Brown Butter Candied Apple Clafoutis

By • November 13, 2012 • 10 Comments



Author Notes: I'm not going to make the obvious sales pitch for the Brown Butter Candied Apple Clafoutis recipe 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 meal 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 them with raw sugar, and together the butter and sugar infuse the fruit with nuttiness, caramel and a depth that cuts through their sweetness. This kind of thoughtfulness can be found throughout her book, and in the photos and recipes on her wonderful blog, Cannelle et Vanille.Amanda Hesser

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 cups unsweetened coconut milk
  1. Heat oven to 400 F. Butter a 10-inch deep-dish pie pan.
  2. Pour 2 cups of the apple juice into a small saucepan. Cook over high heat for 12 minutes, until the juice is reduced to 1/2 cup. Let the reduced juice cool.
  3. In a large saute pan, cook the butter over medium-high heat until the milk solids start to brown, about 3 minutes. Add the sliced apples, 3 tablespoons sugar, half of the vanilla seeds, and the remaining 1 tablespoon apple juice. Cook the apples over medium heat, stirring occasionally, for 5 to 8 minutes or until the apples are soft but not mushy. Set aside.
  4. In a medium bowl, whisk together the eggs, remaining 1/2 cup sugar, remaining vanilla seeds, almond flour, tapioca starch, and salt until smooth. Add the coconut milk and reduced apple juice, and whisk to combine.
  5. Pour the custard into the buttered baking dish. Top with the cooked apples and juices. Bake until golden brown, 35 to 40 minutes.

Comments (10) Questions (1)

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Judith_altman_square

5 months ago Judithaltman

This was wonderful! Made it using potato starch, because that is what I had. It was delicious (oh, brown butter!) and easy to prepare. A big hit with my guests.

Open-uri20130522-22350-vrmuia

9 months ago Gret

In the supermarket, I saw a container marked Tapioca - didn't see any tapioca starch or flour. Can I use what I saw, as I know this would be very popular at my table?

Tad_and_amanda_in_the_kitchen

9 months ago Amanda Hesser

Amanda is a co-founder of Food52.

I haven't tried it but it seems like it could work well -- I'm going to ask Aran Goyoaga. Will let you know!

Tad_and_amanda_in_the_kitchen

9 months ago Amanda Hesser

Amanda is a co-founder of Food52.

Aran says that regular tapioca will not work (I was wrong!) -- however, if you can't find tapioca starch, she said you can use cornstarch. I hope this is helpful!

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over 1 year ago Laurelb

You can use the tapioca flour. They are basically the same thing.

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over 1 year ago Owlie

Thank you, Laurelb!!

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over 1 year ago Owlie

I'd like to make this, but all I have in my pantry is tapioca flour - does anyone know if I can use that in place of the tapioca starch?

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over 1 year ago Laurelb

Made this yesterday. So easy and delicious. Topped it with a bit of coconut whipped cream as our guest was lactose intolerant. She loved it.

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over 1 year ago the polish girl

Hi Amanda, step 5 is exactly the same as step 4. I'm thinking the end of the recipe is missing. Thx.

Tad_and_amanda_in_the_kitchen

over 1 year ago Amanda Hesser

Amanda is a co-founder of Food52.

Oh, shoot! Thanks for catching this. I don't have the book with me unfortunately, so I'll reach out to Aran and see if she can help!