Apple Clafoutis

Apple clafoutis recipe - Lilie Bakery

A light and easy dessert: the Apple Clafoutis ! Very easy to prepare with everyday ingredients. A seasonal recipe with a melting and soft texture, ideal for enjoying autumn fruits...

What you'll like with this apple clafoutis

  • flavors : the apples develop all their aroma, with a touch of vanilla.
  • texture : when cooked, the apples become soft, just like the clafoutis dough.
  • difficulty level : this is a very simple recipe to make, without any special equipment. It's a bit like making pancake batter!
Soft apple clafoutis - Lilie Bakery

Ingredient details

  • apples : for this apple clafoutis I choose Golden (yellow apples) because they are finely sweetened, it allows not to sweeten the clafoutis dough too much. They also hold up very well when cooked.
  • sucre : I take brown sugar because it adds a very gourmet caramelized side to the clafoutis.
  • milk / cream : I mix the two to create a more melting texture. If you take whole milk, it will be even more melting than with semi-skimmed milk.
  • vanilla : I love to put it in my clafoutis, it brings out the aroma of the fruit.

How to make an apple clafoutis?

  • Start by beating eggs, vanilla and sugar.
  • Then add the dry ingredients: flour and salt.
  • Finish with melted butter, milk and cream.
  • Cut the apples into strips and place them in the bottom of the mould.
  • Finally, we cover the apples with clafoutis dough and then bake.

NB: the detailed quantities and the complete recipe are given to you at the bottom of the page.

My tips for a successful apple clafoutis

  • to avoid lumps in the dough, the dry ingredients (flour and salt) must be incorporated before the liquid ingredients.
  • do not cut apples too thick so that they can cook through and become tender
  • watch the clafoutis in the oven during cooking : the cooking time varies from one oven to another, the clafoutis must be golden on top and spring back slightly in the center when touched.

How to taste apple clafoutis?

This clafoutis is best if eaten on D-day. It can be eaten warm or cold, on its own or accompanied by a scoop of vanilla ice cream for example...

It keeps at room temperature for up to 2 days. By placing it in the refrigerator, you can keep your apple clafoutis for up to 4 days. I advise you to heat it slightly in the microwave before tasting it.

Apple Clafoutis - Lilie Bakery

Other recipes to try

If you like apple-based desserts, then I advise you to take a look at these other recipes from the blog:

If you make this apple clafoutis, feel free to rate the recipe below and tag @liliebakery on Instagram so I can see your beautiful clafoutis!

Apple clafoutis recipe - Lilie Bakery
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4.5 on 33 votes

Apple Clafoutis, The Easy Recipe

A simple recipe with good seasonal fruits: in a few minutes, prepare a good homemade clafoutis to share with your loved ones...
Prep time15 minutes
Cook time40 minutes
Total55 minutes
Recipe type: Dessert, Snack, Breakfast
Cuisine: French
Keyword: clafoutis
Yield: 5

Ingredients:

  • 4 Golden apples
  • 3 large eggs
  • 65 g light brown sugar
  • 2 cc natural vanilla extract
  • 90 g all-purpose flour
  • 1 pinch of salt
  • 20 g warm melted soft butter + butter for the mold
  • 130 g milk
  • 130 g heavy whipping cream 30%

Instructions:

  • Preheat the oven to 190° traditional heat. Generously butter a ceramic mold or other thick mold 22-23cm in diameter. Optionally, you can also sprinkle it with sugar.
  • In a bowl, beat the eggs, brown sugar and vanilla. Then add the flour and salt and whisk until you have a smooth mixture without lumps.
  • Then add the melted and lukewarm unsalted butter, then the liquid cream and the milk in two batches. The batter is very runny, like pancake batter, that's normal.
  • Peel, core and cut the apples into strips (neither too thick nor too thin). Then place them on the bottom of the mold.
  • Pour the clafoutis batter over the apples. Bake for about 40-50 minutes (this varies depending on the oven, so watch out): the top should be golden. The clafoutis rises like a soufflé while cooking and then resumes its size when it comes out of the oven. 
  • Let cool on wire rack. Add a veil of icing sugar before serving. This clafoutis can be eaten warm or cold.

Notes:

This clafoutis is best eaten on D-Day.
It keeps for 2 days at room temperature. It can also be stored in the fridge in an airtight container for about 4 days. It will then be better slightly reheated for a few seconds in the microwave.
Did you make this recipe?Tag @liliebakery on Instagram so I can see the result :)
9th November 2022

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12 comments

  1. Reply

    Christine

    December 5, 2022

    5 stars
    Very beautiful and delicious recipes...
    I want to do everything...
    Congratulations!

    • Reply

      Lilie bakery

      December 6, 2022

      Thank you Christine!

  2. Reply

    Dinou

    24th November 2023

    5 stars
    The best apple clafoutis…ever and ever.
    Thank you for this delicious recipe :)!

    • Reply

      Lilie bakery

      25th November 2023

      Thank you very much Dinou for your feedback! I'm delighted that you like this clafoutis so much ;) See you soon!

  3. Reply

    Buckskin

    28th November 2023

    5 stars
    Excellent recipe.

    • Reply

      Lilie bakery

      December 1, 2023

      Thank you very much Isabelle! See you soon

  4. Reply

    Eve

    12th January 2024

    Can I use an English cooking apple like a Bramley?

    • Reply

      Lilie bakery

      17th January 2024

      Hello Eve, yes you can use Bramley apples instead, maybe you'll need to adapt sugar (maybe more).

  5. Reply

    Vina

    March 14, 2024

    5 stars
    Yes I confirm, recipe and so simple… and the best clafoutis I have eaten :-)

    • Reply

      Lilie bakery

      March 18, 2024

      Oh thank you very much Vina! I am delighted about it ! See you soon :)

  6. Reply

    Phil

    April 6th

    5 stars
    Great recipe. Easy to follow and the results are brilliant. The best Clafouti I've ever made. Thank you.

    • Reply

      Lilie bakery

      April 8th

      Oh thank you Phyl! So glad you like the recipe :)

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