Brown Butter Candied Apple Clafoutis

November 13, 2012
4 Ratings
Photo by Linda Xiao
  • Serves 6
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

What You'll Need
  • 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
  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.

See what other Food52ers are saying.

  • KOA
  • Kelsey Sirois
    Kelsey Sirois
  • Kait Rude
    Kait Rude
  • Judithaltman
  • Gret
Amanda Hesser

Recipe by: Amanda Hesser

Before starting Food52 with Merrill, I was a food writer and editor at the New York Times. I've written several books, including "Cooking for Mr. Latte" and "The Essential New York Times Cookbook." I played myself in "Julie & Julia" -- hope you didn't blink, or you may have missed the scene! I live in Brooklyn with my husband, Tad, and twins, Walker and Addison.

17 Reviews

Jenn K. June 6, 2018
I made this once as written and got rave reviews from my guests but found it a touch sweet for my taste. The second time I made it, I was thinking of cutting back on the sugar a little... And then I got distracted by my two year old "helper" and forgot the 1/2 cup of sugar in the custard entirely. I thought it would be totally ruined, but to my great surprise, the apple juice reduction was sufficient to sweeten it and I thought it was perfect! I'll be making it that way from now on!
KOA February 19, 2018
It doesn't say what it is supposed to be like. I baked mine for the full amount (and maybe a tiny bit more), and it was like liquid mush. Tasty liquid mush, to be sure, but a big mound of apple-y sugar-y goo. Is it supposed to cut?
Amanda H. February 20, 2018
It should be soft and moist but not liquid. I'm wondering if your apples gave off more liquid than mine -- in which case, a. I'm sorry about that, and b. you could try baking it for a bit longer next time to cook off some of the juices.
Kelsey S. November 16, 2017
Is this calling for a canned coconut milk or coconut milk that is consumed as a milk alternative?
Yoko F. December 20, 2017
I have the same question
Steph January 2, 2018
Hello Ladies,
Use canned unsweetened coconut milk.
Kait R. May 17, 2016
I made this last night for a few lady friends and it was a real hit! I substituted Maple Syrup and Honey for some of the sugar. I would recommend cutting the 1/2 cup of sugar in the custard if you like your dessert to not be too sweet.
Judithaltman January 30, 2014
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.
Gret October 18, 2013
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?
Amanda H. October 19, 2013
I haven't tried it but it seems like it could work well -- I'm going to ask Aran Goyoaga. Will let you know!
Amanda H. October 19, 2013
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!
Laurelb December 24, 2012
You can use the tapioca flour. They are basically the same thing.
Owlie December 24, 2012
Thank you, Laurelb!!
Owlie December 24, 2012
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?
Laurelb November 25, 2012
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.
the P. November 14, 2012
Hi Amanda, step 5 is exactly the same as step 4. I'm thinking the end of the recipe is missing. Thx.
Amanda H. November 14, 2012
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!