Vermont Apple Clafouti
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:
- half & half
Other Fresh and Pantry Ingredients:
- granulated sugar
- vanilla extract
- confectioner's sugar
- Preheat oven to 400 degrees.
- Peel and thinly slice apples.
- 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.
- 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.
- 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.
- Sprinkle with sifted confectioner's sugar or drizzle with maple syrup. Serve immediately.