Apple Clafouti

In my desire to throw myself head first into fall, I’ve been obsessing on some kind of apple dessert.  Not cakes, something moist and very, very apply.  I became intrigued with making an apple clafouti but loaded with sliced apples, baked in a spring form pan instead of the classic pie pan or gratin dish.  And of course I wanted it to have browned butter.  There’s almost no reason not to have browned butter in just about anything you’d have butter in.

Other than peeling and slicing the apples, it’s super easy to put together and the fragrance as it bakes will make your house the most popular house on the block.  I love it warm from the oven with a dollop of cream or a scoop of vanilla ice cream.  But it also makes a nice breakfast cake served cold, or reheated.

I want to try a savory version of this, maybe made with apples and squash with a Swiss cheese batter, wouldn’t that make a nice brunch dish, or side dish for dinner?

4 apples peeled, cored, and sliced thin (used Granny Smith and Golden Delicious)

Juice ½ lemon

1 cube butter, melted and browned, set aside to cool plus more to butter the pan

½ C milk

1 C sugar plus more to sprinkle in the pan

1 t vanilla

Pinch salt

2 eggs

1/2 C flour

Heat oven to 375.  Butter a 9-inch spring form pan and sprinkle with sugar.  Wrap the bottom of the pan in foil so that none of the batter drips out the bottom.  Place the pan on a cookie sheet.

Place the apples in a large bowl and toss with lemon juice.  Combine the remaining ingredients in a blender and process until smooth, pour over apples and combine well.  Pour into the prepared pan, smooth out the top and bake about an hour until the top is golden and the clafouti looks firm.  Allow to cool at least 15 minutes in the pan before serving.  Run a knife around the edge of the pan before loosening to serve.  The apples will stick to the side and impact the shape of your slice.

Serves 12