27 December 2018

Cranberry-Apple Clafoutis - Clafoutis aux Pommes et Canneberges

Cranberry-Apple Clafoutis - Clafoutis aux Pommes et Canneberges / www.delightfulrepast.com

I was craving cranberries and got the idea of combining them with apples in a clafoutis (pronounced cla-foo-TEE). Though some say it’s not a true clafoutis unless it’s made with cherries. Well, this isn’t cherry season, so … 

I suppose, technically speaking, my concoction is really a flaugnarde (pronounced flo-nyard). But Julia Child, in Mastering the Art of French Cooking, just called all the variations clafoutis; and that is good enough for me.

If you’ve not had clafoutis, you might be surprised by the texture. Not a cake, not a custard, perhaps something in between? The simple French dessert is basically a thin crepe batter poured over fruit and baked in the oven.


Cranberry-Apple Clafoutis - Clafoutis aux Pommes et Canneberges / www.delightfulrepast.com


It’s such an easy dessert, but let me tell you, it could have been a disaster! You can use any shape dish you like, but I wanted to make it round (because, like Jacques Pepin, I think clafoutis should be cut in wedges) and narrowed it down to two dishes: a vintage Le Creuset enameled cast iron and a Pyrex.

I went with the latter, for no particular reason.

You can use one of two methods: Put the fruit and all the batter into the buttered dish before it goes into the oven or lightly bake a thin layer of the batter before adding the fruit and the rest of the batter.

I went with the latter because it’s supposed to make for tidier slicing and serving.

It wasn’t until I pulled the dish out of the oven with its lightly baked thin layer that the light bulb went on. You can’t add cold fruit and cold liquid to a hot glass dish! So I grabbed the Le Creuset and transferred that layer into it. Whew! That could have been a disaster!

It might have worked. Since the fruit and batter were actually room temperature rather than cold, perhaps the thermal shock wouldn’t have been quite shocking enough to break the glass, but I didn’t want to risk it. Anyway … 

The clafoutis was delicious, but I just had to make another one to see if that extra step of baking a thin layer of batter was really worth the trouble. And I used the Pyrex dish, for variety.

The verdict? No, that extra step is not worth the trouble. The second clafoutis, with all the batter going in at once, seemed to form its own little “self-crusting” layer. 


Cranberry-Apple Clafoutis - Clafoutis aux Pommes et Canneberges / www.delightfulrepast.com


Cranberry-Apple Clafoutis


(Makes 6 to 8 servings)

1/2 tablespoon unsalted butter, softened
1 tablespoon unsalted butter 
1 1/2 cups (6 ounces/170 grams) cranberries, washed and dried
1 cup (about 4 ounces/113 grams) diced, about 1/3 to 1/2 inch, Golden Delicious, Granny Smith or other good baking apples, peeled or unpeeled 
1/2 cup (3.5 ounces/99 grams) sugar, divided
1/4 teaspoon cinnamon
3 large eggs
1 tablespoon brandy
1 teaspoon vanilla extract
1/8 teaspoon salt
1/2 dip-and-sweep cup (2.5 ounces/71 grams) unbleached all-purpose flour
1 1/4 cups (10 fluid ounces/296 ml) milk
Garnish: powdered sugar

1 Preheat oven to 350F/180C/Gas4. Butter a 2-inch/5 cm deep 8-inch/20 cm round baking dish* with the 1/2 tablespoon softened butter. In a small dish, melt the tablespoon of butter and leave to cool slightly.

* I just learned this item is no longer made by Pyrex and can only be found on the vintage market. I think what would be even better, ideal, for this dish is the Pyrex Easy Grab 9.5-Inch Deep Dish Pie Plate, and I plan to order one.

2 Spread cranberries and apple cubes in prepared dish in a single layer. Stir together 1/4 cup sugar and cinnamon; sprinkle evenly over the fruit, holding back 1 tablespoon to sprinkle on the top.


Cranberry-Apple Clafoutis - Clafoutis aux Pommes et Canneberges / www.delightfulrepast.com
This photo shows why I decided to hold back a tablespoon of cinnamon-sugar to sprinkle on the top before baking. See how crackly and pretty it is. Also, for this one, I cut the apples into smaller 1/3-inch dice. Either way, 1/2-inch or 1/3-inch, is good.

3 In a 1-quart glass measure, whisk together the eggs, remaining 1/4 cup sugar, melted butter, brandy, vanilla extract and salt. Whisk in the flour and then the milk, adding it gradually at first, to make a smooth batter. If it’s not as smooth as it should be, you can hit it with an immersion blender. Don’t drag out your blender for this one; a whisk will get the job done.

4 Pour the batter over the fruit. Sprinkle on the reserved tablespoon of cinnamon-sugar. Bake for 45 to 50 minutes, until puffed and golden and browning around the edges and pulling away from the edges of the pan.

5 Let stand 10 to 20 minutes before serving warm. Add a dusting of powdered sugar, if you like, just before serving. 

Disclosure: We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon .com and affiliated sites. We are a ThermoWorks affiliate, earning a small commission at no cost to you on purchases made through our links. This helps cover some of the costs of running the blog. Thank you for your support. 

Jean 

56 comments:

Thomas "Sully" Sullivan said...

Cla-foo-TEE! What a great word. So I dasn’t take a bite out of it, lest it lose a syllable. Gonna be saying that word all day, no doubt. But it sounds good enough to…good enough to EAT! In fact, just reading about it drove me down to the ‘fridge to take another bite out of the raspberry-rhubarb pie I have squirreled away there. This is one of the pleasures of a bachelor’s table. No formality in my culinary life. I tend to eat at a drainboard or simply forage through the aforementioned ‘fridge with a fork. Expect the last bite of that pie to exit the door with me on New Year’s Eve so that when I return from my nightly drive there will be a new year on the calendar and an empty spot in the ‘fridge for new treats! Cla-foo-TEEEEEEEEE!

Jean | DelightfulRepast.com said...

Sully, it IS a great word, isn't it! Kinda hard to not say it multiple times. And it's soooo good to eat! But I urge you to step away from the drainboard and insert a bit of formality into *some* of your solo meals. You made me think of seeing Diana Nyad interviewed decades ago, perhaps on 60 Minutes, and she was standing at the drainboard eating something out of a can! I shudder every time I think of it.

Grace said...

Be still my heart! I've heard of clafoutis, never made it because my husband doesn't like fruit desserts and I love them best of all...I may make this just for myself and he can go whistle!

Jean | DelightfulRepast.com said...

Grace, I love that--"he can go whistle!" Yes, sometimes we have to make a special treat for our*selves*! Do let me know how you like it.

Louca por porcelana said...

Hummmm...Looks delicious...Happy New Year!

Jean | DelightfulRepast.com said...

Thank you, Maristella!

Margie said...

This is the first time I've heard of clafouti. I always enjoy learning about interesting (and tasty!) desserts on your blog. Thanks for the visit!

Pauline Wiles said...

I'd heard of clafoutis also but I definitely wasn't sure what kind of dessert it is. As always, your version looks incredibly tempting.

Jean | DelightfulRepast.com said...

Margie, thank you. I love to tell about some of the more unusual foods here on the blog.

Jean | DelightfulRepast.com said...

Thank you, Pauline. And it is so easy. Much quicker to put together than a pie or cake.

Angie Schneider said...

I absolutely adore fruity clafoutis. This looks so tempting and beautiful with the combo of apples and cranberries, Jean.

Jean | DelightfulRepast.com said...

Thanks, Angie! I love that it's really quite a healthy dessert, too.

Tony Grant said...

Drama in the kitchen, Jean. Would Pyrex shatter? I love French cooking and French food. The French are the real culinary artists of the world.Do you say the recipe with a French accent? I shall imagine the scene. Happy New Year to yourself and Mr Delightful. Tony

Jean | DelightfulRepast.com said...

Thank you, Tony. Yes, of course, I say it with my best (not very good!) French accent. One cannot say 'clafoutis' without doing so! :-)

kitty@ Kitty's Kozy Kitchen said...

I love the combo of apples and cranberries, Jean, and your clafouti looks amazing. Happy New Year to you and thank you for all of your wonderful recipes.

Jean | DelightfulRepast.com said...

Thanks so much, Kitty! I've made this four times just recently, and we're still not tired of it!

Jeanie said...

Oh yes, you must say it with the best accent! Apples and cranberries are a wonderful combo -- I should have read this before Christmas!

Jean | DelightfulRepast.com said...

Thank you, Jeanie! It also makes a great brunch dish, so if you're having a brunch on New Year's Day ...

Cocoa and Lavender said...

Clafoutis- just love them, although have only had the traditional cherry (with and without the pits). Your recipe makes me want to change all that!

Jean | DelightfulRepast.com said...

Thanks, David. I love the traditional cherry, too (without the pits).

Phil in the Kitchen said...

I'm definitely not getting dragged into a clafoutis or flaugnarde debate. I've had that discussion more than once and people can get quite excitable about it. (Although not as excitable as discussions about what goes into a Salade Niçoise, but that's another story). Yours sounds lovely whatever you call it. Have a very fine New Year.

Lisa Pomerantz said...

I have never heard of this, and I am learning so much about baking! It looks yummy! And I have a new word to use tonight with the kids! clafoutis! Brilliant! #blogcrush

Jean | DelightfulRepast.com said...

Thanks, Phil! I try not to get too militant about these matters! :D Wishing you a wonderful 2019.

Jean | DelightfulRepast.com said...

Thanks, Lisa! It's such a fun word, and I do love it when people learn something from my humble little blog!

Cranberry Morning said...

Well, that certainly looks and sounds wonderful! Wish I were there to beg a slice. :-)

Jean | DelightfulRepast.com said...

Thanks, Judy! No begging necessary--I'll share with you any time!

Debbie - Mountain Mama said...

This looks absolutely delicious, Jean - I have never heard of a Clafoutis! See, I learned something new today!!

Jean | DelightfulRepast.com said...

Debbie, thank you. I'm so glad!

Kinga K. said...

so delicious ❤

Jean | DelightfulRepast.com said...

Dziękuję Ci, Kinga! I like how your blog is in English and Spanish as well as Polish.

ellen b. said...

You are so good to experiment for us and make things easier! Hope you had a delightful Christmas and may your New Year be filled with good things!

Jean | DelightfulRepast.com said...

Ellen, believe me, it's my pleasure! I inherited this love of experimenting in the kitchen from my mother. Wishing you a wonderful 2019, too!

Beatrice Euphemie said...

Oh, this looks so good, Jean! I made a claufoutis once - with cherries, and I really loved it, but I think this version would be wonderful. Hope that you and your loved ones have a very happy new year ahead!

Alice V said...

your pictures look delicious. I've never had Clafoutis before. I'll have to add this to my "to try" list. #BlogCrush

Jean | DelightfulRepast.com said...

Karen, thank you! Wishing you a wonderful 2019 as well (Isn't 2020 going to sound ood!).

Jean | DelightfulRepast.com said...

Thank you, Alice. It seems all I ever take pictures of is food! I hope you'll try this soon.

Miz Helen said...

Happy New Year Jean!
What a very special dessert to ring in the new year, it really looks delicious and I love the combination! Thanks so much for sharing your special talent with us at Full Plate Thursday and may you have a safe & prosperous new year!

Jean | DelightfulRepast.com said...

Miz Helen, you are too kind, thank you so much! Wishing you a wonderful 2019.

Sandi@ Rose Chintz Cottage said...

Happy New Year, Jean! I have never had Clafoutis but it does sound lovely! I like apples and cranberries together so I will have to try this in the new year. Thanks for sharing what appears to be another scrumptious dessert as well as all the other wonderful recipes you have shared throughout the past year. All the best to you in 2019!

Jean | DelightfulRepast.com said...

Thank you so much, Sandi! And I hope you have a wonderful 2019, too.

A Brit in Tennessee said...

Wishing you a Happy and Healthy New Year , may it be filled with Blessings galore.
Hugs,
~Jo

Jean | DelightfulRepast.com said...

Thank you so much, Jo! We are starting out that way anyway! Wishing you a wonderful 2019 as well. Hugs.

handmade by amalia said...

This looks super tasty, Jean, just the sort of treat I like. Happy new year, my friend.
Amalia
xo

Jean | DelightfulRepast.com said...

Thank you, Amalia. I'm starting the year off right--a day of bread making!

Kinga K. said...

have a perfect 2019❤

Jean | DelightfulRepast.com said...

Thank you, Kinga!

Lucy At Home Blog said...

Oooo what a colourful desert! I love the pop of red. Cranberries are delicious and something I really associate with the festive period #blogcrush

Jean | DelightfulRepast.com said...

Thank you, Lucy! I'm a huge fan of the color red and love cranberries year round.

Deanna said...

Hello Jean!
Love the blog,
d from on the kansas prairie

Jean | DelightfulRepast.com said...

Thanks so much, d(eanna)! I have a lot of fun with it!

Lowcarb team member said...

This looks yummy and delicious Jean.

We enjoy a Fruit and Almond Clafoutis, which is low in carbs and very tasty ...
https://thelowcarbdiabetic.blogspot.com/2018/02/fruit-and-almond-clafoutis-low-in-carbs.html

Happy New Year Wishes

All the best Jan

Jean | DelightfulRepast.com said...

Thanks, Jan. I'll check that out next time I make a clafoutis. Love almond!

Miz Helen said...

Congratulations!
Your post is featured on Full Plate Thursday and thanks so much for sharing it with us! Hope you have a very special week and hope to see you again soon!
Miz Helen

Jean | DelightfulRepast.com said...

Miz Helen, thank you so much! It's an honor to be featured at Full Plate Thursday!

April J Harris said...

I love this twist on traditional Clafoutis, Jean! Apples and Cranberries are such a fabulous combination and I firmly believe we should use cranberries for more than just the holidays! Really glad you didn't have a disaster with your pyrex dish...This dessert is gorgeous! Pinning and sharing. Thank you so much for sharing, and for being a part of the Hearth and Soul Link Party. Hope to see you at the first Hearth and Soul Link Party of 2019 later today. Happy New Year!

Jean | DelightfulRepast.com said...

Thanks so much, April! I'll be there!

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