I most recently made this dessert to celebrate our son’s preschool graduation, and was reminded how delicious and simple it was, so I decided to share it. Clafoutis is a classic French dessert of baked fruit in a batter of eggs, sugar, milk, almond meal and flour. It is light and reminds me of custard. Traditionally it is made with cherries but you can use whatever fruit you like. In addition to cherries (which I didn’t have at the time) I also happened to like baked apples. So this time I used 6 small apples. You may need to use less depending on the size of the apples. Also the sugar can be adjusted depending on the sweetness/tartness of the fruit used. In order to keep this dessert gluten-free I omitted the 2 tablespoons of flour, which the original recipe called for. This recipe is adopted from The Little Paris Kitchen.
3 Tbsp. sugar (organic, unrefined)
Pinch of sea salt
½ cup almond flour or meal
½ cup heavy cream
4 - 6 apples (peeled, cored and sliced thinly) or 16 oz. of fruit/berries of choice
- Preheat the oven to 350 F.
- Butter a baking dish or line with parchment paper.
- Whisk the eggs, sugar and salt until pale yellow and thick.
- Sift and fold in the almond flour or meal, then stir in the heavy cream.
- Arrange the sliced apples or fruit of choice in the baking dish.
- Pour the batter over the fruit and bake 45 – 60 minutes or until golden brown and set.
- Serve warm or cold.