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Author Notes: I wanted a recipe that was low in sugar but still delicious and holiday-worthy. This definitely was the perfect recipe choice. As you can tell, I had to wrest it away just to get a picture! The caramel recipe is adapted from a recipe I found on Sally's Baking Addiction. —Leith Devine
- 4 apples, cored and sliced
- 3 tablespoons butter
- 2 tablespoons sugar
- 1 teaspoon lemon juice
- 3 eggs
- 1 egg yolk
- 1/3 cup sugar
- 2/3 cup flour
- 1 cup milk
- 1/2 cup 1/2 and 1/2
- 1/2 tablespoon vanilla extract
- 1 teaspoon cinnamon
- 1 pinch of salt
- 1 cup sugar
- 8 tablespoons butter, cut up
- 1/2 cup heavy cream
- 2 teaspoons grey sea salt
- Prepare a deep pie or quiche pan by buttering the sides.
- Melt 3 TB of butter in a hot pan on medium heat until browned. Swirl the pan while browning. The butter should smell nutty.
- Add the cut up apples and 2 TB of sugar. Reduce heat and cook until apples are softened and caramelized. Watch the pan so the butter and sugar don't burn. Add lemon juice and stir in. Set aside.
- Preheat oven to 350 degrees.
- In a deep bowl, combine eggs and egg yolk and beat with a mixer or hand beaters until light yellow. Add the sugar and beat until combined. Add 1/2 of the flour and combine, then add 1/2 of the milk and 1/2 and 1/2. Repeat until flour and milk/1/2 and 1/2 are gone. Add the vanilla, cinnamon and the pinch of salt. The batter should be a thick pancake type batter.
- Put apples in the bottom of the buttered pie plate, with any remaining brown butter. Pour the batter over the apples.
- Put the pie plate into the oven and cook for 35-40 minutes, or until puffy and browned. A knife should come out clean when inserted. The clafoutis will fall when it leaves the oven, so don't be surprised. It can be served hot or at room temperature.
- Caramel Sauce: Heat sugar in a deep, heavy pan with a wooden spoon. The sugar will clump up and you'll wonder what's happening! Keep stirring and the sugar will start to melt. Be sure not to burn the sugar.
- As soon as the sugar is completely melted, add the butter. The caramel bubbles, but keep stirring until the butter is completely incorporated.
- Add the heavy cream and stir. It might spatter so be careful. Bring the caramel to a boil for a minute. It goes up the sides in the pan so watch for spillage.
- Let cool for a few minutes, then pour the caramel into a jar with a lid (I use a Ball canning jar). Add the sea salt. I stir it around a few times with a chopstick or it all ends up on the bottom!
- This recipe was entered in the contest for The Best Thing You Ate This Year