Cranberry-Apple Clafoutis - Clafoutis aux Pommes et Canneberges

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.

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

(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.

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. 

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Jean