis recipe, the best way to cut the apples is to first quarter them, then slice each quarter into thick wedges. This ensures the apples maintain their shape and texture while cooking in the caramel.
Which apple varieties are best for a caramelized clafoutis?
Firm apples like Granny Smith, Gala, or Honeycrisp are ideal because they hold their shape well and provide a lovely balance between sweetness and acidity.
Can I use another type of sugar instead of brown sugar to caramelize the apples?
Yes, although brown sugar adds a deep caramel flavor, you can use granulated white sugar. This will slightly alter the flavor profile of the caramel.
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