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Vermont Apple Clafouti

June 13, 2014
by Cornelia Emlen

Serves: 6

A rustic French dessert traditionally made with fresh cherries, this is one of those easy breakfast dishes that was a special favorite at my daughter’s sleep-over parties when growing up. Very versatile: use whatever fruit or berry is in season. You won’t have leftovers with this recipe.
  • 2 apples, peeled, cored and thinly sliced (use any fruit or berries)
  • 8 Tbsp butter
  • 1 cup granulated sugar
  • 1 tsp cinnamon
  • 3 eggs
  • 1 cup of half & half (or cream, milk, or a combination)
  • 1 tsp vanilla extract
  • ⅔ cup flour
  • ½ tsp salt
  • powdered sugar to sift over top before serving
Farmers To You Ingredients:
Other Fresh and Pantry Ingredients:
  • granulated sugar
  • cinnamon
  • vanilla extract
  • salt
  • confectioner's sugar
  1. Preheat oven to 400 degrees.
  2. Peel and thinly slice apples.
  3. Melt 3 tablespoons of butter in a cast iron skillet over medium heat. Add sliced apples and cook for a few minutes. Add ½ cup of granulated sugar and cinnamon. Continue to cook until the apples are soft and caramelized, approximately 5 more minutes. Place skillet in the hot oven while you do the next step.
  4. Melt the remaining 5 tablespoons of butter. In a blender, combine eggs, milk/cream, the melted butter and vanilla. Add flour, the remaining ½ cup sugar and salt and blend until smooth.
  5. Remove skillet from oven and pour batter over cooked fruit. Return to oven and bake for approximately 15 - 20 minutes or until the clafouti rises in the pan and is browned.
  6. Sprinkle with sifted confectioner's sugar or drizzle with maple syrup. Serve immediately.