Cooking From Every Angle

Brown Butter Candied Apple Clafoutis

By • November 14, 2012 • 6 Comments

119 Save

In Cooking from Every Angle, we hear from our fearless leaders: Food52 co-founders Amanda & Merrill.

Today: Amanda digs into a daring renovation of the clafoutis.

Brown Butter Candied Apple Clafoutis

I'm not going to make the obvious sales pitch for the Brown Butter Candied Apple Clafoutis from Aran Goyoaga's excellent new book, "Small Plates and Sweet Treats." No, I don't care that it's gluten free, although it's nice that it is and that's handy for some. No, I care that it's a great little recipe.

Taking a classic like the clafoutis and reshuffling its very core is risky business. But Goyaoaga does it with such care and intelligence that you have to admire her gutsiness. In replacing flour with almond flour and milk with coconut milk, the clafoutis becomes less custard and more frangipane. Gayoaga has you brown the butter before dropping in the apples, and has you sprinkle the fruit with raw sugar. Together, the butter and sugar infuse the apples with nuttiness, caramel and a depth that cuts through their sweetness. This kind of thoughtfulness can be found throughout her book, and also in the photos and recipes on her wonderful blog, Cannelle et Vanille.

Aran Goyoagan Small Plates and Sweet Treats

Here's how to make the clafoutis:

Ingredients Peel the apples

First arrange all of your ingredients in a pretty fashion. Nah! We just do that to entertain you. Peel your nice green, tart Granny Smiths.

Core the apples Slice the apples

Core them -- I like to use a melon baller. And slice them -- I love the sound of cutting a crisp apple.

Brown the butter Sauteeing the apples

Brown the butter until it smells gloriously nutty. Add the apples, with some sugar and apple juice and brown them up.

The eggs and wet ingredients Whisking!

Mix the eggs and sugar. Whisk like mad!

Whisk until smooth Add the reduced cider and milk

Add the almond meal and tapioca starch, then some reduced apple juice and coconut milk.

Pour the batter into the baking dish Add the apples to the batter

Pour the batter into a lavishly buttered baking dish. Drop the apples on top.

All done!

Remove from the oven and admire!

Brown Butter Candied Apple Clafoutis

Adapted from "Small Plates and Sweet Treats" by Aran Goyoaga

Serves 6

2 cups plus 1 tablespoon unsweetened apple juice
1/4 stick unsalted butter, plus more for lining pie dish
4 medium Granny Smith apples, peeled, cored, and sliced into 1/4-inch pieces
1/2 cup plus 3 tablespoons natural cane sugar
1 vanilla bean, split lengthwise and seeds scraped
3 eggs
1/3 cup almond flour
1/4 cup tapioca starch
1/2 teaspoon salt
3/4 cup unsweetened coconut milk

See the recipe (and save and print it) here.

Photos by Linda Xiao

Jump to Comments (6)

Tags: gluten free, holiday dessert, Aran Goyoaga, Cannelle et Vanille, special diets

Comments (6)

Default-small
Default-small
Default-small

almost 2 years ago Laurelb

Could you make this in a springform pan?

Default-small

almost 2 years ago bergamotdreams

I really hope this turned out for me. I had no idea that I actually NEEDED to open a second link to see the real recipe. Why not just have it all in one place with such pretty pictures.

Sadie_crop

almost 2 years ago Diana B

Diana B is a trusted home cook.

Sounds delish, but clafouti can only be made with cherries; anything made like a clafouti, but with a different fruit, is called a "flaugnarde."

Default-small

almost 2 years ago Lisakb

I can't wait to try this for Thanksgiving! My friend's daughter eats gluten free for Fibromyalgia and my daughter is gluten "sensitive." I usually put some fresh cranberries in my pie, so I'll let you know how that works out in the clafouti. :)

Default-small

almost 2 years ago lizziebeth

... had this watching a taping of New Day Northwest, a local show in Seattle when Aran was doing an interview. - so delicious and such a gracious lady.

Emily_photo

almost 2 years ago Emily_JK

This dessert is beyond perfect. I served it last night to my dad and sister who were freaking out about how delicious it is! Thanks so much for this sophisticated, easy-to-follow recipe.